id	sid	tid	token	lemma	pos
41352	1	1	THE	the	DT
41352	1	2	ART	ART	NNP
41352	1	3	OF	of	IN
41352	1	4	COOKERY	COOKERY	NNP
41352	1	5	_	_	NNP
41352	1	6	MADE	make	VBD
41352	1	7	EASY	EASY	NNS
41352	1	8	AND	and	CC
41352	1	9	REFINED	refined	NN
41352	1	10	_	_	NN
41352	1	11	.	.	.
41352	2	1	[	[	-LRB-
41352	2	2	Transcriber	Transcriber	NNP
41352	2	3	's	's	POS
41352	2	4	Notes	note	NNS
41352	2	5	:	:	:
41352	2	6	Text	Text	NNP
41352	2	7	that	that	WDT
41352	2	8	was	be	VBD
41352	2	9	superscripted	superscripte	VBN
41352	2	10	in	in	IN
41352	2	11	the	the	DT
41352	2	12	original	original	NN
41352	2	13	is	be	VBZ
41352	2	14	framed	frame	VBN
41352	2	15	as	as	IN
41352	2	16	w^{th	w^{th	CD
41352	2	17	.	.	.
41352	2	18	}	}	-RRB-
41352	2	19	.	.	.
41352	3	1	Spelling	spell	VBG
41352	3	2	in	in	IN
41352	3	3	this	this	DT
41352	3	4	text	text	NN
41352	3	5	is	be	VBZ
41352	3	6	fluid	fluid	JJ
41352	3	7	and	and	CC
41352	3	8	archaic	archaic	NN
41352	3	9	.	.	.
41352	4	1	Changes	change	NNS
41352	4	2	made	make	VBN
41352	4	3	are	be	VBP
41352	4	4	noted	note	VBN
41352	4	5	in	in	IN
41352	4	6	the	the	DT
41352	4	7	list	list	NN
41352	4	8	at	at	IN
41352	4	9	the	the	DT
41352	4	10	end	end	NN
41352	4	11	of	of	IN
41352	4	12	this	this	DT
41352	4	13	text	text	NN
41352	4	14	.	.	.
41352	4	15	]	]	-RRB-
41352	5	1	THE	the	DT
41352	5	2	ART	ART	NNP
41352	5	3	OF	of	IN
41352	5	4	COOKERY	COOKERY	NNP
41352	5	5	_	_	NNP
41352	5	6	MADE	make	VBD
41352	5	7	EASY	EASY	NNS
41352	5	8	AND	and	CC
41352	5	9	REFINED	refined	NN
41352	5	10	_	_	NN
41352	5	11	;	;	:
41352	5	12	COMPRISING	comprise	VBG
41352	5	13	AMPLE	ample	JJ
41352	5	14	DIRECTIONS	direction	NNS
41352	5	15	FOR	for	IN
41352	5	16	PREPARING	preparing	NN
41352	5	17	EVERY	EVERY	NNP
41352	5	18	ARTICLE	article	NN
41352	5	19	REQUISITE	REQUISITE	NNS
41352	5	20	FOR	for	IN
41352	5	21	FURNISHING	furnish	VBG
41352	5	22	THE	the	DT
41352	5	23	TABLES	tables	NN
41352	5	24	OF	of	IN
41352	5	25	THE	the	DT
41352	5	26	NOBLEMAN	NOBLEMAN	NNP
41352	5	27	,	,	,
41352	5	28	GENTLEMAN	GENTLEMAN	NNP
41352	5	29	,	,	,
41352	5	30	AND	and	CC
41352	5	31	TRADESMAN	tradesman	NN
41352	5	32	.	.	.
41352	6	1	BY	by	IN
41352	6	2	JOHN	JOHN	NNP
41352	6	3	MOLLARD	MOLLARD	NNP
41352	6	4	,	,	,
41352	6	5	COOK	COOK	NNP
41352	6	6	;	;	:
41352	6	7	Lately	lately	RB
41352	6	8	one	one	CD
41352	6	9	of	of	IN
41352	6	10	the	the	DT
41352	6	11	Proprietors	Proprietors	NNPS
41352	6	12	of	of	IN
41352	6	13	Freemasons	Freemasons	NNPS
41352	6	14	'	'	POS
41352	6	15	Tavern	Tavern	NNP
41352	6	16	,	,	,
41352	6	17	Great	Great	NNP
41352	6	18	Queen	Queen	NNP
41352	6	19	Street	Street	NNP
41352	6	20	,	,	,
41352	6	21	Lincoln	Lincoln	NNP
41352	6	22	's	's	POS
41352	6	23	Inn	Inn	NNP
41352	6	24	Fields	Fields	NNPS
41352	6	25	;	;	:
41352	6	26	now	now	RB
41352	6	27	removed	remove	VBN
41352	6	28	to	to	IN
41352	6	29	Dover	Dover	NNP
41352	6	30	Street	Street	NNP
41352	6	31	,	,	,
41352	6	32	Piccadilly	piccadilly	RB
41352	6	33	,	,	,
41352	6	34	formerly	formerly	RB
41352	6	35	THOMAS'S.	THOMAS'S.	NNP
41352	7	1	_	_	NNP
41352	7	2	SECOND	SECOND	NNP
41352	7	3	EDITION	EDITION	NNP
41352	7	4	.	.	.
41352	7	5	_	_	NNP
41352	7	6	_	_	NNP
41352	7	7	LONDON	LONDON	NNP
41352	7	8	_	_	NNP
41352	7	9	:	:	:
41352	7	10	PRINTED	PRINTED	NNP
41352	7	11	FOR	for	IN
41352	7	12	THE	the	DT
41352	7	13	AUTHOR	AUTHOR	NNP
41352	7	14	,	,	,
41352	7	15	AND	and	CC
41352	7	16	SOLD	sell	VBN
41352	7	17	BY	by	IN
41352	7	18	J.	J.	NNP
41352	7	19	NUNN	NUNN	NNP
41352	7	20	,	,	,
41352	7	21	GREAT	GREAT	NNP
41352	7	22	QUEEN	QUEEN	NNP
41352	7	23	STREET	STREET	NNP
41352	7	24	,	,	,
41352	7	25	LINCOLN	LINCOLN	NNP
41352	7	26	'S	's	POS
41352	7	27	INN	INN	NNP
41352	7	28	FIELDS	FIELDS	NNP
41352	7	29	,	,	,
41352	7	30	AND	and	CC
41352	7	31	ALL	all	DT
41352	7	32	BOOKSELLERS	bookseller	NNS
41352	7	33	IN	in	IN
41352	7	34	TOWN	town	NN
41352	7	35	AND	and	CC
41352	7	36	COUNTRY	COUNTRY	NNS
41352	7	37	.	.	.
41352	8	1	1802	1802	CD
41352	8	2	.	.	.
41352	9	1	_	_	NNP
41352	9	2	T.	T.	NNP
41352	10	1	Bensley	Bensley	NNP
41352	10	2	,	,	,
41352	10	3	Bolt	Bolt	NNP
41352	10	4	Court	Court	NNP
41352	10	5	,	,	,
41352	10	6	Fleet	Fleet	NNP
41352	10	7	Street	Street	NNP
41352	10	8	.	.	.
41352	10	9	_	_	NNP
41352	10	10	PREFACE	PREFACE	NNP
41352	10	11	.	.	.
41352	11	1	THE	the	DT
41352	11	2	mode	mode	NN
41352	11	3	of	of	IN
41352	11	4	cookery	cookery	NN
41352	11	5	which	which	WDT
41352	11	6	the	the	DT
41352	11	7	author	author	NN
41352	11	8	of	of	IN
41352	11	9	the	the	DT
41352	11	10	following	follow	VBG
41352	11	11	sheets	sheet	NNS
41352	11	12	has	have	VBZ
41352	11	13	pursued	pursue	VBN
41352	11	14	for	for	IN
41352	11	15	a	a	DT
41352	11	16	series	series	NN
41352	11	17	of	of	IN
41352	11	18	years	year	NNS
41352	11	19	having	have	VBG
41352	11	20	obtained	obtain	VBN
41352	11	21	the	the	DT
41352	11	22	most	most	RBS
41352	11	23	distinguished	distinguished	JJ
41352	11	24	approbation	approbation	NN
41352	11	25	of	of	IN
41352	11	26	the	the	DT
41352	11	27	public	public	NN
41352	11	28	,	,	,
41352	11	29	has	have	VBZ
41352	11	30	induced	induce	VBN
41352	11	31	him	-PRON-	PRP
41352	11	32	to	to	TO
41352	11	33	commit	commit	VB
41352	11	34	his	-PRON-	PRP$
41352	11	35	practice	practice	NN
41352	11	36	to	to	IN
41352	11	37	paper	paper	NN
41352	11	38	;	;	:
41352	11	39	in	in	IN
41352	11	40	doing	do	VBG
41352	11	41	which	which	WDT
41352	11	42	,	,	,
41352	11	43	a	a	DT
41352	11	44	deviation	deviation	NN
41352	11	45	has	have	VBZ
41352	11	46	been	be	VBN
41352	11	47	made	make	VBN
41352	11	48	from	from	IN
41352	11	49	the	the	DT
41352	11	50	usual	usual	JJ
41352	11	51	introductory	introductory	JJ
41352	11	52	methods	method	NNS
41352	11	53	of	of	IN
41352	11	54	other	other	JJ
41352	11	55	treatises	treatise	NNS
41352	11	56	of	of	IN
41352	11	57	the	the	DT
41352	11	58	kind	kind	NN
41352	11	59	,	,	,
41352	11	60	in	in	IN
41352	11	61	omitting	omit	VBG
41352	11	62	to	to	TO
41352	11	63	give	give	VB
41352	11	64	particular	particular	JJ
41352	11	65	directions	direction	NNS
41352	11	66	for	for	IN
41352	11	67	the	the	DT
41352	11	68	choice	choice	NN
41352	11	69	of	of	IN
41352	11	70	fish	fish	NN
41352	11	71	,	,	,
41352	11	72	meats	meat	NNS
41352	11	73	,	,	,
41352	11	74	poultry	poultry	NN
41352	11	75	,	,	,
41352	11	76	and	and	CC
41352	11	77	vegetables	vegetable	NNS
41352	11	78	,	,	,
41352	11	79	and	and	CC
41352	11	80	at	at	IN
41352	11	81	what	what	WP
41352	11	82	times	time	NNS
41352	11	83	they	-PRON-	PRP
41352	11	84	respectively	respectively	RB
41352	11	85	might	may	MD
41352	11	86	be	be	VB
41352	11	87	in	in	IN
41352	11	88	season	season	NN
41352	11	89	,	,	,
41352	11	90	&	&	CC
41352	11	91	c.	c.	NNP
41352	11	92	&	&	CC
41352	11	93	c.	c.	NNP
41352	11	94	the	the	DT
41352	11	95	author	author	NN
41352	11	96	conceiving	conceive	VBG
41352	11	97	the	the	DT
41352	11	98	simpler	simple	JJR
41352	11	99	method	method	NN
41352	11	100	to	to	TO
41352	11	101	be	be	VB
41352	11	102	the	the	DT
41352	11	103	most	most	RBS
41352	11	104	acceptable	acceptable	JJ
41352	11	105	:	:	:
41352	11	106	and	and	CC
41352	11	107	,	,	,
41352	11	108	therefore	therefore	RB
41352	11	109	,	,	,
41352	11	110	as	as	IN
41352	11	111	actual	actual	JJ
41352	11	112	knowledge	knowledge	NN
41352	11	113	must	must	MD
41352	11	114	ever	ever	RB
41352	11	115	supersede	supersede	VB
41352	11	116	written	write	VBN
41352	11	117	forms	form	NNS
41352	11	118	,	,	,
41352	11	119	he	-PRON-	PRP
41352	11	120	would	would	MD
41352	11	121	advise	advise	VB
41352	11	122	a	a	DT
41352	11	123	frequent	frequent	JJ
41352	11	124	attendance	attendance	NN
41352	11	125	at	at	IN
41352	11	126	the	the	DT
41352	11	127	different	different	JJ
41352	11	128	markets	market	NNS
41352	11	129	,	,	,
41352	11	130	fully	fully	RB
41352	11	131	assured	assure	VBD
41352	11	132	that	that	IN
41352	11	133	experience	experience	NN
41352	11	134	will	will	MD
41352	11	135	convey	convey	VB
41352	11	136	greater	great	JJR
41352	11	137	instruction	instruction	NN
41352	11	138	in	in	IN
41352	11	139	marketing	marketing	NN
41352	11	140	than	than	IN
41352	11	141	all	all	PDT
41352	11	142	the	the	DT
41352	11	143	theories	theory	NNS
41352	11	144	which	which	WDT
41352	11	145	could	could	MD
41352	11	146	be	be	VB
41352	11	147	advanced	advance	VBN
41352	11	148	.	.	.
41352	12	1	There	there	EX
41352	12	2	are	be	VBP
41352	12	3	,	,	,
41352	12	4	nevertheless	nevertheless	RB
41352	12	5	,	,	,
41352	12	6	some	some	DT
41352	12	7	useful	useful	JJ
41352	12	8	observations	observation	NNS
41352	12	9	interspersed	intersperse	VBN
41352	12	10	in	in	IN
41352	12	11	the	the	DT
41352	12	12	course	course	NN
41352	12	13	of	of	IN
41352	12	14	the	the	DT
41352	12	15	work	work	NN
41352	12	16	for	for	IN
41352	12	17	that	that	DT
41352	12	18	purpose	purpose	NN
41352	12	19	;	;	:
41352	12	20	the	the	DT
41352	12	21	author	author	NN
41352	12	22	having	have	VBG
41352	12	23	confined	confine	VBN
41352	12	24	himself	-PRON-	PRP
41352	12	25	chiefly	chiefly	RB
41352	12	26	to	to	IN
41352	12	27	the	the	DT
41352	12	28	practical	practical	JJ
41352	12	29	part	part	NN
41352	12	30	of	of	IN
41352	12	31	cookery	cookery	NN
41352	12	32	;	;	:
41352	12	33	he	-PRON-	PRP
41352	12	34	has	have	VBZ
41352	12	35	also	also	RB
41352	12	36	given	give	VBN
41352	12	37	some	some	DT
41352	12	38	directions	direction	NNS
41352	12	39	in	in	IN
41352	12	40	a	a	DT
41352	12	41	branch	branch	NN
41352	12	42	of	of	IN
41352	12	43	the	the	DT
41352	12	44	confectionary	confectionary	JJ
41352	12	45	business	business	NN
41352	12	46	:	:	:
41352	12	47	in	in	IN
41352	12	48	both	both	DT
41352	12	49	of	of	IN
41352	12	50	which	which	WDT
41352	12	51	it	-PRON-	PRP
41352	12	52	has	have	VBZ
41352	12	53	been	be	VBN
41352	12	54	his	-PRON-	PRP$
41352	12	55	constant	constant	JJ
41352	12	56	endeavour	endeavour	NN
41352	12	57	that	that	IN
41352	12	58	they	-PRON-	PRP
41352	12	59	might	may	MD
41352	12	60	be	be	VB
41352	12	61	rendered	render	VBN
41352	12	62	as	as	IN
41352	12	63	simple	simple	JJ
41352	12	64	and	and	CC
41352	12	65	easy	easy	JJ
41352	12	66	as	as	IN
41352	12	67	possible	possible	JJ
41352	12	68	,	,	,
41352	12	69	and	and	CC
41352	12	70	that	that	IN
41352	12	71	economy	economy	NN
41352	12	72	might	may	MD
41352	12	73	pervade	pervade	VB
41352	12	74	the	the	DT
41352	12	75	whole	whole	NN
41352	12	76	.	.	.
41352	13	1	The	the	DT
41352	13	2	receipts	receipt	NNS
41352	13	3	are	be	VBP
41352	13	4	written	write	VBN
41352	13	5	for	for	IN
41352	13	6	the	the	DT
41352	13	7	least	least	JJS
41352	13	8	possible	possible	JJ
41352	13	9	quantities	quantity	NNS
41352	13	10	in	in	IN
41352	13	11	the	the	DT
41352	13	12	different	different	JJ
41352	13	13	made	make	VBN
41352	13	14	-	-	HYPH
41352	13	15	dishes	dish	NNS
41352	13	16	and	and	CC
41352	13	17	sauces	sauce	NNS
41352	13	18	,	,	,
41352	13	19	it	-PRON-	PRP
41352	13	20	being	be	VBG
41352	13	21	a	a	DT
41352	13	22	frequent	frequent	JJ
41352	13	23	error	error	NN
41352	13	24	in	in	IN
41352	13	25	most	most	JJS
41352	13	26	of	of	IN
41352	13	27	the	the	DT
41352	13	28	books	book	NNS
41352	13	29	that	that	WDT
41352	13	30	they	-PRON-	PRP
41352	13	31	are	be	VBP
41352	13	32	too	too	RB
41352	13	33	expensive	expensive	JJ
41352	13	34	and	and	CC
41352	13	35	too	too	RB
41352	13	36	long	long	RB
41352	13	37	;	;	:
41352	13	38	by	by	IN
41352	13	39	which	which	WDT
41352	13	40	means	mean	VBZ
41352	13	41	the	the	DT
41352	13	42	art	art	NN
41352	13	43	has	have	VBZ
41352	13	44	been	be	VBN
41352	13	45	rendered	render	VBN
41352	13	46	intricate	intricate	JJ
41352	13	47	in	in	IN
41352	13	48	the	the	DT
41352	13	49	extreme	extreme	NN
41352	13	50	,	,	,
41352	13	51	both	both	CC
41352	13	52	in	in	IN
41352	13	53	theory	theory	NN
41352	13	54	and	and	CC
41352	13	55	practice	practice	NN
41352	13	56	.	.	.
41352	14	1	Independent	independent	JJ
41352	14	2	,	,	,
41352	14	3	also	also	RB
41352	14	4	,	,	,
41352	14	5	of	of	IN
41352	14	6	a	a	DT
41352	14	7	close	close	JJ
41352	14	8	adherence	adherence	NN
41352	14	9	to	to	IN
41352	14	10	any	any	DT
41352	14	11	given	give	VBN
41352	14	12	rules	rule	NNS
41352	14	13	,	,	,
41352	14	14	there	there	EX
41352	14	15	are	be	VBP
41352	14	16	other	other	JJ
41352	14	17	qualities	quality	NNS
41352	14	18	essential	essential	JJ
41352	14	19	to	to	IN
41352	14	20	the	the	DT
41352	14	21	completion	completion	NN
41352	14	22	of	of	IN
41352	14	23	a	a	DT
41352	14	24	thorough	thorough	JJ
41352	14	25	cook	cook	NN
41352	14	26	;	;	,
41352	14	27	such	such	JJ
41352	14	28	as	as	IN
41352	14	29	,	,	,
41352	14	30	an	an	DT
41352	14	31	acute	acute	JJ
41352	14	32	taste	taste	NN
41352	14	33	,	,	,
41352	14	34	a	a	DT
41352	14	35	fertile	fertile	JJ
41352	14	36	invention	invention	NN
41352	14	37	,	,	,
41352	14	38	and	and	CC
41352	14	39	a	a	DT
41352	14	40	rigid	rigid	JJ
41352	14	41	attention	attention	NN
41352	14	42	to	to	IN
41352	14	43	cleanliness	cleanliness	NN
41352	14	44	.	.	.
41352	15	1	The	the	DT
41352	15	2	preceding	precede	VBG
41352	15	3	hints	hint	NNS
41352	15	4	and	and	CC
41352	15	5	subsequent	subsequent	JJ
41352	15	6	directions	direction	NNS
41352	15	7	,	,	,
41352	15	8	it	-PRON-	PRP
41352	15	9	is	be	VBZ
41352	15	10	hoped	hope	VBN
41352	15	11	,	,	,
41352	15	12	will	will	MD
41352	15	13	prove	prove	VB
41352	15	14	fully	fully	RB
41352	15	15	adequate	adequate	JJ
41352	15	16	to	to	IN
41352	15	17	perfection	perfection	NN
41352	15	18	in	in	IN
41352	15	19	cookery	cookery	NN
41352	15	20	;	;	:
41352	15	21	the	the	DT
41352	15	22	work	work	NN
41352	15	23	being	be	VBG
41352	15	24	entirely	entirely	RB
41352	15	25	divested	divest	VBN
41352	15	26	of	of	IN
41352	15	27	the	the	DT
41352	15	28	many	many	JJ
41352	15	29	useless	useless	JJ
41352	15	30	receipts	receipt	NNS
41352	15	31	from	from	IN
41352	15	32	other	other	JJ
41352	15	33	professions	profession	NNS
41352	15	34	,	,	,
41352	15	35	(	(	-LRB-
41352	15	36	which	which	WDT
41352	15	37	have	have	VBP
41352	15	38	been	be	VBN
41352	15	39	uniformly	uniformly	RB
41352	15	40	introduced	introduce	VBN
41352	15	41	in	in	IN
41352	15	42	books	book	NNS
41352	15	43	of	of	IN
41352	15	44	the	the	DT
41352	15	45	like	like	JJ
41352	15	46	nature	nature	NN
41352	15	47	,	,	,
41352	15	48	)	)	-RRB-
41352	15	49	and	and	CC
41352	15	50	nothing	nothing	NN
41352	15	51	inserted	insert	VBN
41352	15	52	but	but	CC
41352	15	53	what	what	WP
41352	15	54	has	have	VBZ
41352	15	55	an	an	DT
41352	15	56	immediate	immediate	JJ
41352	15	57	reference	reference	NN
41352	15	58	to	to	IN
41352	15	59	the	the	DT
41352	15	60	art	art	NN
41352	15	61	itself	-PRON-	PRP
41352	15	62	.	.	.
41352	16	1	There	there	EX
41352	16	2	is	be	VBZ
41352	16	3	prefixed	prefix	VBN
41352	16	4	a	a	DT
41352	16	5	Bill	Bill	NNP
41352	16	6	of	of	IN
41352	16	7	Fare	Fare	NNP
41352	16	8	for	for	IN
41352	16	9	each	each	DT
41352	16	10	month	month	NN
41352	16	11	in	in	IN
41352	16	12	the	the	DT
41352	16	13	year	year	NN
41352	16	14	,	,	,
41352	16	15	as	as	IN
41352	16	16	a	a	DT
41352	16	17	specimen	speciman	NNS
41352	16	18	of	of	IN
41352	16	19	the	the	DT
41352	16	20	seasons	season	NNS
41352	16	21	,	,	,
41352	16	22	which	which	WDT
41352	16	23	may	may	MD
41352	16	24	be	be	VB
41352	16	25	altered	alter	VBN
41352	16	26	as	as	IN
41352	16	27	judgment	judgment	NN
41352	16	28	directs	direct	NNS
41352	16	29	.	.	.
41352	17	1	There	there	EX
41352	17	2	is	be	VBZ
41352	17	3	annexed	annex	VBN
41352	17	4	,	,	,
41352	17	5	also	also	RB
41352	17	6	,	,	,
41352	17	7	at	at	IN
41352	17	8	the	the	DT
41352	17	9	end	end	NN
41352	17	10	of	of	IN
41352	17	11	the	the	DT
41352	17	12	volume	volume	NN
41352	17	13	,	,	,
41352	17	14	an	an	DT
41352	17	15	Index	Index	NNP
41352	17	16	,	,	,
41352	17	17	by	by	IN
41352	17	18	which	which	WDT
41352	17	19	,	,	,
41352	17	20	from	from	IN
41352	17	21	the	the	DT
41352	17	22	first	first	JJ
41352	17	23	letter	letter	NN
41352	17	24	or	or	CC
41352	17	25	word	word	NN
41352	17	26	of	of	IN
41352	17	27	the	the	DT
41352	17	28	different	different	JJ
41352	17	29	articles	article	NNS
41352	17	30	,	,	,
41352	17	31	will	will	MD
41352	17	32	be	be	VB
41352	17	33	found	find	VBN
41352	17	34	their	-PRON-	PRP$
41352	17	35	respective	respective	JJ
41352	17	36	receipts	receipt	NNS
41352	17	37	.	.	.
41352	18	1	February	February	NNP
41352	18	2	2d	2d	NNP
41352	18	3	,	,	,
41352	18	4	1802	1802	CD
41352	18	5	.	.	.
41352	19	1	CONTENTS	content	NNS
41352	19	2	.	.	.
41352	20	1	PAGE	PAGE	NNP
41352	20	2	Beef	Beef	NNP
41352	20	3	stock	stock	NN
41352	20	4	1	1	CD
41352	20	5	Veal	veal	NN
41352	20	6	stock	stock	NN
41352	20	7	,	,	,
41352	20	8	for	for	IN
41352	20	9	soups	soup	NNS
41352	20	10	ib	ib	IN
41352	20	11	.	.	.
41352	21	1	Consumé	Consumé	NNP
41352	21	2	,	,	,
41352	21	3	or	or	CC
41352	21	4	the	the	DT
41352	21	5	essence	essence	NN
41352	21	6	of	of	IN
41352	21	7	meat	meat	NN
41352	21	8	2	2	CD
41352	21	9	Cullis	Cullis	NNPS
41352	21	10	,	,	,
41352	21	11	or	or	CC
41352	21	12	a	a	DT
41352	21	13	thick	thick	JJ
41352	21	14	gravy	gravy	NN
41352	21	15	ib	ib	NN
41352	21	16	.	.	.
41352	22	1	Liquid	liquid	NN
41352	22	2	of	of	IN
41352	22	3	colour	colour	NN
41352	22	4	for	for	IN
41352	22	5	sauces	sauce	NNS
41352	22	6	,	,	,
41352	22	7	&	&	CC
41352	22	8	c.	c.	NNP
41352	22	9	3	3	CD
41352	22	10	Benshamelle	Benshamelle	NNP
41352	22	11	4	4	CD
41352	22	12	To	to	TO
41352	22	13	make	make	VB
41352	22	14	a	a	DT
41352	22	15	passing	passing	NN
41352	22	16	of	of	IN
41352	22	17	flour	flour	NN
41352	22	18	and	and	CC
41352	22	19	butter	butter	NN
41352	22	20	for	for	IN
41352	22	21	cullis	cullis	NNP
41352	22	22	or	or	CC
41352	22	23	benshamelle	benshamelle	NN
41352	22	24	ib	ib	IN
41352	22	25	.	.	.
41352	23	1	Soup	soup	VB
41352	23	2	a	a	FW
41352	23	3	la	la	FW
41352	23	4	reine	reine	NN
41352	23	5	5	5	CD
41352	23	6	Crayfish	Crayfish	NNP
41352	23	7	soup	soup	NN
41352	23	8	ib	ib	NN
41352	23	9	.	.	.
41352	24	1	Vermicelli	Vermicelli	NNP
41352	24	2	soup	soup	NN
41352	24	3	(	(	-LRB-
41352	24	4	white	white	NNP
41352	24	5	)	)	-RRB-
41352	24	6	6	6	CD
41352	24	7	To	to	TO
41352	24	8	make	make	VB
41352	24	9	a	a	DT
41352	24	10	leason	leason	NN
41352	24	11	ib	ib	IN
41352	24	12	.	.	.
41352	25	1	Cleared	clear	VBN
41352	25	2	brown	brown	JJ
41352	25	3	stock	stock	NN
41352	25	4	for	for	IN
41352	25	5	gravy	gravy	NN
41352	25	6	soups	soup	NNS
41352	25	7	ib	ib	IN
41352	25	8	.	.	.
41352	26	1	Rice	Rice	NNP
41352	26	2	soup	soup	NN
41352	26	3	7	7	CD
41352	26	4	Celery	Celery	NNP
41352	26	5	soup	soup	NN
41352	26	6	8	8	CD
41352	26	7	Turnip	Turnip	NNP
41352	26	8	soup	soup	NN
41352	26	9	ib	ib	NN
41352	26	10	.	.	.
41352	27	1	Cressey	Cressey	NNP
41352	27	2	soup	soup	NN
41352	27	3	ib	ib	NN
41352	27	4	.	.	.
41352	28	1	Santé	Santé	NNP
41352	28	2	,	,	,
41352	28	3	or	or	CC
41352	28	4	spring	spring	NN
41352	28	5	soup	soup	NN
41352	28	6	9	9	CD
41352	28	7	Onion	Onion	NNP
41352	28	8	soup	soup	NN
41352	28	9	10	10	CD
41352	28	10	Green	Green	NNP
41352	28	11	peas	pea	NNS
41352	28	12	soup	soup	VB
41352	28	13	ib	ib	NN
41352	28	14	.	.	.
41352	29	1	Old	old	JJ
41352	29	2	peas	pea	NNS
41352	29	3	soup	soup	VBP
41352	29	4	11	11	CD
41352	29	5	Peas	Peas	NNP
41352	29	6	soup	soup	VB
41352	29	7	another	another	DT
41352	29	8	way	way	NN
41352	29	9	12	12	CD
41352	29	10	Giblet	Giblet	NNP
41352	29	11	soup	soup	NN
41352	29	12	13	13	CD
41352	29	13	Fish	fish	NN
41352	29	14	Meagré	Meagré	NNP
41352	29	15	soup	soup	NN
41352	29	16	14	14	CD
41352	29	17	Mock	mock	JJ
41352	29	18	turtle	turtle	NN
41352	29	19	of	of	IN
41352	29	20	calf	calf	NN
41352	29	21	's	's	POS
41352	29	22	head	head	NN
41352	29	23	ib	ib	IN
41352	29	24	.	.	.
41352	30	1	Mutton	Mutton	NNP
41352	30	2	broth	broth	NN
41352	30	3	15	15	CD
41352	30	4	Real	real	JJ
41352	30	5	turtle	turtle	NN
41352	30	6	16	16	CD
41352	30	7	Callipee	Callipee	NNP
41352	30	8	19	19	CD
41352	30	9	Glaize	glaize	NN
41352	30	10	for	for	IN
41352	30	11	hams	ham	NNS
41352	30	12	,	,	,
41352	30	13	larding	lard	VBG
41352	30	14	,	,	,
41352	30	15	roasted	roasted	JJ
41352	30	16	poultry	poultry	NN
41352	30	17	,	,	,
41352	30	18	&	&	CC
41352	30	19	c.	c.	NNP
41352	30	20	20	20	CD
41352	30	21	Fish	fish	NN
41352	30	22	plain	plain	RB
41352	30	23	boiled	boil	VBN
41352	30	24	,	,	,
41352	30	25	how	how	WRB
41352	30	26	to	to	TO
41352	30	27	be	be	VB
41352	30	28	prepared	prepare	VBN
41352	30	29	21	21	CD
41352	30	30	Fish	Fish	NNS
41352	30	31	generally	generally	RB
41352	30	32	fried	fry	VBD
41352	30	33	22	22	CD
41352	30	34	----	----	:
41352	30	35	to	to	TO
41352	30	36	prepare	prepare	VB
41352	30	37	for	for	IN
41352	30	38	frying	frying	NN
41352	30	39	,	,	,
41352	30	40	&	&	CC
41352	30	41	c.	c.	NNP
41352	30	42	23	23	CD
41352	30	43	Broiled	broil	VBN
41352	30	44	fish	fish	NN
41352	30	45	,	,	,
41352	30	46	how	how	WRB
41352	30	47	prepared	prepared	JJ
41352	30	48	ib	ib	NN
41352	30	49	.	.	.
41352	31	1	------	------	NFP
41352	31	2	salmon	salmon	NN
41352	31	3	ditto	ditto	NNP
41352	31	4	24	24	CD
41352	31	5	------	------	SYM
41352	31	6	mackarel	mackarel	NN
41352	31	7	,	,	,
41352	31	8	common	common	JJ
41352	31	9	way	way	NN
41352	31	10	25	25	CD
41352	31	11	To	to	TO
41352	31	12	stew	stew	JJ
41352	31	13	fish	fish	NN
41352	31	14	ib	ib	IN
41352	31	15	.	.	.
41352	32	1	Water	water	NN
41352	32	2	souchée	souchée	NN
41352	32	3	of	of	IN
41352	32	4	perch	perch	NN
41352	32	5	,	,	,
41352	32	6	flounders	flounder	NNS
41352	32	7	,	,	,
41352	32	8	soles	sol	NNS
41352	32	9	,	,	,
41352	32	10	eels	eel	NNS
41352	32	11	,	,	,
41352	32	12	&	&	CC
41352	32	13	c.	c.	NNP
41352	32	14	26	26	CD
41352	32	15	Roasted	roasted	JJ
41352	32	16	pike	pike	NN
41352	32	17	or	or	CC
41352	32	18	sturgeon	sturgeon	NN
41352	32	19	ib	ib	NN
41352	32	20	.	.	.
41352	33	1	Bacquillio	Bacquillio	NNP
41352	33	2	with	with	IN
41352	33	3	herbs	herb	NNS
41352	33	4	27	27	CD
41352	33	5	Entrée	entrée	RB
41352	33	6	of	of	IN
41352	33	7	eels	eel	NNS
41352	33	8	28	28	CD
41352	33	9	------	------	:
41352	33	10	of	of	IN
41352	33	11	soles	sol	NNS
41352	33	12	ib	ib	IN
41352	33	13	.	.	.
41352	34	1	------	------	NFP
41352	34	2	of	of	IN
41352	34	3	whitings	whiting	NNS
41352	34	4	,	,	,
41352	34	5	&	&	CC
41352	34	6	c.	c.	NNP
41352	34	7	29	29	CD
41352	34	8	------	------	:
41352	34	9	of	of	IN
41352	34	10	salmon	salmon	NN
41352	34	11	ib	ib	NN
41352	34	12	.	.	.
41352	35	1	------	------	NFP
41352	35	2	of	of	IN
41352	35	3	smelts	smelts	NNP
41352	35	4	,	,	,
41352	35	5	&	&	CC
41352	35	6	c.	c.	NNP
41352	35	7	30	30	CD
41352	35	8	------	------	CD
41352	35	9	of	of	IN
41352	35	10	mackarel	mackarel	NNP
41352	35	11	31	31	CD
41352	35	12	Mackarel	Mackarel	NNP
41352	35	13	the	the	DT
41352	35	14	german	german	JJ
41352	35	15	way	way	NN
41352	35	16	ib	ib	IN
41352	35	17	.	.	.
41352	36	1	Olios	olio	NNS
41352	36	2	,	,	,
41352	36	3	or	or	CC
41352	36	4	a	a	DT
41352	36	5	spanish	spanish	JJ
41352	36	6	dish	dish	NN
41352	36	7	32	32	CD
41352	36	8	The	the	DT
41352	36	9	olio	olio	NN
41352	36	10	,	,	,
41352	36	11	how	how	WRB
41352	36	12	to	to	TO
41352	36	13	be	be	VB
41352	36	14	made	make	VBN
41352	36	15	34	34	CD
41352	36	16	Hodge	Hodge	NNP
41352	36	17	podge	podge	NN
41352	36	18	,	,	,
41352	36	19	or	or	CC
41352	36	20	english	english	NNP
41352	36	21	olio	olio	NNP
41352	36	22	36	36	CD
41352	36	23	Light	light	JJ
41352	36	24	forcemeat	forcemeat	NN
41352	36	25	for	for	IN
41352	36	26	pies	pie	NNS
41352	36	27	or	or	CC
41352	36	28	fowls	fowl	NNS
41352	36	29	,	,	,
41352	36	30	&	&	CC
41352	36	31	c.	c.	NNP
41352	36	32	38	38	CD
41352	36	33	Forcemeat	Forcemeat	NNP
41352	36	34	balls	ball	NNS
41352	36	35	for	for	IN
41352	36	36	ragouts	ragout	NNS
41352	36	37	,	,	,
41352	36	38	&	&	CC
41352	36	39	c.	c.	NNP
41352	36	40	ib	ib	NNP
41352	36	41	.	.	.
41352	37	1	Egg	egg	NN
41352	37	2	for	for	IN
41352	37	3	balls	ball	NNS
41352	37	4	39	39	CD
41352	37	5	Omlets	omlet	NNS
41352	37	6	of	of	IN
41352	37	7	eggs	egg	NNS
41352	37	8	for	for	IN
41352	37	9	garnishing	garnishing	NN
41352	37	10	or	or	CC
41352	37	11	cutting	cutting	NN
41352	37	12	in	in	RP
41352	37	13	slips	slip	NNS
41352	37	14	ib	ib	IN
41352	37	15	.	.	.
41352	38	1	Ox	ox	RB
41352	38	2	cheek	cheek	NN
41352	38	3	40	40	CD
41352	38	4	Beef	Beef	NNP
41352	38	5	tails	tail	NNS
41352	38	6	41	41	CD
41352	38	7	Haricot	Haricot	NNP
41352	38	8	sauce	sauce	NN
41352	38	9	41	41	CD
41352	38	10	Beef	beef	NN
41352	38	11	collops	collop	VBZ
41352	38	12	42	42	CD
41352	38	13	Fillet	Fillet	NNP
41352	38	14	of	of	IN
41352	38	15	beef	beef	NN
41352	38	16	larded	lard	VBN
41352	38	17	ib	ib	IN
41352	38	18	.	.	.
41352	39	1	Beef	beef	NN
41352	39	2	palates	palate	NNS
41352	39	3	43	43	CD
41352	39	4	Rump	rump	NN
41352	39	5	of	of	IN
41352	39	6	beef	beef	NN
41352	39	7	a	a	DT
41352	39	8	-	-	HYPH
41352	39	9	la	la	JJ
41352	39	10	-	-	HYPH
41352	39	11	daube	daube	NN
41352	39	12	,	,	,
41352	39	13	or	or	CC
41352	39	14	braised	braise	VBN
41352	39	15	ib	ib	IN
41352	39	16	.	.	.
41352	40	1	To	to	TO
41352	40	2	make	make	VB
41352	40	3	Spanish	spanish	JJ
41352	40	4	onion	onion	NN
41352	40	5	sauce	sauce	NN
41352	40	6	44	44	CD
41352	40	7	Savoy	Savoy	NNP
41352	40	8	sauce	sauce	NN
41352	40	9	ib	ib	NN
41352	40	10	.	.	.
41352	41	1	Ashée	Ashée	NNP
41352	41	2	sauce	sauce	NN
41352	41	3	45	45	CD
41352	41	4	Brisket	Brisket	NNP
41352	41	5	of	of	IN
41352	41	6	beef	beef	NN
41352	41	7	with	with	IN
41352	41	8	Spanish	spanish	JJ
41352	41	9	onions	onion	NNS
41352	41	10	ib	ib	IN
41352	41	11	.	.	.
41352	42	1	-------	-------	NFP
41352	42	2	with	with	IN
41352	42	3	ashée	ashée	NNP
41352	42	4	or	or	CC
41352	42	5	haricot	haricot	NNP
41352	42	6	46	46	CD
41352	42	7	Rump	rump	NN
41352	42	8	of	of	IN
41352	42	9	beef	beef	NN
41352	42	10	a	a	DT
41352	42	11	-	-	HYPH
41352	42	12	la	la	FW
41352	42	13	mode	mode	NN
41352	42	14	ib	ib	UH
41352	42	15	.	.	.
41352	43	1	Baked	bake	VBN
41352	43	2	beef	beef	NN
41352	43	3	47	47	CD
41352	43	4	Marrow	Marrow	NNP
41352	43	5	bones	bone	NNS
41352	43	6	48	48	CD
41352	43	7	Mutton	Mutton	NNP
41352	43	8	rumps	rump	VBZ
41352	43	9	marinated	marinate	VBN
41352	43	10	ib	ib	IN
41352	43	11	.	.	.
41352	44	1	To	to	TO
41352	44	2	make	make	VB
41352	44	3	marinate	marinate	NNP
41352	44	4	49	49	CD
41352	44	5	Haricot	Haricot	NNP
41352	44	6	mutton	mutton	NN
41352	44	7	cutlets	cutlet	NNS
41352	44	8	ib	ib	IN
41352	44	9	.	.	.
41352	45	1	Fillet	Fillet	NNP
41352	45	2	of	of	IN
41352	45	3	mutton	mutton	NN
41352	45	4	with	with	IN
41352	45	5	cucumbers	cucumber	NNS
41352	45	6	50	50	CD
41352	45	7	Stewed	stewed	JJ
41352	45	8	cucumbers	cucumber	NNS
41352	45	9	ib	ib	IN
41352	45	10	.	.	.
41352	46	1	Mutton	mutton	NN
41352	46	2	cutlets	cutlet	VBZ
41352	46	3	with	with	IN
41352	46	4	potatoes	potato	NNS
41352	46	5	51	51	CD
41352	46	6	------	------	NN
41352	46	7	a	a	FW
41352	46	8	la	la	FW
41352	46	9	Maintenon	Maintenon	NNP
41352	46	10	52	52	CD
41352	46	11	Cutlets	Cutlets	NNPS
41352	46	12	a	a	DT
41352	46	13	la	la	FW
41352	46	14	Irish	irish	JJ
41352	46	15	stew	stew	NN
41352	46	16	53	53	CD
41352	46	17	Pork	pork	NN
41352	46	18	cutlets	cutlet	NNS
41352	46	19	with	with	IN
41352	46	20	red	red	JJ
41352	46	21	or	or	CC
41352	46	22	white	white	JJ
41352	46	23	cabbage	cabbage	NN
41352	46	24	ib	ib	NN
41352	46	25	.	.	.
41352	47	1	To	to	TO
41352	47	2	stew	stew	JJ
41352	47	3	cabbage	cabbage	NN
41352	47	4	54	54	CD
41352	47	5	Pork	pork	NN
41352	47	6	cutlets	cutlet	NNS
41352	47	7	with	with	IN
41352	47	8	robert	robert	NNP
41352	47	9	sauce	sauce	NNP
41352	47	10	ib	ib	NN
41352	47	11	.	.	.
41352	48	1	To	to	TO
41352	48	2	make	make	VB
41352	48	3	robert	robert	NNP
41352	48	4	sauce	sauce	NN
41352	48	5	55	55	CD
41352	48	6	Pork	pork	NN
41352	48	7	cutlets	cutlet	NNS
41352	48	8	another	another	DT
41352	48	9	way	way	NN
41352	48	10	ib	ib	RB
41352	48	11	.	.	.
41352	49	1	Fillet	Fillet	NNP
41352	49	2	of	of	IN
41352	49	3	pork	pork	NN
41352	49	4	roasted	roast	VBD
41352	49	5	56	56	CD
41352	49	6	Pigs	Pigs	NNPS
41352	49	7	feet	foot	NNS
41352	49	8	and	and	CC
41352	49	9	ears	ear	VBZ
41352	49	10	ib	ib	IN
41352	49	11	.	.	.
41352	50	1	To	to	TO
41352	50	2	prepare	prepare	VB
41352	50	3	pigs	pig	NNS
41352	50	4	feet	foot	NNS
41352	50	5	and	and	CC
41352	50	6	ears	ear	VBZ
41352	50	7	57	57	CD
41352	50	8	Compotte	Compotte	NNP
41352	50	9	of	of	IN
41352	50	10	pigeons	pigeon	NNS
41352	50	11	ib	ib	IN
41352	50	12	.	.	.
41352	51	1	Pigeons	pigeon	NNS
41352	51	2	a	a	DT
41352	51	3	la	la	JJ
41352	51	4	craupidine	craupidine	NN
41352	51	5	58	58	CD
41352	51	6	Pigeons	pigeon	NNS
41352	51	7	glaized	glaize	VBD
41352	51	8	59	59	CD
41352	51	9	Pigeons	pigeon	NNS
41352	51	10	a	a	DT
41352	51	11	la	la	JJ
41352	51	12	sousell	sousell	NN
41352	51	13	ib	ib	IN
41352	51	14	.	.	.
41352	52	1	Hashed	hash	VBN
41352	52	2	calf	calf	NN
41352	52	3	's	's	POS
41352	52	4	head	head	NN
41352	52	5	60	60	CD
41352	52	6	Breast	Breast	NNP
41352	52	7	of	of	IN
41352	52	8	veal	veal	NN
41352	52	9	en	en	IN
41352	52	10	gallentine	gallentine	NNP
41352	52	11	61	61	CD
41352	52	12	Breast	Breast	NNP
41352	52	13	of	of	IN
41352	52	14	veal	veal	NN
41352	52	15	ragout	ragout	NN
41352	52	16	ib	ib	IN
41352	52	17	.	.	.
41352	53	1	Neck	neck	NN
41352	53	2	of	of	IN
41352	53	3	veal	veal	NN
41352	53	4	en	en	IN
41352	53	5	erison	erison	NNP
41352	53	6	62	62	CD
41352	53	7	Neck	Neck	NNP
41352	53	8	of	of	IN
41352	53	9	veal	veal	NN
41352	53	10	larded	lard	VBD
41352	53	11	63	63	CD
41352	53	12	Veal	veal	NN
41352	53	13	cutlets	cutlet	NNS
41352	53	14	larded	lard	VBD
41352	53	15	ib	ib	IN
41352	53	16	.	.	.
41352	54	1	Loin	loin	NN
41352	54	2	of	of	IN
41352	54	3	veal	veal	NN
41352	54	4	a	a	DT
41352	54	5	la	la	JJ
41352	54	6	cream	cream	NN
41352	54	7	64	64	CD
41352	54	8	Veal	veal	NN
41352	54	9	tendrons	tendron	NNS
41352	54	10	(	(	-LRB-
41352	54	11	brown	brown	JJ
41352	54	12	or	or	CC
41352	54	13	white	white	JJ
41352	54	14	)	)	-RRB-
41352	54	15	65	65	CD
41352	54	16	Celery	celery	NN
41352	54	17	sauce	sauce	NN
41352	54	18	,	,	,
41352	54	19	(	(	-LRB-
41352	54	20	white	white	NNP
41352	54	21	)	)	-RRB-
41352	54	22	,	,	,
41352	54	23	for	for	IN
41352	54	24	veal	veal	NN
41352	54	25	,	,	,
41352	54	26	chickens	chicken	NNS
41352	54	27	,	,	,
41352	54	28	turkies,&c	turkies,&c	NN
41352	54	29	.	.	.
41352	55	1	66	66	CD
41352	55	2	Celery	celery	NN
41352	55	3	sauce	sauce	NN
41352	55	4	,	,	,
41352	55	5	(	(	-LRB-
41352	55	6	brown	brown	NNP
41352	55	7	)	)	-RRB-
41352	55	8	,	,	,
41352	55	9	for	for	IN
41352	55	10	pullets	pullet	NNS
41352	55	11	,	,	,
41352	55	12	&	&	CC
41352	55	13	c.	c.	NNP
41352	55	14	ib	ib	NNP
41352	55	15	.	.	.
41352	56	1	Veal	veal	NN
41352	56	2	cutlets	cutlet	NNS
41352	56	3	au	au	VBP
41352	56	4	natural	natural	JJ
41352	56	5	67	67	CD
41352	56	6	Veal	Veal	NNP
41352	56	7	collops	collop	NNS
41352	56	8	(	(	-LRB-
41352	56	9	brown	brown	NNP
41352	56	10	)	)	-RRB-
41352	56	11	ib	ib	UH
41352	56	12	.	.	.
41352	57	1	------------	------------	NFP
41352	57	2	(	(	-LRB-
41352	57	3	white	white	JJ
41352	57	4	)	)	-RRB-
41352	57	5	68	68	CD
41352	57	6	Fricando	Fricando	NNP
41352	57	7	veal	veal	NN
41352	57	8	69	69	CD
41352	57	9	Sorrel	Sorrel	NNP
41352	57	10	sauce	sauce	NN
41352	57	11	ib	ib	NN
41352	57	12	.	.	.
41352	58	1	Veal	veal	NN
41352	58	2	olives	olive	VBZ
41352	58	3	70	70	CD
41352	58	4	Breast	breast	NN
41352	58	5	of	of	IN
41352	58	6	veal	veal	NN
41352	58	7	with	with	IN
41352	58	8	oysters	oyster	NNS
41352	58	9	ib	ib	IN
41352	58	10	.	.	.
41352	59	1	Lamb	Lamb	NNP
41352	59	2	's	's	POS
41352	59	3	head	head	NN
41352	59	4	minced	mince	VBD
41352	59	5	71	71	CD
41352	59	6	Breast	Breast	NNP
41352	59	7	of	of	IN
41352	59	8	lamb	lamb	NN
41352	59	9	with	with	IN
41352	59	10	benshamelle	benshamelle	NNP
41352	59	11	72	72	CD
41352	59	12	Breast	Breast	NNP
41352	59	13	or	or	CC
41352	59	14	tendrons	tendron	NNS
41352	59	15	of	of	IN
41352	59	16	lamb	lamb	NNP
41352	59	17	en	en	NNP
41352	59	18	matelote	matelote	NNP
41352	59	19	ib	ib	IN
41352	59	20	.	.	.
41352	60	1	------	------	NFP
41352	60	2	of	of	IN
41352	60	3	lamb	lamb	NN
41352	60	4	with	with	IN
41352	60	5	peas	pea	NNS
41352	60	6	73	73	CD
41352	60	7	To	to	TO
41352	60	8	stew	stew	JJ
41352	60	9	peas	pea	NNS
41352	60	10	for	for	IN
41352	60	11	sauce	sauce	NN
41352	60	12	,	,	,
41352	60	13	for	for	IN
41352	60	14	lamb	lamb	NN
41352	60	15	,	,	,
41352	60	16	veal	veal	NN
41352	60	17	,	,	,
41352	60	18	chickens	chicken	NNS
41352	60	19	,	,	,
41352	60	20	&	&	CC
41352	60	21	c.	c.	NNP
41352	60	22	ib	ib	NNP
41352	60	23	.	.	.
41352	61	1	Lamb	Lamb	NNP
41352	61	2	cutlets	cutlet	VBZ
41352	61	3	with	with	IN
41352	61	4	cucumbers	cucumber	NNS
41352	61	5	74	74	CD
41352	61	6	Neck	Neck	NNP
41352	61	7	of	of	IN
41352	61	8	lamb	lamb	NN
41352	61	9	glaized	glaize	VBD
41352	61	10	75	75	CD
41352	61	11	Onion	Onion	NNP
41352	61	12	sauce	sauce	NN
41352	61	13	ib	ib	NN
41352	61	14	.	.	.
41352	62	1	Lamb	Lamb	NNP
41352	62	2	cutlets	cutlet	VBZ
41352	62	3	with	with	IN
41352	62	4	tendrons	tendron	NNS
41352	62	5	ib	ib	IN
41352	62	6	.	.	.
41352	63	1	Turnip	turnip	NN
41352	63	2	sauce	sauce	NN
41352	63	3	76	76	CD
41352	63	4	Lamb	Lamb	NNP
41352	63	5	cutlets	cutlet	VBZ
41352	63	6	with	with	IN
41352	63	7	tendrons	tendron	NNS
41352	63	8	another	another	DT
41352	63	9	way	way	NN
41352	63	10	77	77	CD
41352	63	11	Shoulder	Shoulder	NNP
41352	63	12	of	of	IN
41352	63	13	lamb	lamb	NNP
41352	63	14	glaized	glaize	VBD
41352	63	15	77	77	CD
41352	63	16	----------------	----------------	NFP
41352	63	17	en	en	NNP
41352	63	18	epigram	epigram	NNP
41352	63	19	78	78	CD
41352	63	20	----------------	----------------	NFP
41352	63	21	grilled	grill	VBN
41352	63	22	ib	ib	NN
41352	63	23	.	.	.
41352	64	1	Hind	hind	JJ
41352	64	2	quarter	quarter	NN
41352	64	3	of	of	IN
41352	64	4	lamb	lamb	NNP
41352	64	5	marinated	marinate	VBD
41352	64	6	79	79	CD
41352	64	7	--------------------	--------------------	CD
41352	64	8	with	with	IN
41352	64	9	spinach	spinach	NN
41352	64	10	80	80	CD
41352	64	11	Leg	Leg	NNP
41352	64	12	of	of	IN
41352	64	13	lamb	lamb	NN
41352	64	14	with	with	IN
41352	64	15	oysters	oyster	NNS
41352	64	16	ib	ib	IN
41352	64	17	.	.	.
41352	65	1	Currie	Currie	NNP
41352	65	2	81	81	CD
41352	65	3	Plain	plain	JJ
41352	65	4	rice	rice	NN
41352	65	5	to	to	TO
41352	65	6	be	be	VB
41352	65	7	eaten	eat	VBN
41352	65	8	with	with	IN
41352	65	9	currie	currie	NNP
41352	65	10	82	82	CD
41352	65	11	Currie	Currie	NNP
41352	65	12	of	of	IN
41352	65	13	lobster	lobster	NN
41352	65	14	83	83	CD
41352	65	15	-----	-----	NFP
41352	65	16	of	of	IN
41352	65	17	veal	veal	NN
41352	65	18	ib	ib	NN
41352	65	19	.	.	.
41352	66	1	------	------	NFP
41352	66	2	of	of	IN
41352	66	3	mutton	mutton	NN
41352	66	4	ib	ib	NNP
41352	66	5	.	.	.
41352	67	1	Pig	Pig	NNP
41352	67	2	's	's	POS
41352	67	3	head	head	NN
41352	67	4	currie	currie	NN
41352	67	5	84	84	CD
41352	67	6	Directions	Directions	NNPS
41352	67	7	for	for	IN
41352	67	8	roasting	roast	VBG
41352	67	9	ib	ib	IN
41352	67	10	.	.	.
41352	68	1	Soup	soup	NN
41352	68	2	for	for	IN
41352	68	3	a	a	DT
41352	68	4	family	family	NN
41352	68	5	85	85	CD
41352	68	6	To	to	TO
41352	68	7	prepare	prepare	VB
41352	68	8	a	a	DT
41352	68	9	haunch	haunch	NN
41352	68	10	of	of	IN
41352	68	11	venison	venison	NNP
41352	68	12	,	,	,
41352	68	13	or	or	CC
41352	68	14	mutton	mutton	NN
41352	68	15	,	,	,
41352	68	16	for	for	IN
41352	68	17	roasting	roast	VBG
41352	68	18	86	86	CD
41352	68	19	To	to	TO
41352	68	20	roast	roast	VB
41352	68	21	woodcocks	woodcock	NNS
41352	68	22	or	or	CC
41352	68	23	snipes	snipe	VBZ
41352	68	24	87	87	CD
41352	68	25	--------	--------	HYPH
41352	68	26	larks	lark	NNS
41352	68	27	88	88	CD
41352	68	28	To	to	TO
41352	68	29	fry	fry	VB
41352	68	30	breadcrumbs	breadcrumb	NNS
41352	68	31	ib	ib	IN
41352	68	32	.	.	.
41352	69	1	To	to	TO
41352	69	2	roast	roast	VB
41352	69	3	turkies	turkie	NNS
41352	69	4	89	89	CD
41352	69	5	--------	--------	:
41352	69	6	rabbits	rabbit	NNS
41352	69	7	ib	ib	IN
41352	69	8	.	.	.
41352	70	1	--------	--------	NFP
41352	70	2	hares	hare	NNS
41352	70	3	ib	ib	IN
41352	70	4	.	.	.
41352	71	1	--------	--------	NFP
41352	71	2	hares	hare	NNS
41352	71	3	another	another	DT
41352	71	4	way	way	NN
41352	71	5	ib	ib	RB
41352	71	6	.	.	.
41352	72	1	--------	--------	NFP
41352	72	2	pigeons	pigeon	NNS
41352	72	3	90	90	CD
41352	72	4	--------	--------	CD
41352	72	5	quails	quail	NNS
41352	72	6	,	,	,
41352	72	7	or	or	CC
41352	72	8	ruffs	ruff	NNS
41352	72	9	and	and	CC
41352	72	10	rees	ree	NNS
41352	72	11	ib	ib	IN
41352	72	12	.	.	.
41352	73	1	--------	--------	NFP
41352	73	2	guinea	guinea	NN
41352	73	3	fowls	fowl	NNS
41352	73	4	,	,	,
41352	73	5	pea	pea	JJ
41352	73	6	fowls	fowl	NNS
41352	73	7	,	,	,
41352	73	8	pullets	pullet	NNS
41352	73	9	,	,	,
41352	73	10	chickens	chicken	NNS
41352	73	11	,	,	,
41352	73	12	and	and	CC
41352	73	13	turkey	turkey	NNP
41352	73	14	poults	poult	VBZ
41352	73	15	91	91	CD
41352	73	16	--------	--------	HYPH
41352	73	17	wild	wild	JJ
41352	73	18	fowl	fowl	NN
41352	73	19	ib	ib	IN
41352	73	20	.	.	.
41352	74	1	--------	--------	NFP
41352	74	2	partridges	partridge	NNS
41352	74	3	and	and	CC
41352	74	4	pheasants	pheasant	NNS
41352	74	5	ib	ib	IN
41352	74	6	.	.	.
41352	75	1	--------	--------	:
41352	75	2	green	green	JJ
41352	75	3	geese	goose	NNS
41352	75	4	and	and	CC
41352	75	5	ducklings	duckling	NNS
41352	75	6	ib	ib	RB
41352	75	7	.	.	.
41352	76	1	--------	--------	NFP
41352	76	2	other	other	JJ
41352	76	3	geese	geese	JJ
41352	76	4	and	and	CC
41352	76	5	tame	tame	JJ
41352	76	6	ducks	duck	NNS
41352	76	7	92	92	CD
41352	76	8	--------	--------	NFP
41352	76	9	a	a	DT
41352	76	10	pig	pig	NN
41352	76	11	92	92	CD
41352	76	12	--------	--------	HYPH
41352	76	13	sweetbreads	sweetbread	NNS
41352	76	14	93	93	CD
41352	76	15	--------	--------	HYPH
41352	76	16	ribs	rib	NNS
41352	76	17	of	of	IN
41352	76	18	beef	beef	NN
41352	76	19	ib	ib	IN
41352	76	20	.	.	.
41352	77	1	--------	--------	NFP
41352	77	2	fillet	fillet	NNP
41352	77	3	of	of	IN
41352	77	4	veal	veal	NN
41352	77	5	ib	ib	NN
41352	77	6	.	.	.
41352	78	1	Observations	observation	NNS
41352	78	2	on	on	IN
41352	78	3	meat	meat	NN
41352	78	4	and	and	CC
41352	78	5	poultry	poultry	NN
41352	78	6	94	94	CD
41352	78	7	Stuffing	stuff	VBG
41352	78	8	for	for	IN
41352	78	9	turkies	turkie	NNS
41352	78	10	,	,	,
41352	78	11	hares	hare	NNS
41352	78	12	,	,	,
41352	78	13	veal	veal	NN
41352	78	14	,	,	,
41352	78	15	&	&	CC
41352	78	16	c.	c.	NNP
41352	78	17	ib	ib	NNP
41352	78	18	.	.	.
41352	79	1	Gravy	gravy	NN
41352	79	2	for	for	IN
41352	79	3	roast	roast	NN
41352	79	4	meat	meat	NN
41352	79	5	,	,	,
41352	79	6	steaks	steak	NNS
41352	79	7	,	,	,
41352	79	8	and	and	CC
41352	79	9	poultry	poultry	NN
41352	79	10	95	95	CD
41352	79	11	Peloe	Peloe	NNP
41352	79	12	of	of	IN
41352	79	13	rice	rice	NN
41352	79	14	ib	ib	NN
41352	79	15	.	.	.
41352	80	1	-------------	-------------	NFP
41352	80	2	another	another	DT
41352	80	3	way	way	NN
41352	80	4	96	96	CD
41352	80	5	Timbol	timbol	NN
41352	80	6	of	of	IN
41352	80	7	rice	rice	NN
41352	80	8	97	97	CD
41352	80	9	Petit	Petit	NNP
41352	80	10	patties	patty	NNS
41352	80	11	of	of	IN
41352	80	12	chicken	chicken	NN
41352	80	13	and	and	CC
41352	80	14	ham	ham	NN
41352	80	15	98	98	CD
41352	80	16	Patties	Patties	NNPS
41352	80	17	of	of	IN
41352	80	18	lobsters	lobster	NNS
41352	80	19	or	or	CC
41352	80	20	oysters	oyster	NNS
41352	80	21	99	99	CD
41352	80	22	Forcemeat	Forcemeat	NNP
41352	80	23	patties	pattie	VBZ
41352	80	24	ib	ib	RB
41352	80	25	.	.	.
41352	81	1	Pulpton	Pulpton	NNP
41352	81	2	of	of	IN
41352	81	3	chicken	chicken	NN
41352	81	4	,	,	,
41352	81	5	rabbits	rabbit	NNS
41352	81	6	,	,	,
41352	81	7	&	&	CC
41352	81	8	c.	c.	NNP
41352	81	9	100	100	CD
41352	81	10	Fishmeagre	Fishmeagre	NNP
41352	81	11	pie	pie	NN
41352	81	12	101	101	CD
41352	81	13	Raised	raise	VBN
41352	81	14	ham	ham	NN
41352	81	15	pie	pie	NN
41352	81	16	,	,	,
41352	81	17	with	with	IN
41352	81	18	directions	direction	NNS
41352	81	19	for	for	IN
41352	81	20	making	make	VBG
41352	81	21	a	a	DT
41352	81	22	raised	raise	VBN
41352	81	23	crust	crust	NN
41352	81	24	102	102	CD
41352	81	25	Raised	raise	VBN
41352	81	26	chicken	chicken	NN
41352	81	27	pie	pie	NN
41352	81	28	103	103	CD
41352	81	29	Flat	flat	JJ
41352	81	30	chicken	chicken	NN
41352	81	31	pie	pie	NN
41352	81	32	(	(	-LRB-
41352	81	33	or	or	CC
41352	81	34	tourte	tourte	NNP
41352	81	35	)	)	-RRB-
41352	81	36	ib	ib	UH
41352	81	37	.	.	.
41352	82	1	Pigeon	Pigeon	NNP
41352	82	2	pie	pie	NN
41352	82	3	104	104	CD
41352	82	4	Raised	raise	VBD
41352	82	5	turkey	turkey	NN
41352	82	6	pie	pie	NN
41352	82	7	with	with	IN
41352	82	8	a	a	DT
41352	82	9	tongue	tongue	NN
41352	82	10	105	105	CD
41352	82	11	------	------	SYM
41352	82	12	macaroni	macaroni	NNP
41352	82	13	pie	pie	NN
41352	82	14	106	106	CD
41352	82	15	------	------	NNP
41352	82	16	beef	beef	NN
41352	82	17	steak	steak	NN
41352	82	18	pie	pie	NN
41352	82	19	ib	ib	NN
41352	82	20	.	.	.
41352	83	1	Veal	veal	NN
41352	83	2	pie	pie	NN
41352	83	3	107	107	CD
41352	83	4	Pork	Pork	NNP
41352	83	5	pie	pie	NN
41352	83	6	108	108	CD
41352	83	7	Eel	Eel	NNP
41352	83	8	pie	pie	NN
41352	83	9	109	109	CD
41352	83	10	Mutton	Mutton	NNP
41352	83	11	pie	pie	NN
41352	83	12	ib	ib	NN
41352	83	13	.	.	.
41352	84	1	Sea	sea	NN
41352	84	2	pie	pie	NN
41352	84	3	110	110	CD
41352	84	4	Rissoles	Rissoles	NNPS
41352	84	5	ib	ib	RB
41352	84	6	.	.	.
41352	85	1	To	to	TO
41352	85	2	fry	fry	VB
41352	85	3	parsley	parsley	NN
41352	85	4	111	111	CD
41352	85	5	Puffs	Puffs	NNPS
41352	85	6	with	with	IN
41352	85	7	chicken	chicken	NN
41352	85	8	,	,	,
41352	85	9	&	&	CC
41352	85	10	c.	c.	NNP
41352	85	11	ib	ib	NNP
41352	85	12	.	.	.
41352	86	1	Wings	wing	NNS
41352	86	2	and	and	CC
41352	86	3	legs	leg	NNS
41352	86	4	of	of	IN
41352	86	5	fowls	fowl	NNS
41352	86	6	with	with	IN
41352	86	7	colours	colour	NNS
41352	86	8	112	112	CD
41352	86	9	-----	-----	CD
41352	86	10	larded	lard	VBN
41352	86	11	and	and	CC
41352	86	12	glaized	glaize	VBN
41352	86	13	113	113	CD
41352	86	14	Fowl	fowl	NN
41352	86	15	a	a	DT
41352	86	16	la	la	NNP
41352	86	17	Menehout	Menehout	NNP
41352	86	18	114	114	CD
41352	86	19	Pulled	pull	VBN
41352	86	20	chicken	chicken	NN
41352	86	21	(	(	-LRB-
41352	86	22	or	or	CC
41352	86	23	turkey	turkey	NNP
41352	86	24	)	)	-RRB-
41352	86	25	ib	ib	UH
41352	86	26	.	.	.
41352	87	1	Another	another	DT
41352	87	2	way	way	NN
41352	87	3	115	115	CD
41352	87	4	Pullet	Pullet	NNP
41352	87	5	a	a	DT
41352	87	6	la	la	NNP
41352	87	7	Memorancy	Memorancy	NNP
41352	87	8	ib	ib	NN
41352	87	9	.	.	.
41352	88	1	Chickens	chicken	NNS
41352	88	2	with	with	IN
41352	88	3	lemon	lemon	NN
41352	88	4	sauce	sauce	NN
41352	88	5	116	116	CD
41352	88	6	To	to	TO
41352	88	7	make	make	VB
41352	88	8	lemon	lemon	NN
41352	88	9	sauce	sauce	NN
41352	88	10	ib	ib	IN
41352	88	11	.	.	.
41352	89	1	Fricassee	Fricassee	NNP
41352	89	2	of	of	IN
41352	89	3	chickens	chicken	NNS
41352	89	4	or	or	CC
41352	89	5	rabbits	rabbit	NNS
41352	89	6	(	(	-LRB-
41352	89	7	white	white	JJ
41352	89	8	)	)	-RRB-
41352	89	9	117	117	CD
41352	89	10	Chickens	Chickens	NNPS
41352	89	11	or	or	CC
41352	89	12	turkies	turkie	NNS
41352	89	13	with	with	IN
41352	89	14	celery	celery	NN
41352	89	15	118	118	CD
41352	89	16	Turkies	Turkies	NNPS
41352	89	17	,	,	,
41352	89	18	pullets	pullet	NNS
41352	89	19	,	,	,
41352	89	20	or	or	CC
41352	89	21	chickens	chicken	NNS
41352	89	22	,	,	,
41352	89	23	with	with	IN
41352	89	24	oyster	oyster	JJ
41352	89	25	sauce	sauce	NN
41352	89	26	ib	ib	NN
41352	89	27	.	.	.
41352	90	1	To	to	TO
41352	90	2	make	make	VB
41352	90	3	white	white	JJ
41352	90	4	oyster	oyster	JJ
41352	90	5	sauce	sauce	NN
41352	90	6	ib	ib	IN
41352	90	7	.	.	.
41352	91	1	Chickens	chicken	NNS
41352	91	2	with	with	IN
41352	91	3	peas	pea	NNS
41352	91	4	119	119	CD
41352	91	5	,	,	,
41352	91	6	120	120	CD
41352	91	7	Fricassee	Fricassee	NNP
41352	91	8	of	of	IN
41352	91	9	chickens	chicken	NNS
41352	91	10	or	or	CC
41352	91	11	rabbits	rabbit	NNS
41352	91	12	(	(	-LRB-
41352	91	13	brown	brown	NNP
41352	91	14	)	)	-RRB-
41352	91	15	ib	ib	UH
41352	91	16	.	.	.
41352	92	1	To	to	TO
41352	92	2	fry	fry	VB
41352	92	3	oysters	oyster	NNS
41352	92	4	for	for	IN
41352	92	5	a	a	DT
41352	92	6	dish	dish	NN
41352	92	7	121	121	CD
41352	92	8	Directions	Directions	NNPS
41352	92	9	for	for	IN
41352	92	10	poultry	poultry	NN
41352	92	11	,	,	,
41352	92	12	&	&	CC
41352	92	13	c.	c.	NNP
41352	92	14	plain	plain	NNP
41352	92	15	boiled	boil	VBD
41352	92	16	ib	ib	NN
41352	92	17	.	.	.
41352	93	1	Jugged	Jugged	NNP
41352	93	2	hare	hare	NNP
41352	93	3	122	122	CD
41352	93	4	Glaized	glaize	VBN
41352	93	5	hare	hare	NN
41352	93	6	123	123	CD
41352	93	7	Duck	Duck	NNP
41352	93	8	aux	aux	JJ
41352	93	9	naves	nave	NNS
41352	93	10	ib	ib	RB
41352	93	11	.	.	.
41352	94	1	A	a	DT
41352	94	2	duck	duck	NN
41352	94	3	with	with	IN
41352	94	4	cucumbers	cucumber	NNS
41352	94	5	124	124	CD
41352	94	6	------	------	NN
41352	94	7	a	a	FW
41352	94	8	la	la	FW
41352	94	9	benshamelle	benshamelle	NNP
41352	94	10	125	125	CD
41352	94	11	Hashed	Hashed	NNP
41352	94	12	mutton	mutton	NN
41352	94	13	ib	ib	NN
41352	94	14	.	.	.
41352	95	1	------	------	NFP
41352	95	2	venison	venison	NNP
41352	95	3	126	126	CD
41352	95	4	------	------	CD
41352	95	5	fowls	fowl	VBZ
41352	95	6	127	127	CD
41352	95	7	------	------	CD
41352	95	8	hare	hare	NN
41352	95	9	,	,	,
41352	95	10	wild	wild	JJ
41352	95	11	fowl	fowl	NN
41352	95	12	,	,	,
41352	95	13	pheasants	pheasant	NNS
41352	95	14	,	,	,
41352	95	15	or	or	CC
41352	95	16	partridges	partridge	VBZ
41352	95	17	128	128	CD
41352	95	18	Broiled	broil	VBN
41352	95	19	beef	beef	NN
41352	95	20	steaks	steak	NNS
41352	95	21	ib	ib	RB
41352	95	22	.	.	.
41352	96	1	Beef	Beef	NNP
41352	96	2	steak	steak	NN
41352	96	3	pudding	pudde	VBG
41352	96	4	129	129	CD
41352	96	5	Oyster	Oyster	NNP
41352	96	6	sauce	sauce	NN
41352	96	7	for	for	IN
41352	96	8	beef	beef	NN
41352	96	9	steaks	steak	NNS
41352	96	10	130	130	CD
41352	96	11	To	to	TO
41352	96	12	dress	dress	VB
41352	96	13	mutton	mutton	NN
41352	96	14	,	,	,
41352	96	15	lamb	lamb	NN
41352	96	16	,	,	,
41352	96	17	or	or	CC
41352	96	18	pork	pork	NN
41352	96	19	chops	chop	NNS
41352	96	20	in	in	IN
41352	96	21	a	a	DT
41352	96	22	plain	plain	JJ
41352	96	23	manner	manner	NN
41352	96	24	ib	ib	NN
41352	96	25	.	.	.
41352	97	1	To	to	TO
41352	97	2	dress	dress	VB
41352	97	3	veal	veal	NN
41352	97	4	cutlets	cutlet	NNS
41352	97	5	131	131	CD
41352	97	6	Minced	mince	VBN
41352	97	7	veal	veal	NN
41352	97	8	for	for	IN
41352	97	9	a	a	DT
41352	97	10	dish	dish	NN
41352	97	11	ib	ib	NN
41352	97	12	.	.	.
41352	98	1	-----------	-----------	NFP
41352	98	2	another	another	DT
41352	98	3	way	way	NN
41352	98	4	132	132	CD
41352	98	5	Partridges	partridge	NNS
41352	98	6	or	or	CC
41352	98	7	pheasants	pheasant	NNS
41352	98	8	au	au	PRP
41352	98	9	choux	choux	VB
41352	98	10	ib	ib	IN
41352	98	11	.	.	.
41352	99	1	-----------------------	-----------------------	NFP
41352	99	2	with	with	IN
41352	99	3	truffles	truffle	NNS
41352	99	4	133	133	CD
41352	99	5	Turkey	Turkey	NNP
41352	99	6	with	with	IN
41352	99	7	truffles	truffle	NNS
41352	99	8	134	134	CD
41352	99	9	Truffle	Truffle	NNP
41352	99	10	sauce	sauce	NN
41352	99	11	for	for	IN
41352	99	12	turkies	turkie	NNS
41352	99	13	,	,	,
41352	99	14	&	&	CC
41352	99	15	c.	c.	NNP
41352	99	16	ib	ib	NNP
41352	99	17	.	.	.
41352	100	1	Turkey	Turkey	NNP
41352	100	2	with	with	IN
41352	100	3	chesnuts	chesnut	NNS
41352	100	4	135	135	CD
41352	100	5	------	------	NFP
41352	100	6	with	with	IN
41352	100	7	ragout	ragout	NN
41352	100	8	136	136	CD
41352	100	9	Rabbits	rabbit	NNS
41352	100	10	with	with	IN
41352	100	11	onions	onion	NNS
41352	100	12	ib	ib	RB
41352	100	13	.	.	.
41352	101	1	Glaized	glaize	VBN
41352	101	2	sweetbreads	sweetbread	NNS
41352	101	3	137	137	CD
41352	101	4	Matelote	matelote	NN
41352	101	5	of	of	IN
41352	101	6	rabbits	rabbit	NNS
41352	101	7	ib	ib	IN
41352	101	8	.	.	.
41352	102	1	Sweetbreads	sweetbread	NNS
41352	102	2	en	en	IN
41352	102	3	erison	erison	NN
41352	102	4	138	138	CD
41352	102	5	Stewed	stewed	JJ
41352	102	6	giblets	giblet	NNS
41352	102	7	plain	plain	JJ
41352	102	8	ib	ib	IN
41352	102	9	.	.	.
41352	103	1	------	------	:
41352	103	2	with	with	IN
41352	103	3	peas	pea	NNS
41352	103	4	139	139	CD
41352	103	5	Green	green	JJ
41352	103	6	truffles	truffle	NNS
41352	103	7	for	for	IN
41352	103	8	a	a	DT
41352	103	9	dish	dish	NN
41352	103	10	ib	ib	NN
41352	103	11	.	.	.
41352	104	1	Rabbits	rabbit	NNS
41352	104	2	en	en	IN
41352	104	3	gallentine	gallentine	NN
41352	104	4	for	for	IN
41352	104	5	a	a	DT
41352	104	6	dish	dish	NN
41352	104	7	140	140	CD
41352	104	8	Ham	Ham	NNP
41352	104	9	braised	braise	VBN
41352	104	10	ib	ib	IN
41352	104	11	.	.	.
41352	105	1	Jerusalem	Jerusalem	NNP
41352	105	2	artichokes	artichoke	VBZ
41352	105	3	stewed	stew	VBD
41352	105	4	141	141	CD
41352	105	5	--------------------	--------------------	CD
41352	105	6	another	another	DT
41352	105	7	way	way	NN
41352	105	8	142	142	CD
41352	105	9	Mashed	mashed	JJ
41352	105	10	potatoes	potato	NNS
41352	105	11	ib	ib	RB
41352	105	12	.	.	.
41352	106	1	Cauliflower	cauliflower	NN
41352	106	2	with	with	IN
41352	106	3	parmezan	parmezan	NNP
41352	106	4	cheese	cheese	NNP
41352	106	5	143	143	CD
41352	106	6	-----------	-----------	NN
41352	106	7	a	a	FW
41352	106	8	la	la	FW
41352	106	9	sauce	sauce	NN
41352	106	10	ib	ib	NN
41352	106	11	.	.	.
41352	107	1	-----------	-----------	NFP
41352	107	2	a	a	DT
41352	107	3	la	la	NNP
41352	107	4	cream	cream	NN
41352	107	5	144	144	CD
41352	107	6	Stewed	stewed	JJ
41352	107	7	artichoke	artichoke	NN
41352	107	8	bottoms	bottom	NNS
41352	107	9	ib	ib	RB
41352	107	10	.	.	.
41352	108	1	French	french	JJ
41352	108	2	beans	bean	NNS
41352	108	3	a	a	FW
41352	108	4	la	la	JJ
41352	108	5	cream	cream	NN
41352	108	6	for	for	IN
41352	108	7	a	a	DT
41352	108	8	dish	dish	NN
41352	108	9	145	145	CD
41352	108	10	Stewed	stewed	JJ
41352	108	11	cardoons	cardoon	NNS
41352	108	12	ib	ib	IN
41352	108	13	.	.	.
41352	109	1	Vegetables	vegetable	NNS
41352	109	2	in	in	IN
41352	109	3	a	a	DT
41352	109	4	mould	mould	NN
41352	109	5	146	146	CD
41352	109	6	Broiled	broil	VBN
41352	109	7	mushrooms	mushroom	NNS
41352	109	8	147	147	CD
41352	109	9	Stewed	stew	VBN
41352	109	10	mushrooms	mushroom	NNS
41352	109	11	(	(	-LRB-
41352	109	12	brown	brown	NNP
41352	109	13	)	)	-RRB-
41352	109	14	and	and	CC
41352	109	15	(	(	-LRB-
41352	109	16	white	white	JJ
41352	109	17	)	)	-RRB-
41352	109	18	147	147	CD
41352	109	19	,	,	,
41352	109	20	148	148	CD
41352	109	21	Mashed	mashed	JJ
41352	109	22	turnips	turnip	NNS
41352	109	23	ib	ib	IN
41352	109	24	.	.	.
41352	110	1	Potatoes	potato	NNS
41352	110	2	creamed	cream	VBD
41352	110	3	149	149	CD
41352	110	4	Stewed	Stewed	NNP
41352	110	5	watercresses	watercress	NNS
41352	110	6	ib	ib	IN
41352	110	7	.	.	.
41352	111	1	A	a	DT
41352	111	2	neat	neat	JJ
41352	111	3	dish	dish	NN
41352	111	4	of	of	IN
41352	111	5	vegetables	vegetable	NNS
41352	111	6	150	150	CD
41352	111	7	Vegetable	vegetable	NN
41352	111	8	pie	pie	NN
41352	111	9	ib	ib	NN
41352	111	10	.	.	.
41352	112	1	Fried	fried	JJ
41352	112	2	potatoes	potato	NNS
41352	112	3	151	151	CD
41352	112	4	Fried	fried	JJ
41352	112	5	onions	onion	NNS
41352	112	6	with	with	IN
41352	112	7	parmezan	parmezan	NNP
41352	112	8	cheese	cheese	NN
41352	112	9	152	152	CD
41352	112	10	Pickle	Pickle	NNP
41352	112	11	tongue	tongue	NN
41352	112	12	forced	force	VBD
41352	112	13	153	153	CD
41352	112	14	Stewed	Stewed	NNP
41352	112	15	endive	endive	JJ
41352	112	16	ib	ib	NN
41352	112	17	.	.	.
41352	113	1	Forced	force	VBN
41352	113	2	cucumbers	cucumber	NNS
41352	113	3	154	154	CD
41352	113	4	To	to	TO
41352	113	5	stew	stew	VB
41352	113	6	peas	pea	NNS
41352	113	7	for	for	IN
41352	113	8	a	a	DT
41352	113	9	dish	dish	NN
41352	113	10	ib	ib	NN
41352	113	11	.	.	.
41352	114	1	Salad	salad	NN
41352	114	2	of	of	IN
41352	114	3	asparagus	asparagus	JJ
41352	114	4	155	155	CD
41352	114	5	Asparagus	Asparagus	NNP
41352	114	6	peas	pea	NNS
41352	114	7	ib	ib	IN
41352	114	8	.	.	.
41352	115	1	---------	---------	NFP
41352	115	2	another	another	DT
41352	115	3	way	way	NN
41352	115	4	156	156	CD
41352	115	5	Stewed	stew	VBN
41352	115	6	asparagus	asparagus	NN
41352	115	7	for	for	IN
41352	115	8	sauce	sauce	NN
41352	115	9	157	157	CD
41352	115	10	Directions	direction	NNS
41352	115	11	for	for	IN
41352	115	12	vegetables	vegetable	NNS
41352	115	13	ib	ib	IN
41352	115	14	.	.	.
41352	116	1	Pickled	pickle	VBN
41352	116	2	oysters	oyster	NNS
41352	116	3	158	158	CD
41352	116	4	Oyster	oyster	NN
41352	116	5	atlets	atlet	VBZ
41352	116	6	159	159	CD
41352	116	7	Scollop	Scollop	NNP
41352	116	8	oysters	oyster	NNS
41352	116	9	160	160	CD
41352	116	10	Oyster	Oyster	NNP
41352	116	11	loaves	loave	VBZ
41352	116	12	161	161	CD
41352	116	13	Ragout	Ragout	NNPS
41352	116	14	of	of	IN
41352	116	15	sweetbreads	sweetbread	NNS
41352	116	16	(	(	-LRB-
41352	116	17	brown	brown	NNP
41352	116	18	)	)	-RRB-
41352	116	19	ib	ib	UH
41352	116	20	.	.	.
41352	117	1	---------------------	---------------------	NNP
41352	117	2	(	(	-LRB-
41352	117	3	white	white	NNP
41352	117	4	)	)	-RRB-
41352	117	5	162	162	CD
41352	117	6	Poached	poach	VBN
41352	117	7	eggs	egg	NNS
41352	117	8	with	with	IN
41352	117	9	forrel	forrel	NN
41352	117	10	or	or	CC
41352	117	11	endive	endive	JJ
41352	117	12	163	163	CD
41352	117	13	Buttered	butter	VBN
41352	117	14	eggs	egg	NNS
41352	117	15	ib	ib	RB
41352	117	16	.	.	.
41352	118	1	Fried	fried	JJ
41352	118	2	eggs	egg	NNS
41352	118	3	,	,	,
41352	118	4	&	&	CC
41352	118	5	c.	c.	NNP
41352	118	6	164	164	CD
41352	118	7	Eggs	egg	NNS
41352	118	8	a	a	DT
41352	118	9	la	la	JJ
41352	118	10	trip	trip	NN
41352	118	11	165	165	CD
41352	118	12	Omlet	Omlet	NNP
41352	118	13	of	of	IN
41352	118	14	eggs	egg	NNS
41352	118	15	ib	ib	IN
41352	118	16	.	.	.
41352	119	1	Fricassee	Fricassee	NNP
41352	119	2	of	of	IN
41352	119	3	tripe	tripe	NN
41352	119	4	167	167	CD
41352	119	5	Lambs	Lambs	NNPS
41352	119	6	tails	tail	NNS
41352	119	7	and	and	CC
41352	119	8	ears	ear	VBZ
41352	119	9	ib	ib	IN
41352	119	10	.	.	.
41352	120	1	Curried	curry	VBN
41352	120	2	atlets	atlet	NNS
41352	120	3	168	168	CD
41352	120	4	To	to	TO
41352	120	5	stew	stew	VB
41352	120	6	maccaroni	maccaroni	JJ
41352	120	7	169	169	CD
41352	120	8	Stewed	stewed	JJ
41352	120	9	cheese	cheese	NN
41352	120	10	ib	ib	NN
41352	120	11	.	.	.
41352	121	1	To	to	TO
41352	121	2	prepare	prepare	VB
41352	121	3	a	a	DT
41352	121	4	batter	batter	NN
41352	121	5	for	for	IN
41352	121	6	frying	fry	VBG
41352	121	7	different	different	JJ
41352	121	8	articles	article	NNS
41352	121	9	,	,	,
41352	121	10	being	be	VBG
41352	121	11	a	a	DT
41352	121	12	sufficient	sufficient	JJ
41352	121	13	quantity	quantity	NN
41352	121	14	for	for	IN
41352	121	15	one	one	CD
41352	121	16	dish	dish	NN
41352	121	17	170	170	CD
41352	121	18	Fried	fried	JJ
41352	121	19	celery	celery	NN
41352	121	20	ib	ib	NN
41352	121	21	.	.	.
41352	122	1	-----	-----	NFP
41352	122	2	peths	peth	NNS
41352	122	3	171	171	CD
41352	122	4	-----	-----	:
41352	122	5	sweetbreads	sweetbread	NNS
41352	122	6	ib	ib	IN
41352	122	7	.	.	.
41352	123	1	-----	-----	NFP
41352	123	2	artichoke	artichoke	NN
41352	123	3	bottoms	bottom	NNS
41352	123	4	ib	ib	RB
41352	123	5	.	.	.
41352	124	1	-----	-----	NFP
41352	124	2	tripe	tripe	NN
41352	124	3	and	and	CC
41352	124	4	onions	onion	NNS
41352	124	5	172	172	CD
41352	124	6	Hard	hard	JJ
41352	124	7	eggs	egg	NNS
41352	124	8	fried	fry	VBN
41352	124	9	ib	ib	IN
41352	124	10	.	.	.
41352	125	1	To	to	TO
41352	125	2	dress	dress	VB
41352	125	3	a	a	DT
41352	125	4	lamb	lamb	NN
41352	125	5	's	's	POS
41352	125	6	fry	fry	NN
41352	125	7	173	173	CD
41352	125	8	---------------------	---------------------	NFP
41352	125	9	another	another	DT
41352	125	10	way	way	NN
41352	125	11	ib	ib	RB
41352	125	12	.	.	.
41352	126	1	Puffs	puff	NNS
41352	126	2	with	with	IN
41352	126	3	forcemeat	forcemeat	NN
41352	126	4	of	of	IN
41352	126	5	vegetables	vegetable	NNS
41352	126	6	ib	ib	IN
41352	126	7	.	.	.
41352	127	1	Rammequins	Rammequins	NNP
41352	127	2	174	174	CD
41352	127	3	To	to	TO
41352	127	4	dress	dress	VB
41352	127	5	part	part	NN
41352	127	6	of	of	IN
41352	127	7	a	a	DT
41352	127	8	wild	wild	JJ
41352	127	9	boar	boar	NN
41352	127	10	175	175	CD
41352	127	11	Plovers	plover	NNS
41352	127	12	eggs	egg	NNS
41352	127	13	,	,	,
41352	127	14	to	to	TO
41352	127	15	be	be	VB
41352	127	16	served	serve	VBN
41352	127	17	up	up	RP
41352	127	18	different	different	JJ
41352	127	19	ways	way	NNS
41352	127	20	176	176	CD
41352	127	21	Buttered	Buttered	NNP
41352	127	22	lobsters	lobster	NNS
41352	127	23	ib	ib	IN
41352	127	24	.	.	.
41352	128	1	Meat	meat	NN
41352	128	2	cake	cake	NN
41352	128	3	177	177	CD
41352	128	4	Collared	Collared	NNP
41352	128	5	pig	pig	NN
41352	128	6	178	178	CD
41352	128	7	Red	red	JJ
41352	128	8	beef	beef	NN
41352	128	9	for	for	IN
41352	128	10	slices	slice	NNS
41352	128	11	179	179	CD
41352	128	12	Savory	savory	NN
41352	128	13	jelly	jelly	NN
41352	128	14	180	180	CD
41352	128	15	Aspect	aspect	NN
41352	128	16	of	of	IN
41352	128	17	fish	fish	NN
41352	128	18	181	181	CD
41352	128	19	------	------	NN
41352	128	20	of	of	IN
41352	128	21	meat	meat	NN
41352	128	22	or	or	CC
41352	128	23	fowl	fowl	NN
41352	128	24	182	182	CD
41352	128	25	Canopies	canopy	NNS
41352	128	26	183	183	CD
41352	128	27	Salmagundy	Salmagundy	NNP
41352	128	28	ib	ib	NN
41352	128	29	.	.	.
41352	129	1	Salad	salad	NN
41352	129	2	of	of	IN
41352	129	3	lobster	lobster	NN
41352	129	4	184	184	CD
41352	129	5	French	french	JJ
41352	129	6	salad	salad	NN
41352	129	7	185	185	CD
41352	129	8	Blancmange	Blancmange	NNP
41352	129	9	ib	ib	NN
41352	129	10	.	.	.
41352	130	1	Dutch	dutch	JJ
41352	130	2	blancmange	blancmange	NN
41352	130	3	186	186	CD
41352	130	4	Riband	Riband	NNP
41352	130	5	blancmange	blancmange	NN
41352	130	6	187	187	CD
41352	130	7	Cleared	cleared	JJ
41352	130	8	calves	calf	NNS
41352	130	9	feet	foot	NNS
41352	130	10	jelly	jelly	RB
41352	130	11	ib	ib	IN
41352	130	12	.	.	.
41352	131	1	Marbrée	Marbrée	NNP
41352	131	2	jelly	jelly	RB
41352	131	3	188	188	CD
41352	131	4	Bagnets	bagnet	NNS
41352	131	5	a	a	DT
41352	131	6	l'eau	l'eau	JJ
41352	131	7	189	189	CD
41352	131	8	Apple	Apple	NNP
41352	131	9	fritters	fritter	NNS
41352	131	10	for	for	IN
41352	131	11	a	a	DT
41352	131	12	dish	dish	NN
41352	131	13	190	190	CD
41352	131	14	Golden	golden	JJ
41352	131	15	pippins	pippin	NNS
41352	131	16	a	a	DT
41352	131	17	la	la	JJ
41352	131	18	cream	cream	NN
41352	131	19	191	191	CD
41352	131	20	--------------	--------------	NFP
41352	131	21	another	another	DT
41352	131	22	way	way	NN
41352	131	23	192	192	CD
41352	131	24	Stewed	stewed	JJ
41352	131	25	pippins	pippin	NNS
41352	131	26	another	another	DT
41352	131	27	way	way	NN
41352	131	28	193	193	CD
41352	131	29	Cream	Cream	NNP
41352	131	30	for	for	IN
41352	131	31	pies	pie	NNS
41352	131	32	193	193	CD
41352	131	33	Mince	Mince	NNP
41352	131	34	meat	meat	NN
41352	131	35	194	194	CD
41352	131	36	Compote	Compote	NNP
41352	131	37	of	of	IN
41352	131	38	oranges	orange	NNS
41352	131	39	195	195	CD
41352	131	40	Tea	tea	NN
41352	131	41	cream	cream	NN
41352	131	42	196	196	CD
41352	131	43	Virgin	Virgin	NNP
41352	131	44	cream	cream	NN
41352	131	45	197	197	CD
41352	131	46	Coffee	coffee	NN
41352	131	47	cream	cream	NN
41352	131	48	ib	ib	IN
41352	131	49	.	.	.
41352	132	1	Burnt	burn	VBN
41352	132	2	cream	cream	NN
41352	132	3	ib	ib	IN
41352	132	4	.	.	.
41352	133	1	Pastry	pastry	NN
41352	133	2	cream	cream	NN
41352	133	3	198	198	CD
41352	133	4	Almond	Almond	NNP
41352	133	5	paste	paste	NN
41352	133	6	ib	ib	NN
41352	133	7	.	.	.
41352	134	1	Cheese	cheese	NN
41352	134	2	cakes	cake	VBZ
41352	134	3	199	199	CD
41352	134	4	Almond	Almond	NNP
41352	134	5	nuts	nuts	JJ
41352	134	6	200	200	CD
41352	134	7	To	to	TO
41352	134	8	make	make	VB
41352	134	9	syllabub	syllabub	NN
41352	134	10	ib	ib	NN
41352	134	11	.	.	.
41352	135	1	Trifle	trifle	NN
41352	135	2	201	201	CD
41352	135	3	Tarts	tart	NNS
41352	135	4	or	or	CC
41352	135	5	tartlets	tartlet	NNS
41352	135	6	202	202	CD
41352	135	7	Paste	paste	NN
41352	135	8	for	for	IN
41352	135	9	stringing	string	VBG
41352	135	10	tartlets	tartlet	NNS
41352	135	11	ib	ib	IN
41352	135	12	.	.	.
41352	136	1	To	to	IN
41352	136	2	stew	stew	JJ
41352	136	3	apples	apple	NNS
41352	136	4	for	for	IN
41352	136	5	tarts	tart	NNS
41352	136	6	203	203	CD
41352	136	7	Fried	Fried	NNP
41352	136	8	puffs	puff	NNS
41352	136	9	with	with	IN
41352	136	10	sweetmeats	sweetmeat	NNS
41352	136	11	204	204	CD
41352	136	12	Pyramid	Pyramid	NNP
41352	136	13	paste	paste	NN
41352	136	14	ib	ib	NN
41352	136	15	.	.	.
41352	137	1	Icing	ice	VBG
41352	137	2	for	for	IN
41352	137	3	a	a	DT
41352	137	4	cake	cake	NN
41352	137	5	206	206	CD
41352	137	6	Cherries	Cherries	NNPS
41352	137	7	in	in	IN
41352	137	8	brandy	brandy	NN
41352	137	9	for	for	IN
41352	137	10	desserts	dessert	NNS
41352	137	11	ib	ib	IN
41352	137	12	.	.	.
41352	138	1	To	to	TO
41352	138	2	make	make	VB
41352	138	3	buns	bun	NNS
41352	138	4	207	207	CD
41352	138	5	Orgeat	orgeat	VB
41352	138	6	ib	ib	NN
41352	138	7	.	.	.
41352	139	1	Orange	Orange	NNP
41352	139	2	marmalade	marmalade	NN
41352	139	3	208	208	CD
41352	139	4	Raspberry	Raspberry	NNP
41352	139	5	jam	jam	NN
41352	139	6	209	209	CD
41352	139	7	Quince	Quince	NNP
41352	139	8	jam	jam	NN
41352	139	9	210	210	CD
41352	139	10	Green	green	JJ
41352	139	11	gage	gage	NN
41352	139	12	jam	jam	NN
41352	139	13	ib	ib	NN
41352	139	14	.	.	.
41352	140	1	Apricot	Apricot	NNP
41352	140	2	jam	jam	NN
41352	140	3	211	211	CD
41352	140	4	Preserved	preserve	VBN
41352	140	5	apricots	apricot	NNS
41352	140	6	for	for	IN
41352	140	7	tarts	tart	NNS
41352	140	8	or	or	CC
41352	140	9	desserts	dessert	NNS
41352	140	10	ib	ib	IN
41352	140	11	.	.	.
41352	141	1	Currant	currant	NN
41352	141	2	jelly	jelly	NN
41352	141	3	212	212	CD
41352	141	4	Crisp	Crisp	NNP
41352	141	5	tart	tart	NN
41352	141	6	paste	paste	NN
41352	141	7	213	213	CD
41352	141	8	Eggs	egg	NNS
41352	141	9	and	and	CC
41352	141	10	bacon	bacon	VB
41352	141	11	another	another	DT
41352	141	12	way	way	NN
41352	141	13	ib	ib	IN
41352	141	14	.	.	.
41352	142	1	To	to	TO
41352	142	2	make	make	VB
41352	142	3	puff	puff	NN
41352	142	4	paste	paste	NN
41352	142	5	214	214	CD
41352	142	6	-------	-------	NFP
41352	142	7	an	an	DT
41352	142	8	almond	almond	NN
41352	142	9	cake	cake	NN
41352	142	10	215	215	CD
41352	142	11	Almond	Almond	NNP
41352	142	12	custards	custard	VBZ
41352	142	13	216	216	CD
41352	142	14	Rhubarb	rhubarb	NN
41352	142	15	tart	tart	JJ
41352	142	16	ib	ib	RB
41352	142	17	.	.	.
41352	143	1	Orange	Orange	NNP
41352	143	2	pudding	pudde	VBG
41352	143	3	217	217	CD
41352	143	4	Rice	Rice	NNP
41352	143	5	pudding	pudding	NN
41352	143	6	218	218	CD
41352	143	7	Tansey	Tansey	NNP
41352	143	8	pudding	pudde	VBG
41352	143	9	219	219	CD
41352	143	10	Almond	Almond	NNP
41352	143	11	pudding	pudding	NN
41352	143	12	ib	ib	IN
41352	143	13	.	.	.
41352	144	1	Marrow	Marrow	NNP
41352	144	2	pudding	pudding	NN
41352	144	3	220	220	CD
41352	144	4	Bread	bread	NN
41352	144	5	pudding	pudding	NN
41352	144	6	ib	ib	IN
41352	144	7	.	.	.
41352	145	1	A	a	DT
41352	145	2	rich	rich	JJ
41352	145	3	plum	plum	NN
41352	145	4	pudding	pudde	VBG
41352	145	5	221	221	CD
41352	145	6	Batter	Batter	NNP
41352	145	7	pudding	pudding	NN
41352	145	8	ib	ib	NN
41352	145	9	.	.	.
41352	146	1	Boiled	boil	VBN
41352	146	2	apple	apple	NN
41352	146	3	pudding	pudde	VBG
41352	146	4	222	222	CD
41352	146	5	Apple	Apple	NNP
41352	146	6	dumplings	dumpling	NNS
41352	146	7	223	223	CD
41352	146	8	Baked	bake	VBN
41352	146	9	apple	apple	NN
41352	146	10	pudding	pudding	NN
41352	146	11	ib	ib	IN
41352	146	12	.	.	.
41352	147	1	Damson	Damson	NNP
41352	147	2	pudding	pudde	VBG
41352	147	3	224	224	CD
41352	147	4	--------------	--------------	NFP
41352	147	5	another	another	DT
41352	147	6	way	way	NN
41352	147	7	ib	ib	RB
41352	147	8	.	.	.
41352	148	1	Baked	bake	VBN
41352	148	2	fruit	fruit	NN
41352	148	3	pudding	pudde	VBG
41352	148	4	another	another	DT
41352	148	5	way	way	NN
41352	148	6	225	225	CD
41352	148	7	Muffin	Muffin	NNP
41352	148	8	pudding	pudding	NN
41352	148	9	with	with	IN
41352	148	10	dried	dry	VBN
41352	148	11	cherries	cherry	NNS
41352	148	12	226	226	CD
41352	148	13	Potatoe	Potatoe	NNP
41352	148	14	pudding	pudding	NN
41352	148	15	227	227	CD
41352	148	16	Carrot	Carrot	NNP
41352	148	17	pudding	pudding	NN
41352	148	18	ib	ib	IN
41352	148	19	.	.	.
41352	149	1	Ice	ice	NN
41352	149	2	cream	cream	NN
41352	149	3	228	228	CD
41352	149	4	Observation	observation	NN
41352	149	5	on	on	IN
41352	149	6	stores	store	NNS
41352	149	7	ib	ib	IN
41352	149	8	.	.	.
41352	150	1	Partridge	partridge	NN
41352	150	2	soup	soup	NN
41352	150	3	229	229	CD
41352	150	4	Collared	Collared	NNP
41352	150	5	eels	eel	VBZ
41352	150	6	230	230	CD
41352	150	7	White	white	JJ
41352	150	8	puddings	pudding	NNS
41352	150	9	231	231	CD
41352	150	10	Sausage	sausage	NN
41352	150	11	meat	meat	NN
41352	150	12	232	232	CD
41352	150	13	Calf	Calf	NNP
41352	150	14	's	's	POS
41352	150	15	liver	liver	NN
41352	150	16	roasted	roast	VBD
41352	150	17	233	233	CD
41352	150	18	To	to	TO
41352	150	19	dry	dry	VB
41352	150	20	herbs	herb	NNS
41352	150	21	ib	ib	IN
41352	150	22	.	.	.
41352	151	1	To	to	TO
41352	151	2	make	make	VB
41352	151	3	anchovie	anchovie	JJ
41352	151	4	liquor	liquor	NN
41352	151	5	to	to	TO
41352	151	6	be	be	VB
41352	151	7	used	use	VBN
41352	151	8	in	in	IN
41352	151	9	fish	fish	NN
41352	151	10	sauces	sauce	NNS
41352	151	11	234	234	CD
41352	151	12	Potted	potted	JJ
41352	151	13	lobster	lobster	NN
41352	151	14	ib	ib	UH
41352	151	15	.	.	.
41352	152	1	To	to	TO
41352	152	2	clarify	clarify	VB
41352	152	3	butter	butter	NN
41352	152	4	for	for	IN
41352	152	5	potting	pot	VBG
41352	152	6	235	235	CD
41352	152	7	Potted	potted	JJ
41352	152	8	cheese	cheese	NN
41352	152	9	236	236	CD
41352	152	10	------	------	CD
41352	152	11	veal	veal	NN
41352	152	12	236	236	CD
41352	152	13	------	------	:
41352	152	14	larks	lark	NNS
41352	152	15	or	or	CC
41352	152	16	small	small	JJ
41352	152	17	birds	bird	NNS
41352	152	18	237	237	CD
41352	152	19	To	to	TO
41352	152	20	dry	dry	VB
41352	152	21	morells	morell	NNS
41352	152	22	,	,	,
41352	152	23	mushrooms	mushroom	NNS
41352	152	24	,	,	,
41352	152	25	and	and	CC
41352	152	26	champignons	champignon	VBZ
41352	152	27	238	238	CD
41352	152	28	Mushroom	Mushroom	NNP
41352	152	29	powder	powder	NN
41352	152	30	ib	ib	NN
41352	152	31	.	.	.
41352	153	1	Potted	potted	JJ
41352	153	2	beef	beef	NN
41352	153	3	239	239	CD
41352	153	4	Tarragon	Tarragon	NNP
41352	153	5	vinegar	vinegar	NN
41352	153	6	ib	ib	NN
41352	153	7	.	.	.
41352	154	1	Walnut	Walnut	NNP
41352	154	2	ketchup	ketchup	NN
41352	154	3	for	for	IN
41352	154	4	fish	fish	NN
41352	154	5	sauces	sauce	NNS
41352	154	6	240	240	CD
41352	154	7	To	to	TO
41352	154	8	pickle	pickle	VB
41352	154	9	tongues	tongue	NNS
41352	154	10	,	,	,
41352	154	11	&	&	CC
41352	154	12	c.	c.	NNP
41352	154	13	ib	ib	NNP
41352	154	14	.	.	.
41352	155	1	India	India	NNP
41352	155	2	pickle	pickle	VBP
41352	155	3	241	241	CD
41352	155	4	To	to	TO
41352	155	5	dry	dry	VB
41352	155	6	artichoke	artichoke	NN
41352	155	7	bottoms	bottom	NNS
41352	155	8	243	243	CD
41352	155	9	To	to	TO
41352	155	10	pickle	pickle	VB
41352	155	11	cucumbers	cucumber	NNS
41352	155	12	,	,	,
41352	155	13	&	&	CC
41352	155	14	c.	c.	NNP
41352	155	15	244	244	CD
41352	155	16	Rules	Rules	NNPS
41352	155	17	to	to	TO
41352	155	18	be	be	VB
41352	155	19	observed	observe	VBN
41352	155	20	in	in	IN
41352	155	21	pickling	pickle	VBG
41352	155	22	245	245	CD
41352	155	23	To	to	TO
41352	155	24	pickle	pickle	VB
41352	155	25	onions	onion	NNS
41352	155	26	246	246	CD
41352	155	27	---------	---------	NFP
41352	155	28	mushrooms	mushroom	NNS
41352	155	29	ib	ib	IN
41352	155	30	.	.	.
41352	156	1	---------	---------	NFP
41352	156	2	beet	beet	NN
41352	156	3	roots	root	NNS
41352	156	4	247	247	CD
41352	156	5	---------	---------	CD
41352	156	6	artichoke	artichoke	NN
41352	156	7	bottoms	bottom	NNS
41352	156	8	248	248	CD
41352	156	9	---------	---------	CD
41352	156	10	large	large	JJ
41352	156	11	cucumbers	cucumber	NNS
41352	156	12	249	249	CD
41352	156	13	---------	---------	CD
41352	156	14	red	red	JJ
41352	156	15	cabbage	cabbage	NN
41352	156	16	250	250	CD
41352	156	17	---------	---------	CD
41352	156	18	currants	currant	NNS
41352	156	19	251	251	CD
41352	156	20	---------	---------	NFP
41352	156	21	barberries	barberry	NNS
41352	156	22	ib	ib	IN
41352	156	23	.	.	.
41352	157	1	Sour	sour	JJ
41352	157	2	crout	crout	NN
41352	157	3	252	252	CD
41352	157	4	Peas	Peas	NNP
41352	157	5	pudding	pudding	NN
41352	157	6	,	,	,
41352	157	7	to	to	TO
41352	157	8	be	be	VB
41352	157	9	eaten	eat	VBN
41352	157	10	with	with	IN
41352	157	11	boiled	boil	VBN
41352	157	12	pork	pork	NN
41352	157	13	253	253	CD
41352	157	14	Currie	Currie	NNP
41352	157	15	,	,	,
41352	157	16	or	or	CC
41352	157	17	pepper	pepper	NN
41352	157	18	water	water	NN
41352	157	19	254	254	CD
41352	157	20	Grills	grill	NNS
41352	157	21	and	and	CC
41352	157	22	sauce	sauce	NN
41352	157	23	,	,	,
41352	157	24	which	which	WDT
41352	157	25	are	be	VBP
41352	157	26	generally	generally	RB
41352	157	27	eaten	eat	VBN
41352	157	28	after	after	IN
41352	157	29	dinner	dinner	NN
41352	157	30	255	255	CD
41352	157	31	Salmé	Salmé	NNP
41352	157	32	of	of	IN
41352	157	33	woodcocks	woodcock	NNS
41352	157	34	256	256	CD
41352	157	35	To	to	TO
41352	157	36	make	make	VB
41352	157	37	a	a	DT
41352	157	38	haggess	haggess	NN
41352	157	39	ib	ib	RB
41352	157	40	.	.	.
41352	158	1	French	french	JJ
41352	158	2	black	black	JJ
41352	158	3	puddings	pudding	NNS
41352	158	4	257	257	CD
41352	158	5	Milk	milk	NN
41352	158	6	punch	punch	NN
41352	158	7	258	258	CD
41352	158	8	Plum	Plum	NNP
41352	158	9	pottage	pottage	NN
41352	158	10	259	259	CD
41352	158	11	Candied	candy	VBN
41352	158	12	orange	orange	NN
41352	158	13	or	or	CC
41352	158	14	lemon	lemon	NN
41352	158	15	peels	peel	NNS
41352	158	16	260	260	CD
41352	158	17	Lemonade	Lemonade	NNP
41352	158	18	or	or	CC
41352	158	19	orangeade	orangeade	VBN
41352	158	20	261	261	CD
41352	158	21	Poivrade	Poivrade	NNP
41352	158	22	sauce	sauce	NN
41352	158	23	for	for	IN
41352	158	24	game	game	NN
41352	158	25	,	,	,
41352	158	26	Maintenon	Maintenon	NNP
41352	158	27	cutlets	cutlet	NNS
41352	158	28	,	,	,
41352	158	29	&	&	CC
41352	158	30	c.	c.	NNP
41352	158	31	261	261	CD
41352	158	32	Lobster	Lobster	NNP
41352	158	33	sauce	sauce	NN
41352	158	34	for	for	IN
41352	158	35	fish	fish	NN
41352	158	36	262	262	CD
41352	158	37	Oyster	Oyster	NNP
41352	158	38	sauce	sauce	NN
41352	158	39	for	for	IN
41352	158	40	fish	fish	NN
41352	158	41	263	263	CD
41352	158	42	Shrimp	shrimp	NN
41352	158	43	sauce	sauce	NN
41352	158	44	for	for	IN
41352	158	45	fish	fish	NN
41352	158	46	264	264	CD
41352	158	47	Dutch	dutch	JJ
41352	158	48	sauce	sauce	NN
41352	158	49	for	for	IN
41352	158	50	fish	fish	NN
41352	158	51	ib	ib	IN
41352	158	52	.	.	.
41352	159	1	Anchovie	anchovie	JJ
41352	159	2	sauce	sauce	NN
41352	159	3	for	for	IN
41352	159	4	fish	fish	NN
41352	159	5	265	265	CD
41352	159	6	Observations	observation	NNS
41352	159	7	in	in	IN
41352	159	8	respect	respect	NN
41352	159	9	of	of	IN
41352	159	10	fish	fish	NN
41352	159	11	sauces	sauce	NNS
41352	159	12	,	,	,
41352	159	13	&	&	CC
41352	159	14	c.	c.	NNP
41352	159	15	ib	ib	NNP
41352	159	16	.	.	.
41352	160	1	Apple	apple	NN
41352	160	2	sauce	sauce	NN
41352	160	3	,	,	,
41352	160	4	for	for	IN
41352	160	5	pork	pork	NN
41352	160	6	,	,	,
41352	160	7	geese	geese	NNP
41352	160	8	,	,	,
41352	160	9	&	&	CC
41352	160	10	c.	c.	NNP
41352	160	11	267	267	CD
41352	160	12	Green	green	JJ
41352	160	13	sauce	sauce	NN
41352	160	14	for	for	IN
41352	160	15	ducklings	duckling	NNS
41352	160	16	or	or	CC
41352	160	17	green	green	JJ
41352	160	18	geese	geese	JJ
41352	160	19	268	268	CD
41352	160	20	Fennel	Fennel	NNP
41352	160	21	sauce	sauce	NN
41352	160	22	for	for	IN
41352	160	23	mackarel	mackarel	NNP
41352	160	24	ib	ib	NNP
41352	160	25	.	.	.
41352	161	1	Bread	bread	NN
41352	161	2	sauce	sauce	NN
41352	161	3	,	,	,
41352	161	4	for	for	IN
41352	161	5	turkies	turkie	NNS
41352	161	6	,	,	,
41352	161	7	game	game	NN
41352	161	8	,	,	,
41352	161	9	&	&	CC
41352	161	10	c.	c.	NNP
41352	161	11	269	269	CD
41352	161	12	Melted	Melted	NNP
41352	161	13	butter	butter	NN
41352	161	14	ib	ib	NN
41352	161	15	.	.	.
41352	162	1	To	to	TO
41352	162	2	make	make	VB
41352	162	3	melon	melon	NN
41352	162	4	citron	citron	NN
41352	162	5	270	270	CD
41352	162	6	Rusks	Rusks	NNPS
41352	162	7	,	,	,
41352	162	8	or	or	CC
41352	162	9	tops	top	NNS
41352	162	10	and	and	CC
41352	162	11	bottoms	bottom	NNS
41352	162	12	271	271	CD
41352	162	13	Wafers	wafer	NNS
41352	162	14	ib	ib	IN
41352	162	15	.	.	.
41352	163	1	Cracknels	cracknel	NNS
41352	163	2	272	272	CD
41352	163	3	To	to	TO
41352	163	4	bake	bake	VB
41352	163	5	pears	pear	NNS
41352	163	6	273	273	CD
41352	163	7	To	to	TO
41352	163	8	clarify	clarify	VB
41352	163	9	sugar	sugar	NN
41352	163	10	ib	ib	NN
41352	163	11	.	.	.
41352	164	1	Syrup	syrup	NN
41352	164	2	of	of	IN
41352	164	3	cloves	clove	NNS
41352	164	4	,	,	,
41352	164	5	&	&	CC
41352	164	6	c.	c.	NNP
41352	164	7	274	274	CD
41352	164	8	-----	-----	CD
41352	164	9	golden	golden	JJ
41352	164	10	pippins	pippin	NNS
41352	164	11	275	275	CD
41352	164	12	-----	-----	CD
41352	164	13	capillaire	capillaire	NN
41352	164	14	276	276	CD
41352	164	15	Flowers	flower	NNS
41352	164	16	in	in	IN
41352	164	17	sugar	sugar	NN
41352	164	18	ib	ib	NN
41352	164	19	.	.	.
41352	165	1	Syrup	syrup	NN
41352	165	2	of	of	IN
41352	165	3	roses	rose	NNS
41352	165	4	277	277	CD
41352	165	5	To	to	TO
41352	165	6	preserve	preserve	VB
41352	165	7	cucumbers	cucumber	NNS
41352	165	8	ib	ib	IN
41352	165	9	.	.	.
41352	166	1	-----------	-----------	NFP
41352	166	2	currants	currant	NNS
41352	166	3	278	278	CD
41352	166	4	-----------	-----------	CD
41352	166	5	barberries	barberry	NNS
41352	166	6	279	279	CD
41352	166	7	Gooseberry	gooseberry	NN
41352	166	8	fool	fool	NN
41352	166	9	280	280	CD
41352	166	10	Sago	Sago	NNP
41352	166	11	281	281	CD
41352	166	12	Oatmeal	Oatmeal	NNP
41352	166	13	pottage	pottage	NN
41352	166	14	,	,	,
41352	166	15	or	or	CC
41352	166	16	gruel	gruel	NN
41352	166	17	ib	ib	NN
41352	166	18	.	.	.
41352	167	1	To	to	TO
41352	167	2	bottle	bottle	VB
41352	167	3	gooseberries	gooseberry	NNS
41352	167	4	,	,	,
41352	167	5	&	&	CC
41352	167	6	c.	c.	NNP
41352	167	7	for	for	IN
41352	167	8	tarts	tart	NNS
41352	167	9	282	282	CD
41352	167	10	-----------------------	-----------------------	NFP
41352	167	11	another	another	DT
41352	167	12	way	way	NN
41352	167	13	283	283	CD
41352	167	14	Small	small	JJ
41352	167	15	cakes	cake	NNS
41352	167	16	ib	ib	IN
41352	167	17	.	.	.
41352	168	1	Diet	diet	NN
41352	168	2	bread	bread	NN
41352	168	3	cake	cake	NN
41352	168	4	284	284	CD
41352	168	5	Sponge	Sponge	NNP
41352	168	6	biscuits	biscuit	NNS
41352	168	7	ib	ib	IN
41352	168	8	.	.	.
41352	169	1	Common	common	JJ
41352	169	2	seed	seed	NN
41352	169	3	cake	cake	NN
41352	169	4	285	285	CD
41352	169	5	Cinnamon	Cinnamon	NNP
41352	169	6	cakes	cake	NNS
41352	169	7	ib	ib	IN
41352	169	8	.	.	.
41352	170	1	To	to	TO
41352	170	2	make	make	VB
41352	170	3	red	red	JJ
41352	170	4	colouring	colour	VBG
41352	170	5	for	for	IN
41352	170	6	pippin	pippin	NN
41352	170	7	paste	paste	NN
41352	170	8	,	,	,
41352	170	9	&	&	CC
41352	170	10	c.	c.	NNP
41352	170	11	for	for	IN
41352	170	12	garnishing	garnish	VBG
41352	170	13	twelfth	twelfth	JJ
41352	170	14	cakes	cake	NNS
41352	170	15	286	286	CD
41352	170	16	Twelfth	twelfth	JJ
41352	170	17	cakes	cake	NNS
41352	170	18	ib	ib	IN
41352	170	19	.	.	.
41352	171	1	Bristol	Bristol	NNP
41352	171	2	cakes	cake	VBZ
41352	171	3	287	287	CD
41352	171	4	Hyde	Hyde	NNP
41352	171	5	park	park	NN
41352	171	6	corner	corner	NN
41352	171	7	cakes	cake	VBZ
41352	171	8	288	288	CD
41352	171	9	Good	good	JJ
41352	171	10	gingerbread	gingerbread	NN
41352	171	11	nuts	nut	NNS
41352	171	12	ib	ib	RB
41352	171	13	.	.	.
41352	172	1	Bride	bride	NN
41352	172	2	cake	cake	NN
41352	172	3	289	289	CD
41352	172	4	Rice	Rice	NNP
41352	172	5	cakes	cake	VBZ
41352	172	6	290	290	CD
41352	172	7	Bath	Bath	NNP
41352	172	8	cakes	cake	NNS
41352	172	9	291	291	CD
41352	172	10	Pancakes	pancake	NNS
41352	172	11	ib	ib	RB
41352	172	12	.	.	.
41352	173	1	Shrewsbury	Shrewsbury	NNP
41352	173	2	cakes	cake	VBZ
41352	173	3	292	292	CD
41352	173	4	Portugal	Portugal	NNP
41352	173	5	cakes	cake	NNS
41352	173	6	,	,	,
41352	173	7	or	or	CC
41352	173	8	heart	heart	NN
41352	173	9	cakes	cake	VBZ
41352	173	10	293	293	CD
41352	173	11	Macaroons	macaroon	NNS
41352	173	12	ib	ib	RB
41352	173	13	.	.	.
41352	174	1	Mirangles	Mirangles	NNP
41352	174	2	294	294	CD
41352	174	3	Ratafias	ratafia	NNS
41352	174	4	295	295	CD
41352	174	5	Lemon	Lemon	NNP
41352	174	6	puffs	puff	VBZ
41352	174	7	ib	ib	IN
41352	174	8	.	.	.
41352	175	1	Chantilly	chantilly	RB
41352	175	2	basket	basket	NN
41352	175	3	296	296	CD
41352	175	4	Green	green	JJ
41352	175	5	codlins	codlin	NNS
41352	175	6	,	,	,
41352	175	7	frosted	frost	VBN
41352	175	8	with	with	IN
41352	175	9	sugar	sugar	NN
41352	175	10	297	297	CD
41352	175	11	Pound	Pound	NNP
41352	175	12	cake	cake	NN
41352	175	13	ib	ib	NN
41352	175	14	.	.	.
41352	176	1	Yest	y	JJS
41352	176	2	cake	cake	NN
41352	176	3	298	298	CD
41352	176	4	Rich	rich	JJ
41352	176	5	plum	plum	NN
41352	176	6	cake	cake	NN
41352	176	7	299	299	CD
41352	176	8	Dried	dry	VBN
41352	176	9	cherries	cherrie	VBZ
41352	176	10	300	300	CD
41352	176	11	Pippins	pippin	NNS
41352	176	12	with	with	IN
41352	176	13	rice	rice	NN
41352	176	14	301	301	CD
41352	176	15	To	to	TO
41352	176	16	make	make	VB
41352	176	17	English	english	JJ
41352	176	18	bread	bread	NN
41352	176	19	ib	ib	IN
41352	176	20	.	.	.
41352	177	1	French	french	JJ
41352	177	2	bread	bread	NN
41352	177	3	302	302	CD
41352	177	4	Pulpton	Pulpton	NNP
41352	177	5	of	of	IN
41352	177	6	apples	apple	NNS
41352	177	7	303	303	CD
41352	177	8	A	a	DT
41352	177	9	sweet	sweet	JJ
41352	177	10	omlet	omlet	NN
41352	177	11	of	of	IN
41352	177	12	eggs	egg	NNS
41352	177	13	304	304	CD
41352	177	14	To	to	TO
41352	177	15	keep	keep	VB
41352	177	16	cucumbers	cucumber	NNS
41352	177	17	for	for	IN
41352	177	18	winter	winter	NN
41352	177	19	use	use	NN
41352	177	20	for	for	IN
41352	177	21	sauces	sauce	NNS
41352	177	22	ib	ib	IN
41352	177	23	.	.	.
41352	178	1	To	to	TO
41352	178	2	preserve	preserve	VB
41352	178	3	mushrooms	mushroom	NNS
41352	178	4	for	for	IN
41352	178	5	sauces	sauce	NNS
41352	178	6	305	305	CD
41352	178	7	Pullet	Pullet	NNP
41352	178	8	roasted	roast	VBD
41352	178	9	with	with	IN
41352	178	10	batter	batter	NN
41352	178	11	ib	ib	IN
41352	178	12	.	.	.
41352	179	1	Dutch	dutch	JJ
41352	179	2	beef	beef	NN
41352	179	3	306	306	CD
41352	179	4	Mushroom	Mushroom	NNP
41352	179	5	ketchup	ketchup	NN
41352	179	6	ib	ib	IN
41352	179	7	.	.	.
41352	180	1	Suet	suet	NN
41352	180	2	pudding	pudde	VBG
41352	180	3	307	307	CD
41352	180	4	Savoy	Savoy	NNP
41352	180	5	cake	cake	NN
41352	180	6	308	308	CD
41352	180	7	Nutmeg	Nutmeg	NNP
41352	180	8	syrup	syrup	NN
41352	180	9	ib	ib	IN
41352	180	10	.	.	.
41352	181	1	Sweetbreads	sweetbread	NNS
41352	181	2	with	with	IN
41352	181	3	veal	veal	NN
41352	181	4	and	and	CC
41352	181	5	ham	ham	NN
41352	181	6	309	309	CD
41352	181	7	Essence	essence	NN
41352	181	8	of	of	IN
41352	181	9	ham	ham	NN
41352	181	10	for	for	IN
41352	181	11	sauces	sauce	NNS
41352	181	12	310	310	CD
41352	181	13	Ox	Ox	NNP
41352	181	14	heart	heart	NN
41352	181	15	roasted	roast	VBD
41352	181	16	ib	ib	IN
41352	181	17	.	.	.
41352	182	1	Slices	slice	NNS
41352	182	2	of	of	IN
41352	182	3	cod	cod	NN
41352	182	4	fried	fry	VBN
41352	182	5	with	with	IN
41352	182	6	oysters	oyster	NNS
41352	182	7	311	311	CD
41352	182	8	Small	small	JJ
41352	182	9	crusts	crust	NNS
41352	182	10	to	to	TO
41352	182	11	be	be	VB
41352	182	12	eaten	eat	VBN
41352	182	13	with	with	IN
41352	182	14	cheese	cheese	NN
41352	182	15	or	or	CC
41352	182	16	wine	wine	NN
41352	182	17	after	after	IN
41352	182	18	dinner	dinner	NN
41352	182	19	ib	ib	NN
41352	182	20	.	.	.
41352	183	1	Devilled	Devilled	NNP
41352	183	2	almonds	almond	VBZ
41352	183	3	312	312	CD
41352	183	4	Boiled	boil	VBN
41352	183	5	tripe	tripe	NN
41352	183	6	and	and	CC
41352	183	7	onions	onion	NNS
41352	183	8	ib	ib	IN
41352	183	9	.	.	.
41352	184	1	------	------	NFP
41352	184	2	sweetbreads	sweetbread	VBZ
41352	184	3	313	313	CD
41352	184	4	Broiled	broil	VBN
41352	184	5	sweetbreads	sweetbread	NNS
41352	184	6	ib	ib	IN
41352	184	7	.	.	.
41352	185	1	Conclusion	conclusion	NN
41352	185	2	,	,	,
41352	185	3	with	with	IN
41352	185	4	remarks	remark	NNS
41352	185	5	314	314	CD
41352	185	6	ERRATA	errata	RB
41352	185	7	.	.	.
41352	186	1	Page	page	NN
41352	186	2	43	43	CD
41352	186	3	,	,	,
41352	186	4	line	line	NN
41352	186	5	1	1	CD
41352	186	6	and	and	CC
41352	186	7	2	2	CD
41352	186	8	,	,	,
41352	186	9	for	for	IN
41352	186	10	_	_	NNP
41352	186	11	beef	beef	NN
41352	186	12	pallets	pallet	NNS
41352	186	13	_	_	NNP
41352	186	14	read	read	VBD
41352	186	15	_	_	NNP
41352	186	16	beef	beef	NN
41352	186	17	palates	palate	NNS
41352	186	18	_	_	NNP
41352	186	19	.	.	.
41352	187	1	----	----	NFP
41352	187	2	61	61	CD
41352	187	3	,	,	,
41352	187	4	----	----	NFP
41352	187	5	19	19	CD
41352	187	6	,	,	,
41352	187	7	----	----	NFP
41352	187	8	_	_	NNP
41352	187	9	half	half	PDT
41352	187	10	_	_	NNP
41352	187	11	read	read	VBD
41352	187	12	_	_	NNP
41352	187	13	halves	half	NNS
41352	187	14	_	_	NNP
41352	187	15	.	.	.
41352	188	1	----	----	NFP
41352	188	2	77	77	CD
41352	188	3	,	,	,
41352	188	4	----	----	NFP
41352	188	5	17	17	CD
41352	188	6	,	,	,
41352	188	7	----	----	NFP
41352	188	8	_	_	NNP
41352	188	9	tarragon	tarragon	NNP
41352	188	10	of	of	IN
41352	188	11	vinegar	vinegar	NNP
41352	188	12	_	_	NNP
41352	188	13	read	read	VBD
41352	188	14	_	_	NNP
41352	188	15	tarragon	tarragon	NNP
41352	188	16	vinegar	vinegar	NN
41352	188	17	_	_	NNP
41352	188	18	.	.	.
41352	189	1	----	----	NFP
41352	189	2	177	177	CD
41352	189	3	,	,	,
41352	189	4	----	----	NFP
41352	189	5	18	18	CD
41352	189	6	,	,	,
41352	189	7	----	----	NFP
41352	189	8	_	_	NNP
41352	189	9	pickled	pickle	VBD
41352	189	10	_	_	NNP
41352	189	11	read	read	VBD
41352	189	12	_	_	NNP
41352	189	13	picked	pick	VBD
41352	189	14	_	_	NNP
41352	189	15	.	.	.
41352	190	1	----	----	NFP
41352	190	2	183	183	CD
41352	190	3	,	,	,
41352	190	4	----	----	NFP
41352	190	5	19	19	CD
41352	190	6	,	,	,
41352	190	7	----	----	NFP
41352	190	8	_	_	NNP
41352	190	9	solomongundy	solomongundy	NN
41352	190	10	_	_	NNP
41352	190	11	read	read	VBD
41352	190	12	_	_	NNP
41352	190	13	salmagundy	salmagundy	NNP
41352	190	14	_	_	NNP
41352	190	15	.	.	.
41352	191	1	[	[	-LRB-
41352	191	2	Illustration	illustration	NN
41352	191	3	:	:	:
41352	191	4	For	for	IN
41352	191	5	January	January	NNP
41352	191	6	.	.	.
41352	192	1	_	_	NNP
41352	192	2	1^{st	1^{st	CD
41352	192	3	.	.	.
41352	192	4	}	}	-RRB-
41352	192	5	Course	Course	NNP
41352	192	6	_	_	NNP
41352	192	7	_	_	NNP
41352	192	8	Soup	Soup	NNP
41352	192	9	Santé	Santé	NNP
41352	192	10	_	_	NNP
41352	192	11	_	_	NNP
41352	192	12	Small	Small	NNP
41352	192	13	Ham	Ham	NNP
41352	192	14	_	_	NNP
41352	192	15	_	_	NNP
41352	192	16	Tendlons	Tendlons	NNP
41352	192	17	Veal	Veal	NNP
41352	192	18	white	white	JJ
41352	192	19	_	_	NNP
41352	192	20	_	_	NNP
41352	192	21	Slises	Slises	NNP
41352	192	22	Crimp'd	Crimp'd	NNP
41352	192	23	Cod	Cod	NNP
41352	192	24	_	_	NNP
41352	192	25	_	_	NNP
41352	192	26	M^{d	M^{d	NNP
41352	192	27	.	.	.
41352	192	28	}	}	-RRB-
41352	192	29	&	&	CC
41352	192	30	whole	whole	NNP
41352	192	31	Potatoes	Potatoes	NNP
41352	192	32	_	_	NNP
41352	192	33	_	_	NNP
41352	192	34	Rump	Rump	NNP
41352	192	35	Beef	Beef	NNP
41352	192	36	glaiz^{d	glaiz^{d	NNP
41352	192	37	}	}	-RRB-
41352	192	38	w^{th	w^{th	CD
41352	192	39	.	.	.
41352	192	40	}	}	-RRB-
41352	193	1	Harricott	Harricott	NNP
41352	193	2	_	_	NNP
41352	193	3	_	_	NNP
41352	193	4	Brocoli	Brocoli	NNP
41352	193	5	_	_	NNP
41352	193	6	_	_	NNP
41352	193	7	Whitings	Whitings	NNP
41352	193	8	Broil'd	Broil'd	NNP
41352	193	9	_	_	NNP
41352	193	10	_	_	NNP
41352	193	11	Pullet	Pullet	NNP
41352	193	12	w^{th	w^{th	CD
41352	193	13	.	.	.
41352	193	14	}	}	-RRB-
41352	194	1	Oyster	Oyster	NNP
41352	194	2	Sauce	Sauce	NNP
41352	194	3	_	_	NNP
41352	194	4	_	_	NNP
41352	194	5	Raiz'd	Raiz'd	NNP
41352	194	6	Lamb	Lamb	NNP
41352	194	7	Pies	Pies	NNPS
41352	194	8	_	_	NNP
41352	194	9	_	_	NNP
41352	194	10	Mock'd	Mock'd	NNP
41352	194	11	Turtle	Turtle	NNP
41352	194	12	_	_	NNP
41352	194	13	2^{d	2^{d	CD
41352	194	14	.	.	.
41352	194	15	}	}	-RRB-
41352	194	16	Course	Course	NNP
41352	194	17	_	_	NNP
41352	194	18	Wood	Wood	NNP
41352	194	19	Cocks	Cocks	NNPS
41352	194	20	Roast	Roast	NNP
41352	194	21	.	.	.
41352	194	22	_	_	NNP
41352	194	23	_	_	NNP
41352	194	24	Scollop	Scollop	NNP
41352	194	25	Shells	Shells	NNP
41352	194	26	_	_	NNP
41352	194	27	_	_	NNP
41352	194	28	Stew'd	Stew'd	NNP
41352	194	29	Mushrooms	Mushrooms	NNP
41352	194	30	_	_	NNP
41352	194	31	_	_	NNP
41352	194	32	Apple	Apple	NNP
41352	194	33	Fritters	Fritters	NNPS
41352	194	34	_	_	NNP
41352	194	35	_	_	NNP
41352	194	36	Triffle	Triffle	NNP
41352	194	37	_	_	NNP
41352	194	38	_	_	NNP
41352	194	39	Shellfish	Shellfish	NNP
41352	194	40	in	in	IN
41352	194	41	an	an	DT
41352	194	42	Ornamented	Ornamented	NNP
41352	194	43	Ba^{s	ba^{s	NN
41352	194	44	.	.	.
41352	194	45	}	}	-RRB-
41352	194	46	_	_	NNP
41352	194	47	_	_	NNP
41352	194	48	Jelly	Jelly	NNP
41352	194	49	_	_	NNP
41352	194	50	_	_	NNP
41352	194	51	Fry'd	Fry'd	NNP
41352	194	52	Puffs	Puffs	NNP
41352	194	53	w^{th	w^{th	CD
41352	194	54	.	.	.
41352	194	55	}	}	-RRB-
41352	195	1	Sweetmeats	Sweetmeats	NNP
41352	195	2	_	_	NNP
41352	195	3	_	_	NNP
41352	195	4	Stew'd	Stew'd	NNP
41352	195	5	Cardoons	Cardoons	NNP
41352	195	6	_	_	NNP
41352	195	7	_	_	NNP
41352	195	8	Omlett	Omlett	NNP
41352	195	9	w^{th	w^{th	CD
41352	195	10	.	.	.
41352	195	11	}	}	-RRB-
41352	196	1	Cullis	Cullis	NNP
41352	196	2	_	_	NNP
41352	196	3	_	_	NNP
41352	196	4	Partridges	Partridges	NNP
41352	196	5	Roast	Roast	NNP
41352	196	6	.	.	.
41352	196	7	_	_	NNP
41352	196	8	Neele	Neele	NNP
41352	196	9	Sc	Sc	NNP
41352	196	10	.	.	.
41352	197	1	Strand	Strand	NNP
41352	197	2	]	]	-RRB-
41352	197	3	[	[	-LRB-
41352	197	4	Illustration	illustration	NN
41352	197	5	:	:	:
41352	197	6	FEBRUARY	FEBRUARY	NNP
41352	197	7	.	.	.
41352	198	1	_	_	NNP
41352	198	2	1^{st	1^{st	CD
41352	198	3	.	.	.
41352	198	4	}	}	-RRB-
41352	198	5	Course	Course	NNP
41352	198	6	_	_	NNP
41352	198	7	_	_	NNP
41352	198	8	Soup	Soup	NNP
41352	198	9	Cressey	Cressey	NNP
41352	198	10	_	_	NNP
41352	198	11	_	_	NNP
41352	198	12	Frieandd	Frieandd	NNP
41352	198	13	Veal	Veal	NNP
41352	198	14	w^{th	w^{th	CD
41352	198	15	.	.	.
41352	198	16	}	}	-RRB-
41352	199	1	Sorrell	Sorrell	NNP
41352	199	2	_	_	NNP
41352	199	3	_	_	NNP
41352	199	4	Petite	Petite	NNP
41352	199	5	Patties	Patties	NNPS
41352	199	6	_	_	NNP
41352	199	7	_	_	NNP
41352	199	8	Tongue	Tongue	NNP
41352	199	9	w^{th	w^{th	CD
41352	199	10	.	.	.
41352	199	11	}	}	-RRB-
41352	200	1	M^{d	M^{d	NNP
41352	200	2	.	.	.
41352	200	3	}	}	-RRB-
41352	200	4	Turnips	Turnips	NNP
41352	200	5	_	_	NNP
41352	200	6	_	_	NNP
41352	200	7	Fillet	Fillet	NNP
41352	200	8	Mutton	Mutton	NNP
41352	200	9	Roasted	roast	VBD
41352	200	10	w^{th	w^{th	CD
41352	200	11	.	.	.
41352	200	12	}	}	-RRB-
41352	201	1	Celleri	Celleri	NNP
41352	201	2	_	_	NNP
41352	201	3	_	_	NNP
41352	201	4	Chickens	Chickens	NNPS
41352	201	5	Boil'd	Boil'd	NNP
41352	201	6	_	_	NNP
41352	201	7	_	_	NNP
41352	201	8	Beef	Beef	NNP
41352	201	9	Pallets	Pallets	NNPS
41352	201	10	_	_	NNP
41352	201	11	_	_	NNP
41352	201	12	Cutlets	Cutlets	NNP
41352	201	13	Pork	Pork	NNP
41352	201	14	w^{th	w^{th	CD
41352	201	15	.	.	.
41352	201	16	}	}	-RRB-
41352	202	1	Stew'd	Stew'd	NNP
41352	202	2	red	red	NNP
41352	202	3	Cabbage	Cabbage	NNP
41352	202	4	_	_	NNP
41352	202	5	_	_	NNP
41352	202	6	Rice	Rice	NNP
41352	202	7	Soup	Soup	NNP
41352	202	8	_	_	NNP
41352	202	9	_	_	NNP
41352	202	10	Crimp'd	Crimp'd	NNP
41352	202	11	Seaite	Seaite	NNP
41352	202	12	_	_	NNP
41352	202	13	}	}	-RRB-
41352	202	14	}	}	-RRB-
41352	202	15	_	_	NNP
41352	202	16	to	to	TO
41352	202	17	remove	remove	VB
41352	202	18	Soup	Soup	NNP
41352	202	19	_	_	NNP
41352	202	20	_	_	NNP
41352	202	21	Water	Water	NNP
41352	202	22	Soucher	Soucher	NNP
41352	202	23	_	_	NNP
41352	202	24	}	}	-RRB-
41352	202	25	_	_	NNP
41352	202	26	2^{d	2^{d	CD
41352	202	27	.	.	.
41352	202	28	}	}	-RRB-
41352	202	29	Course	Course	NNP
41352	202	30	_	_	NNP
41352	202	31	_	_	NNP
41352	202	32	Capon	Capon	NNP
41352	202	33	Roasted	Roasted	NNP
41352	202	34	_	_	NNP
41352	202	35	_	_	NNP
41352	202	36	Golding	Golding	NNP
41352	202	37	Pippins	Pippins	NNP
41352	202	38	Cream'd	Cream'd	NNP
41352	202	39	_	_	NNP
41352	202	40	_	_	NNP
41352	202	41	Lobster	Lobster	NNP
41352	202	42	Sallad	Sallad	NNP
41352	202	43	_	_	NNP
41352	202	44	_	_	NNP
41352	202	45	Forc'd	Forc'd	NNP
41352	202	46	Asparagus	Asparagus	NNP
41352	202	47	_	_	NNP
41352	202	48	_	_	NNP
41352	202	49	Sweetbread	Sweetbread	NNP
41352	202	50	Roast	Roast	NNP
41352	202	51	_	_	NNP
41352	202	52	_	_	NNP
41352	202	53	Forc'd	Forc'd	NNP
41352	202	54	French	French	NNP
41352	202	55	Beans	Beans	NNPS
41352	202	56	_	_	NNP
41352	202	57	_	_	NNP
41352	202	58	Slic'd	Slic'd	NNP
41352	202	59	Brawn	Brawn	NNP
41352	202	60	_	_	NNP
41352	202	61	_	_	NNP
41352	202	62	Teal	Teal	NNP
41352	202	63	Roast	Roast	NNP
41352	202	64	_	_	NNP
41352	202	65	_	_	NNP
41352	202	66	Ribband	Ribband	NNP
41352	202	67	Blancmange	Blancmange	NNP
41352	202	68	_	_	NNP
41352	202	69	_	_	NNP
41352	202	70	Neele	Neele	NNP
41352	202	71	Sc	Sc	NNP
41352	202	72	.	.	.
41352	203	1	Strand	Strand	NNP
41352	203	2	_	_	NNP
41352	203	3	]	]	-RRB-
41352	203	4	[	[	-LRB-
41352	203	5	Illustration	illustration	NN
41352	203	6	:	:	:
41352	203	7	MARCH	MARCH	NNS
41352	203	8	.	.	.
41352	204	1	_	_	NNP
41352	204	2	1^{st	1^{st	CD
41352	204	3	.	.	.
41352	204	4	}	}	-RRB-
41352	204	5	Course	Course	NNP
41352	204	6	_	_	NNP
41352	204	7	_	_	NNP
41352	204	8	Soup	Soup	NNP
41352	204	9	and	and	CC
41352	204	10	Boullie	Boullie	NNP
41352	204	11	_	_	NNP
41352	204	12	_	_	NNP
41352	204	13	Soles	Soles	NNP
41352	204	14	Fry'd	Fry'd	NNP
41352	204	15	and	and	CC
41352	204	16	Boild	Boild	NNP
41352	204	17	_	_	NNP
41352	204	18	_	_	NNP
41352	204	19	Crimp'd	Crimp'd	NNP
41352	204	20	Cods	Cods	NNP
41352	204	21	Head	Head	NNP
41352	204	22	_	_	NNP
41352	204	23	_	_	NNP
41352	204	24	Soup	Soup	NNP
41352	204	25	ala	ala	NNP
41352	204	26	Reine	Reine	NNP
41352	204	27	_	_	NNP
41352	204	28	_	_	NNP
41352	204	29	2^{d	2^{d	CD
41352	204	30	.	.	.
41352	204	31	}	}	-RRB-
41352	204	32	Course	course	RB
41352	204	33	_	_	NNP
41352	204	34	_	_	NNP
41352	204	35	Fillet	Fillet	NNP
41352	204	36	Pork	Pork	NNP
41352	204	37	Roast	Roast	NNP
41352	204	38	.	.	.
41352	204	39	_	_	NNP
41352	204	40	_	_	NNP
41352	204	41	Harricott	Harricott	NNP
41352	204	42	of	of	IN
41352	204	43	Begetables	Begetables	NNP
41352	204	44	_	_	NNP
41352	204	45	_	_	NNP
41352	204	46	Potatoes	Potatoes	NNP
41352	204	47	Mash'd	Mash'd	NNP
41352	204	48	_	_	NNP
41352	204	49	_	_	NNP
41352	204	50	French	French	NNP
41352	204	51	Pie	Pie	NNP
41352	204	52	_	_	NNP
41352	204	53	_	_	NNP
41352	204	54	Mash'd	Mash'd	NNP
41352	204	55	Turnips	Turnips	NNP
41352	204	56	_	_	NNP
41352	204	57	_	_	NNP
41352	204	58	Veal	Veal	NNP
41352	204	59	Olives	Olives	NNPS
41352	204	60	_	_	NNP
41352	204	61	_	_	NNP
41352	204	62	Leg	Leg	NNP
41352	204	63	Lamb	Lamb	NNP
41352	204	64	and	and	CC
41352	204	65	Spinach	Spinach	NNP
41352	204	66	_	_	NNP
41352	204	67	_	_	NNP
41352	204	68	3^{d	3^{d	CD
41352	204	69	.	.	.
41352	204	70	}	}	-RRB-
41352	204	71	Course	Course	NNP
41352	204	72	_	_	NNP
41352	204	73	_	_	NNP
41352	204	74	Turkey	Turkey	NNP
41352	204	75	Roast	Roast	NNP
41352	204	76	.	.	.
41352	204	77	_	_	NNP
41352	204	78	_	_	NNP
41352	204	79	Marbree	Marbree	NNP
41352	204	80	Jelly	Jelly	NNP
41352	204	81	_	_	NNP
41352	204	82	_	_	NNP
41352	204	83	Tourte	Tourte	NNP
41352	204	84	_	_	NNP
41352	204	85	_	_	NNP
41352	204	86	Brocoli	Brocoli	NNP
41352	204	87	ala	ala	NNP
41352	204	88	Sauce	Sauce	NNP
41352	204	89	_	_	NNP
41352	204	90	_	_	NNP
41352	204	91	Pick'd	Pick'd	NNP
41352	204	92	Crabb	Crabb	NNP
41352	204	93	_	_	NNP
41352	204	94	_	_	NNP
41352	204	95	Sausages	Sausages	NNP
41352	204	96	_	_	NNP
41352	204	97	_	_	NNP
41352	204	98	Pyrimid	Pyrimid	NNP
41352	204	99	of	of	IN
41352	204	100	Paste	Paste	NNP
41352	204	101	_	_	NNP
41352	204	102	_	_	NNP
41352	204	103	Large	Large	NNP
41352	204	104	Pidgeons	Pidgeons	NNPS
41352	204	105	Roast	Roast	NNP
41352	204	106	.	.	.
41352	204	107	_	_	NNP
41352	204	108	_	_	NNP
41352	204	109	Pippins	Pippins	NNP
41352	204	110	w^{th	w^{th	CD
41352	204	111	.	.	.
41352	204	112	}	}	-RRB-
41352	205	1	Rice	Rice	NNP
41352	205	2	_	_	NNP
41352	205	3	_	_	NNP
41352	205	4	Neele	Neele	NNP
41352	205	5	Sc	Sc	NNP
41352	205	6	.	.	.
41352	206	1	Strand	Strand	NNP
41352	206	2	_	_	NNP
41352	206	3	]	]	-RRB-
41352	206	4	[	[	-LRB-
41352	206	5	Illustration	illustration	NN
41352	206	6	:	:	:
41352	206	7	APRIL	APRIL	NNP
41352	206	8	.	.	.
41352	207	1	_	_	NNP
41352	207	2	1^{st	1^{st	CD
41352	207	3	.	.	.
41352	207	4	}	}	-RRB-
41352	207	5	Course	course	RB
41352	207	6	_	_	NNP
41352	207	7	_	_	NNP
41352	207	8	Mock'd	Mock'd	NNP
41352	207	9	Turtle	Turtle	NNP
41352	207	10	_	_	NNP
41352	207	11	_	_	NNP
41352	207	12	Tongue	Tongue	NNP
41352	207	13	Boild	Boild	NNP
41352	207	14	&	&	CC
41352	207	15	c.	c.	NNP
41352	207	16	_	_	NNP
41352	207	17	_	_	NNP
41352	207	18	Chickens	Chickens	NNP
41352	207	19	w^{th	w^{th	CD
41352	207	20	.	.	.
41352	207	21	}	}	-RRB-
41352	208	1	Sweetbreads	Sweetbreads	NNP
41352	208	2	White	White	NNP
41352	208	3	_	_	NNP
41352	208	4	_	_	NNP
41352	208	5	Sallad	Sallad	NNP
41352	208	6	_	_	NNP
41352	208	7	_	_	NNP
41352	208	8	Beef	Beef	NNP
41352	208	9	Forc'd	Forc'd	NNP
41352	208	10	and	and	CC
41352	208	11	Roasted	Roasted	NNP
41352	208	12	w^{th	w^{th	CD
41352	208	13	.	.	.
41352	208	14	}	}	-RRB-
41352	209	1	Oy^{s	oy^{s	CD
41352	209	2	.	.	.
41352	209	3	}	}	-RRB-
41352	209	4	Sauce	Sauce	NNP
41352	209	5	_	_	NNP
41352	209	6	_	_	NNP
41352	209	7	Rice	Rice	NNP
41352	209	8	_	_	NNP
41352	209	9	_	_	NNP
41352	209	10	Currie	Currie	NNP
41352	209	11	_	_	NNP
41352	209	12	_	_	NNP
41352	209	13	Vermiceli	Vermiceli	NNP
41352	209	14	Soup	Soup	NNP
41352	209	15	_	_	NNP
41352	209	16	_	_	NNP
41352	209	17	Cutlets	Cutlets	NNP
41352	209	18	Lamb	Lamb	NNP
41352	209	19	_	_	NNP
41352	209	20	_	_	NNP
41352	209	21	Crimp'd	Crimp'd	NNP
41352	209	22	Salmon	Salmon	NNP
41352	209	23	&	&	CC
41352	209	24	Fry'd	Fry'd	NNPS
41352	209	25	Smelts	Smelts	NNP
41352	209	26	_	_	NNP
41352	209	27	}	}	-RRB-
41352	209	28	}	}	-RRB-
41352	209	29	_	_	NNP
41352	209	30	to	to	TO
41352	209	31	remove	remove	VB
41352	209	32	Soup	Soup	NNP
41352	209	33	_	_	NNP
41352	209	34	_	_	NNP
41352	209	35	Stew'd	stew'd	XX
41352	209	36	Tench	Tench	NNP
41352	209	37	_	_	NNP
41352	209	38	}	}	-RRB-
41352	209	39	_	_	NNP
41352	209	40	2^{d	2^{d	CD
41352	209	41	.	.	.
41352	209	42	}	}	-RRB-
41352	209	43	Course	Course	NNP
41352	209	44	_	_	NNP
41352	209	45	_	_	NNP
41352	209	46	Levrett	Levrett	NNP
41352	209	47	Roast	Roast	NNP
41352	209	48	_	_	NNP
41352	209	49	_	_	NNP
41352	209	50	Apricot	Apricot	NNP
41352	209	51	tart	tart	NNP
41352	209	52	w^{th	w^{th	CD
41352	209	53	.	.	.
41352	209	54	}	}	-RRB-
41352	210	1	Carrimel	Carrimel	NNP
41352	210	2	_	_	NNP
41352	210	3	_	_	NNP
41352	210	4	Dutch	Dutch	NNP
41352	210	5	Blancmange	Blancmange	NNP
41352	210	6	_	_	NNP
41352	210	7	_	_	NNP
41352	210	8	Stew'd	stew'd	XX
41352	210	9	Cellery	Cellery	NNP
41352	210	10	_	_	NNP
41352	210	11	_	_	NNP
41352	210	12	Prawnes	Prawnes	NNP
41352	210	13	_	_	NNP
41352	210	14	_	_	NNP
41352	210	15	Mushrooms	Mushrooms	NNP
41352	210	16	Broild	Broild	NNP
41352	210	17	_	_	NNP
41352	210	18	_	_	NNP
41352	210	19	Almond	Almond	NNP
41352	210	20	Cake	Cake	NNP
41352	210	21	_	_	NNP
41352	210	22	_	_	NNP
41352	210	23	Ducklings	Ducklings	NNP
41352	210	24	Roast	Roast	NNP
41352	210	25	.	.	.
41352	210	26	_	_	NNP
41352	210	27	_	_	NNP
41352	210	28	Apple	Apple	NNP
41352	210	29	Tart	Tart	NNP
41352	210	30	_	_	NNP
41352	210	31	_	_	NNP
41352	210	32	Neele	Neele	NNP
41352	210	33	Sc	Sc	NNP
41352	210	34	.	.	.
41352	211	1	Strand	Strand	NNP
41352	211	2	_	_	NNP
41352	211	3	]	]	-RRB-
41352	211	4	[	[	-LRB-
41352	211	5	Illustration	illustration	NN
41352	211	6	:	:	:
41352	211	7	MAY	MAY	NNP
41352	211	8	_	_	NNP
41352	211	9	1^{st	1^{st	CD
41352	211	10	.	.	.
41352	211	11	}	}	-RRB-
41352	211	12	Course	course	RB
41352	211	13	_	_	NNP
41352	211	14	_	_	NNP
41352	211	15	Giblet	Giblet	NNP
41352	211	16	Soup	Soup	NNP
41352	211	17	_	_	NNP
41352	211	18	_	_	NNP
41352	211	19	Mullets	Mullets	NNP
41352	211	20	Broild	Broild	NNP
41352	211	21	_	_	NNP
41352	211	22	_	_	NNP
41352	211	23	Turbot	Turbot	NNP
41352	211	24	_	_	NNP
41352	211	25	_	_	NNP
41352	211	26	Spring	Spring	NNP
41352	211	27	Soup	Soup	NNP
41352	211	28	_	_	NNP
41352	211	29	_	_	NNP
41352	211	30	2^{d	2^{d	CD
41352	211	31	.	.	.
41352	211	32	}	}	-RRB-
41352	211	33	Course	course	RB
41352	211	34	_	_	NNP
41352	211	35	_	_	NNP
41352	211	36	Haunch	Haunch	NNP
41352	211	37	Mutton	Mutton	NNP
41352	211	38	roast	roast	NN
41352	211	39	_	_	NNP
41352	211	40	_	_	NNP
41352	211	41	Potatoes	Potatoes	NNP
41352	211	42	Each	each	DT
41352	211	43	way	way	NN
41352	211	44	_	_	NNP
41352	211	45	_	_	NNP
41352	211	46	Compotte	Compotte	NNP
41352	211	47	of	of	IN
41352	211	48	Pidgeons	Pidgeons	NNP
41352	211	49	_	_	NNP
41352	211	50	_	_	NNP
41352	211	51	Chickens	Chickens	NNP
41352	211	52	_	_	NNP
41352	211	53	_	_	NNP
41352	211	54	Beef	Beef	NNP
41352	211	55	Tails	Tails	NNP
41352	211	56	Stew'd	Stew'd	NNP
41352	211	57	_	_	NNP
41352	211	58	_	_	NNP
41352	211	59	Ham	Ham	NNP
41352	211	60	Glaiz'd	Glaiz'd	NNP
41352	211	61	_	_	NNP
41352	211	62	_	_	NNP
41352	211	63	Vegetable	Vegetable	NNP
41352	211	64	Puffs	Puffs	NNP
41352	211	65	Fry'd	Fry'd	NNPS
41352	211	66	_	_	NNP
41352	211	67	_	_	NNP
41352	211	68	3^{d	3^{d	CD
41352	211	69	.	.	.
41352	211	70	}	}	-RRB-
41352	211	71	Course	course	RB
41352	211	72	_	_	NNP
41352	211	73	_	_	NNP
41352	211	74	Green	Green	NNP
41352	211	75	Goose	Goose	NNP
41352	211	76	Roast	Roast	NNP
41352	211	77	_	_	NNP
41352	211	78	_	_	NNP
41352	211	79	Jelly	Jelly	NNP
41352	211	80	w^{th	w^{th	CD
41352	211	81	.	.	.
41352	211	82	}	}	-RRB-
41352	212	1	Strawberrys	Strawberrys	NNP
41352	212	2	_	_	NNP
41352	212	3	_	_	NNP
41352	212	4	Asparagus	Asparagus	NNP
41352	212	5	_	_	NNP
41352	212	6	_	_	NNP
41352	212	7	Pine	Pine	NNP
41352	212	8	Apple	Apple	NNP
41352	212	9	Tartlets	Tartlets	NNPS
41352	212	10	_	_	NNP
41352	212	11	_	_	NNP
41352	212	12	Goosberry	Goosberry	NNP
41352	212	13	Tart	Tart	NNP
41352	212	14	_	_	NNP
41352	212	15	_	_	NNP
41352	212	16	Artichoack	Artichoack	NNP
41352	212	17	Bottoms	Bottoms	NNP
41352	212	18	_	_	NNP
41352	212	19	_	_	NNP
41352	212	20	White	White	NNP
41352	212	21	Blancmange	Blancmange	NNP
41352	212	22	_	_	NNP
41352	212	23	_	_	NNP
41352	212	24	Turkey	Turkey	NNP
41352	212	25	Poults	Poults	NNP
41352	212	26	Roast	Roast	NNP
41352	212	27	_	_	NNP
41352	212	28	_	_	NNP
41352	212	29	Ornament	Ornament	NNP
41352	212	30	w^{th	w^{th	CD
41352	212	31	.	.	.
41352	212	32	}	}	-RRB-
41352	213	1	Flowers	flower	NNS
41352	213	2	_	_	NNP
41352	213	3	_	_	NNP
41352	213	4	Neele	Neele	NNP
41352	213	5	Sc	Sc	NNP
41352	213	6	.	.	.
41352	214	1	Strand	Strand	NNP
41352	214	2	_	_	NNP
41352	214	3	]	]	-RRB-
41352	214	4	[	[	-LRB-
41352	214	5	Illustration	illustration	NN
41352	214	6	:	:	:
41352	214	7	JUNE	JUNE	NNP
41352	214	8	.	.	.
41352	215	1	_	_	NNP
41352	215	2	1^{st	1^{st	CD
41352	215	3	.	.	.
41352	215	4	}	}	-RRB-
41352	215	5	Course	course	RB
41352	215	6	_	_	NNP
41352	215	7	_	_	NNP
41352	215	8	Green	Green	NNP
41352	215	9	Peas	Peas	NNP
41352	215	10	Soup	Soup	NNP
41352	215	11	_	_	NNP
41352	215	12	_	_	NNP
41352	215	13	Chicken	Chicken	NNP
41352	215	14	Tourte	Tourte	NNP
41352	215	15	_	_	NNP
41352	215	16	_	_	NNP
41352	215	17	Cutlets	Cutlets	NNP
41352	215	18	Mutton	Mutton	NNP
41352	215	19	_	_	NNP
41352	215	20	_	_	NNP
41352	215	21	Cauliflowers	Cauliflowers	NNPS
41352	215	22	_	_	NNP
41352	215	23	_	_	NNP
41352	215	24	Roast	Roast	NNP
41352	215	25	Beef	Beef	NNP
41352	215	26	_	_	NNP
41352	215	27	_	_	NNP
41352	215	28	New	New	NNP
41352	215	29	Potatoes	Potatoes	NNP
41352	215	30	_	_	NNP
41352	215	31	_	_	NNP
41352	215	32	Tendlons	Tendlons	NNP
41352	215	33	Veal	Veal	NNP
41352	215	34	w^{th	w^{th	CD
41352	215	35	.	.	.
41352	215	36	}	}	-RRB-
41352	216	1	Peas	Peas	NNP
41352	216	2	_	_	NNP
41352	216	3	_	_	NNP
41352	216	4	Crimp'd	Crimp'd	NNP
41352	216	5	Trout	Trout	NNP
41352	216	6	_	_	NNP
41352	216	7	_	_	NNP
41352	216	8	Lambs	Lambs	NNP
41352	216	9	Head	Head	NNP
41352	216	10	Minc'd	Minc'd	NNP
41352	216	11	_	_	NNP
41352	216	12	_	_	NNP
41352	216	13	2^{d	2^{d	CD
41352	216	14	.	.	.
41352	216	15	}	}	-RRB-
41352	216	16	Course	course	RB
41352	216	17	_	_	NNP
41352	216	18	_	_	NNP
41352	216	19	Duckling	Duckling	NNP
41352	216	20	Roast	Roast	NNP
41352	216	21	.	.	.
41352	216	22	_	_	NNP
41352	216	23	_	_	NNP
41352	216	24	Shellfish	Shellfish	NNP
41352	216	25	_	_	NNP
41352	216	26	_	_	NNP
41352	216	27	Cherry	Cherry	NNP
41352	216	28	Tart	Tart	NNP
41352	216	29	_	_	NNP
41352	216	30	_	_	NNP
41352	216	31	French	French	NNP
41352	216	32	Beans	Beans	NNPS
41352	216	33	ala	ala	NNP
41352	216	34	Cream	Cream	NNP
41352	216	35	_	_	NNP
41352	216	36	_	_	NNP
41352	216	37	Sweetbread	Sweetbread	NNP
41352	216	38	Roast	Roast	NNP
41352	216	39	.	.	.
41352	216	40	_	_	NNP
41352	216	41	_	_	NNP
41352	216	42	Jelly	Jelly	NNP
41352	216	43	&	&	CC
41352	216	44	Blancmange	Blancmange	NNP
41352	216	45	_	_	NNP
41352	216	46	_	_	NNP
41352	216	47	Neck	Neck	NNP
41352	216	48	House	House	NNP
41352	216	49	Lamb	Lamb	NNP
41352	216	50	Roast	Roast	NNP
41352	216	51	.	.	.
41352	216	52	_	_	NNP
41352	216	53	_	_	NNP
41352	216	54	Codling	Codling	NNP
41352	216	55	tart	tart	NNP
41352	216	56	Cream'd	Cream'd	NNP
41352	216	57	_	_	NNP
41352	216	58	_	_	NNP
41352	216	59	Green	Green	NNP
41352	216	60	Peas	Peas	NNP
41352	216	61	_	_	NNP
41352	216	62	_	_	NNP
41352	216	63	Plovers	Plovers	NNP
41352	216	64	Eggs	Eggs	NNP
41352	216	65	_	_	NNP
41352	216	66	_	_	NNP
41352	216	67	Pidgeons	Pidgeons	NNP
41352	216	68	Roast	Roast	NNP
41352	216	69	.	.	.
41352	216	70	_	_	NNP
41352	216	71	_	_	NNP
41352	216	72	Neele	Neele	NNP
41352	216	73	Sc	Sc	NNP
41352	216	74	.	.	.
41352	217	1	Strand	Strand	NNP
41352	217	2	_	_	NNP
41352	217	3	]	]	-RRB-
41352	217	4	[	[	-LRB-
41352	217	5	Illustration	illustration	NN
41352	217	6	:	:	:
41352	217	7	JULY	JULY	NNP
41352	217	8	.	.	.
41352	218	1	_	_	NNP
41352	218	2	1^{st	1^{st	CD
41352	218	3	.	.	.
41352	218	4	}	}	-RRB-
41352	218	5	Course	Course	NNP
41352	218	6	_	_	NNP
41352	218	7	_	_	NNP
41352	218	8	Rabbits	Rabbits	NNP
41352	218	9	w^{th	w^{th	CD
41352	218	10	.	.	.
41352	218	11	}	}	-RRB-
41352	219	1	Onions	Onions	NNPS
41352	219	2	_	_	NNP
41352	219	3	_	_	NNP
41352	219	4	Turtle	Turtle	NNP
41352	219	5	_	_	NNP
41352	219	6	_	_	NNP
41352	219	7	Chickens	Chickens	NNP
41352	219	8	_	_	NNP
41352	219	9	_	_	NNP
41352	219	10	Garden	Garden	NNP
41352	219	11	Beans	Beans	NNPS
41352	219	12	_	_	NNP
41352	219	13	_	_	NNP
41352	219	14	Calla	Calla	NNP
41352	219	15	Pash	Pash	NNP
41352	219	16	_	_	NNP
41352	219	17	_	_	NNP
41352	219	18	Cauliflower	Cauliflower	NNP
41352	219	19	_	_	NNP
41352	219	20	_	_	NNP
41352	219	21	Small	Small	NNP
41352	219	22	Ham	Ham	NNP
41352	219	23	Glaiz'd	Glaiz'd	NNPS
41352	219	24	_	_	NNP
41352	219	25	_	_	NNP
41352	219	26	Turtle	Turtle	NNP
41352	219	27	_	_	NNP
41352	219	28	_	_	NNP
41352	219	29	Fillet	Fillet	NNP
41352	219	30	Lamb	Lamb	NNP
41352	219	31	w^{th	w^{th	CD
41352	219	32	.	.	.
41352	219	33	}	}	-RRB-
41352	220	1	Cucumbers	Cucumbers	NNPS
41352	220	2	_	_	NNP
41352	220	3	_	_	NNP
41352	220	4	2	2	CD
41352	220	5	Small	small	JJ
41352	220	6	dishes	dish	NNS
41352	220	7	Fish	fish	NN
41352	220	8	to	to	TO
41352	220	9	remove	remove	VB
41352	220	10	Turtle	Turtle	NNP
41352	220	11	_	_	NNP
41352	220	12	_	_	NNP
41352	220	13	2^{d	2^{d	CD
41352	220	14	.	.	.
41352	220	15	}	}	-RRB-
41352	220	16	Course	course	RB
41352	220	17	_	_	NNP
41352	220	18	_	_	NNP
41352	220	19	Goosberry	Goosberry	NNP
41352	220	20	Cream	Cream	NNP
41352	220	21	in	in	IN
41352	220	22	Cups	Cups	NNP
41352	220	23	_	_	NNP
41352	220	24	_	_	NNP
41352	220	25	Haunch	Haunch	NNP
41352	220	26	Venison	Venison	NNP
41352	220	27	roast	roast	NN
41352	220	28	_	_	NNP
41352	220	29	_	_	NNP
41352	220	30	Apricot	Apricot	NNP
41352	220	31	Tart	Tart	NNP
41352	220	32	_	_	NNP
41352	220	33	_	_	NNP
41352	220	34	French	French	NNP
41352	220	35	Beans	Beans	NNPS
41352	220	36	_	_	NNP
41352	220	37	_	_	NNP
41352	220	38	Pick'd	Pick'd	NNP
41352	220	39	Crabb	Crabb	NNP
41352	220	40	_	_	NNP
41352	220	41	_	_	NNP
41352	220	42	Artichoak	Artichoak	NNP
41352	220	43	Bottoms	Bottoms	NNP
41352	220	44	_	_	NNP
41352	220	45	_	_	NNP
41352	220	46	Raspberry	Raspberry	NNP
41352	220	47	Tourte	Tourte	NNP
41352	220	48	_	_	NNP
41352	220	49	_	_	NNP
41352	220	50	Poullet	Poullet	NNP
41352	220	51	roast	roast	NN
41352	220	52	.	.	.
41352	220	53	_	_	NNP
41352	220	54	_	_	NNP
41352	220	55	Mirangles	Mirangles	NNP
41352	220	56	_	_	NNP
41352	220	57	_	_	NNP
41352	220	58	Neele	Neele	NNP
41352	220	59	Sc	Sc	NNP
41352	220	60	.	.	.
41352	221	1	Strand	Strand	NNP
41352	221	2	_	_	NNP
41352	221	3	]	]	-RRB-
41352	221	4	[	[	-LRB-
41352	221	5	Illustration	illustration	NN
41352	221	6	:	:	:
41352	221	7	AUGUST	AUGUST	NNP
41352	221	8	.	.	.
41352	222	1	_	_	NNP
41352	222	2	1^{st	1^{st	CD
41352	222	3	.	.	.
41352	222	4	}	}	-RRB-
41352	222	5	Course	Course	NNP
41352	222	6	_	_	NNP
41352	222	7	_	_	NNP
41352	222	8	Soles	Soles	NNP
41352	222	9	Each	each	DT
41352	222	10	way	way	NN
41352	222	11	_	_	NNP
41352	222	12	_	_	NNP
41352	222	13	Brest	Brest	NNP
41352	222	14	Lamb	Lamb	NNP
41352	222	15	w^{th	w^{th	CD
41352	222	16	.	.	.
41352	222	17	}	}	-RRB-
41352	223	1	Celleri	Celleri	NNP
41352	223	2	_	_	NNP
41352	223	3	_	_	NNP
41352	223	4	Pullet	Pullet	NNP
41352	223	5	w^{th	w^{th	CD
41352	223	6	.	.	.
41352	223	7	}	}	-RRB-
41352	224	1	Oy^{s	oy^{s	CD
41352	224	2	.	.	.
41352	224	3	}	}	-RRB-
41352	224	4	_	_	NNP
41352	224	5	_	_	NNP
41352	224	6	Potatoes	Potatoes	NNP
41352	224	7	_	_	NNP
41352	224	8	_	_	NNP
41352	224	9	Onion	Onion	NNP
41352	224	10	Soup	Soup	NNP
41352	224	11	_	_	NNP
41352	224	12	_	_	NNP
41352	224	13	Stew'd	Stew'd	NNP
41352	224	14	Spanish	Spanish	NNP
41352	224	15	Onions	Onions	NNPS
41352	224	16	_	_	NNP
41352	224	17	_	_	NNP
41352	224	18	Fillet	Fillet	NNP
41352	224	19	Beef	Beef	NNP
41352	224	20	Larded	Larded	NNP
41352	224	21	&	&	CC
41352	224	22	Glaiz'd	Glaiz'd	NNP
41352	224	23	_	_	NNP
41352	224	24	_	_	NNP
41352	224	25	Salmon	Salmon	NNP
41352	224	26	&	&	CC
41352	224	27	Fry'd	Fry'd	NNP
41352	224	28	Fillets	Fillets	NNPS
41352	224	29	of	of	IN
41352	224	30	Haddock	Haddock	NNP
41352	224	31	_	_	NNP
41352	224	32	_	_	NNP
41352	224	33	Raiz'd	Raiz'd	NNP
41352	224	34	Ham	Ham	NNP
41352	224	35	Pie	Pie	NNP
41352	224	36	_	_	NNP
41352	224	37	_	_	NNP
41352	224	38	Small	Small	NNP
41352	224	39	Chine	Chine	NNP
41352	224	40	Mutton	Mutton	NNP
41352	224	41	Roasted	Roasted	NNP
41352	224	42	to	to	TO
41352	224	43	remove	remove	VB
41352	224	44	the	the	DT
41352	224	45	Soup	Soup	NNP
41352	224	46	_	_	NNP
41352	224	47	_	_	NNP
41352	224	48	2^{d	2^{d	CD
41352	224	49	.	.	.
41352	224	50	}	}	-RRB-
41352	224	51	Course	course	RB
41352	224	52	_	_	NNP
41352	224	53	_	_	NNP
41352	224	54	Wheat	Wheat	NNP
41352	224	55	Ears	Ears	NNP
41352	224	56	roast	roast	NN
41352	224	57	_	_	NNP
41352	224	58	_	_	NNP
41352	224	59	Orange	Orange	NNP
41352	224	60	Puffs	Puffs	NNPS
41352	224	61	_	_	NNP
41352	224	62	_	_	NNP
41352	224	63	Jelly	Jelly	NNP
41352	224	64	w^{th	w^{th	CD
41352	224	65	.	.	.
41352	224	66	}	}	-RRB-
41352	225	1	Peaches	Peaches	NNP
41352	225	2	_	_	NNP
41352	225	3	_	_	NNP
41352	225	4	Scollop	Scollop	NNP
41352	225	5	Shells	Shells	NNP
41352	225	6	_	_	NNP
41352	225	7	_	_	NNP
41352	225	8	Frame	Frame	NNP
41352	225	9	_	_	NNP
41352	225	10	_	_	NNP
41352	225	11	Mushrooms	Mushrooms	NNP
41352	225	12	Stew'd	Stew'd	NNP
41352	225	13	White	White	NNP
41352	225	14	_	_	NNP
41352	225	15	_	_	NNP
41352	225	16	Almond	Almond	NNP
41352	225	17	Custards	Custards	NNPS
41352	225	18	_	_	NNP
41352	225	19	_	_	NNP
41352	225	20	Levrett	Levrett	NNP
41352	225	21	Roast	Roast	NNP
41352	225	22	_	_	NNP
41352	225	23	_	_	NNP
41352	225	24	Pulpton	Pulpton	NNP
41352	225	25	of	of	IN
41352	225	26	Apples	Apples	NNPS
41352	225	27	_	_	NNP
41352	225	28	_	_	NNP
41352	225	29	Neele	Neele	NNP
41352	225	30	Sc	Sc	NNP
41352	225	31	.	.	.
41352	226	1	Strand	Strand	NNP
41352	226	2	_	_	NNP
41352	226	3	]	]	-RRB-
41352	226	4	[	[	-LRB-
41352	226	5	Illustration	illustration	NN
41352	226	6	:	:	:
41352	226	7	SEPTEMBER	SEPTEMBER	NNP
41352	226	8	.	.	.
41352	227	1	_	_	NNP
41352	227	2	1^{st	1^{st	CD
41352	227	3	.	.	.
41352	227	4	}	}	-RRB-
41352	227	5	Course	course	RB
41352	227	6	_	_	NNP
41352	227	7	_	_	NNP
41352	227	8	a	a	DT
41352	227	9	Pike	Pike	NNP
41352	227	10	Baked	Baked	NNP
41352	227	11	_	_	NNP
41352	227	12	_	_	NNP
41352	227	13	Fricassee	Fricassee	NNP
41352	227	14	of	of	IN
41352	227	15	Chickens	Chickens	NNP
41352	227	16	_	_	NNP
41352	227	17	_	_	NNP
41352	227	18	Fillet	Fillet	NNP
41352	227	19	Mutton	Mutton	NNP
41352	227	20	&	&	CC
41352	227	21	Stew'd	Stew'd	NNP
41352	227	22	Endive	Endive	NNP
41352	227	23	_	_	NNP
41352	227	24	_	_	NNP
41352	227	25	Fry'd	Fry'd	NNP
41352	227	26	Celleri	Celleri	NNP
41352	227	27	_	_	NNP
41352	227	28	_	_	NNP
41352	227	29	Turnip	Turnip	NNP
41352	227	30	Soup	Soup	NNP
41352	227	31	_	_	NNP
41352	227	32	_	_	NNP
41352	227	33	French	French	NNP
41352	227	34	Sallad	Sallad	NNP
41352	227	35	_	_	NNP
41352	227	36	_	_	NNP
41352	227	37	Fillet	Fillet	NNP
41352	227	38	Pork	Pork	NNP
41352	227	39	Roast	Roast	NNP
41352	227	40	_	_	NNP
41352	227	41	_	_	NNP
41352	227	42	Crimp'd	Crimp'd	NNP
41352	227	43	Cod	Cod	NNP
41352	227	44	and	and	CC
41352	227	45	Fry'd	Fry'd	NNPS
41352	227	46	Smelts	Smelts	NNP
41352	227	47	_	_	NNP
41352	227	48	_	_	NNP
41352	227	49	Cutlets	Cutlets	NNP
41352	227	50	Veal	Veal	NNP
41352	227	51	Larded	Larded	NNP
41352	227	52	_	_	NNP
41352	227	53	_	_	NNP
41352	227	54	2^{d	2^{d	CD
41352	227	55	.	.	.
41352	227	56	}	}	-RRB-
41352	227	57	Course	course	RB
41352	227	58	_	_	NNP
41352	227	59	_	_	NNP
41352	227	60	Partridges	Partridges	NNP
41352	227	61	Roast	Roast	NNP
41352	227	62	_	_	NNP
41352	227	63	_	_	NNP
41352	227	64	Ragout	Ragout	NNP
41352	227	65	of	of	IN
41352	227	66	Sweetbreads	Sweetbreads	NNP
41352	227	67	_	_	NNP
41352	227	68	_	_	NNP
41352	227	69	Maceroni	Maceroni	NNP
41352	227	70	_	_	NNP
41352	227	71	_	_	NNP
41352	227	72	Muffing	Muffing	NNP
41352	227	73	pud^{g	pud^{g	NN
41352	227	74	.	.	.
41352	227	75	}	}	-RRB-
41352	227	76	w^{th	w^{th	CD
41352	227	77	.	.	.
41352	227	78	}	}	-RRB-
41352	228	1	dry'd	dry'd	NNP
41352	228	2	Cherries	Cherries	NNPS
41352	228	3	_	_	NNP
41352	228	4	_	_	NNP
41352	228	5	Chantillie	Chantillie	NNP
41352	228	6	Baskett	Baskett	NNP
41352	228	7	_	_	NNP
41352	228	8	_	_	NNP
41352	228	9	Damson	Damson	NNP
41352	228	10	Tart	Tart	NNP
41352	228	11	_	_	NNP
41352	228	12	_	_	NNP
41352	228	13	Eggs	Eggs	NNP
41352	228	14	ala	ala	NNP
41352	228	15	Trip	Trip	NNP
41352	228	16	_	_	NNP
41352	228	17	_	_	NNP
41352	228	18	Larks	Larks	NNP
41352	228	19	Roast	Roast	NNP
41352	228	20	_	_	NNP
41352	228	21	_	_	NNP
41352	228	22	Lambs	Lambs	NNP
41352	228	23	Fry	Fry	NNP
41352	228	24	_	_	NNP
41352	228	25	_	_	NNP
41352	228	26	Neele	Neele	NNP
41352	228	27	Sc	Sc	NNP
41352	228	28	.	.	.
41352	229	1	Strand	Strand	NNP
41352	229	2	_	_	NNP
41352	229	3	]	]	-RRB-
41352	229	4	[	[	-LRB-
41352	229	5	Illustration	illustration	NN
41352	229	6	:	:	:
41352	229	7	OCTOBER	OCTOBER	NNP
41352	229	8	.	.	.
41352	230	1	_	_	NNP
41352	230	2	1^{st	1^{st	CD
41352	230	3	.	.	.
41352	230	4	}	}	-RRB-
41352	230	5	Course	course	RB
41352	230	6	_	_	NNP
41352	230	7	_	_	NNP
41352	230	8	Johndoree	Johndoree	NNP
41352	230	9	_	_	NNP
41352	230	10	_	_	NNP
41352	230	11	Pidgeons	Pidgeons	NNP
41352	230	12	ala	ala	NNP
41352	230	13	Craupidine	Craupidine	NNP
41352	230	14	_	_	NNP
41352	230	15	_	_	NNP
41352	230	16	Foule	Foule	NNP
41352	230	17	w^{th	w^{th	CD
41352	230	18	.	.	.
41352	230	19	}	}	-RRB-
41352	231	1	Trouffles	Trouffles	NNPS
41352	231	2	Sauce	Sauce	NNP
41352	231	3	_	_	NNP
41352	231	4	_	_	NNP
41352	231	5	Cauliflower	Cauliflower	NNP
41352	231	6	_	_	NNP
41352	231	7	_	_	NNP
41352	231	8	Partridge	Partridge	NNP
41352	231	9	Soup	Soup	NNP
41352	231	10	_	_	NNP
41352	231	11	_	_	NNP
41352	231	12	Stew'd	Stew'd	NNP
41352	231	13	Spinach	Spinach	NNP
41352	231	14	_	_	NNP
41352	231	15	_	_	NNP
41352	231	16	Chicken	Chicken	NNP
41352	231	17	Puffs	Puffs	NNPS
41352	231	18	_	_	NNP
41352	231	19	_	_	NNP
41352	231	20	Trout	Trout	NNP
41352	231	21	_	_	NNP
41352	231	22	_	_	NNP
41352	231	23	Rump	Rump	NNP
41352	231	24	Beef	Beef	NNP
41352	231	25	w^{th	w^{th	CD
41352	231	26	.	.	.
41352	231	27	}	}	-RRB-
41352	232	1	Spanish	Spanish	NNP
41352	232	2	Onions	Onions	NNPS
41352	232	3	_	_	NNP
41352	232	4	_	_	NNP
41352	232	5	2^{d	2^{d	CD
41352	232	6	.	.	.
41352	232	7	}	}	-RRB-
41352	232	8	Course	course	RB
41352	232	9	_	_	NNP
41352	232	10	_	_	NNP
41352	232	11	Wild	Wild	NNP
41352	232	12	Duck	Duck	NNP
41352	232	13	Roast	Roast	NNP
41352	232	14	_	_	NNP
41352	232	15	_	_	NNP
41352	232	16	Raspberry	Raspberry	NNP
41352	232	17	Tourte	Tourte	NNP
41352	232	18	_	_	NNP
41352	232	19	_	_	NNP
41352	232	20	Jellys	Jellys	NNP
41352	232	21	_	_	NNP
41352	232	22	_	_	NNP
41352	232	23	Fry'd	Fry'd	NNP
41352	232	24	Sweetbreads	Sweetbreads	NNPS
41352	232	25	_	_	NNP
41352	232	26	_	_	NNP
41352	232	27	Ribs	Ribs	NNP
41352	232	28	House	House	NNP
41352	232	29	Lamb	Lamb	NNP
41352	232	30	Roast	Roast	NNP
41352	232	31	_	_	NNP
41352	232	32	_	_	NNP
41352	232	33	Oyster	Oyster	NNP
41352	232	34	Attets	Attets	NNPS
41352	232	35	_	_	NNP
41352	232	36	_	_	NNP
41352	232	37	Apples	Apples	NNP
41352	232	38	Frosted	Frosted	NNP
41352	232	39	_	_	NNP
41352	232	40	_	_	NNP
41352	232	41	Pheasant	Pheasant	NNP
41352	232	42	Roast	Roast	NNP
41352	232	43	_	_	NNP
41352	232	44	_	_	NNP
41352	232	45	Marrow	Marrow	NNP
41352	232	46	Pud^{g	pud^{g	NN
41352	232	47	.	.	.
41352	232	48	}	}	-RRB-
41352	232	49	_	_	NNP
41352	232	50	_	_	NNP
41352	232	51	Neele	Neele	NNP
41352	232	52	Sc	Sc	NNP
41352	232	53	.	.	.
41352	233	1	Strand	Strand	NNP
41352	233	2	_	_	NNP
41352	233	3	]	]	-RRB-
41352	233	4	[	[	-LRB-
41352	233	5	Illustration	illustration	NN
41352	233	6	:	:	:
41352	233	7	NOVEMBER	NOVEMBER	NNP
41352	233	8	.	.	.
41352	234	1	_	_	NNP
41352	234	2	1^{st	1^{st	CD
41352	234	3	.	.	.
41352	234	4	}	}	-RRB-
41352	234	5	Course	course	RB
41352	234	6	_	_	NNP
41352	234	7	_	_	NNP
41352	234	8	Water	Water	NNP
41352	234	9	Souchee	Souchee	NNP
41352	234	10	_	_	NNP
41352	234	11	_	_	NNP
41352	234	12	Pickle	Pickle	NNP
41352	234	13	Tongue	Tongue	NNP
41352	234	14	Forc'd	Forc'd	NNP
41352	234	15	_	_	NNP
41352	234	16	_	_	NNP
41352	234	17	Raiz'd	Raiz'd	NNP
41352	234	18	Pie	Pie	NNP
41352	234	19	w^{th	w^{th	CD
41352	234	20	.	.	.
41352	234	21	}	}	-RRB-
41352	235	1	Macroni	Macroni	NNP
41352	235	2	_	_	NNP
41352	235	3	_	_	NNP
41352	235	4	Ragout	Ragout	NNP
41352	235	5	of	of	IN
41352	235	6	Vegetables	Vegetables	NNP
41352	235	7	_	_	NNP
41352	235	8	_	_	NNP
41352	235	9	Soup	Soup	NNP
41352	235	10	and	and	CC
41352	235	11	Boullie	Boullie	NNP
41352	235	12	_	_	NNP
41352	235	13	_	_	NNP
41352	235	14	Cauliflower	Cauliflower	NNP
41352	235	15	&	&	CC
41352	235	16	French	French	NNP
41352	235	17	Beans	Beans	NNPS
41352	235	18	_	_	NNP
41352	235	19	_	_	NNP
41352	235	20	Chickens	Chickens	NNP
41352	235	21	w^{th	w^{th	CD
41352	235	22	.	.	.
41352	235	23	}	}	-RRB-
41352	236	1	Bershamelle	Bershamelle	NNP
41352	236	2	_	_	NNP
41352	236	3	_	_	NNP
41352	236	4	Slices	Slices	NNP
41352	236	5	Cod	Cod	NNP
41352	236	6	Fry'd	Fry'd	NNP
41352	236	7	w^{th	w^{th	CD
41352	236	8	.	.	.
41352	236	9	}	}	-RRB-
41352	237	1	Oyster	Oyster	NNP
41352	237	2	Sauce	Sauce	NNP
41352	237	3	_	_	NNP
41352	237	4	_	_	NNP
41352	237	5	Cutlets	Cutlets	NNP
41352	237	6	Pork	Pork	NNP
41352	237	7	w^{th	w^{th	CD
41352	237	8	.	.	.
41352	237	9	}	}	-RRB-
41352	238	1	Fry'd	fry'd	IN
41352	238	2	Potatoes	Potatoes	NNP
41352	238	3	_	_	NNP
41352	238	4	_	_	NNP
41352	238	5	Loine	Loine	NNP
41352	238	6	Veale	Veale	NNP
41352	238	7	ala	ala	NNP
41352	238	8	Cream	Cream	NNP
41352	238	9	to	to	TO
41352	238	10	remove	remove	VB
41352	238	11	Soup	Soup	NNP
41352	238	12	_	_	NNP
41352	238	13	_	_	NNP
41352	238	14	2^{d	2^{d	CD
41352	238	15	.	.	.
41352	238	16	}	}	-RRB-
41352	238	17	Course	Course	NNP
41352	238	18	_	_	NNP
41352	238	19	_	_	NNP
41352	238	20	Wood	Wood	NNP
41352	238	21	Cocks	Cocks	NNPS
41352	238	22	Roast	Roast	NNP
41352	238	23	_	_	NNP
41352	238	24	_	_	NNP
41352	238	25	Fritters	Fritters	NNP
41352	238	26	_	_	NNP
41352	238	27	_	_	NNP
41352	238	28	Coffee	Coffee	NNP
41352	238	29	Cream	Cream	NNP
41352	238	30	_	_	NNP
41352	238	31	_	_	NNP
41352	238	32	Jerusalem	Jerusalem	NNP
41352	238	33	Artichoaks	Artichoaks	NNP
41352	238	34	_	_	NNP
41352	238	35	_	_	NNP
41352	238	36	Potted	Potted	NNP
41352	238	37	Beef	Beef	NNP
41352	238	38	Moddled	Moddled	NNP
41352	238	39	_	_	NNP
41352	238	40	_	_	NNP
41352	238	41	Stew'd	Stew'd	NNP
41352	238	42	Water	Water	NNP
41352	238	43	Cresses	Cresses	NNPS
41352	238	44	_	_	NNP
41352	238	45	_	_	NNP
41352	238	46	Preserved	Preserved	NNP
41352	238	47	Apricot	Apricot	NNP
41352	238	48	Tart	Tart	NNP
41352	238	49	_	_	NNP
41352	238	50	_	_	NNP
41352	238	51	Partridges	Partridges	NNP
41352	238	52	Roast	Roast	NNP
41352	238	53	_	_	NNP
41352	238	54	_	_	NNP
41352	238	55	Golding	Golding	NNP
41352	238	56	Pippins	Pippins	NNP
41352	238	57	w^{th	w^{th	CD
41352	238	58	.	.	.
41352	238	59	}	}	-RRB-
41352	239	1	Jelly	Jelly	NNP
41352	239	2	_	_	NNP
41352	239	3	_	_	NNP
41352	239	4	Neele	Neele	NNP
41352	239	5	Sc	Sc	NNP
41352	239	6	.	.	.
41352	240	1	Strand	Strand	NNP
41352	240	2	_	_	NNP
41352	240	3	]	]	-RRB-
41352	240	4	[	[	-LRB-
41352	240	5	Illustration	illustration	NN
41352	240	6	:	:	:
41352	240	7	DECEMBER	DECEMBER	NNP
41352	240	8	.	.	.
41352	241	1	_	_	NNP
41352	241	2	1^{st	1^{st	CD
41352	241	3	.	.	.
41352	241	4	}	}	-RRB-
41352	241	5	Course	course	RB
41352	241	6	_	_	NNP
41352	241	7	_	_	NNP
41352	241	8	Turbot	Turbot	NNP
41352	241	9	_	_	NNP
41352	241	10	_	_	NNP
41352	241	11	Leg	Leg	NNP
41352	241	12	Lamb	Lamb	NNP
41352	241	13	w^{th	w^{th	CD
41352	241	14	.	.	.
41352	241	15	}	}	-RRB-
41352	242	1	Spinach	Spinach	NNP
41352	242	2	_	_	NNP
41352	242	3	_	_	NNP
41352	242	4	Wings	Wings	NNPS
41352	242	5	and	and	CC
41352	242	6	Legs	Legs	NNP
41352	242	7	Fowles	Fowles	NNPS
41352	242	8	Glaiz'd	Glaiz'd	NNP
41352	242	9	_	_	NNP
41352	242	10	_	_	NNP
41352	242	11	Pidgeon	Pidgeon	NNP
41352	242	12	Tourte	Tourte	NNP
41352	242	13	_	_	NNP
41352	242	14	_	_	NNP
41352	242	15	Hodge	Hodge	NNP
41352	242	16	Podge	Podge	NNP
41352	242	17	_	_	NNP
41352	242	18	_	_	NNP
41352	242	19	Pickled	Pickled	NNP
41352	242	20	Beet	Beet	NNP
41352	242	21	Roots	Roots	NNPS
41352	242	22	_	_	NNP
41352	242	23	_	_	NNP
41352	242	24	Pheasant	Pheasant	NNP
41352	242	25	Au	Au	NNP
41352	242	26	Choux	Choux	NNP
41352	242	27	_	_	NNP
41352	242	28	_	_	NNP
41352	242	29	Crimp'd	Crimp'd	NNP
41352	242	30	Cods	Cods	NNP
41352	242	31	Head	Head	NNP
41352	242	32	_	_	NNP
41352	242	33	_	_	NNP
41352	242	34	Small	Small	NNP
41352	242	35	Chine	Chine	NNP
41352	242	36	Mutton	Mutton	NNP
41352	242	37	Roast	Roast	NNP
41352	242	38	_	_	NNP
41352	242	39	_	_	NNP
41352	242	40	2^{d	2^{d	CD
41352	242	41	.	.	.
41352	242	42	}	}	-RRB-
41352	242	43	Course	Course	NNP
41352	242	44	_	_	NNP
41352	242	45	_	_	NNP
41352	242	46	Turkey	Turkey	NNP
41352	242	47	Roast	Roast	NNP
41352	242	48	_	_	NNP
41352	242	49	_	_	NNP
41352	242	50	Apple	Apple	NNP
41352	242	51	Tart	Tart	NNP
41352	242	52	w^{th	w^{th	CD
41352	242	53	.	.	.
41352	242	54	}	}	-RRB-
41352	243	1	Perfumed	Perfumed	NNP
41352	243	2	Cream	Cream	NNP
41352	243	3	_	_	NNP
41352	243	4	_	_	NNP
41352	243	5	Potted	Potted	NNP
41352	243	6	Charr	Charr	NNP
41352	243	7	_	_	NNP
41352	243	8	_	_	NNP
41352	243	9	Pancakes	Pancakes	NNP
41352	243	10	_	_	NNP
41352	243	11	_	_	NNP
41352	243	12	Stew'd	Stew'd	NNP
41352	243	13	Cardoons	Cardoons	NNP
41352	243	14	Brown	Brown	NNP
41352	243	15	_	_	NNP
41352	243	16	_	_	NNP
41352	243	17	Jellies	Jellies	NNPS
41352	243	18	_	_	NNP
41352	243	19	_	_	NNP
41352	243	20	Lambs	Lambs	NNP
41352	243	21	Tails	Tails	NNP
41352	243	22	w^{th	w^{th	CD
41352	243	23	.	.	.
41352	243	24	}	}	-RRB-
41352	244	1	Bershamelle	Bershamelle	NNP
41352	244	2	_	_	NNP
41352	244	3	_	_	NNP
41352	244	4	Minced	Minced	NNP
41352	244	5	Pies	Pies	NNP
41352	244	6	_	_	NNP
41352	244	7	_	_	NNP
41352	244	8	Prawnes	Prawnes	NNP
41352	244	9	_	_	NNP
41352	244	10	_	_	NNP
41352	244	11	Potatoe	Potatoe	NNP
41352	244	12	Pudding	Pudding	NNP
41352	244	13	_	_	NNP
41352	244	14	_	_	NNP
41352	244	15	Snipes	Snipes	NNP
41352	244	16	Roast	Roast	NNP
41352	244	17	_	_	NNP
41352	244	18	_	_	NNP
41352	244	19	Neele	Neele	NNP
41352	244	20	Sc	Sc	NNP
41352	244	21	.	.	.
41352	245	1	Strand	Strand	NNP
41352	245	2	_	_	NNP
41352	245	3	]	]	-RRB-
41352	245	4	THE	the	DT
41352	245	5	ART	ART	NNP
41352	245	6	OF	of	IN
41352	245	7	COOKERY	cookery	NN
41352	245	8	.	.	.
41352	246	1	_	_	NNP
41352	246	2	Beef	Beef	NNP
41352	246	3	Stock	Stock	NNP
41352	246	4	.	.	.
41352	246	5	_	_	NNP
41352	246	6	CUT	CUT	NNP
41352	246	7	chuck	chuck	VBD
41352	246	8	beef	beef	NN
41352	246	9	into	into	IN
41352	246	10	pieces	piece	NNS
41352	246	11	,	,	,
41352	246	12	put	put	VBD
41352	246	13	it	-PRON-	PRP
41352	246	14	into	into	IN
41352	246	15	a	a	DT
41352	246	16	pot	pot	NN
41352	246	17	,	,	,
41352	246	18	set	set	VBD
41352	246	19	it	-PRON-	PRP
41352	246	20	on	on	IN
41352	246	21	the	the	DT
41352	246	22	fire	fire	NN
41352	246	23	,	,	,
41352	246	24	with	with	IN
41352	246	25	a	a	DT
41352	246	26	sufficient	sufficient	JJ
41352	246	27	quantity	quantity	NN
41352	246	28	of	of	IN
41352	246	29	water	water	NN
41352	246	30	to	to	TO
41352	246	31	cover	cover	VB
41352	246	32	it	-PRON-	PRP
41352	246	33	.	.	.
41352	247	1	When	when	WRB
41352	247	2	it	-PRON-	PRP
41352	247	3	boils	boil	VBZ
41352	247	4	skim	skim	NNP
41352	247	5	it	-PRON-	PRP
41352	247	6	clean	clean	JJ
41352	247	7	;	;	:
41352	247	8	add	add	VB
41352	247	9	a	a	DT
41352	247	10	bunch	bunch	NN
41352	247	11	of	of	IN
41352	247	12	parsley	parsley	NN
41352	247	13	and	and	CC
41352	247	14	thyme	thyme	NNS
41352	247	15	,	,	,
41352	247	16	cleaned	clean	VBN
41352	247	17	carrots	carrot	NNS
41352	247	18	,	,	,
41352	247	19	leeks	leek	NNS
41352	247	20	,	,	,
41352	247	21	onions	onion	NNS
41352	247	22	,	,	,
41352	247	23	turnips	turnip	NNS
41352	247	24	,	,	,
41352	247	25	celery	celery	NN
41352	247	26	,	,	,
41352	247	27	and	and	CC
41352	247	28	a	a	DT
41352	247	29	little	little	JJ
41352	247	30	salt	salt	NN
41352	247	31	.	.	.
41352	248	1	Let	let	VB
41352	248	2	the	the	DT
41352	248	3	meat	meat	NN
41352	248	4	boil	boil	NN
41352	248	5	till	till	IN
41352	248	6	tender	tender	NNP
41352	248	7	,	,	,
41352	248	8	skim	skim	NNP
41352	248	9	off	off	IN
41352	248	10	the	the	DT
41352	248	11	fat	fat	NN
41352	248	12	,	,	,
41352	248	13	then	then	RB
41352	248	14	strain	strain	VB
41352	248	15	it	-PRON-	PRP
41352	248	16	through	through	IN
41352	248	17	a	a	DT
41352	248	18	fine	fine	JJ
41352	248	19	hair	hair	NN
41352	248	20	sieve	sieve	NN
41352	248	21	.	.	.
41352	249	1	_	_	NNP
41352	249	2	Veal	Veal	NNP
41352	249	3	Stock	Stock	NNP
41352	249	4	,	,	,
41352	249	5	for	for	IN
41352	249	6	Soups	Soups	NNP
41352	249	7	.	.	.
41352	249	8	_	_	NNP
41352	249	9	TAKE	TAKE	NNP
41352	249	10	a	a	DT
41352	249	11	leg	leg	NN
41352	249	12	of	of	IN
41352	249	13	veal	veal	NN
41352	249	14	and	and	CC
41352	249	15	some	some	DT
41352	249	16	lean	lean	JJ
41352	249	17	ham	ham	NN
41352	249	18	,	,	,
41352	249	19	cut	cut	VBD
41352	249	20	them	-PRON-	PRP
41352	249	21	into	into	IN
41352	249	22	pieces	piece	NNS
41352	249	23	,	,	,
41352	249	24	put	put	VBD
41352	249	25	them	-PRON-	PRP
41352	249	26	into	into	IN
41352	249	27	a	a	DT
41352	249	28	pan	pan	NN
41352	249	29	with	with	IN
41352	249	30	a	a	DT
41352	249	31	quart	quart	NN
41352	249	32	of	of	IN
41352	249	33	water	water	NN
41352	249	34	,	,	,
41352	249	35	some	some	DT
41352	249	36	peeled	peel	VBN
41352	249	37	carrots	carrot	NNS
41352	249	38	,	,	,
41352	249	39	turnips	turnip	NNS
41352	249	40	,	,	,
41352	249	41	onions	onion	NNS
41352	249	42	,	,	,
41352	249	43	leeks	leek	VBZ
41352	249	44	,	,	,
41352	249	45	and	and	CC
41352	249	46	celery	celery	NN
41352	249	47	;	;	:
41352	249	48	draw	draw	VB
41352	249	49	them	-PRON-	PRP
41352	249	50	down	down	RP
41352	249	51	till	till	IN
41352	249	52	nearly	nearly	RB
41352	249	53	tender	tender	JJ
41352	249	54	,	,	,
41352	249	55	but	but	CC
41352	249	56	of	of	IN
41352	249	57	no	no	DT
41352	249	58	colour	colour	NN
41352	249	59	;	;	:
41352	249	60	then	then	RB
41352	249	61	add	add	VB
41352	249	62	a	a	DT
41352	249	63	sufficient	sufficient	JJ
41352	249	64	quantity	quantity	NN
41352	249	65	of	of	IN
41352	249	66	beef	beef	NN
41352	249	67	stock	stock	NN
41352	249	68	to	to	TO
41352	249	69	cover	cover	VB
41352	249	70	the	the	DT
41352	249	71	ingredients	ingredient	NNS
41352	249	72	,	,	,
41352	249	73	boil	boil	VB
41352	249	74	all	all	DT
41352	249	75	together	together	RB
41352	249	76	one	one	CD
41352	249	77	hour	hour	NN
41352	249	78	,	,	,
41352	249	79	skim	skim	NNP
41352	249	80	it	-PRON-	PRP
41352	249	81	free	free	JJ
41352	249	82	from	from	IN
41352	249	83	fat	fat	NN
41352	249	84	,	,	,
41352	249	85	and	and	CC
41352	249	86	strain	strain	VB
41352	249	87	it	-PRON-	PRP
41352	249	88	.	.	.
41352	250	1	Some	some	DT
41352	250	2	game	game	NN
41352	250	3	drawn	draw	VBN
41352	250	4	down	down	RP
41352	250	5	with	with	IN
41352	250	6	it	-PRON-	PRP
41352	250	7	will	will	MD
41352	250	8	make	make	VB
41352	250	9	it	-PRON-	PRP
41352	250	10	excellent	excellent	JJ
41352	250	11	.	.	.
41352	251	1	N.	N.	NNP
41352	251	2	B.	B.	NNP
41352	251	3	I	-PRON-	PRP
41352	251	4	have	have	VBP
41352	251	5	directed	direct	VBN
41352	251	6	the	the	DT
41352	251	7	veal	veal	NN
41352	251	8	stock	stock	NN
41352	251	9	not	not	RB
41352	251	10	to	to	TO
41352	251	11	be	be	VB
41352	251	12	drawn	draw	VBN
41352	251	13	down	down	RP
41352	251	14	to	to	IN
41352	251	15	a	a	DT
41352	251	16	colour	colour	NN
41352	251	17	,	,	,
41352	251	18	as	as	IN
41352	251	19	in	in	IN
41352	251	20	that	that	DT
41352	251	21	state	state	NN
41352	251	22	it	-PRON-	PRP
41352	251	23	will	will	MD
41352	251	24	answer	answer	VB
41352	251	25	two	two	CD
41352	251	26	purposes	purpose	NNS
41352	251	27	;	;	:
41352	251	28	first	first	RB
41352	251	29	,	,	,
41352	251	30	for	for	IN
41352	251	31	white	white	JJ
41352	251	32	soups	soup	NNS
41352	251	33	;	;	:
41352	251	34	and	and	CC
41352	251	35	,	,	,
41352	251	36	secondly	secondly	RB
41352	251	37	,	,	,
41352	251	38	as	as	IN
41352	251	39	it	-PRON-	PRP
41352	251	40	might	may	MD
41352	251	41	be	be	VB
41352	251	42	coloured	colour	VBN
41352	251	43	with	with	IN
41352	251	44	a	a	DT
41352	251	45	bright	bright	JJ
41352	251	46	liquid	liquid	NN
41352	251	47	to	to	IN
41352	251	48	any	any	DT
41352	251	49	height	height	NN
41352	251	50	,	,	,
41352	251	51	which	which	WDT
41352	251	52	will	will	MD
41352	251	53	be	be	VB
41352	251	54	directed	direct	VBN
41352	251	55	for	for	IN
41352	251	56	gravy	gravy	NN
41352	251	57	soups	soup	NNS
41352	251	58	.	.	.
41352	252	1	It	-PRON-	PRP
41352	252	2	frequently	frequently	RB
41352	252	3	happens	happen	VBZ
41352	252	4	,	,	,
41352	252	5	likewise	likewise	RB
41352	252	6	,	,	,
41352	252	7	that	that	IN
41352	252	8	,	,	,
41352	252	9	if	if	IN
41352	252	10	not	not	RB
41352	252	11	strictly	strictly	RB
41352	252	12	attended	attend	VBN
41352	252	13	to	to	TO
41352	252	14	,	,	,
41352	252	15	it	-PRON-	PRP
41352	252	16	will	will	MD
41352	252	17	burn	burn	VB
41352	252	18	.	.	.
41352	253	1	_	_	NNP
41352	253	2	Consumé	Consumé	NNP
41352	253	3	,	,	,
41352	253	4	or	or	CC
41352	253	5	the	the	DT
41352	253	6	Essence	Essence	NNP
41352	253	7	of	of	IN
41352	253	8	Meat	Meat	NNP
41352	253	9	.	.	.
41352	253	10	_	_	NNP
41352	253	11	REDUCE	REDUCE	NNP
41352	253	12	veal	veal	NN
41352	253	13	stock	stock	NN
41352	253	14	to	to	IN
41352	253	15	a	a	DT
41352	253	16	good	good	JJ
41352	253	17	consistence	consistence	NN
41352	253	18	,	,	,
41352	253	19	but	but	CC
41352	253	20	be	be	VB
41352	253	21	careful	careful	JJ
41352	253	22	not	not	RB
41352	253	23	to	to	TO
41352	253	24	let	let	VB
41352	253	25	it	-PRON-	PRP
41352	253	26	colour	colour	VB
41352	253	27	.	.	.
41352	254	1	_	_	NNP
41352	254	2	Cullis	Cullis	NNP
41352	254	3	,	,	,
41352	254	4	or	or	CC
41352	254	5	a	a	DT
41352	254	6	thick	thick	JJ
41352	254	7	Gravy	Gravy	NNP
41352	254	8	.	.	.
41352	254	9	_	_	NNP
41352	254	10	TAKE	TAKE	NNP
41352	254	11	slices	slice	NNS
41352	254	12	of	of	IN
41352	254	13	ham	ham	NN
41352	254	14	,	,	,
41352	254	15	veal	veal	NN
41352	254	16	,	,	,
41352	254	17	celery	celery	NN
41352	254	18	,	,	,
41352	254	19	carrots	carrot	NNS
41352	254	20	,	,	,
41352	254	21	turnips	turnip	NNS
41352	254	22	,	,	,
41352	254	23	onions	onion	NNS
41352	254	24	,	,	,
41352	254	25	leeks	leek	NNS
41352	254	26	,	,	,
41352	254	27	a	a	DT
41352	254	28	small	small	JJ
41352	254	29	bunch	bunch	NN
41352	254	30	of	of	IN
41352	254	31	sweet	sweet	JJ
41352	254	32	herbs	herb	NNS
41352	254	33	,	,	,
41352	254	34	some	some	DT
41352	254	35	allspice	allspice	JJ
41352	254	36	,	,	,
41352	254	37	black	black	JJ
41352	254	38	pepper	pepper	NN
41352	254	39	,	,	,
41352	254	40	mace	mace	NN
41352	254	41	,	,	,
41352	254	42	a	a	DT
41352	254	43	piece	piece	NN
41352	254	44	of	of	IN
41352	254	45	lemon	lemon	NN
41352	254	46	-	-	HYPH
41352	254	47	peel	peel	NN
41352	254	48	,	,	,
41352	254	49	and	and	CC
41352	254	50	two	two	CD
41352	254	51	bay	bay	NN
41352	254	52	leaves	leave	NNS
41352	254	53	;	;	:
41352	254	54	put	put	VBD
41352	254	55	them	-PRON-	PRP
41352	254	56	into	into	IN
41352	254	57	a	a	DT
41352	254	58	pan	pan	NN
41352	254	59	with	with	IN
41352	254	60	a	a	DT
41352	254	61	quart	quart	NN
41352	254	62	of	of	IN
41352	254	63	water	water	NN
41352	254	64	,	,	,
41352	254	65	and	and	CC
41352	254	66	draw	draw	VB
41352	254	67	them	-PRON-	PRP
41352	254	68	down	down	RP
41352	254	69	till	till	IN
41352	254	70	of	of	IN
41352	254	71	a	a	DT
41352	254	72	light	light	JJ
41352	254	73	brown	brown	JJ
41352	254	74	colour	colour	NN
41352	254	75	,	,	,
41352	254	76	but	but	CC
41352	254	77	be	be	VB
41352	254	78	careful	careful	JJ
41352	254	79	not	not	RB
41352	254	80	to	to	TO
41352	254	81	let	let	VB
41352	254	82	it	-PRON-	PRP
41352	254	83	burn	burn	VB
41352	254	84	;	;	:
41352	254	85	then	then	RB
41352	254	86	discharge	discharge	VB
41352	254	87	it	-PRON-	PRP
41352	254	88	with	with	IN
41352	254	89	beef	beef	NN
41352	254	90	stock	stock	NN
41352	254	91	.	.	.
41352	255	1	When	when	WRB
41352	255	2	it	-PRON-	PRP
41352	255	3	boils	boil	VBZ
41352	255	4	,	,	,
41352	255	5	skim	skim	VB
41352	255	6	it	-PRON-	PRP
41352	255	7	very	very	RB
41352	255	8	clean	clean	JJ
41352	255	9	from	from	IN
41352	255	10	fat	fat	NN
41352	255	11	,	,	,
41352	255	12	and	and	CC
41352	255	13	thicken	thicken	VB
41352	255	14	it	-PRON-	PRP
41352	255	15	with	with	IN
41352	255	16	flour	flour	NN
41352	255	17	and	and	CC
41352	255	18	water	water	NN
41352	255	19	,	,	,
41352	255	20	or	or	CC
41352	255	21	flour	flour	NN
41352	255	22	and	and	CC
41352	255	23	butter	butter	NN
41352	255	24	passed	pass	VBD
41352	255	25	.	.	.
41352	256	1	Let	let	VB
41352	256	2	it	-PRON-	PRP
41352	256	3	boil	boil	VB
41352	256	4	gently	gently	RB
41352	256	5	three	three	CD
41352	256	6	quarters	quarter	NNS
41352	256	7	of	of	IN
41352	256	8	an	an	DT
41352	256	9	hour	hour	NN
41352	256	10	;	;	:
41352	256	11	season	season	VB
41352	256	12	it	-PRON-	PRP
41352	256	13	to	to	IN
41352	256	14	the	the	DT
41352	256	15	palate	palate	NN
41352	256	16	with	with	IN
41352	256	17	cayenne	cayenne	NNP
41352	256	18	pepper	pepper	NN
41352	256	19	,	,	,
41352	256	20	lemon	lemon	NN
41352	256	21	juice	juice	NN
41352	256	22	,	,	,
41352	256	23	and	and	CC
41352	256	24	salt	salt	NN
41352	256	25	;	;	:
41352	256	26	strain	strain	VB
41352	256	27	it	-PRON-	PRP
41352	256	28	through	through	IN
41352	256	29	a	a	DT
41352	256	30	tamis	tamis	NN
41352	256	31	cloth	cloth	NN
41352	256	32	or	or	CC
41352	256	33	sieve	sieve	VB
41352	256	34	,	,	,
41352	256	35	and	and	CC
41352	256	36	add	add	VB
41352	256	37	a	a	DT
41352	256	38	little	little	JJ
41352	256	39	liquid	liquid	NN
41352	256	40	of	of	IN
41352	256	41	colour	colour	NN
41352	256	42	,	,	,
41352	256	43	which	which	WDT
41352	256	44	may	may	MD
41352	256	45	be	be	VB
41352	256	46	made	make	VBN
41352	256	47	as	as	IN
41352	256	48	in	in	IN
41352	256	49	the	the	DT
41352	256	50	following	follow	VBG
41352	256	51	receipt	receipt	NN
41352	256	52	.	.	.
41352	257	1	_	_	NNP
41352	257	2	Liquid	Liquid	NNP
41352	257	3	of	of	IN
41352	257	4	Colour	Colour	NNP
41352	257	5	for	for	IN
41352	257	6	Sauces	Sauces	NNPS
41352	257	7	,	,	,
41352	257	8	&	&	CC
41352	257	9	c.	c.	NNP
41352	257	10	_	_	NNP
41352	257	11	PUT	PUT	NNP
41352	257	12	a	a	DT
41352	257	13	quarter	quarter	NN
41352	257	14	of	of	IN
41352	257	15	a	a	DT
41352	257	16	pound	pound	NN
41352	257	17	of	of	IN
41352	257	18	the	the	DT
41352	257	19	best	good	JJS
41352	257	20	brown	brown	JJ
41352	257	21	sugar	sugar	NN
41352	257	22	into	into	IN
41352	257	23	a	a	DT
41352	257	24	frying	fry	VBG
41352	257	25	pan	pan	NN
41352	257	26	very	very	RB
41352	257	27	clean	clean	JJ
41352	257	28	from	from	IN
41352	257	29	grease	grease	NN
41352	257	30	,	,	,
41352	257	31	and	and	CC
41352	257	32	half	half	PDT
41352	257	33	a	a	DT
41352	257	34	gill	gill	NN
41352	257	35	of	of	IN
41352	257	36	water	water	NN
41352	257	37	;	;	:
41352	257	38	set	set	VB
41352	257	39	it	-PRON-	PRP
41352	257	40	over	over	IN
41352	257	41	a	a	DT
41352	257	42	gentle	gentle	JJ
41352	257	43	fire	fire	NN
41352	257	44	,	,	,
41352	257	45	stirring	stir	VBG
41352	257	46	it	-PRON-	PRP
41352	257	47	with	with	IN
41352	257	48	a	a	DT
41352	257	49	wooden	wooden	JJ
41352	257	50	spoon	spoon	NN
41352	257	51	till	till	IN
41352	257	52	it	-PRON-	PRP
41352	257	53	is	be	VBZ
41352	257	54	thoroughly	thoroughly	RB
41352	257	55	burnt	burn	VBN
41352	257	56	and	and	CC
41352	257	57	of	of	IN
41352	257	58	a	a	DT
41352	257	59	good	good	JJ
41352	257	60	bright	bright	JJ
41352	257	61	colour	colour	NN
41352	257	62	,	,	,
41352	257	63	then	then	RB
41352	257	64	discharge	discharge	VB
41352	257	65	it	-PRON-	PRP
41352	257	66	with	with	IN
41352	257	67	water	water	NN
41352	257	68	;	;	:
41352	257	69	when	when	WRB
41352	257	70	it	-PRON-	PRP
41352	257	71	boils	boil	VBZ
41352	257	72	skim	skim	NNP
41352	257	73	it	-PRON-	PRP
41352	257	74	and	and	CC
41352	257	75	strain	strain	VB
41352	257	76	it	-PRON-	PRP
41352	257	77	.	.	.
41352	258	1	Put	put	VB
41352	258	2	it	-PRON-	PRP
41352	258	3	by	by	RB
41352	258	4	for	for	IN
41352	258	5	use	use	NN
41352	258	6	in	in	IN
41352	258	7	a	a	DT
41352	258	8	vessel	vessel	NN
41352	258	9	close	close	NN
41352	258	10	covered	cover	VBN
41352	258	11	.	.	.
41352	259	1	_	_	NNP
41352	259	2	Benshamelle	Benshamelle	NNP
41352	259	3	.	.	.
41352	259	4	_	_	NNP
41352	259	5	TAKE	TAKE	NNP
41352	259	6	white	white	NNP
41352	259	7	veal	veal	NN
41352	259	8	,	,	,
41352	259	9	lean	lean	JJ
41352	259	10	ham	ham	NN
41352	259	11	,	,	,
41352	259	12	turnips	turnip	NNS
41352	259	13	,	,	,
41352	259	14	celery	celery	NN
41352	259	15	,	,	,
41352	259	16	onions	onion	NNS
41352	259	17	cut	cut	VBD
41352	259	18	in	in	IN
41352	259	19	pieces	piece	NNS
41352	259	20	,	,	,
41352	259	21	a	a	DT
41352	259	22	blade	blade	NN
41352	259	23	of	of	IN
41352	259	24	mace	mace	NN
41352	259	25	,	,	,
41352	259	26	a	a	DT
41352	259	27	little	little	JJ
41352	259	28	whole	whole	JJ
41352	259	29	white	white	JJ
41352	259	30	pepper	pepper	NN
41352	259	31	;	;	:
41352	259	32	sweat	sweat	VB
41352	259	33	them	-PRON-	PRP
41352	259	34	down	down	RP
41352	259	35	till	till	IN
41352	259	36	three	three	CD
41352	259	37	parts	part	NNS
41352	259	38	tender	tender	RB
41352	259	39	,	,	,
41352	259	40	then	then	RB
41352	259	41	discharge	discharge	VB
41352	259	42	it	-PRON-	PRP
41352	259	43	with	with	IN
41352	259	44	beef	beef	NN
41352	259	45	stock	stock	NN
41352	259	46	.	.	.
41352	260	1	Let	let	VB
41352	260	2	it	-PRON-	PRP
41352	260	3	boil	boil	VB
41352	260	4	,	,	,
41352	260	5	skim	skim	NNP
41352	260	6	it	-PRON-	PRP
41352	260	7	clean	clean	JJ
41352	260	8	,	,	,
41352	260	9	and	and	CC
41352	260	10	thicken	thicken	VBN
41352	260	11	with	with	IN
41352	260	12	flour	flour	NN
41352	260	13	and	and	CC
41352	260	14	water	water	NN
41352	260	15	,	,	,
41352	260	16	or	or	CC
41352	260	17	flour	flour	NN
41352	260	18	and	and	CC
41352	260	19	butter	butter	NN
41352	260	20	passed	pass	VBD
41352	260	21	;	;	:
41352	260	22	add	add	VB
41352	260	23	to	to	IN
41352	260	24	it	-PRON-	PRP
41352	260	25	a	a	DT
41352	260	26	sufficient	sufficient	JJ
41352	260	27	quantity	quantity	NN
41352	260	28	of	of	IN
41352	260	29	cream	cream	NN
41352	260	30	to	to	TO
41352	260	31	make	make	VB
41352	260	32	it	-PRON-	PRP
41352	260	33	quite	quite	RB
41352	260	34	white	white	JJ
41352	260	35	.	.	.
41352	261	1	Let	let	VB
41352	261	2	it	-PRON-	PRP
41352	261	3	simmer	simmer	VB
41352	261	4	gently	gently	RB
41352	261	5	half	half	PDT
41352	261	6	an	an	DT
41352	261	7	hour	hour	NN
41352	261	8	,	,	,
41352	261	9	and	and	CC
41352	261	10	strain	strain	VB
41352	261	11	it	-PRON-	PRP
41352	261	12	through	through	IN
41352	261	13	a	a	DT
41352	261	14	tamis	tamis	NN
41352	261	15	cloth	cloth	NN
41352	261	16	.	.	.
41352	262	1	N.	N.	NNP
41352	262	2	B.	B.	NNP
41352	263	1	Let	let	VB
41352	263	2	it	-PRON-	PRP
41352	263	3	be	be	VB
41352	263	4	of	of	IN
41352	263	5	the	the	DT
41352	263	6	thickness	thickness	NN
41352	263	7	of	of	IN
41352	263	8	light	light	JJ
41352	263	9	batter	batter	NN
41352	263	10	.	.	.
41352	264	1	_	_	NNP
41352	264	2	To	to	TO
41352	264	3	make	make	VB
41352	264	4	a	a	DT
41352	264	5	passing	passing	NN
41352	264	6	of	of	IN
41352	264	7	Flour	Flour	NNP
41352	264	8	and	and	CC
41352	264	9	Butter	Butter	NNP
41352	264	10	for	for	IN
41352	264	11	Cullis	Cullis	NNP
41352	264	12	or	or	CC
41352	264	13	Benshamelle	Benshamelle	NNP
41352	264	14	.	.	.
41352	264	15	_	_	NNP
41352	264	16	PUT	PUT	NNP
41352	264	17	fresh	fresh	JJ
41352	264	18	butter	butter	NN
41352	264	19	into	into	IN
41352	264	20	a	a	DT
41352	264	21	stewpan	stewpan	NN
41352	264	22	over	over	IN
41352	264	23	a	a	DT
41352	264	24	fire	fire	NN
41352	264	25	,	,	,
41352	264	26	when	when	WRB
41352	264	27	it	-PRON-	PRP
41352	264	28	is	be	VBZ
41352	264	29	melted	melt	VBN
41352	264	30	add	add	VB
41352	264	31	a	a	DT
41352	264	32	sufficient	sufficient	JJ
41352	264	33	quantity	quantity	NN
41352	264	34	of	of	IN
41352	264	35	sifted	sift	VBN
41352	264	36	flour	flour	NN
41352	264	37	to	to	TO
41352	264	38	make	make	VB
41352	264	39	it	-PRON-	PRP
41352	264	40	into	into	IN
41352	264	41	a	a	DT
41352	264	42	paste	paste	NN
41352	264	43	,	,	,
41352	264	44	and	and	CC
41352	264	45	mix	mix	VB
41352	264	46	them	-PRON-	PRP
41352	264	47	together	together	RB
41352	264	48	with	with	IN
41352	264	49	a	a	DT
41352	264	50	whisk	whisk	NN
41352	264	51	over	over	IN
41352	264	52	a	a	DT
41352	264	53	very	very	RB
41352	264	54	slow	slow	JJ
41352	264	55	fire	fire	NN
41352	264	56	for	for	IN
41352	264	57	ten	ten	CD
41352	264	58	minutes	minute	NNS
41352	264	59	.	.	.
41352	265	1	_	_	NNP
41352	265	2	Soup	Soup	NNP
41352	265	3	a	a	NNP
41352	265	4	la	la	NNP
41352	265	5	Reine	Reine	NNP
41352	265	6	.	.	.
41352	265	7	_	_	NNP
41352	265	8	TAKE	TAKE	NNP
41352	265	9	three	three	CD
41352	265	10	quarts	quart	NNS
41352	265	11	of	of	IN
41352	265	12	veal	veal	NN
41352	265	13	stock	stock	NN
41352	265	14	with	with	IN
41352	265	15	a	a	DT
41352	265	16	blade	blade	NN
41352	265	17	of	of	IN
41352	265	18	mace	mace	NN
41352	265	19	boiled	boil	VBN
41352	265	20	in	in	IN
41352	265	21	it	-PRON-	PRP
41352	265	22	;	;	:
41352	265	23	then	then	RB
41352	265	24	strain	strain	VB
41352	265	25	it	-PRON-	PRP
41352	265	26	to	to	IN
41352	265	27	the	the	DT
41352	265	28	crumb	crumb	NN
41352	265	29	of	of	IN
41352	265	30	four	four	CD
41352	265	31	penny	penny	NN
41352	265	32	french	french	JJ
41352	265	33	rolls	roll	NNS
41352	265	34	,	,	,
41352	265	35	three	three	CD
41352	265	36	quarters	quarter	NNS
41352	265	37	of	of	IN
41352	265	38	a	a	DT
41352	265	39	pound	pound	NN
41352	265	40	of	of	IN
41352	265	41	sweet	sweet	JJ
41352	265	42	almonds	almond	NNS
41352	265	43	blanched	blanch	VBN
41352	265	44	and	and	CC
41352	265	45	pounded	pound	VBD
41352	265	46	very	very	RB
41352	265	47	fine	fine	JJ
41352	265	48	,	,	,
41352	265	49	likewise	likewise	RB
41352	265	50	the	the	DT
41352	265	51	white	white	NNP
41352	265	52	meat	meat	NN
41352	265	53	of	of	IN
41352	265	54	dressed	dressed	JJ
41352	265	55	fowl	fowl	NN
41352	265	56	pounded	pound	VBD
41352	265	57	.	.	.
41352	266	1	Let	let	VB
41352	266	2	all	all	DT
41352	266	3	simmer	simmer	VB
41352	266	4	together	together	RB
41352	266	5	for	for	IN
41352	266	6	ten	ten	CD
41352	266	7	minutes	minute	NNS
41352	266	8	,	,	,
41352	266	9	and	and	CC
41352	266	10	rub	rub	VB
41352	266	11	them	-PRON-	PRP
41352	266	12	through	through	IN
41352	266	13	a	a	DT
41352	266	14	tamis	tamis	NN
41352	266	15	cloth	cloth	NN
41352	266	16	till	till	IN
41352	266	17	the	the	DT
41352	266	18	soup	soup	NN
41352	266	19	is	be	VBZ
41352	266	20	of	of	IN
41352	266	21	a	a	DT
41352	266	22	proper	proper	JJ
41352	266	23	thickness	thickness	NN
41352	266	24	;	;	:
41352	266	25	season	season	VB
41352	266	26	it	-PRON-	PRP
41352	266	27	to	to	IN
41352	266	28	the	the	DT
41352	266	29	palate	palate	NN
41352	266	30	with	with	IN
41352	266	31	salt	salt	NN
41352	266	32	;	;	:
41352	266	33	make	make	VB
41352	266	34	it	-PRON-	PRP
41352	266	35	boil	boil	VB
41352	266	36	,	,	,
41352	266	37	and	and	CC
41352	266	38	serve	serve	VB
41352	266	39	it	-PRON-	PRP
41352	266	40	up	up	RP
41352	266	41	with	with	IN
41352	266	42	a	a	DT
41352	266	43	gill	gill	NN
41352	266	44	of	of	IN
41352	266	45	cream	cream	NN
41352	266	46	in	in	IN
41352	266	47	it	-PRON-	PRP
41352	266	48	.	.	.
41352	267	1	_	_	NNP
41352	267	2	Crayfish	Crayfish	NNP
41352	267	3	Soup	Soup	NNP
41352	267	4	.	.	.
41352	267	5	_	_	NNP
41352	267	6	TAKE	TAKE	NNP
41352	267	7	three	three	CD
41352	267	8	quarts	quart	NNS
41352	267	9	of	of	IN
41352	267	10	veal	veal	NN
41352	267	11	stock	stock	NN
41352	267	12	,	,	,
41352	267	13	the	the	DT
41352	267	14	crumb	crumb	NN
41352	267	15	of	of	IN
41352	267	16	four	four	CD
41352	267	17	penny	penny	NN
41352	267	18	french	french	JJ
41352	267	19	rolls	roll	NNS
41352	267	20	,	,	,
41352	267	21	the	the	DT
41352	267	22	meats	meat	NNS
41352	267	23	of	of	IN
41352	267	24	a	a	DT
41352	267	25	hen	hen	NN
41352	267	26	lobster	lobster	NN
41352	267	27	,	,	,
41352	267	28	and	and	CC
41352	267	29	half	half	PDT
41352	267	30	a	a	DT
41352	267	31	hundred	hundred	CD
41352	267	32	crayfish	crayfish	NN
41352	267	33	pounded	pound	VBD
41352	267	34	,	,	,
41352	267	35	with	with	IN
41352	267	36	some	some	DT
41352	267	37	live	live	JJ
41352	267	38	lobster	lobster	NN
41352	267	39	spawn	spawn	NN
41352	267	40	;	;	:
41352	267	41	add	add	VB
41352	267	42	all	all	DT
41352	267	43	together	together	RB
41352	267	44	,	,	,
41352	267	45	make	make	VB
41352	267	46	it	-PRON-	PRP
41352	267	47	boil	boil	VB
41352	267	48	,	,	,
41352	267	49	skim	skim	NNP
41352	267	50	it	-PRON-	PRP
41352	267	51	clean	clean	JJ
41352	267	52	,	,	,
41352	267	53	rub	rub	VB
41352	267	54	it	-PRON-	PRP
41352	267	55	through	through	IN
41352	267	56	a	a	DT
41352	267	57	tamis	tamis	NN
41352	267	58	cloth	cloth	NN
41352	267	59	,	,	,
41352	267	60	make	make	VB
41352	267	61	it	-PRON-	PRP
41352	267	62	of	of	IN
41352	267	63	a	a	DT
41352	267	64	middling	middling	JJ
41352	267	65	thickness	thickness	NN
41352	267	66	,	,	,
41352	267	67	and	and	CC
41352	267	68	season	season	NN
41352	267	69	to	to	IN
41352	267	70	the	the	DT
41352	267	71	palate	palate	NN
41352	267	72	with	with	IN
41352	267	73	salt	salt	NN
41352	267	74	and	and	CC
41352	267	75	a	a	DT
41352	267	76	little	little	JJ
41352	267	77	cayenne	cayenne	NN
41352	267	78	pepper	pepper	NN
41352	267	79	.	.	.
41352	268	1	Serve	serve	VB
41352	268	2	it	-PRON-	PRP
41352	268	3	up	up	RP
41352	268	4	with	with	IN
41352	268	5	crust	crust	NN
41352	268	6	of	of	IN
41352	268	7	french	french	JJ
41352	268	8	bread	bread	NN
41352	268	9	cut	cut	VBN
41352	268	10	into	into	IN
41352	268	11	small	small	JJ
41352	268	12	round	round	JJ
41352	268	13	pieces	piece	NNS
41352	268	14	.	.	.
41352	269	1	_	_	NNP
41352	269	2	Vermicelli	Vermicelli	NNP
41352	269	3	Soup	Soup	NNP
41352	269	4	,	,	,
41352	269	5	white	white	NN
41352	269	6	.	.	.
41352	269	7	_	_	NNP
41352	269	8	TAKE	TAKE	NNP
41352	269	9	three	three	CD
41352	269	10	quarts	quart	NNS
41352	269	11	of	of	IN
41352	269	12	veal	veal	NN
41352	269	13	stock	stock	NN
41352	269	14	and	and	CC
41352	269	15	two	two	CD
41352	269	16	ounces	ounce	NNS
41352	269	17	of	of	IN
41352	269	18	vermicelli	vermicelli	NNP
41352	269	19	,	,	,
41352	269	20	boil	boil	VB
41352	269	21	them	-PRON-	PRP
41352	269	22	together	together	RB
41352	269	23	a	a	DT
41352	269	24	quarter	quarter	NN
41352	269	25	of	of	IN
41352	269	26	an	an	DT
41352	269	27	hour	hour	NN
41352	269	28	,	,	,
41352	269	29	rub	rub	VB
41352	269	30	it	-PRON-	PRP
41352	269	31	through	through	IN
41352	269	32	a	a	DT
41352	269	33	tamis	tamis	NN
41352	269	34	cloth	cloth	NN
41352	269	35	,	,	,
41352	269	36	season	season	NN
41352	269	37	with	with	IN
41352	269	38	salt	salt	NN
41352	269	39	,	,	,
41352	269	40	make	make	VB
41352	269	41	it	-PRON-	PRP
41352	269	42	boil	boil	VB
41352	269	43	,	,	,
41352	269	44	skim	skim	VB
41352	269	45	it	-PRON-	PRP
41352	269	46	,	,	,
41352	269	47	and	and	CC
41352	269	48	add	add	VB
41352	269	49	a	a	DT
41352	269	50	leason	leason	NN
41352	269	51	.	.	.
41352	270	1	Let	let	VB
41352	270	2	it	-PRON-	PRP
41352	270	3	simmer	simmer	VB
41352	270	4	for	for	IN
41352	270	5	five	five	CD
41352	270	6	minutes	minute	NNS
41352	270	7	.	.	.
41352	271	1	_	_	NNP
41352	271	2	To	to	TO
41352	271	3	make	make	VB
41352	271	4	the	the	DT
41352	271	5	Leason	Leason	NNP
41352	271	6	.	.	.
41352	271	7	_	_	NNP
41352	271	8	TAKE	TAKE	NNP
41352	271	9	the	the	DT
41352	271	10	yolks	yolk	NNS
41352	271	11	of	of	IN
41352	271	12	four	four	CD
41352	271	13	eggs	egg	NNS
41352	271	14	,	,	,
41352	271	15	half	half	PDT
41352	271	16	a	a	DT
41352	271	17	pint	pint	NN
41352	271	18	of	of	IN
41352	271	19	cream	cream	NN
41352	271	20	,	,	,
41352	271	21	and	and	CC
41352	271	22	a	a	DT
41352	271	23	little	little	JJ
41352	271	24	salt	salt	NN
41352	271	25	,	,	,
41352	271	26	mixed	mixed	JJ
41352	271	27	well	well	RB
41352	271	28	together	together	RB
41352	271	29	.	.	.
41352	272	1	_	_	NNP
41352	272	2	Cleared	Cleared	NNP
41352	272	3	brown	brown	JJ
41352	272	4	Stock	Stock	NNP
41352	272	5	for	for	IN
41352	272	6	Gravy	Gravy	NNP
41352	272	7	Soups	Soups	NNPS
41352	272	8	.	.	.
41352	272	9	_	_	NNP
41352	272	10	TAKE	TAKE	NNP
41352	272	11	three	three	CD
41352	272	12	quarts	quart	NNS
41352	272	13	of	of	IN
41352	272	14	veal	veal	NN
41352	272	15	stock	stock	NN
41352	272	16	perfectly	perfectly	RB
41352	272	17	free	free	JJ
41352	272	18	from	from	IN
41352	272	19	fat	fat	NN
41352	272	20	;	;	:
41352	272	21	add	add	VB
41352	272	22	a	a	DT
41352	272	23	small	small	JJ
41352	272	24	quantity	quantity	NN
41352	272	25	of	of	IN
41352	272	26	liquid	liquid	JJ
41352	272	27	colour	colour	NN
41352	272	28	to	to	TO
41352	272	29	make	make	VB
41352	272	30	it	-PRON-	PRP
41352	272	31	of	of	IN
41352	272	32	a	a	DT
41352	272	33	fine	fine	JJ
41352	272	34	brown	brown	NN
41352	272	35	;	;	:
41352	272	36	season	season	NN
41352	272	37	to	to	IN
41352	272	38	the	the	DT
41352	272	39	palate	palate	NN
41352	272	40	with	with	IN
41352	272	41	salt	salt	NN
41352	272	42	and	and	CC
41352	272	43	a	a	DT
41352	272	44	little	little	JJ
41352	272	45	cayenne	cayenne	NN
41352	272	46	pepper	pepper	NN
41352	272	47	;	;	:
41352	272	48	beat	beat	VBD
41352	272	49	up	up	RP
41352	272	50	together	together	RB
41352	272	51	two	two	CD
41352	272	52	yolks	yolk	NNS
41352	272	53	,	,	,
41352	272	54	two	two	CD
41352	272	55	whites	white	NNS
41352	272	56	,	,	,
41352	272	57	and	and	CC
41352	272	58	two	two	CD
41352	272	59	shells	shell	NNS
41352	272	60	of	of	IN
41352	272	61	eggs	egg	NNS
41352	272	62	;	;	:
41352	272	63	whisk	whisk	VB
41352	272	64	them	-PRON-	PRP
41352	272	65	with	with	IN
41352	272	66	the	the	DT
41352	272	67	stock	stock	NN
41352	272	68	,	,	,
41352	272	69	set	set	VBD
41352	272	70	it	-PRON-	PRP
41352	272	71	over	over	IN
41352	272	72	a	a	DT
41352	272	73	fire	fire	NN
41352	272	74	,	,	,
41352	272	75	let	let	VB
41352	272	76	it	-PRON-	PRP
41352	272	77	boil	boil	VB
41352	272	78	gently	gently	RB
41352	272	79	ten	ten	CD
41352	272	80	minutes	minute	NNS
41352	272	81	,	,	,
41352	272	82	then	then	RB
41352	272	83	strain	strain	VB
41352	272	84	it	-PRON-	PRP
41352	272	85	through	through	IN
41352	272	86	a	a	DT
41352	272	87	tamis	tamis	NN
41352	272	88	cloth	cloth	NN
41352	272	89	.	.	.
41352	273	1	This	this	DT
41352	273	2	stock	stock	NN
41352	273	3	is	be	VBZ
41352	273	4	required	require	VBN
41352	273	5	for	for	IN
41352	273	6	rice	rice	NN
41352	273	7	,	,	,
41352	273	8	brown	brown	NNP
41352	273	9	vermicelli	vermicelli	NNP
41352	273	10	,	,	,
41352	273	11	celery	celery	NNP
41352	273	12	,	,	,
41352	273	13	santé	santé	NNP
41352	273	14	,	,	,
41352	273	15	or	or	CC
41352	273	16	turnip	turnip	NN
41352	273	17	soups	soup	NNS
41352	273	18	.	.	.
41352	274	1	N.	N.	NNP
41352	274	2	B.	B.	NNP
41352	274	3	I	-PRON-	PRP
41352	274	4	have	have	VBP
41352	274	5	directed	direct	VBN
41352	274	6	the	the	DT
41352	274	7	brown	brown	JJ
41352	274	8	stock	stock	NN
41352	274	9	,	,	,
41352	274	10	for	for	IN
41352	274	11	gravy	gravy	NN
41352	274	12	soups	soup	NNS
41352	274	13	only	only	RB
41352	274	14	,	,	,
41352	274	15	to	to	TO
41352	274	16	be	be	VB
41352	274	17	cleared	clear	VBN
41352	274	18	with	with	IN
41352	274	19	eggs	egg	NNS
41352	274	20	,	,	,
41352	274	21	as	as	IN
41352	274	22	that	that	DT
41352	274	23	method	method	NN
41352	274	24	has	have	VBZ
41352	274	25	been	be	VBN
41352	274	26	most	most	RBS
41352	274	27	approved	approve	VBN
41352	274	28	,	,	,
41352	274	29	it	-PRON-	PRP
41352	274	30	being	be	VBG
41352	274	31	pleasant	pleasant	JJ
41352	274	32	to	to	IN
41352	274	33	the	the	DT
41352	274	34	eye	eye	NN
41352	274	35	,	,	,
41352	274	36	and	and	CC
41352	274	37	equally	equally	RB
41352	274	38	agreeable	agreeable	JJ
41352	274	39	to	to	IN
41352	274	40	the	the	DT
41352	274	41	palate	palate	NN
41352	274	42	.	.	.
41352	275	1	_	_	NNP
41352	275	2	Rice	Rice	NNP
41352	275	3	Soup	Soup	NNP
41352	275	4	.	.	.
41352	275	5	_	_	NNP
41352	275	6	ADD	ADD	NNP
41352	275	7	to	to	IN
41352	275	8	three	three	CD
41352	275	9	quarts	quart	NNS
41352	275	10	of	of	IN
41352	275	11	cleared	clear	VBN
41352	275	12	stock	stock	NN
41352	275	13	two	two	CD
41352	275	14	ounces	ounce	NNS
41352	275	15	of	of	IN
41352	275	16	rice	rice	NN
41352	275	17	,	,	,
41352	275	18	washed	wash	VBD
41352	275	19	,	,	,
41352	275	20	picked	pick	VBD
41352	275	21	,	,	,
41352	275	22	parboiled	parboil	VBN
41352	275	23	,	,	,
41352	275	24	and	and	CC
41352	275	25	drained	drain	VBD
41352	275	26	dry	dry	JJ
41352	275	27	.	.	.
41352	276	1	Let	let	VB
41352	276	2	it	-PRON-	PRP
41352	276	3	boil	boil	VB
41352	276	4	gently	gently	RB
41352	276	5	till	till	IN
41352	276	6	the	the	DT
41352	276	7	rice	rice	NN
41352	276	8	is	be	VBZ
41352	276	9	tender	tender	JJ
41352	276	10	.	.	.
41352	277	1	_	_	NNP
41352	277	2	Celery	Celery	NNP
41352	277	3	Soup	Soup	NNP
41352	277	4	.	.	.
41352	277	5	_	_	NNP
41352	277	6	CUT	CUT	NNP
41352	277	7	celery	celery	NN
41352	277	8	heads	head	NNS
41352	277	9	two	two	CD
41352	277	10	inches	inch	NNS
41352	277	11	long	long	RB
41352	277	12	then	then	RB
41352	277	13	,	,	,
41352	277	14	some	some	DT
41352	277	15	of	of	IN
41352	277	16	the	the	DT
41352	277	17	white	white	JJ
41352	277	18	part	part	NN
41352	277	19	into	into	IN
41352	277	20	small	small	JJ
41352	277	21	pieces	piece	NNS
41352	277	22	;	;	:
41352	277	23	wash	wash	NN
41352	277	24	,	,	,
41352	277	25	blanch	blanch	NN
41352	277	26	,	,	,
41352	277	27	and	and	CC
41352	277	28	drain	drain	VB
41352	277	29	it	-PRON-	PRP
41352	277	30	,	,	,
41352	277	31	and	and	CC
41352	277	32	put	put	VBD
41352	277	33	to	to	IN
41352	277	34	it	-PRON-	PRP
41352	277	35	three	three	CD
41352	277	36	quarts	quart	NNS
41352	277	37	of	of	IN
41352	277	38	cleared	clear	VBN
41352	277	39	stock	stock	NN
41352	277	40	.	.	.
41352	278	1	Make	make	VB
41352	278	2	it	-PRON-	PRP
41352	278	3	boil	boil	VB
41352	278	4	,	,	,
41352	278	5	skim	skim	VB
41352	278	6	it	-PRON-	PRP
41352	278	7	,	,	,
41352	278	8	and	and	CC
41352	278	9	let	let	VB
41352	278	10	the	the	DT
41352	278	11	celery	celery	NN
41352	278	12	simmer	simmer	NN
41352	278	13	till	till	IN
41352	278	14	tender	tender	NN
41352	278	15	.	.	.
41352	279	1	_	_	NNP
41352	279	2	Turnip	Turnip	NNP
41352	279	3	Soup	Soup	NNP
41352	279	4	.	.	.
41352	279	5	_	_	NNP
41352	279	6	PARE	PARE	NNP
41352	279	7	good	good	JJ
41352	279	8	and	and	CC
41352	279	9	firm	firm	JJ
41352	279	10	turnips	turnip	NNS
41352	279	11	,	,	,
41352	279	12	cut	cut	VBD
41352	279	13	them	-PRON-	PRP
41352	279	14	with	with	IN
41352	279	15	a	a	DT
41352	279	16	knife	knife	NN
41352	279	17	or	or	CC
41352	279	18	scoop	scoop	VB
41352	279	19	into	into	IN
41352	279	20	shapes	shape	NNS
41352	279	21	,	,	,
41352	279	22	fry	fry	VB
41352	279	23	them	-PRON-	PRP
41352	279	24	with	with	IN
41352	279	25	a	a	DT
41352	279	26	bit	bit	NN
41352	279	27	of	of	IN
41352	279	28	lard	lard	NN
41352	279	29	till	till	IN
41352	279	30	of	of	IN
41352	279	31	a	a	DT
41352	279	32	light	light	JJ
41352	279	33	brown	brown	JJ
41352	279	34	colour	colour	NN
41352	279	35	,	,	,
41352	279	36	then	then	RB
41352	279	37	drain	drain	VB
41352	279	38	and	and	CC
41352	279	39	wipe	wipe	VB
41352	279	40	them	-PRON-	PRP
41352	279	41	free	free	JJ
41352	279	42	from	from	IN
41352	279	43	fat	fat	NN
41352	279	44	(	(	-LRB-
41352	279	45	or	or	CC
41352	279	46	they	-PRON-	PRP
41352	279	47	may	may	MD
41352	279	48	be	be	VB
41352	279	49	steamed	steam	VBN
41352	279	50	with	with	IN
41352	279	51	a	a	DT
41352	279	52	very	very	RB
41352	279	53	little	little	JJ
41352	279	54	water	water	NN
41352	279	55	,	,	,
41352	279	56	to	to	TO
41352	279	57	prevent	prevent	VB
41352	279	58	them	-PRON-	PRP
41352	279	59	from	from	IN
41352	279	60	burning	burn	VBG
41352	279	61	,	,	,
41352	279	62	till	till	IN
41352	279	63	they	-PRON-	PRP
41352	279	64	are	be	VBP
41352	279	65	half	half	RB
41352	279	66	done	do	VBN
41352	279	67	)	)	-RRB-
41352	279	68	;	;	:
41352	279	69	then	then	RB
41352	279	70	put	put	VB
41352	279	71	to	to	IN
41352	279	72	them	-PRON-	PRP
41352	279	73	cleared	clear	VBD
41352	279	74	stock	stock	NN
41352	279	75	,	,	,
41352	279	76	and	and	CC
41352	279	77	boil	boil	VB
41352	279	78	them	-PRON-	PRP
41352	279	79	gently	gently	RB
41352	279	80	till	till	IN
41352	279	81	tender	tender	NN
41352	279	82	.	.	.
41352	280	1	_	_	NNP
41352	280	2	Cressey	Cressey	NNP
41352	280	3	Soup	Soup	NNP
41352	280	4	.	.	.
41352	280	5	_	_	NNP
41352	280	6	TAKE	TAKE	NNP
41352	280	7	twelve	twelve	CD
41352	280	8	large	large	JJ
41352	280	9	red	red	JJ
41352	280	10	carrots	carrot	NNS
41352	280	11	,	,	,
41352	280	12	scrape	scrape	VB
41352	280	13	them	-PRON-	PRP
41352	280	14	clean	clean	JJ
41352	280	15	,	,	,
41352	280	16	cut	cut	VBD
41352	280	17	off	off	RP
41352	280	18	only	only	RB
41352	280	19	the	the	DT
41352	280	20	red	red	JJ
41352	280	21	part	part	NN
41352	280	22	in	in	IN
41352	280	23	thin	thin	JJ
41352	280	24	slices	slice	NNS
41352	280	25	,	,	,
41352	280	26	and	and	CC
41352	280	27	put	put	VBD
41352	280	28	them	-PRON-	PRP
41352	280	29	in	in	IN
41352	280	30	a	a	DT
41352	280	31	stewpan	stewpan	NN
41352	280	32	with	with	IN
41352	280	33	a	a	DT
41352	280	34	quart	quart	NN
41352	280	35	of	of	IN
41352	280	36	water	water	NN
41352	280	37	;	;	:
41352	280	38	add	add	VB
41352	280	39	cleaned	clean	VBN
41352	280	40	turnips	turnip	NNS
41352	280	41	,	,	,
41352	280	42	celery	celery	NN
41352	280	43	,	,	,
41352	280	44	leeks	leek	VBZ
41352	280	45	,	,	,
41352	280	46	and	and	CC
41352	280	47	onions	onion	NNS
41352	280	48	,	,	,
41352	280	49	cut	cut	VBN
41352	280	50	in	in	IN
41352	280	51	pieces	piece	NNS
41352	280	52	,	,	,
41352	280	53	and	and	CC
41352	280	54	half	half	PDT
41352	280	55	a	a	DT
41352	280	56	pint	pint	NN
41352	280	57	of	of	IN
41352	280	58	split	split	NN
41352	280	59	peas	pea	NNS
41352	280	60	.	.	.
41352	281	1	Stew	stew	VB
41352	281	2	all	all	RB
41352	281	3	together	together	RB
41352	281	4	till	till	IN
41352	281	5	tender	tender	NN
41352	281	6	,	,	,
41352	281	7	adding	add	VBG
41352	281	8	some	some	DT
41352	281	9	stock	stock	NN
41352	281	10	to	to	TO
41352	281	11	prevent	prevent	VB
41352	281	12	burning	burning	NN
41352	281	13	;	;	:
41352	281	14	then	then	RB
41352	281	15	rub	rub	VB
41352	281	16	it	-PRON-	PRP
41352	281	17	through	through	IN
41352	281	18	a	a	DT
41352	281	19	tamis	tamis	NN
41352	281	20	,	,	,
41352	281	21	and	and	CC
41352	281	22	put	put	VBD
41352	281	23	to	to	IN
41352	281	24	the	the	DT
41352	281	25	pulp	pulp	NN
41352	281	26	five	five	CD
41352	281	27	pints	pint	NNS
41352	281	28	of	of	IN
41352	281	29	veal	veal	NN
41352	281	30	stock	stock	NN
41352	281	31	and	and	CC
41352	281	32	some	some	DT
41352	281	33	blanched	blanch	VBN
41352	281	34	water	water	NN
41352	281	35	-	-	HYPH
41352	281	36	cresses	cress	NNS
41352	281	37	;	;	:
41352	281	38	make	make	VB
41352	281	39	it	-PRON-	PRP
41352	281	40	boil	boil	VB
41352	281	41	for	for	IN
41352	281	42	twenty	twenty	CD
41352	281	43	minutes	minute	NNS
41352	281	44	,	,	,
41352	281	45	skim	skim	VBP
41352	281	46	it	-PRON-	PRP
41352	281	47	,	,	,
41352	281	48	season	season	VB
41352	281	49	it	-PRON-	PRP
41352	281	50	with	with	IN
41352	281	51	salt	salt	NN
41352	281	52	,	,	,
41352	281	53	and	and	CC
41352	281	54	serve	serve	VB
41352	281	55	it	-PRON-	PRP
41352	281	56	up	up	RP
41352	281	57	.	.	.
41352	282	1	N.	N.	NNP
41352	282	2	B.	B.	NNP
41352	283	1	To	to	TO
41352	283	2	be	be	VB
41352	283	3	the	the	DT
41352	283	4	thickness	thickness	NN
41352	283	5	of	of	IN
41352	283	6	peas	pea	NNS
41352	283	7	soup	soup	NN
41352	283	8	.	.	.
41352	284	1	_	_	NNP
41352	284	2	Santé	Santé	NNP
41352	284	3	,	,	,
41352	284	4	or	or	CC
41352	284	5	Spring	Spring	NNP
41352	284	6	Soup	Soup	NNP
41352	284	7	.	.	.
41352	284	8	_	_	NNP
41352	284	9	PARE	PARE	NNP
41352	284	10	,	,	,
41352	284	11	and	and	CC
41352	284	12	cut	cut	VBN
41352	284	13	into	into	IN
41352	284	14	shapes	shape	NNS
41352	284	15	,	,	,
41352	284	16	turnips	turnip	NNS
41352	284	17	and	and	CC
41352	284	18	carrots	carrot	NNS
41352	284	19	,	,	,
41352	284	20	likewise	likewise	RB
41352	284	21	celery	celery	NN
41352	284	22	heads	head	NNS
41352	284	23	about	about	IN
41352	284	24	two	two	CD
41352	284	25	inches	inch	NNS
41352	284	26	long	long	JJ
41352	284	27	;	;	:
41352	284	28	wash	wash	VB
41352	284	29	them	-PRON-	PRP
41352	284	30	,	,	,
41352	284	31	and	and	CC
41352	284	32	steam	steam	VB
41352	284	33	them	-PRON-	PRP
41352	284	34	separately	separately	RB
41352	284	35	with	with	IN
41352	284	36	a	a	DT
41352	284	37	very	very	RB
41352	284	38	little	little	JJ
41352	284	39	water	water	NN
41352	284	40	till	till	IN
41352	284	41	they	-PRON-	PRP
41352	284	42	are	be	VBP
41352	284	43	three	three	CD
41352	284	44	parts	part	NNS
41352	284	45	done	do	VBN
41352	284	46	;	;	:
41352	284	47	then	then	RB
41352	284	48	cut	cut	VB
41352	284	49	the	the	DT
41352	284	50	white	white	JJ
41352	284	51	part	part	NN
41352	284	52	of	of	IN
41352	284	53	the	the	DT
41352	284	54	celery	celery	NN
41352	284	55	into	into	IN
41352	284	56	small	small	JJ
41352	284	57	pieces	piece	NNS
41352	284	58	,	,	,
41352	284	59	likewise	likewise	RB
41352	284	60	leeks	leek	NNS
41352	284	61	,	,	,
41352	284	62	cabbage	cabbage	NN
41352	284	63	,	,	,
41352	284	64	cos	cos	NNP
41352	284	65	lettuces	lettuce	NNS
41352	284	66	,	,	,
41352	284	67	endive	endive	JJ
41352	284	68	,	,	,
41352	284	69	and	and	CC
41352	284	70	chervil	chervil	NN
41352	284	71	,	,	,
41352	284	72	of	of	IN
41352	284	73	each	each	DT
41352	284	74	a	a	DT
41352	284	75	small	small	JJ
41352	284	76	quantity	quantity	NN
41352	284	77	;	;	:
41352	284	78	blanch	blanch	VB
41352	284	79	and	and	CC
41352	284	80	drain	drain	VB
41352	284	81	them	-PRON-	PRP
41352	284	82	dry	dry	RB
41352	284	83	,	,	,
41352	284	84	then	then	RB
41352	284	85	put	put	VB
41352	284	86	all	all	PDT
41352	284	87	the	the	DT
41352	284	88	vegetables	vegetable	NNS
41352	284	89	together	together	RB
41352	284	90	;	;	:
41352	284	91	add	add	VB
41352	284	92	to	to	IN
41352	284	93	them	-PRON-	PRP
41352	284	94	three	three	CD
41352	284	95	quarts	quart	NNS
41352	284	96	of	of	IN
41352	284	97	cleared	clear	VBN
41352	284	98	brown	brown	JJ
41352	284	99	stock	stock	NN
41352	284	100	,	,	,
41352	284	101	and	and	CC
41352	284	102	boil	boil	VB
41352	284	103	them	-PRON-	PRP
41352	284	104	gently	gently	RB
41352	284	105	till	till	IN
41352	284	106	tender	tender	NN
41352	284	107	.	.	.
41352	285	1	In	in	IN
41352	285	2	spring	spring	NN
41352	285	3	add	add	VB
41352	285	4	young	young	JJ
41352	285	5	green	green	JJ
41352	285	6	peas	pea	NNS
41352	285	7	,	,	,
41352	285	8	tops	top	NNS
41352	285	9	of	of	IN
41352	285	10	asparagus	asparagus	NN
41352	285	11	,	,	,
41352	285	12	and	and	CC
41352	285	13	button	button	NN
41352	285	14	onions	onion	NNS
41352	285	15	,	,	,
41352	285	16	steamed	steam	VBN
41352	285	17	as	as	IN
41352	285	18	the	the	DT
41352	285	19	above	above	JJ
41352	285	20	.	.	.
41352	286	1	N.	N.	NNP
41352	286	2	B.	B.	NNP
41352	287	1	A	a	DT
41352	287	2	small	small	JJ
41352	287	3	piece	piece	NN
41352	287	4	of	of	IN
41352	287	5	bouillie	bouillie	NNP
41352	287	6	beef	beef	NN
41352	287	7	may	may	MD
41352	287	8	be	be	VB
41352	287	9	stewed	stew	VBN
41352	287	10	till	till	IN
41352	287	11	tender	tender	NN
41352	287	12	;	;	:
41352	287	13	and	and	CC
41352	287	14	ten	ten	CD
41352	287	15	minutes	minute	NNS
41352	287	16	before	before	IN
41352	287	17	it	-PRON-	PRP
41352	287	18	is	be	VBZ
41352	287	19	to	to	TO
41352	287	20	be	be	VB
41352	287	21	served	serve	VBN
41352	287	22	up	up	RP
41352	287	23	wipe	wipe	IN
41352	287	24	it	-PRON-	PRP
41352	287	25	dry	dry	VBP
41352	287	26	,	,	,
41352	287	27	and	and	CC
41352	287	28	put	put	VBD
41352	287	29	it	-PRON-	PRP
41352	287	30	into	into	IN
41352	287	31	the	the	DT
41352	287	32	soup	soup	NN
41352	287	33	with	with	IN
41352	287	34	the	the	DT
41352	287	35	vegetables	vegetable	NNS
41352	287	36	.	.	.
41352	288	1	_	_	NNP
41352	288	2	Onion	Onion	NNP
41352	288	3	Soup	Soup	NNP
41352	288	4	.	.	.
41352	288	5	_	_	NNP
41352	288	6	TAKE	TAKE	NNP
41352	288	7	eight	eight	CD
41352	288	8	middling	middling	NN
41352	288	9	-	-	HYPH
41352	288	10	sized	sized	JJ
41352	288	11	peeled	peel	VBN
41352	288	12	onions	onion	NNS
41352	288	13	,	,	,
41352	288	14	cut	cut	VB
41352	288	15	them	-PRON-	PRP
41352	288	16	into	into	IN
41352	288	17	very	very	RB
41352	288	18	thin	thin	JJ
41352	288	19	slices	slice	NNS
41352	288	20	,	,	,
41352	288	21	pass	pass	VB
41352	288	22	them	-PRON-	PRP
41352	288	23	with	with	IN
41352	288	24	a	a	DT
41352	288	25	quarter	quarter	NN
41352	288	26	of	of	IN
41352	288	27	a	a	DT
41352	288	28	pound	pound	NN
41352	288	29	of	of	IN
41352	288	30	fresh	fresh	JJ
41352	288	31	butter	butter	NN
41352	288	32	and	and	CC
41352	288	33	flour	flour	NN
41352	288	34	till	till	IN
41352	288	35	tender	tender	NN
41352	288	36	;	;	:
41352	288	37	then	then	RB
41352	288	38	add	add	VB
41352	288	39	three	three	CD
41352	288	40	quarts	quart	NNS
41352	288	41	of	of	IN
41352	288	42	veal	veal	NN
41352	288	43	stock	stock	NN
41352	288	44	;	;	:
41352	288	45	make	make	VB
41352	288	46	it	-PRON-	PRP
41352	288	47	boil	boil	VB
41352	288	48	twenty	twenty	CD
41352	288	49	minutes	minute	NNS
41352	288	50	;	;	:
41352	288	51	skim	skim	VBP
41352	288	52	it	-PRON-	PRP
41352	288	53	,	,	,
41352	288	54	season	season	VB
41352	288	55	it	-PRON-	PRP
41352	288	56	with	with	IN
41352	288	57	salt	salt	NN
41352	288	58	,	,	,
41352	288	59	and	and	CC
41352	288	60	add	add	VB
41352	288	61	a	a	DT
41352	288	62	leason	leason	NN
41352	288	63	;	;	:
41352	288	64	mix	mix	VB
41352	288	65	it	-PRON-	PRP
41352	288	66	well	well	RB
41352	288	67	with	with	IN
41352	288	68	a	a	DT
41352	288	69	whisk	whisk	NN
41352	288	70	,	,	,
41352	288	71	make	make	VB
41352	288	72	it	-PRON-	PRP
41352	288	73	simmer	simmer	NN
41352	288	74	,	,	,
41352	288	75	and	and	CC
41352	288	76	serve	serve	VB
41352	288	77	it	-PRON-	PRP
41352	288	78	up	up	RP
41352	288	79	.	.	.
41352	289	1	_	_	NNP
41352	289	2	Green	Green	NNP
41352	289	3	Peas	Peas	NNP
41352	289	4	Soup	Soup	NNP
41352	289	5	.	.	.
41352	289	6	_	_	NNP
41352	289	7	TAKE	TAKE	NNP
41352	289	8	one	one	CD
41352	289	9	quart	quart	NN
41352	289	10	of	of	IN
41352	289	11	young	young	JJ
41352	289	12	green	green	JJ
41352	289	13	peas	pea	NNS
41352	289	14	,	,	,
41352	289	15	four	four	CD
41352	289	16	turnips	turnip	NNS
41352	289	17	pared	pare	VBN
41352	289	18	and	and	CC
41352	289	19	cut	cut	VBD
41352	289	20	in	in	IN
41352	289	21	the	the	DT
41352	289	22	form	form	NN
41352	289	23	of	of	IN
41352	289	24	dice	dice	NN
41352	289	25	,	,	,
41352	289	26	two	two	CD
41352	289	27	cos	cos	NN
41352	289	28	lettuces	lettuce	NNS
41352	289	29	cut	cut	VBN
41352	289	30	in	in	IN
41352	289	31	small	small	JJ
41352	289	32	slices	slice	NNS
41352	289	33	,	,	,
41352	289	34	two	two	CD
41352	289	35	middling	middling	JJ
41352	289	36	-	-	HYPH
41352	289	37	sized	sized	JJ
41352	289	38	onions	onion	NNS
41352	289	39	cut	cut	VBD
41352	289	40	very	very	RB
41352	289	41	fine	fine	RB
41352	289	42	;	;	:
41352	289	43	wash	wash	VB
41352	289	44	them	-PRON-	PRP
41352	289	45	,	,	,
41352	289	46	add	add	VB
41352	289	47	a	a	DT
41352	289	48	quarter	quarter	NN
41352	289	49	of	of	IN
41352	289	50	a	a	DT
41352	289	51	pound	pound	NN
41352	289	52	of	of	IN
41352	289	53	fresh	fresh	JJ
41352	289	54	butter	butter	NN
41352	289	55	,	,	,
41352	289	56	and	and	CC
41352	289	57	stew	stew	VB
41352	289	58	them	-PRON-	PRP
41352	289	59	till	till	IN
41352	289	60	nearly	nearly	RB
41352	289	61	done	do	VBN
41352	289	62	.	.	.
41352	290	1	Then	then	RB
41352	290	2	take	take	VB
41352	290	3	two	two	CD
41352	290	4	quarts	quart	NNS
41352	290	5	of	of	IN
41352	290	6	large	large	JJ
41352	290	7	fresh	fresh	JJ
41352	290	8	green	green	JJ
41352	290	9	peas	pea	NNS
41352	290	10	,	,	,
41352	290	11	and	and	CC
41352	290	12	boil	boil	VB
41352	290	13	them	-PRON-	PRP
41352	290	14	in	in	IN
41352	290	15	three	three	CD
41352	290	16	quarts	quart	NNS
41352	290	17	of	of	IN
41352	290	18	veal	veal	NN
41352	290	19	stock	stock	NN
41352	290	20	till	till	IN
41352	290	21	tender	tender	NN
41352	290	22	;	;	:
41352	290	23	strain	strain	NN
41352	290	24	and	and	CC
41352	290	25	pound	pound	VB
41352	290	26	them	-PRON-	PRP
41352	290	27	,	,	,
41352	290	28	preserving	preserve	VBG
41352	290	29	the	the	DT
41352	290	30	liquor	liquor	NN
41352	290	31	;	;	:
41352	290	32	then	then	RB
41352	290	33	rub	rub	VB
41352	290	34	the	the	DT
41352	290	35	peas	pea	NNS
41352	290	36	through	through	IN
41352	290	37	a	a	DT
41352	290	38	tamis	tamis	NN
41352	290	39	,	,	,
41352	290	40	and	and	CC
41352	290	41	add	add	VB
41352	290	42	the	the	DT
41352	290	43	pulp	pulp	NN
41352	290	44	with	with	IN
41352	290	45	the	the	DT
41352	290	46	liquor	liquor	NN
41352	290	47	to	to	IN
41352	290	48	the	the	DT
41352	290	49	above	above	JJ
41352	290	50	herbs	herb	NNS
41352	290	51	,	,	,
41352	290	52	a	a	DT
41352	290	53	little	little	JJ
41352	290	54	flour	flour	NN
41352	290	55	and	and	CC
41352	290	56	water	water	NN
41352	290	57	,	,	,
41352	290	58	pepper	pepper	NN
41352	290	59	and	and	CC
41352	290	60	salt	salt	NN
41352	290	61	,	,	,
41352	290	62	and	and	CC
41352	290	63	season	season	NN
41352	290	64	to	to	IN
41352	290	65	the	the	DT
41352	290	66	palate	palate	NN
41352	290	67	,	,	,
41352	290	68	with	with	IN
41352	290	69	a	a	DT
41352	290	70	bit	bit	NN
41352	290	71	of	of	IN
41352	290	72	sugar	sugar	NN
41352	290	73	if	if	IN
41352	290	74	approved	approve	VBN
41352	290	75	.	.	.
41352	291	1	Boil	boil	VB
41352	291	2	all	all	DT
41352	291	3	together	together	RB
41352	291	4	half	half	PDT
41352	291	5	an	an	DT
41352	291	6	hour	hour	NN
41352	291	7	;	;	:
41352	291	8	skim	skim	VB
41352	291	9	it	-PRON-	PRP
41352	291	10	and	and	CC
41352	291	11	when	when	WRB
41352	291	12	it	-PRON-	PRP
41352	291	13	is	be	VBZ
41352	291	14	to	to	TO
41352	291	15	be	be	VB
41352	291	16	served	serve	VBN
41352	291	17	up	up	RP
41352	291	18	,	,	,
41352	291	19	add	add	VB
41352	291	20	the	the	DT
41352	291	21	pulp	pulp	NN
41352	291	22	of	of	IN
41352	291	23	some	some	DT
41352	291	24	boiled	boil	VBN
41352	291	25	parsley	parsley	NN
41352	291	26	rubbed	rub	VBD
41352	291	27	through	through	IN
41352	291	28	a	a	DT
41352	291	29	tamis	tamis	NN
41352	291	30	to	to	TO
41352	291	31	make	make	VB
41352	291	32	it	-PRON-	PRP
41352	291	33	look	look	VB
41352	291	34	green	green	JJ
41352	291	35	.	.	.
41352	292	1	N.	N.	NNP
41352	292	2	B.	B.	NNP
41352	293	1	Cut	cut	NN
41352	293	2	pieces	piece	NNS
41352	293	3	of	of	IN
41352	293	4	bread	bread	NN
41352	293	5	into	into	IN
41352	293	6	thin	thin	JJ
41352	293	7	sippets	sippet	NNS
41352	293	8	,	,	,
41352	293	9	dry	dry	VB
41352	293	10	them	-PRON-	PRP
41352	293	11	before	before	IN
41352	293	12	the	the	DT
41352	293	13	fire	fire	NN
41352	293	14	,	,	,
41352	293	15	and	and	CC
41352	293	16	serve	serve	VB
41352	293	17	up	up	RP
41352	293	18	on	on	IN
41352	293	19	a	a	DT
41352	293	20	plate	plate	NN
41352	293	21	.	.	.
41352	294	1	_	_	NNP
41352	294	2	Old	Old	NNP
41352	294	3	Peas	Peas	NNP
41352	294	4	Soup	Soup	NNP
41352	294	5	.	.	.
41352	294	6	_	_	NNP
41352	294	7	TAKE	TAKE	NNP
41352	294	8	chuck	chuck	NNP
41352	294	9	beef	beef	NN
41352	294	10	cut	cut	NN
41352	294	11	into	into	IN
41352	294	12	pieces	piece	NNS
41352	294	13	,	,	,
41352	294	14	knuckles	knuckle	NNS
41352	294	15	of	of	IN
41352	294	16	ham	ham	NN
41352	294	17	and	and	CC
41352	294	18	veal	veal	NN
41352	294	19	,	,	,
41352	294	20	pickle	pickle	NN
41352	294	21	pork	pork	NN
41352	294	22	cut	cut	NN
41352	294	23	into	into	IN
41352	294	24	square	square	JJ
41352	294	25	pieces	piece	NNS
41352	294	26	of	of	IN
41352	294	27	half	half	PDT
41352	294	28	a	a	DT
41352	294	29	pound	pound	NN
41352	294	30	each	each	DT
41352	294	31	;	;	:
41352	294	32	put	put	VB
41352	294	33	all	all	DT
41352	294	34	into	into	IN
41352	294	35	a	a	DT
41352	294	36	pot	pot	NN
41352	294	37	with	with	IN
41352	294	38	peeled	peel	VBN
41352	294	39	turnips	turnip	NNS
41352	294	40	,	,	,
41352	294	41	leeks	leek	NNS
41352	294	42	,	,	,
41352	294	43	onions	onion	NNS
41352	294	44	,	,	,
41352	294	45	carrots	carrot	NNS
41352	294	46	,	,	,
41352	294	47	and	and	CC
41352	294	48	celery	celery	NN
41352	294	49	,	,	,
41352	294	50	cut	cut	VBN
41352	294	51	into	into	IN
41352	294	52	slices	slice	NNS
41352	294	53	,	,	,
41352	294	54	and	and	CC
41352	294	55	some	some	DT
41352	294	56	old	old	JJ
41352	294	57	split	split	NN
41352	294	58	peas	pea	NNS
41352	294	59	,	,	,
41352	294	60	with	with	IN
41352	294	61	a	a	DT
41352	294	62	sufficient	sufficient	JJ
41352	294	63	quantity	quantity	NN
41352	294	64	of	of	IN
41352	294	65	water	water	NN
41352	294	66	;	;	:
41352	294	67	when	when	WRB
41352	294	68	it	-PRON-	PRP
41352	294	69	boils	boil	VBZ
41352	294	70	,	,	,
41352	294	71	skim	skim	VB
41352	294	72	it	-PRON-	PRP
41352	294	73	,	,	,
41352	294	74	and	and	CC
41352	294	75	add	add	VB
41352	294	76	a	a	DT
41352	294	77	very	very	RB
41352	294	78	small	small	JJ
41352	294	79	bunch	bunch	NN
41352	294	80	of	of	IN
41352	294	81	dried	dry	VBN
41352	294	82	mint	mint	NN
41352	294	83	.	.	.
41352	295	1	Let	let	VB
41352	295	2	the	the	DT
41352	295	3	ingredients	ingredient	NNS
41352	295	4	boil	boil	VB
41352	295	5	till	till	IN
41352	295	6	tender	tender	NN
41352	295	7	,	,	,
41352	295	8	then	then	RB
41352	295	9	take	take	VB
41352	295	10	the	the	DT
41352	295	11	mint	mint	NN
41352	295	12	out	out	RP
41352	295	13	,	,	,
41352	295	14	rub	rub	VB
41352	295	15	the	the	DT
41352	295	16	soup	soup	NN
41352	295	17	through	through	IN
41352	295	18	a	a	DT
41352	295	19	tamis	tamis	NN
41352	295	20	till	till	IN
41352	295	21	of	of	IN
41352	295	22	a	a	DT
41352	295	23	good	good	JJ
41352	295	24	thickness	thickness	NN
41352	295	25	;	;	:
41352	295	26	when	when	WRB
41352	295	27	done	do	VBN
41352	295	28	,	,	,
41352	295	29	add	add	VB
41352	295	30	to	to	IN
41352	295	31	the	the	DT
41352	295	32	liquor	liquor	NN
41352	295	33	,	,	,
41352	295	34	turnips	turnip	NNS
41352	295	35	cut	cut	VBN
41352	295	36	in	in	IN
41352	295	37	form	form	NN
41352	295	38	of	of	IN
41352	295	39	dice	dice	NN
41352	295	40	,	,	,
41352	295	41	celery	celery	NN
41352	295	42	and	and	CC
41352	295	43	leeks	leek	NNS
41352	295	44	cut	cut	VBD
41352	295	45	small	small	JJ
41352	295	46	and	and	CC
41352	295	47	washed	wash	VBN
41352	295	48	.	.	.
41352	296	1	Make	make	VB
41352	296	2	the	the	DT
41352	296	3	soup	soup	NN
41352	296	4	boil	boil	NN
41352	296	5	,	,	,
41352	296	6	skim	skim	NNP
41352	296	7	it	-PRON-	PRP
41352	296	8	,	,	,
41352	296	9	season	season	NN
41352	296	10	with	with	IN
41352	296	11	pepper	pepper	NN
41352	296	12	and	and	CC
41352	296	13	salt	salt	NN
41352	296	14	,	,	,
41352	296	15	and	and	CC
41352	296	16	serve	serve	VB
41352	296	17	it	-PRON-	PRP
41352	296	18	up	up	RP
41352	296	19	with	with	IN
41352	296	20	the	the	DT
41352	296	21	pork	pork	NN
41352	296	22	in	in	IN
41352	296	23	it	-PRON-	PRP
41352	296	24	.	.	.
41352	297	1	Some	some	DT
41352	297	2	bread	bread	NN
41352	297	3	cut	cut	VBN
41352	297	4	in	in	IN
41352	297	5	form	form	NN
41352	297	6	of	of	IN
41352	297	7	dice	dice	NN
41352	297	8	,	,	,
41352	297	9	and	and	CC
41352	297	10	fried	fry	VBD
41352	297	11	,	,	,
41352	297	12	to	to	TO
41352	297	13	be	be	VB
41352	297	14	served	serve	VBN
41352	297	15	up	up	RP
41352	297	16	on	on	IN
41352	297	17	a	a	DT
41352	297	18	dish	dish	NN
41352	297	19	.	.	.
41352	298	1	N.	N.	NNP
41352	298	2	B.	B.	NNP
41352	299	1	The	the	DT
41352	299	2	pork	pork	NN
41352	299	3	to	to	TO
41352	299	4	be	be	VB
41352	299	5	taken	take	VBN
41352	299	6	out	out	RP
41352	299	7	when	when	WRB
41352	299	8	nearly	nearly	RB
41352	299	9	done	do	VBN
41352	299	10	,	,	,
41352	299	11	and	and	CC
41352	299	12	added	add	VBD
41352	299	13	to	to	IN
41352	299	14	the	the	DT
41352	299	15	soup	soup	NN
41352	299	16	half	half	PDT
41352	299	17	an	an	DT
41352	299	18	hour	hour	NN
41352	299	19	before	before	IN
41352	299	20	it	-PRON-	PRP
41352	299	21	is	be	VBZ
41352	299	22	served	serve	VBN
41352	299	23	up	up	RP
41352	299	24	.	.	.
41352	300	1	_	_	NNP
41352	300	2	Peas	Peas	NNP
41352	300	3	Soup	Soup	NNP
41352	300	4	another	another	DT
41352	300	5	way	way	NN
41352	300	6	.	.	.
41352	300	7	_	_	NNP
41352	300	8	PUT	PUT	NNP
41352	300	9	the	the	DT
41352	300	10	peas	pea	NNS
41352	300	11	with	with	IN
41352	300	12	the	the	DT
41352	300	13	above	above	RB
41352	300	14	-	-	HYPH
41352	300	15	mentioned	mention	VBN
41352	300	16	vegetables	vegetable	NNS
41352	300	17	into	into	IN
41352	300	18	a	a	DT
41352	300	19	pot	pot	NN
41352	300	20	with	with	IN
41352	300	21	some	some	DT
41352	300	22	water	water	NN
41352	300	23	;	;	:
41352	300	24	stew	stew	VB
41352	300	25	them	-PRON-	PRP
41352	300	26	gently	gently	RB
41352	300	27	till	till	IN
41352	300	28	tender	tender	NN
41352	300	29	,	,	,
41352	300	30	then	then	RB
41352	300	31	add	add	VB
41352	300	32	a	a	DT
41352	300	33	little	little	JJ
41352	300	34	dried	dry	VBN
41352	300	35	mint	mint	NN
41352	300	36	,	,	,
41352	300	37	and	and	CC
41352	300	38	rub	rub	VB
41352	300	39	them	-PRON-	PRP
41352	300	40	through	through	IN
41352	300	41	a	a	DT
41352	300	42	tamis	tamis	NN
41352	300	43	cloth	cloth	NN
41352	300	44	;	;	:
41352	300	45	put	put	VBD
41352	300	46	the	the	DT
41352	300	47	pulp	pulp	NN
41352	300	48	to	to	IN
41352	300	49	some	some	DT
41352	300	50	good	good	JJ
41352	300	51	veal	veal	NN
41352	300	52	stock	stock	NN
41352	300	53	,	,	,
41352	300	54	likewise	likewise	RB
41352	300	55	add	add	VB
41352	300	56	some	some	DT
41352	300	57	turnips	turnip	NNS
41352	300	58	pared	pare	VBN
41352	300	59	and	and	CC
41352	300	60	cut	cut	VBD
41352	300	61	into	into	IN
41352	300	62	forms	form	NNS
41352	300	63	like	like	IN
41352	300	64	dice	dice	NNS
41352	300	65	,	,	,
41352	300	66	some	some	DT
41352	300	67	leeks	leek	NNS
41352	300	68	and	and	CC
41352	300	69	celery	celery	NN
41352	300	70	cut	cut	VBD
41352	300	71	small	small	JJ
41352	300	72	and	and	CC
41352	300	73	blanched	blanch	VBN
41352	300	74	;	;	:
41352	300	75	season	season	NN
41352	300	76	to	to	IN
41352	300	77	the	the	DT
41352	300	78	palate	palate	NN
41352	300	79	with	with	IN
41352	300	80	pepper	pepper	NN
41352	300	81	and	and	CC
41352	300	82	salt	salt	NN
41352	300	83	;	;	:
41352	300	84	then	then	RB
41352	300	85	making	make	VBG
41352	300	86	it	-PRON-	PRP
41352	300	87	boil	boil	VB
41352	300	88	,	,	,
41352	300	89	skim	skim	VBP
41352	300	90	it	-PRON-	PRP
41352	300	91	,	,	,
41352	300	92	and	and	CC
41352	300	93	stew	stew	VB
41352	300	94	the	the	DT
41352	300	95	herbs	herb	NNS
41352	300	96	till	till	IN
41352	300	97	tender	tender	NN
41352	300	98	.	.	.
41352	301	1	Serve	serve	VB
41352	301	2	it	-PRON-	PRP
41352	301	3	up	up	RP
41352	301	4	with	with	IN
41352	301	5	pieces	piece	NNS
41352	301	6	of	of	IN
41352	301	7	pickle	pickle	NN
41352	301	8	pork	pork	NN
41352	301	9	in	in	IN
41352	301	10	it	-PRON-	PRP
41352	301	11	.	.	.
41352	302	1	N.	N.	NNP
41352	302	2	B.	B.	NNP
41352	303	1	The	the	DT
41352	303	2	pickle	pickle	NN
41352	303	3	pork	pork	NN
41352	303	4	to	to	TO
41352	303	5	be	be	VB
41352	303	6	cut	cut	VBN
41352	303	7	into	into	IN
41352	303	8	small	small	JJ
41352	303	9	square	square	JJ
41352	303	10	pieces	piece	NNS
41352	303	11	and	and	CC
41352	303	12	boiled	boil	VBN
41352	303	13	till	till	IN
41352	303	14	nearly	nearly	RB
41352	303	15	done	do	VBN
41352	303	16	,	,	,
41352	303	17	and	and	CC
41352	303	18	then	then	RB
41352	303	19	added	add	VBD
41352	303	20	to	to	IN
41352	303	21	the	the	DT
41352	303	22	soup	soup	NN
41352	303	23	a	a	DT
41352	303	24	quarter	quarter	NN
41352	303	25	of	of	IN
41352	303	26	an	an	DT
41352	303	27	hour	hour	NN
41352	303	28	before	before	IN
41352	303	29	it	-PRON-	PRP
41352	303	30	is	be	VBZ
41352	303	31	to	to	TO
41352	303	32	be	be	VB
41352	303	33	served	serve	VBN
41352	303	34	up	up	RP
41352	303	35	to	to	IN
41352	303	36	table	table	NN
41352	303	37	.	.	.
41352	304	1	Let	let	VB
41352	304	2	the	the	DT
41352	304	3	soup	soup	NN
41352	304	4	be	be	VB
41352	304	5	of	of	IN
41352	304	6	a	a	DT
41352	304	7	proper	proper	JJ
41352	304	8	thickness	thickness	NN
41352	304	9	.	.	.
41352	305	1	_	_	NNP
41352	305	2	Giblet	Giblet	NNP
41352	305	3	Soup	Soup	NNP
41352	305	4	.	.	.
41352	305	5	_	_	NNP
41352	305	6	LET	LET	VBD
41352	305	7	the	the	DT
41352	305	8	giblets	giblet	NNS
41352	305	9	be	be	VB
41352	305	10	scalded	scald	VBN
41352	305	11	,	,	,
41352	305	12	picked	pick	VBN
41352	305	13	clean	clean	JJ
41352	305	14	,	,	,
41352	305	15	and	and	CC
41352	305	16	cut	cut	VBN
41352	305	17	in	in	IN
41352	305	18	pieces	piece	NNS
41352	305	19	;	;	:
41352	305	20	which	which	WDT
41352	305	21	done	do	VBN
41352	305	22	,	,	,
41352	305	23	put	put	VBD
41352	305	24	them	-PRON-	PRP
41352	305	25	in	in	IN
41352	305	26	a	a	DT
41352	305	27	stewpan	stewpan	NN
41352	305	28	,	,	,
41352	305	29	season	season	VB
41352	305	30	them	-PRON-	PRP
41352	305	31	with	with	IN
41352	305	32	herbs	herb	NNS
41352	305	33	and	and	CC
41352	305	34	spice	spice	NN
41352	305	35	,	,	,
41352	305	36	the	the	DT
41352	305	37	same	same	JJ
41352	305	38	as	as	IN
41352	305	39	for	for	IN
41352	305	40	real	real	JJ
41352	305	41	turtle	turtle	NN
41352	305	42	;	;	:
41352	305	43	add	add	VB
41352	305	44	some	some	DT
41352	305	45	veal	veal	NN
41352	305	46	stock	stock	NN
41352	305	47	,	,	,
41352	305	48	stew	stew	VBP
41352	305	49	them	-PRON-	PRP
41352	305	50	till	till	IN
41352	305	51	nearly	nearly	RB
41352	305	52	done	do	VBN
41352	305	53	,	,	,
41352	305	54	pick	pick	VB
41352	305	55	them	-PRON-	PRP
41352	305	56	free	free	JJ
41352	305	57	from	from	IN
41352	305	58	the	the	DT
41352	305	59	herbs	herb	NNS
41352	305	60	,	,	,
41352	305	61	chop	chop	VB
41352	305	62	the	the	DT
41352	305	63	bones	bone	NNS
41352	305	64	down	down	RP
41352	305	65	,	,	,
41352	305	66	strain	strain	NN
41352	305	67	,	,	,
41352	305	68	thicken	thicken	NN
41352	305	69	,	,	,
41352	305	70	and	and	CC
41352	305	71	season	season	VB
41352	305	72	the	the	DT
41352	305	73	liquor	liquor	NN
41352	305	74	,	,	,
41352	305	75	as	as	IN
41352	305	76	for	for	IN
41352	305	77	real	real	JJ
41352	305	78	turtle	turtle	NN
41352	305	79	;	;	:
41352	305	80	make	make	VB
41352	305	81	it	-PRON-	PRP
41352	305	82	boil	boil	VB
41352	305	83	,	,	,
41352	305	84	then	then	RB
41352	305	85	add	add	VB
41352	305	86	it	-PRON-	PRP
41352	305	87	to	to	IN
41352	305	88	the	the	DT
41352	305	89	giblets	giblet	NNS
41352	305	90	,	,	,
41352	305	91	stew	stew	VB
41352	305	92	them	-PRON-	PRP
41352	305	93	till	till	IN
41352	305	94	tender	tender	NN
41352	305	95	,	,	,
41352	305	96	and	and	CC
41352	305	97	serve	serve	VB
41352	305	98	them	-PRON-	PRP
41352	305	99	up	up	RP
41352	305	100	with	with	IN
41352	305	101	egg	egg	NN
41352	305	102	and	and	CC
41352	305	103	forcemeat	forcemeat	NN
41352	305	104	balls	ball	NNS
41352	305	105	.	.	.
41352	306	1	_	_	NNP
41352	306	2	Fish	Fish	NNP
41352	306	3	Meagré	Meagré	NNP
41352	306	4	Soup	Soup	NNP
41352	306	5	.	.	.
41352	306	6	_	_	NNP
41352	306	7	TAKE	TAKE	NNP
41352	306	8	pieces	piece	NNS
41352	306	9	of	of	IN
41352	306	10	different	different	JJ
41352	306	11	sorts	sort	NNS
41352	306	12	of	of	IN
41352	306	13	fish	fish	NN
41352	306	14	,	,	,
41352	306	15	such	such	JJ
41352	306	16	as	as	IN
41352	306	17	salmon	salmon	NN
41352	306	18	,	,	,
41352	306	19	skate	skate	NNP
41352	306	20	,	,	,
41352	306	21	soles	sol	NNS
41352	306	22	,	,	,
41352	306	23	&	&	CC
41352	306	24	c.	c.	NNP
41352	306	25	Sweat	Sweat	NNP
41352	306	26	them	-PRON-	PRP
41352	306	27	till	till	IN
41352	306	28	tender	tender	NN
41352	306	29	,	,	,
41352	306	30	with	with	IN
41352	306	31	turnip	turnip	NN
41352	306	32	,	,	,
41352	306	33	onion	onion	NN
41352	306	34	,	,	,
41352	306	35	celery	celery	NN
41352	306	36	,	,	,
41352	306	37	a	a	DT
41352	306	38	clove	clove	NN
41352	306	39	of	of	IN
41352	306	40	garlick	garlick	NNP
41352	306	41	,	,	,
41352	306	42	and	and	CC
41352	306	43	a	a	DT
41352	306	44	blade	blade	NN
41352	306	45	of	of	IN
41352	306	46	mace	mace	NN
41352	306	47	;	;	:
41352	306	48	then	then	RB
41352	306	49	add	add	VB
41352	306	50	some	some	DT
41352	306	51	plain	plain	JJ
41352	306	52	veal	veal	NN
41352	306	53	broth	broth	NN
41352	306	54	.	.	.
41352	307	1	Let	let	VB
41352	307	2	all	all	DT
41352	307	3	simmer	simmer	VB
41352	307	4	together	together	RB
41352	307	5	for	for	IN
41352	307	6	half	half	PDT
41352	307	7	an	an	DT
41352	307	8	hour	hour	NN
41352	307	9	;	;	:
41352	307	10	then	then	RB
41352	307	11	strain	strain	VB
41352	307	12	and	and	CC
41352	307	13	skim	skim	VB
41352	307	14	it	-PRON-	PRP
41352	307	15	free	free	JJ
41352	307	16	from	from	IN
41352	307	17	fat	fat	NN
41352	307	18	;	;	:
41352	307	19	season	season	NN
41352	307	20	with	with	IN
41352	307	21	salt	salt	NN
41352	307	22	and	and	CC
41352	307	23	cayenne	cayenne	NN
41352	307	24	pepper	pepper	NN
41352	307	25	;	;	:
41352	307	26	clear	clear	JJ
41352	307	27	it	-PRON-	PRP
41352	307	28	with	with	IN
41352	307	29	white	white	NN
41352	307	30	of	of	IN
41352	307	31	eggs	egg	NNS
41352	307	32	,	,	,
41352	307	33	and	and	CC
41352	307	34	colour	colour	NN
41352	307	35	with	with	IN
41352	307	36	a	a	DT
41352	307	37	little	little	JJ
41352	307	38	saffron	saffron	NN
41352	307	39	.	.	.
41352	308	1	N.	N.	NNP
41352	308	2	B.	B.	NNP
41352	309	1	It	-PRON-	PRP
41352	309	2	may	may	MD
41352	309	3	be	be	VB
41352	309	4	served	serve	VBN
41352	309	5	up	up	RP
41352	309	6	with	with	IN
41352	309	7	celery	celery	NN
41352	309	8	or	or	CC
41352	309	9	rice	rice	NN
41352	309	10	in	in	IN
41352	309	11	it	-PRON-	PRP
41352	309	12	.	.	.
41352	310	1	_	_	NNP
41352	310	2	Mock	Mock	NNP
41352	310	3	Turtle	Turtle	NNP
41352	310	4	of	of	IN
41352	310	5	Calf	Calf	NNP
41352	310	6	's	's	POS
41352	310	7	Head	Head	NNP
41352	310	8	.	.	.
41352	310	9	_	_	NNP
41352	310	10	TAKE	TAKE	NNP
41352	310	11	a	a	DT
41352	310	12	scalp	scalp	NN
41352	310	13	cleaned	clean	VBN
41352	310	14	by	by	IN
41352	310	15	the	the	DT
41352	310	16	butcher	butcher	NN
41352	310	17	,	,	,
41352	310	18	scald	scald	VB
41352	310	19	it	-PRON-	PRP
41352	310	20	for	for	IN
41352	310	21	twenty	twenty	CD
41352	310	22	minutes	minute	NNS
41352	310	23	,	,	,
41352	310	24	then	then	RB
41352	310	25	wash	wash	VB
41352	310	26	it	-PRON-	PRP
41352	310	27	clean	clean	JJ
41352	310	28	,	,	,
41352	310	29	cut	cut	VB
41352	310	30	it	-PRON-	PRP
41352	310	31	into	into	IN
41352	310	32	pieces	piece	NNS
41352	310	33	two	two	CD
41352	310	34	inches	inch	NNS
41352	310	35	square	square	JJ
41352	310	36	,	,	,
41352	310	37	add	add	VB
41352	310	38	a	a	DT
41352	310	39	gallon	gallon	NN
41352	310	40	of	of	IN
41352	310	41	veal	veal	NN
41352	310	42	stock	stock	NN
41352	310	43	,	,	,
41352	310	44	and	and	CC
41352	310	45	boil	boil	VB
41352	310	46	them	-PRON-	PRP
41352	310	47	till	till	IN
41352	310	48	nearly	nearly	RB
41352	310	49	done	do	VBN
41352	310	50	.	.	.
41352	311	1	Have	have	VBP
41352	311	2	ready	ready	JJ
41352	311	3	some	some	DT
41352	311	4	pieces	piece	NNS
41352	311	5	of	of	IN
41352	311	6	veal	veal	NN
41352	311	7	cut	cut	VBN
41352	311	8	in	in	IN
41352	311	9	form	form	NN
41352	311	10	of	of	IN
41352	311	11	dice	dice	NN
41352	311	12	,	,	,
41352	311	13	but	but	CC
41352	311	14	four	four	CD
41352	311	15	times	time	NNS
41352	311	16	larger	large	JJR
41352	311	17	,	,	,
41352	311	18	seasoned	season	VBN
41352	311	19	with	with	IN
41352	311	20	herbs	herb	NNS
41352	311	21	,	,	,
41352	311	22	spices	spice	NNS
41352	311	23	,	,	,
41352	311	24	and	and	CC
41352	311	25	onions	onion	NNS
41352	311	26	,	,	,
41352	311	27	the	the	DT
41352	311	28	same	same	JJ
41352	311	29	as	as	IN
41352	311	30	real	real	JJ
41352	311	31	turtle	turtle	NN
41352	311	32	;	;	:
41352	311	33	and	and	CC
41352	311	34	strain	strain	VB
41352	311	35	to	to	IN
41352	311	36	it	-PRON-	PRP
41352	311	37	the	the	DT
41352	311	38	liquor	liquor	NN
41352	311	39	the	the	DT
41352	311	40	scalp	scalp	NN
41352	311	41	is	be	VBZ
41352	311	42	boiled	boil	VBN
41352	311	43	in	in	RP
41352	311	44	.	.	.
41352	312	1	Let	let	VB
41352	312	2	the	the	DT
41352	312	3	meat	meat	NN
41352	312	4	simmer	simmer	NN
41352	312	5	till	till	IN
41352	312	6	almost	almost	RB
41352	312	7	done	do	VBN
41352	312	8	;	;	:
41352	312	9	pick	pick	VB
41352	312	10	it	-PRON-	PRP
41352	312	11	,	,	,
41352	312	12	and	and	CC
41352	312	13	add	add	VB
41352	312	14	to	to	IN
41352	312	15	it	-PRON-	PRP
41352	312	16	the	the	DT
41352	312	17	scalp	scalp	NN
41352	312	18	with	with	IN
41352	312	19	forcemeat	forcemeat	NN
41352	312	20	and	and	CC
41352	312	21	egg	egg	NN
41352	312	22	balls	ball	NNS
41352	312	23	;	;	:
41352	312	24	then	then	RB
41352	312	25	thicken	thicken	VB
41352	312	26	the	the	DT
41352	312	27	liquor	liquor	NN
41352	312	28	as	as	IN
41352	312	29	for	for	IN
41352	312	30	real	real	JJ
41352	312	31	turtle	turtle	NN
41352	312	32	,	,	,
41352	312	33	and	and	CC
41352	312	34	when	when	WRB
41352	312	35	it	-PRON-	PRP
41352	312	36	boils	boil	VBZ
41352	312	37	skim	skim	NNP
41352	312	38	it	-PRON-	PRP
41352	312	39	clean	clean	JJ
41352	312	40	,	,	,
41352	312	41	put	put	VB
41352	312	42	it	-PRON-	PRP
41352	312	43	to	to	IN
41352	312	44	the	the	DT
41352	312	45	meats	meat	NNS
41352	312	46	,	,	,
41352	312	47	and	and	CC
41352	312	48	simmer	simmer	VB
41352	312	49	all	all	RB
41352	312	50	together	together	RB
41352	312	51	half	half	PDT
41352	312	52	an	an	DT
41352	312	53	hour	hour	NN
41352	312	54	.	.	.
41352	313	1	_	_	NNP
41352	313	2	Mutton	Mutton	NNP
41352	313	3	Broth	Broth	NNP
41352	313	4	.	.	.
41352	313	5	_	_	NNP
41352	313	6	TAKE	TAKE	NNP
41352	313	7	a	a	DT
41352	313	8	neck	neck	NN
41352	313	9	of	of	IN
41352	313	10	mutton	mutton	NN
41352	313	11	cut	cut	VBN
41352	313	12	into	into	IN
41352	313	13	pieces	piece	NNS
41352	313	14	,	,	,
41352	313	15	preserving	preserve	VBG
41352	313	16	a	a	DT
41352	313	17	handsome	handsome	JJ
41352	313	18	_	_	NNP
41352	313	19	piece	piece	NN
41352	313	20	_	_	NNP
41352	313	21	to	to	TO
41352	313	22	be	be	VB
41352	313	23	served	serve	VBN
41352	313	24	up	up	RP
41352	313	25	in	in	IN
41352	313	26	the	the	DT
41352	313	27	tureen	tureen	NN
41352	313	28	.	.	.
41352	314	1	Put	put	VB
41352	314	2	all	all	DT
41352	314	3	in	in	IN
41352	314	4	a	a	DT
41352	314	5	stewpot	stewpot	NN
41352	314	6	with	with	IN
41352	314	7	three	three	CD
41352	314	8	quarts	quart	NNS
41352	314	9	of	of	IN
41352	314	10	cold	cold	JJ
41352	314	11	beef	beef	NN
41352	314	12	stock	stock	NN
41352	314	13	,	,	,
41352	314	14	or	or	CC
41352	314	15	water	water	NN
41352	314	16	with	with	IN
41352	314	17	a	a	DT
41352	314	18	little	little	JJ
41352	314	19	oatmeal	oatmeal	NN
41352	314	20	mixed	mixed	JJ
41352	314	21	in	in	IN
41352	314	22	it	-PRON-	PRP
41352	314	23	,	,	,
41352	314	24	some	some	DT
41352	314	25	turnips	turnip	NNS
41352	314	26	,	,	,
41352	314	27	onions	onion	NNS
41352	314	28	,	,	,
41352	314	29	leeks	leek	NNS
41352	314	30	,	,	,
41352	314	31	celery	celery	JJ
41352	314	32	cut	cut	NN
41352	314	33	in	in	IN
41352	314	34	pieces	piece	NNS
41352	314	35	,	,	,
41352	314	36	and	and	CC
41352	314	37	a	a	DT
41352	314	38	small	small	JJ
41352	314	39	bunch	bunch	NN
41352	314	40	of	of	IN
41352	314	41	thyme	thyme	NNS
41352	314	42	and	and	CC
41352	314	43	parsley	parsley	NN
41352	314	44	.	.	.
41352	315	1	When	when	WRB
41352	315	2	it	-PRON-	PRP
41352	315	3	boils	boil	VBZ
41352	315	4	skim	skim	NNP
41352	315	5	it	-PRON-	PRP
41352	315	6	clean	clean	JJ
41352	315	7	,	,	,
41352	315	8	and	and	CC
41352	315	9	take	take	VB
41352	315	10	the	the	DT
41352	315	11	_	_	NNP
41352	315	12	piece	piece	NN
41352	315	13	_	_	NNP
41352	315	14	of	of	IN
41352	315	15	mutton	mutton	NN
41352	315	16	out	out	RP
41352	315	17	when	when	WRB
41352	315	18	nearly	nearly	RB
41352	315	19	done	do	VBN
41352	315	20	,	,	,
41352	315	21	and	and	CC
41352	315	22	let	let	VB
41352	315	23	the	the	DT
41352	315	24	other	other	JJ
41352	315	25	boil	boil	NN
41352	315	26	till	till	IN
41352	315	27	tender	tender	NN
41352	315	28	;	;	:
41352	315	29	then	then	RB
41352	315	30	have	have	VBP
41352	315	31	ready	ready	JJ
41352	315	32	turnips	turnip	NNS
41352	315	33	cut	cut	VBN
41352	315	34	in	in	IN
41352	315	35	form	form	NN
41352	315	36	of	of	IN
41352	315	37	dice	dice	NN
41352	315	38	,	,	,
41352	315	39	some	some	DT
41352	315	40	leeks	leek	NNS
41352	315	41	,	,	,
41352	315	42	celery	celery	NN
41352	315	43	,	,	,
41352	315	44	half	half	PDT
41352	315	45	a	a	DT
41352	315	46	cabbage	cabbage	NN
41352	315	47	,	,	,
41352	315	48	and	and	CC
41352	315	49	parsley	parsley	NN
41352	315	50	,	,	,
41352	315	51	all	all	DT
41352	315	52	cut	cut	VBD
41352	315	53	small	small	JJ
41352	315	54	,	,	,
41352	315	55	and	and	CC
41352	315	56	some	some	DT
41352	315	57	marigolds	marigold	NNS
41352	315	58	;	;	:
41352	315	59	wash	wash	VB
41352	315	60	them	-PRON-	PRP
41352	315	61	,	,	,
41352	315	62	strain	strain	VB
41352	315	63	the	the	DT
41352	315	64	liquor	liquor	NN
41352	315	65	of	of	IN
41352	315	66	the	the	DT
41352	315	67	meat	meat	NN
41352	315	68	,	,	,
41352	315	69	skim	skim	NNP
41352	315	70	it	-PRON-	PRP
41352	315	71	free	free	JJ
41352	315	72	from	from	IN
41352	315	73	fat	fat	NN
41352	315	74	,	,	,
41352	315	75	add	add	VB
41352	315	76	it	-PRON-	PRP
41352	315	77	to	to	IN
41352	315	78	the	the	DT
41352	315	79	ingredients	ingredient	NNS
41352	315	80	,	,	,
41352	315	81	with	with	IN
41352	315	82	the	the	DT
41352	315	83	_	_	NNP
41352	315	84	piece	piece	NN
41352	315	85	_	_	NNP
41352	315	86	of	of	IN
41352	315	87	mutton	mutton	NN
41352	315	88	,	,	,
41352	315	89	and	and	CC
41352	315	90	a	a	DT
41352	315	91	little	little	JJ
41352	315	92	pearl	pearl	JJ
41352	315	93	barley	barley	NN
41352	315	94	if	if	IN
41352	315	95	approved	approve	VBN
41352	315	96	;	;	:
41352	315	97	season	season	NN
41352	315	98	with	with	IN
41352	315	99	salt	salt	NN
41352	315	100	,	,	,
41352	315	101	simmer	simmer	NN
41352	315	102	all	all	RB
41352	315	103	together	together	RB
41352	315	104	till	till	IN
41352	315	105	done	do	VBN
41352	315	106	,	,	,
41352	315	107	and	and	CC
41352	315	108	serve	serve	VB
41352	315	109	it	-PRON-	PRP
41352	315	110	up	up	RP
41352	315	111	with	with	IN
41352	315	112	toasted	toasted	JJ
41352	315	113	bread	bread	NN
41352	315	114	on	on	IN
41352	315	115	a	a	DT
41352	315	116	plate	plate	NN
41352	315	117	.	.	.
41352	316	1	_	_	NNP
41352	316	2	Real	Real	NNP
41352	316	3	Turtle	Turtle	NNP
41352	316	4	.	.	.
41352	316	5	_	_	NNP
41352	316	6	HANG	HANG	VBZ
41352	316	7	the	the	DT
41352	316	8	turtle	turtle	NN
41352	316	9	up	up	RP
41352	316	10	by	by	IN
41352	316	11	the	the	DT
41352	316	12	hind	hind	NN
41352	316	13	fins	fin	NNS
41352	316	14	,	,	,
41352	316	15	and	and	CC
41352	316	16	cut	cut	VBD
41352	316	17	off	off	RP
41352	316	18	the	the	DT
41352	316	19	head	head	NN
41352	316	20	overnight	overnight	RB
41352	316	21	;	;	:
41352	316	22	in	in	IN
41352	316	23	the	the	DT
41352	316	24	morning	morning	NN
41352	316	25	cut	cut	VBD
41352	316	26	off	off	RP
41352	316	27	the	the	DT
41352	316	28	fore	fore	NN
41352	316	29	fins	fin	NNS
41352	316	30	at	at	IN
41352	316	31	the	the	DT
41352	316	32	joints	joint	NNS
41352	316	33	,	,	,
41352	316	34	and	and	CC
41352	316	35	the	the	DT
41352	316	36	callipee	callipee	RB
41352	316	37	all	all	DT
41352	316	38	round	round	NN
41352	316	39	;	;	:
41352	316	40	then	then	RB
41352	316	41	take	take	VB
41352	316	42	out	out	RP
41352	316	43	the	the	DT
41352	316	44	entrails	entrail	NNS
41352	316	45	,	,	,
41352	316	46	and	and	CC
41352	316	47	be	be	VB
41352	316	48	careful	careful	JJ
41352	316	49	not	not	RB
41352	316	50	to	to	TO
41352	316	51	break	break	VB
41352	316	52	the	the	DT
41352	316	53	gall	gall	NN
41352	316	54	;	;	:
41352	316	55	after	after	IN
41352	316	56	which	which	WDT
41352	316	57	cut	cut	VBD
41352	316	58	off	off	RP
41352	316	59	the	the	DT
41352	316	60	hind	hind	NN
41352	316	61	fins	fin	NNS
41352	316	62	and	and	CC
41352	316	63	all	all	PDT
41352	316	64	the	the	DT
41352	316	65	meat	meat	NN
41352	316	66	from	from	IN
41352	316	67	the	the	DT
41352	316	68	bones	bone	NNS
41352	316	69	,	,	,
41352	316	70	callipee	callipee	RB
41352	316	71	and	and	CC
41352	316	72	callipash	callipash	NN
41352	316	73	;	;	:
41352	316	74	then	then	RB
41352	316	75	chop	chop	VB
41352	316	76	the	the	DT
41352	316	77	callipee	callipee	NN
41352	316	78	and	and	CC
41352	316	79	callipash	callipash	VB
41352	316	80	into	into	IN
41352	316	81	pieces	piece	NNS
41352	316	82	;	;	:
41352	316	83	scald	scald	VB
41352	316	84	them	-PRON-	PRP
41352	316	85	together	together	RB
41352	316	86	,	,	,
41352	316	87	the	the	DT
41352	316	88	fins	fin	NNS
41352	316	89	being	be	VBG
41352	316	90	whole	whole	JJ
41352	316	91	,	,	,
41352	316	92	but	but	CC
41352	316	93	take	take	VB
41352	316	94	care	care	NN
41352	316	95	not	not	RB
41352	316	96	to	to	TO
41352	316	97	let	let	VB
41352	316	98	the	the	DT
41352	316	99	scales	scale	NNS
41352	316	100	set	set	VBN
41352	316	101	.	.	.
41352	317	1	When	when	WRB
41352	317	2	cleaned	clean	VBN
41352	317	3	,	,	,
41352	317	4	chop	chop	VB
41352	317	5	the	the	DT
41352	317	6	fins	fin	NNS
41352	317	7	into	into	IN
41352	317	8	pieces	piece	NNS
41352	317	9	four	four	CD
41352	317	10	inches	inch	NNS
41352	317	11	long	long	JJ
41352	317	12	;	;	:
41352	317	13	wash	wash	VB
41352	317	14	the	the	DT
41352	317	15	pieces	piece	NNS
41352	317	16	of	of	IN
41352	317	17	the	the	DT
41352	317	18	callipee	callipee	NN
41352	317	19	,	,	,
41352	317	20	callipash	callipash	NN
41352	317	21	,	,	,
41352	317	22	and	and	CC
41352	317	23	fins	fin	NNS
41352	317	24	,	,	,
41352	317	25	and	and	CC
41352	317	26	put	put	VBD
41352	317	27	them	-PRON-	PRP
41352	317	28	into	into	IN
41352	317	29	a	a	DT
41352	317	30	pot	pot	NN
41352	317	31	with	with	IN
41352	317	32	the	the	DT
41352	317	33	bones	bone	NNS
41352	317	34	and	and	CC
41352	317	35	a	a	DT
41352	317	36	sufficient	sufficient	JJ
41352	317	37	quantity	quantity	NN
41352	317	38	of	of	IN
41352	317	39	water	water	NN
41352	317	40	to	to	TO
41352	317	41	cover	cover	VB
41352	317	42	;	;	:
41352	317	43	then	then	RB
41352	317	44	add	add	VB
41352	317	45	a	a	DT
41352	317	46	bunch	bunch	NN
41352	317	47	of	of	IN
41352	317	48	sweet	sweet	JJ
41352	317	49	herbs	herb	NNS
41352	317	50	and	and	CC
41352	317	51	whole	whole	JJ
41352	317	52	onions	onion	NNS
41352	317	53	,	,	,
41352	317	54	and	and	CC
41352	317	55	skim	skim	VB
41352	317	56	it	-PRON-	PRP
41352	317	57	when	when	WRB
41352	317	58	the	the	DT
41352	317	59	liquor	liquor	NN
41352	317	60	boils	boil	VBZ
41352	317	61	.	.	.
41352	318	1	When	when	WRB
41352	318	2	the	the	DT
41352	318	3	fins	fin	NNS
41352	318	4	are	be	VBP
41352	318	5	nearly	nearly	RB
41352	318	6	done	do	VBN
41352	318	7	take	take	VB
41352	318	8	them	-PRON-	PRP
41352	318	9	out	out	RP
41352	318	10	,	,	,
41352	318	11	together	together	RB
41352	318	12	with	with	IN
41352	318	13	the	the	DT
41352	318	14	remainder	remainder	NN
41352	318	15	of	of	IN
41352	318	16	the	the	DT
41352	318	17	turtle	turtle	NN
41352	318	18	,	,	,
41352	318	19	when	when	WRB
41352	318	20	done	do	VBN
41352	318	21	,	,	,
41352	318	22	picked	pick	VBD
41352	318	23	free	free	JJ
41352	318	24	from	from	IN
41352	318	25	bone	bone	NN
41352	318	26	.	.	.
41352	319	1	Then	then	RB
41352	319	2	strain	strain	VB
41352	319	3	the	the	DT
41352	319	4	liquor	liquor	NN
41352	319	5	and	and	CC
41352	319	6	boil	boil	VB
41352	319	7	it	-PRON-	PRP
41352	319	8	down	down	RP
41352	319	9	till	till	IN
41352	319	10	reduced	reduce	VBN
41352	319	11	to	to	IN
41352	319	12	one	one	CD
41352	319	13	third	third	JJ
41352	319	14	part	part	NN
41352	319	15	;	;	:
41352	319	16	after	after	IN
41352	319	17	which	which	WDT
41352	319	18	cut	cut	VBD
41352	319	19	the	the	DT
41352	319	20	meat	meat	NN
41352	319	21	into	into	IN
41352	319	22	pieces	piece	NNS
41352	319	23	four	four	CD
41352	319	24	times	time	NNS
41352	319	25	larger	large	JJR
41352	319	26	than	than	IN
41352	319	27	dice	dice	NNS
41352	319	28	;	;	:
41352	319	29	put	put	VB
41352	319	30	it	-PRON-	PRP
41352	319	31	into	into	IN
41352	319	32	a	a	DT
41352	319	33	pot	pot	NN
41352	319	34	,	,	,
41352	319	35	add	add	VB
41352	319	36	a	a	DT
41352	319	37	mixture	mixture	NN
41352	319	38	of	of	IN
41352	319	39	herbs	herb	NNS
41352	319	40	chopped	chop	VBD
41352	319	41	fine	fine	JJ
41352	319	42	,	,	,
41352	319	43	such	such	JJ
41352	319	44	as	as	IN
41352	319	45	knotted	knotted	NNP
41352	319	46	marjoram	marjoram	NNP
41352	319	47	,	,	,
41352	319	48	savory	savory	NN
41352	319	49	,	,	,
41352	319	50	thyme	thyme	NNS
41352	319	51	,	,	,
41352	319	52	parsley	parsley	NN
41352	319	53	,	,	,
41352	319	54	a	a	DT
41352	319	55	very	very	RB
41352	319	56	little	little	JJ
41352	319	57	basil	basil	NN
41352	319	58	,	,	,
41352	319	59	some	some	DT
41352	319	60	chopped	chop	VBN
41352	319	61	onions	onion	NNS
41352	319	62	,	,	,
41352	319	63	some	some	DT
41352	319	64	beaten	beat	VBN
41352	319	65	spices	spice	NNS
41352	319	66	,	,	,
41352	319	67	as	as	IN
41352	319	68	allspice	allspice	NN
41352	319	69	,	,	,
41352	319	70	a	a	DT
41352	319	71	few	few	JJ
41352	319	72	cloves	clove	NNS
41352	319	73	,	,	,
41352	319	74	a	a	DT
41352	319	75	little	little	JJ
41352	319	76	mace	mace	NN
41352	319	77	,	,	,
41352	319	78	black	black	JJ
41352	319	79	pepper	pepper	NN
41352	319	80	,	,	,
41352	319	81	salt	salt	NN
41352	319	82	,	,	,
41352	319	83	some	some	DT
41352	319	84	veal	veal	NN
41352	319	85	stock	stock	NN
41352	319	86	,	,	,
41352	319	87	and	and	CC
41352	319	88	the	the	DT
41352	319	89	liquor	liquor	NN
41352	319	90	that	that	WDT
41352	319	91	was	be	VBD
41352	319	92	reduced	reduce	VBN
41352	319	93	.	.	.
41352	320	1	Boil	boil	VB
41352	320	2	the	the	DT
41352	320	3	meat	meat	NN
41352	320	4	till	till	IN
41352	320	5	three	three	CD
41352	320	6	parts	part	NNS
41352	320	7	done	do	VBN
41352	320	8	,	,	,
41352	320	9	pick	pick	VB
41352	320	10	it	-PRON-	PRP
41352	320	11	free	free	JJ
41352	320	12	from	from	IN
41352	320	13	herbs	herb	NNS
41352	320	14	,	,	,
41352	320	15	strain	strain	VB
41352	320	16	the	the	DT
41352	320	17	liquor	liquor	NN
41352	320	18	through	through	IN
41352	320	19	a	a	DT
41352	320	20	tamis	tamis	NN
41352	320	21	sieve	sieve	NN
41352	320	22	,	,	,
41352	320	23	make	make	VB
41352	320	24	a	a	DT
41352	320	25	passing	passing	NN
41352	320	26	of	of	IN
41352	320	27	flour	flour	NN
41352	320	28	and	and	CC
41352	320	29	three	three	CD
41352	320	30	quarters	quarter	NNS
41352	320	31	of	of	IN
41352	320	32	a	a	DT
41352	320	33	pound	pound	NN
41352	320	34	of	of	IN
41352	320	35	fresh	fresh	JJ
41352	320	36	butter	butter	NN
41352	320	37	,	,	,
41352	320	38	mixing	mix	VBG
41352	320	39	it	-PRON-	PRP
41352	320	40	well	well	RB
41352	320	41	over	over	IN
41352	320	42	a	a	DT
41352	320	43	fire	fire	NN
41352	320	44	for	for	IN
41352	320	45	some	some	DT
41352	320	46	time	time	NN
41352	320	47	,	,	,
41352	320	48	and	and	CC
41352	320	49	then	then	RB
41352	320	50	add	add	VB
41352	320	51	to	to	IN
41352	320	52	it	-PRON-	PRP
41352	320	53	madeira	madeira	NN
41352	320	54	wine	wine	NN
41352	320	55	,	,	,
41352	320	56	(	(	-LRB-
41352	320	57	if	if	IN
41352	320	58	a	a	DT
41352	320	59	turtle	turtle	NN
41352	320	60	of	of	IN
41352	320	61	seventy	seventy	CD
41352	320	62	pounds	pound	NNS
41352	320	63	weight	weight	NN
41352	320	64	,	,	,
41352	320	65	three	three	CD
41352	320	66	pints	pint	NNS
41352	320	67	,	,	,
41352	320	68	)	)	-RRB-
41352	320	69	and	and	CC
41352	320	70	the	the	DT
41352	320	71	liquor	liquor	NN
41352	320	72	of	of	IN
41352	320	73	the	the	DT
41352	320	74	meat	meat	NN
41352	320	75	.	.	.
41352	321	1	When	when	WRB
41352	321	2	it	-PRON-	PRP
41352	321	3	boils	boil	VBZ
41352	321	4	,	,	,
41352	321	5	skim	skim	VB
41352	321	6	it	-PRON-	PRP
41352	321	7	clean	clean	JJ
41352	321	8	,	,	,
41352	321	9	season	season	NN
41352	321	10	to	to	IN
41352	321	11	the	the	DT
41352	321	12	palate	palate	NN
41352	321	13	with	with	IN
41352	321	14	cayenne	cayenne	NNP
41352	321	15	pepper	pepper	NN
41352	321	16	,	,	,
41352	321	17	lemon	lemon	NN
41352	321	18	juice	juice	NN
41352	321	19	,	,	,
41352	321	20	and	and	CC
41352	321	21	salt	salt	NN
41352	321	22	,	,	,
41352	321	23	and	and	CC
41352	321	24	strain	strain	VB
41352	321	25	it	-PRON-	PRP
41352	321	26	to	to	IN
41352	321	27	the	the	DT
41352	321	28	pieces	piece	NNS
41352	321	29	of	of	IN
41352	321	30	fins	fin	NNS
41352	321	31	and	and	CC
41352	321	32	shell	shell	NN
41352	321	33	in	in	IN
41352	321	34	one	one	CD
41352	321	35	pot	pot	NN
41352	321	36	,	,	,
41352	321	37	and	and	CC
41352	321	38	the	the	DT
41352	321	39	lean	lean	JJ
41352	321	40	meat	meat	NN
41352	321	41	into	into	IN
41352	321	42	another	another	DT
41352	321	43	;	;	:
41352	321	44	and	and	CC
41352	321	45	if	if	IN
41352	321	46	the	the	DT
41352	321	47	turtle	turtle	NN
41352	321	48	produce	produce	VBP
41352	321	49	any	any	DT
41352	321	50	real	real	JJ
41352	321	51	green	green	JJ
41352	321	52	fat	fat	NN
41352	321	53	,	,	,
41352	321	54	let	let	VB
41352	321	55	it	-PRON-	PRP
41352	321	56	be	be	VB
41352	321	57	boiled	boil	VBN
41352	321	58	till	till	IN
41352	321	59	done	do	VBN
41352	321	60	,	,	,
41352	321	61	then	then	RB
41352	321	62	strained	strain	VBN
41352	321	63	,	,	,
41352	321	64	cut	cut	VBN
41352	321	65	into	into	IN
41352	321	66	pieces	piece	NNS
41352	321	67	,	,	,
41352	321	68	and	and	CC
41352	321	69	added	add	VBD
41352	321	70	to	to	IN
41352	321	71	the	the	DT
41352	321	72	fins	fin	NNS
41352	321	73	and	and	CC
41352	321	74	shell	shell	NN
41352	321	75	,	,	,
41352	321	76	and	and	CC
41352	321	77	then	then	RB
41352	321	78	simmer	simmer	VB
41352	321	79	each	each	DT
41352	321	80	meat	meat	NN
41352	321	81	till	till	IN
41352	321	82	tender	tender	NN
41352	321	83	.	.	.
41352	322	1	When	when	WRB
41352	322	2	it	-PRON-	PRP
41352	322	3	is	be	VBZ
41352	322	4	to	to	TO
41352	322	5	be	be	VB
41352	322	6	served	serve	VBN
41352	322	7	up	up	RP
41352	322	8	,	,	,
41352	322	9	put	put	VB
41352	322	10	a	a	DT
41352	322	11	little	little	JJ
41352	322	12	fat	fat	NN
41352	322	13	at	at	IN
41352	322	14	the	the	DT
41352	322	15	bottom	bottom	NN
41352	322	16	of	of	IN
41352	322	17	the	the	DT
41352	322	18	tureens	tureen	NNS
41352	322	19	,	,	,
41352	322	20	some	some	DT
41352	322	21	lean	lean	JJ
41352	322	22	in	in	IN
41352	322	23	the	the	DT
41352	322	24	center	center	NN
41352	322	25	,	,	,
41352	322	26	and	and	CC
41352	322	27	more	more	RBR
41352	322	28	fat	fat	JJ
41352	322	29	at	at	IN
41352	322	30	the	the	DT
41352	322	31	top	top	NN
41352	322	32	,	,	,
41352	322	33	with	with	IN
41352	322	34	egg	egg	NN
41352	322	35	and	and	CC
41352	322	36	force	force	NN
41352	322	37	-	-	HYPH
41352	322	38	meat	meat	NN
41352	322	39	balls	ball	NNS
41352	322	40	,	,	,
41352	322	41	and	and	CC
41352	322	42	a	a	DT
41352	322	43	few	few	JJ
41352	322	44	entrails	entrail	NNS
41352	322	45	.	.	.
41352	323	1	N.	N.	NNP
41352	323	2	B.	B.	NNP
41352	324	1	The	the	DT
41352	324	2	entrails	entrail	NNS
41352	324	3	must	must	MD
41352	324	4	be	be	VB
41352	324	5	cleaned	clean	VBN
41352	324	6	well	well	RB
41352	324	7	,	,	,
41352	324	8	then	then	RB
41352	324	9	boiled	boil	VBN
41352	324	10	in	in	IN
41352	324	11	water	water	NN
41352	324	12	till	till	IN
41352	324	13	very	very	RB
41352	324	14	tender	tender	JJ
41352	324	15	,	,	,
41352	324	16	and	and	CC
41352	324	17	preserved	preserve	VBD
41352	324	18	as	as	RB
41352	324	19	white	white	JJ
41352	324	20	as	as	IN
41352	324	21	possible	possible	JJ
41352	324	22	,	,	,
41352	324	23	and	and	CC
41352	324	24	just	just	RB
41352	324	25	before	before	IN
41352	324	26	they	-PRON-	PRP
41352	324	27	are	be	VBP
41352	324	28	strained	strain	VBN
41352	324	29	off	off	RP
41352	324	30	add	add	VB
41352	324	31	the	the	DT
41352	324	32	balls	ball	NNS
41352	324	33	.	.	.
41352	325	1	If	if	IN
41352	325	2	a	a	DT
41352	325	3	callipash	callipash	NN
41352	325	4	is	be	VBZ
41352	325	5	served	serve	VBN
41352	325	6	up	up	RP
41352	325	7	,	,	,
41352	325	8	the	the	DT
41352	325	9	shell	shell	NN
41352	325	10	to	to	TO
41352	325	11	be	be	VB
41352	325	12	cut	cut	VBN
41352	325	13	down	down	RP
41352	325	14	on	on	IN
41352	325	15	each	each	DT
41352	325	16	side	side	NN
41352	325	17	,	,	,
41352	325	18	and	and	CC
41352	325	19	chop	chop	VB
41352	325	20	the	the	DT
41352	325	21	pieces	piece	NNS
41352	325	22	for	for	IN
41352	325	23	the	the	DT
41352	325	24	soup	soup	NN
41352	325	25	;	;	:
41352	325	26	the	the	DT
41352	325	27	remaining	remain	VBG
41352	325	28	part	part	NN
41352	325	29	of	of	IN
41352	325	30	the	the	DT
41352	325	31	back	back	NN
41352	325	32	shell	shell	NN
41352	325	33	to	to	TO
41352	325	34	be	be	VB
41352	325	35	pasted	paste	VBN
41352	325	36	round	round	RB
41352	325	37	with	with	IN
41352	325	38	a	a	DT
41352	325	39	raised	raise	VBN
41352	325	40	crust	crust	NN
41352	325	41	,	,	,
41352	325	42	egged	egg	VBD
41352	325	43	,	,	,
41352	325	44	ornamented	ornamented	JJ
41352	325	45	,	,	,
41352	325	46	and	and	CC
41352	325	47	baked	bake	VBD
41352	325	48	,	,	,
41352	325	49	and	and	CC
41352	325	50	the	the	DT
41352	325	51	soup	soup	NN
41352	325	52	served	serve	VBD
41352	325	53	in	in	IN
41352	325	54	it	-PRON-	PRP
41352	325	55	in	in	IN
41352	325	56	the	the	DT
41352	325	57	same	same	JJ
41352	325	58	manner	manner	NN
41352	325	59	as	as	IN
41352	325	60	in	in	IN
41352	325	61	the	the	DT
41352	325	62	tureens	tureen	NNS
41352	325	63	.	.	.
41352	326	1	_	_	NNP
41352	326	2	Callipee	Callipee	NNP
41352	326	3	.	.	.
41352	326	4	_	_	NNP
41352	326	5	TAKE	TAKE	NNP
41352	326	6	a	a	DT
41352	326	7	quarter	quarter	NN
41352	326	8	of	of	IN
41352	326	9	the	the	DT
41352	326	10	under	under	JJ
41352	326	11	part	part	NN
41352	326	12	of	of	IN
41352	326	13	a	a	DT
41352	326	14	turtle	turtle	NN
41352	326	15	of	of	IN
41352	326	16	sixty	sixty	CD
41352	326	17	pounds	pound	NNS
41352	326	18	weight	weight	NN
41352	326	19	,	,	,
41352	326	20	and	and	CC
41352	326	21	scald	scald	NNP
41352	326	22	it	-PRON-	PRP
41352	326	23	,	,	,
41352	326	24	and	and	CC
41352	326	25	when	when	WRB
41352	326	26	done	do	VBN
41352	326	27	,	,	,
41352	326	28	take	take	VB
41352	326	29	the	the	DT
41352	326	30	shoulder	shoulder	NN
41352	326	31	-	-	HYPH
41352	326	32	bone	bone	NN
41352	326	33	out	out	RP
41352	326	34	and	and	CC
41352	326	35	fill	fill	VB
41352	326	36	the	the	DT
41352	326	37	cavity	cavity	NN
41352	326	38	with	with	IN
41352	326	39	a	a	DT
41352	326	40	good	good	JJ
41352	326	41	high	high	RB
41352	326	42	-	-	HYPH
41352	326	43	seasoned	season	VBN
41352	326	44	forcemeat	forcemeat	NN
41352	326	45	made	make	VBN
41352	326	46	with	with	IN
41352	326	47	the	the	DT
41352	326	48	lean	lean	NN
41352	326	49	of	of	IN
41352	326	50	the	the	DT
41352	326	51	turtle	turtle	NN
41352	326	52	;	;	:
41352	326	53	put	put	VB
41352	326	54	it	-PRON-	PRP
41352	326	55	into	into	IN
41352	326	56	a	a	DT
41352	326	57	stewpan	stewpan	NN
41352	326	58	,	,	,
41352	326	59	and	and	CC
41352	326	60	add	add	VB
41352	326	61	a	a	DT
41352	326	62	pint	pint	NN
41352	326	63	of	of	IN
41352	326	64	madeira	madeira	NN
41352	326	65	wine	wine	NN
41352	326	66	,	,	,
41352	326	67	cayenne	cayenne	NNP
41352	326	68	pepper	pepper	NN
41352	326	69	,	,	,
41352	326	70	salt	salt	NN
41352	326	71	,	,	,
41352	326	72	lemon	lemon	NN
41352	326	73	juice	juice	NN
41352	326	74	,	,	,
41352	326	75	a	a	DT
41352	326	76	clove	clove	NN
41352	326	77	of	of	IN
41352	326	78	garlick	garlick	NNP
41352	326	79	,	,	,
41352	326	80	a	a	DT
41352	326	81	little	little	JJ
41352	326	82	mace	mace	NN
41352	326	83	,	,	,
41352	326	84	a	a	DT
41352	326	85	few	few	JJ
41352	326	86	cloves	clove	NNS
41352	326	87	and	and	CC
41352	326	88	allspice	allspice	NNS
41352	326	89	tied	tie	VBN
41352	326	90	in	in	IN
41352	326	91	a	a	DT
41352	326	92	bag	bag	NN
41352	326	93	,	,	,
41352	326	94	a	a	DT
41352	326	95	bunch	bunch	NN
41352	326	96	of	of	IN
41352	326	97	sweet	sweet	JJ
41352	326	98	herbs	herb	NNS
41352	326	99	,	,	,
41352	326	100	some	some	DT
41352	326	101	whole	whole	JJ
41352	326	102	onions	onion	NNS
41352	326	103	,	,	,
41352	326	104	and	and	CC
41352	326	105	three	three	CD
41352	326	106	quarts	quart	NNS
41352	326	107	of	of	IN
41352	326	108	good	good	JJ
41352	326	109	beef	beef	NN
41352	326	110	stock	stock	NN
41352	326	111	.	.	.
41352	327	1	Stew	Stew	NNP
41352	327	2	gently	gently	RB
41352	327	3	till	till	IN
41352	327	4	three	three	CD
41352	327	5	parts	part	NNS
41352	327	6	done	do	VBN
41352	327	7	;	;	:
41352	327	8	then	then	RB
41352	327	9	take	take	VB
41352	327	10	the	the	DT
41352	327	11	turtle	turtle	NN
41352	327	12	and	and	CC
41352	327	13	put	put	VB
41352	327	14	it	-PRON-	PRP
41352	327	15	into	into	IN
41352	327	16	another	another	DT
41352	327	17	stewpan	stewpan	NN
41352	327	18	,	,	,
41352	327	19	with	with	IN
41352	327	20	some	some	DT
41352	327	21	of	of	IN
41352	327	22	the	the	DT
41352	327	23	entrails	entrail	NNS
41352	327	24	boiled	boil	VBD
41352	327	25	and	and	CC
41352	327	26	some	some	DT
41352	327	27	egg	egg	NN
41352	327	28	balls	ball	NNS
41352	327	29	;	;	:
41352	327	30	add	add	VB
41352	327	31	a	a	DT
41352	327	32	little	little	JJ
41352	327	33	thickening	thickening	NN
41352	327	34	of	of	IN
41352	327	35	flour	flour	NN
41352	327	36	and	and	CC
41352	327	37	butter	butter	NN
41352	327	38	to	to	IN
41352	327	39	the	the	DT
41352	327	40	liquor	liquor	NN
41352	327	41	,	,	,
41352	327	42	let	let	VB
41352	327	43	it	-PRON-	PRP
41352	327	44	boil	boil	VB
41352	327	45	,	,	,
41352	327	46	and	and	CC
41352	327	47	strain	strain	VB
41352	327	48	it	-PRON-	PRP
41352	327	49	to	to	IN
41352	327	50	the	the	DT
41352	327	51	turtle	turtle	NN
41352	327	52	,	,	,
41352	327	53	&	&	CC
41352	327	54	c.	c.	NNP
41352	327	55	then	then	RB
41352	327	56	stew	stew	VB
41352	327	57	it	-PRON-	PRP
41352	327	58	till	till	IN
41352	327	59	tender	tender	NN
41352	327	60	,	,	,
41352	327	61	and	and	CC
41352	327	62	the	the	DT
41352	327	63	liquor	liquor	NN
41352	327	64	almost	almost	RB
41352	327	65	reduced	reduce	VBD
41352	327	66	to	to	IN
41352	327	67	a	a	DT
41352	327	68	glaize	glaize	NN
41352	327	69	.	.	.
41352	328	1	Serve	serve	VB
41352	328	2	it	-PRON-	PRP
41352	328	3	up	up	RP
41352	328	4	in	in	IN
41352	328	5	a	a	DT
41352	328	6	deep	deep	JJ
41352	328	7	dish	dish	NN
41352	328	8	,	,	,
41352	328	9	pasted	paste	VBN
41352	328	10	round	round	RB
41352	328	11	as	as	IN
41352	328	12	a	a	DT
41352	328	13	callipash	callipash	NN
41352	328	14	,	,	,
41352	328	15	ornamented	ornamented	JJ
41352	328	16	and	and	CC
41352	328	17	baked	bake	VBD
41352	328	18	.	.	.
41352	329	1	N.	N.	NNP
41352	329	2	B.	B.	NNP
41352	329	3	I	-PRON-	PRP
41352	329	4	think	think	VBP
41352	329	5	the	the	DT
41352	329	6	above	above	JJ
41352	329	7	mode	mode	NN
41352	329	8	of	of	IN
41352	329	9	serving	serve	VBG
41352	329	10	it	-PRON-	PRP
41352	329	11	up	up	RP
41352	329	12	in	in	IN
41352	329	13	a	a	DT
41352	329	14	dish	dish	NN
41352	329	15	the	the	DT
41352	329	16	best	good	JJS
41352	329	17	,	,	,
41352	329	18	as	as	IN
41352	329	19	it	-PRON-	PRP
41352	329	20	frequently	frequently	RB
41352	329	21	happens	happen	VBZ
41352	329	22	that	that	IN
41352	329	23	the	the	DT
41352	329	24	shell	shell	NN
41352	329	25	of	of	IN
41352	329	26	the	the	DT
41352	329	27	callipee	callipee	NN
41352	329	28	is	be	VBZ
41352	329	29	not	not	RB
41352	329	30	properly	properly	RB
41352	329	31	baked	bake	VBN
41352	329	32	.	.	.
41352	330	1	_	_	NNP
41352	330	2	Glaize	Glaize	NNP
41352	330	3	for	for	IN
41352	330	4	Hams	Hams	NNP
41352	330	5	,	,	,
41352	330	6	Larding	Larding	NNP
41352	330	7	,	,	,
41352	330	8	roasted	roasted	JJ
41352	330	9	Poultry	Poultry	NNP
41352	330	10	,	,	,
41352	330	11	&	&	CC
41352	330	12	c.	c.	NNP
41352	330	13	_	_	NNP
41352	330	14	TAKE	TAKE	NNP
41352	330	15	a	a	DT
41352	330	16	leg	leg	NN
41352	330	17	of	of	IN
41352	330	18	veal	veal	NN
41352	330	19	,	,	,
41352	330	20	lean	lean	JJ
41352	330	21	of	of	IN
41352	330	22	ham	ham	NN
41352	330	23	,	,	,
41352	330	24	beef	beef	NN
41352	330	25	,	,	,
41352	330	26	some	some	DT
41352	330	27	indifferent	indifferent	JJ
41352	330	28	fowls	fowl	NNS
41352	330	29	,	,	,
41352	330	30	celery	celery	NN
41352	330	31	,	,	,
41352	330	32	turnips	turnip	NNS
41352	330	33	,	,	,
41352	330	34	carrots	carrot	NNS
41352	330	35	,	,	,
41352	330	36	onions	onion	NNS
41352	330	37	,	,	,
41352	330	38	leeks	leek	NNS
41352	330	39	cleaned	clean	VBD
41352	330	40	and	and	CC
41352	330	41	cut	cut	VBN
41352	330	42	into	into	IN
41352	330	43	pieces	piece	NNS
41352	330	44	,	,	,
41352	330	45	a	a	DT
41352	330	46	little	little	JJ
41352	330	47	lemon	lemon	NN
41352	330	48	peel	peel	NN
41352	330	49	,	,	,
41352	330	50	mace	mace	NN
41352	330	51	,	,	,
41352	330	52	and	and	CC
41352	330	53	black	black	JJ
41352	330	54	pepper	pepper	NN
41352	330	55	,	,	,
41352	330	56	a	a	DT
41352	330	57	small	small	JJ
41352	330	58	quantity	quantity	NN
41352	330	59	of	of	IN
41352	330	60	each	each	DT
41352	330	61	;	;	:
41352	330	62	add	add	VB
41352	330	63	three	three	CD
41352	330	64	quarts	quart	NNS
41352	330	65	of	of	IN
41352	330	66	water	water	NN
41352	330	67	,	,	,
41352	330	68	sweat	sweat	VB
41352	330	69	them	-PRON-	PRP
41352	330	70	down	down	RP
41352	330	71	till	till	IN
41352	330	72	three	three	CD
41352	330	73	parts	part	NNS
41352	330	74	done	do	VBN
41352	330	75	,	,	,
41352	330	76	discharge	discharge	VBP
41352	330	77	with	with	IN
41352	330	78	water	water	NN
41352	330	79	,	,	,
41352	330	80	and	and	CC
41352	330	81	boil	boil	VB
41352	330	82	it	-PRON-	PRP
41352	330	83	till	till	IN
41352	330	84	the	the	DT
41352	330	85	goodness	goodness	NN
41352	330	86	is	be	VBZ
41352	330	87	extracted	extract	VBN
41352	330	88	;	;	:
41352	330	89	then	then	RB
41352	330	90	skim	skim	VB
41352	330	91	it	-PRON-	PRP
41352	330	92	,	,	,
41352	330	93	and	and	CC
41352	330	94	strain	strain	VB
41352	330	95	the	the	DT
41352	330	96	liquor	liquor	NN
41352	330	97	into	into	IN
41352	330	98	a	a	DT
41352	330	99	large	large	JJ
41352	330	100	pan	pan	NN
41352	330	101	.	.	.
41352	331	1	Next	next	JJ
41352	331	2	day	day	NN
41352	331	3	take	take	VBP
41352	331	4	the	the	DT
41352	331	5	fat	fat	NN
41352	331	6	from	from	IN
41352	331	7	it	-PRON-	PRP
41352	331	8	very	very	RB
41352	331	9	clean	clean	JJ
41352	331	10	;	;	:
41352	331	11	set	set	VBD
41352	331	12	the	the	DT
41352	331	13	stock	stock	NN
41352	331	14	over	over	IN
41352	331	15	a	a	DT
41352	331	16	fire	fire	NN
41352	331	17	,	,	,
41352	331	18	and	and	CC
41352	331	19	when	when	WRB
41352	331	20	warm	warm	JJ
41352	331	21	clear	clear	JJ
41352	331	22	it	-PRON-	PRP
41352	331	23	with	with	IN
41352	331	24	whites	white	NNS
41352	331	25	and	and	CC
41352	331	26	a	a	DT
41352	331	27	few	few	JJ
41352	331	28	yolks	yolk	NNS
41352	331	29	of	of	IN
41352	331	30	eggs	egg	NNS
41352	331	31	;	;	:
41352	331	32	then	then	RB
41352	331	33	add	add	VB
41352	331	34	a	a	DT
41352	331	35	little	little	JJ
41352	331	36	colour	colour	NN
41352	331	37	and	and	CC
41352	331	38	strain	strain	VB
41352	331	39	it	-PRON-	PRP
41352	331	40	through	through	IN
41352	331	41	a	a	DT
41352	331	42	tamis	tamis	NN
41352	331	43	;	;	:
41352	331	44	boil	boil	VB
41352	331	45	it	-PRON-	PRP
41352	331	46	quick	quick	JJ
41352	331	47	till	till	IN
41352	331	48	reduced	reduce	VBN
41352	331	49	to	to	IN
41352	331	50	a	a	DT
41352	331	51	glaize	glaize	NN
41352	331	52	,	,	,
41352	331	53	and	and	CC
41352	331	54	be	be	VB
41352	331	55	careful	careful	JJ
41352	331	56	not	not	RB
41352	331	57	to	to	TO
41352	331	58	let	let	VB
41352	331	59	it	-PRON-	PRP
41352	331	60	burn	burn	VB
41352	331	61	.	.	.
41352	332	1	N.	N.	NNP
41352	332	2	B.	B.	NNP
41352	333	1	In	in	IN
41352	333	2	the	the	DT
41352	333	3	same	same	JJ
41352	333	4	manner	manner	NN
41352	333	5	may	may	MD
41352	333	6	be	be	VB
41352	333	7	made	make	VBN
41352	333	8	glaize	glaize	JJ
41352	333	9	of	of	IN
41352	333	10	separate	separate	JJ
41352	333	11	herbs	herb	NNS
41352	333	12	or	or	CC
41352	333	13	roots	root	NNS
41352	333	14	,	,	,
41352	333	15	which	which	WDT
41352	333	16	will	will	MD
41352	333	17	be	be	VB
41352	333	18	serviceable	serviceable	JJ
41352	333	19	on	on	IN
41352	333	20	board	board	NN
41352	333	21	a	a	DT
41352	333	22	ship	ship	NN
41352	333	23	,	,	,
41352	333	24	or	or	CC
41352	333	25	in	in	IN
41352	333	26	the	the	DT
41352	333	27	country	country	NN
41352	333	28	,	,	,
41352	333	29	where	where	WRB
41352	333	30	herbs	herb	NNS
41352	333	31	or	or	CC
41352	333	32	roots	root	NNS
41352	333	33	can	can	MD
41352	333	34	not	not	RB
41352	333	35	be	be	VB
41352	333	36	procured	procure	VBN
41352	333	37	at	at	IN
41352	333	38	all	all	DT
41352	333	39	times	time	NNS
41352	333	40	;	;	:
41352	333	41	and	and	CC
41352	333	42	they	-PRON-	PRP
41352	333	43	are	be	VBP
41352	333	44	to	to	TO
41352	333	45	be	be	VB
41352	333	46	preserved	preserve	VBN
41352	333	47	in	in	IN
41352	333	48	bottles	bottle	NNS
41352	333	49	,	,	,
41352	333	50	as	as	IN
41352	333	51	they	-PRON-	PRP
41352	333	52	will	will	MD
41352	333	53	not	not	RB
41352	333	54	,	,	,
41352	333	55	when	when	WRB
41352	333	56	cold	cold	JJ
41352	333	57	,	,	,
41352	333	58	be	be	VB
41352	333	59	of	of	IN
41352	333	60	a	a	DT
41352	333	61	portable	portable	JJ
41352	333	62	substance	substance	NN
41352	333	63	.	.	.
41352	334	1	_	_	NNP
41352	334	2	Fish	Fish	NNP
41352	334	3	plain	plain	RB
41352	334	4	boiled	boil	VBD
41352	334	5	to	to	TO
41352	334	6	be	be	VB
41352	334	7	prepared	prepare	VBN
41352	334	8	thus	thus	RB
41352	334	9	:	:	:
41352	334	10	_	_	NNP
41352	334	11	PUT	PUT	NNP
41352	334	12	them	-PRON-	PRP
41352	334	13	in	in	IN
41352	334	14	clean	clean	JJ
41352	334	15	boiling	boiling	NN
41352	334	16	pump	pump	NN
41352	334	17	water	water	NN
41352	334	18	well	well	RB
41352	334	19	salted	salt	VBN
41352	334	20	,	,	,
41352	334	21	and	and	CC
41352	334	22	when	when	WRB
41352	334	23	served	serve	VBD
41352	334	24	up	up	RP
41352	334	25	to	to	TO
41352	334	26	be	be	VB
41352	334	27	garnished	garnish	VBN
41352	334	28	with	with	IN
41352	334	29	fresh	fresh	JJ
41352	334	30	picked	pick	VBN
41352	334	31	parsley	parsley	NN
41352	334	32	and	and	CC
41352	334	33	scraped	scrape	VBN
41352	334	34	horseradish	horseradish	JJ
41352	334	35	;	;	:
41352	334	36	except	except	IN
41352	334	37	salt	salt	NN
41352	334	38	fish	fish	NN
41352	334	39	,	,	,
41352	334	40	which	which	WDT
41352	334	41	should	should	MD
41352	334	42	be	be	VB
41352	334	43	properly	properly	RB
41352	334	44	soaked	soak	VBN
41352	334	45	,	,	,
41352	334	46	then	then	RB
41352	334	47	cut	cut	VBD
41352	334	48	in	in	IN
41352	334	49	pieces	piece	NNS
41352	334	50	and	and	CC
41352	334	51	put	put	VBN
41352	334	52	in	in	RP
41352	334	53	cold	cold	JJ
41352	334	54	water	water	NN
41352	334	55	,	,	,
41352	334	56	and	and	CC
41352	334	57	when	when	WRB
41352	334	58	it	-PRON-	PRP
41352	334	59	boils	boil	VBZ
41352	334	60	let	let	VB
41352	334	61	it	-PRON-	PRP
41352	334	62	simmer	simmer	VB
41352	334	63	six	six	CD
41352	334	64	or	or	CC
41352	334	65	eight	eight	CD
41352	334	66	minutes	minute	NNS
41352	334	67	,	,	,
41352	334	68	and	and	CC
41352	334	69	serve	serve	VB
41352	334	70	it	-PRON-	PRP
41352	334	71	up	up	RP
41352	334	72	on	on	IN
41352	334	73	a	a	DT
41352	334	74	napkin	napkin	NN
41352	334	75	with	with	IN
41352	334	76	boiled	boil	VBN
41352	334	77	parsnips	parsnip	NNS
41352	334	78	and	and	CC
41352	334	79	potatoes	potato	NNS
41352	334	80	round	round	RB
41352	334	81	,	,	,
41352	334	82	or	or	CC
41352	334	83	on	on	IN
41352	334	84	a	a	DT
41352	334	85	plate	plate	NN
41352	334	86	,	,	,
41352	334	87	and	and	CC
41352	334	88	egg	egg	NN
41352	334	89	sauce	sauce	NN
41352	334	90	in	in	IN
41352	334	91	a	a	DT
41352	334	92	boat	boat	NN
41352	334	93	.	.	.
41352	335	1	N.	N.	NNP
41352	335	2	B.	B.	NNP
41352	336	1	Fish	fish	NN
41352	336	2	should	should	MD
41352	336	3	be	be	VB
41352	336	4	chosen	choose	VBN
41352	336	5	very	very	RB
41352	336	6	fresh	fresh	JJ
41352	336	7	and	and	CC
41352	336	8	of	of	IN
41352	336	9	good	good	JJ
41352	336	10	appearance	appearance	NN
41352	336	11	,	,	,
41352	336	12	it	-PRON-	PRP
41352	336	13	adding	add	VBG
41352	336	14	as	as	RB
41352	336	15	much	much	JJ
41352	336	16	to	to	IN
41352	336	17	their	-PRON-	PRP$
41352	336	18	beauty	beauty	NN
41352	336	19	as	as	IN
41352	336	20	gratifying	gratify	VBG
41352	336	21	to	to	IN
41352	336	22	the	the	DT
41352	336	23	palate	palate	NN
41352	336	24	when	when	WRB
41352	336	25	dressed	dress	VBN
41352	336	26	,	,	,
41352	336	27	there	there	EX
41352	336	28	being	be	VBG
41352	336	29	in	in	IN
41352	336	30	my	-PRON-	PRP$
41352	336	31	opinion	opinion	NN
41352	336	32	but	but	CC
41352	336	33	two	two	CD
41352	336	34	sorts	sort	NNS
41352	336	35	--	--	:
41352	336	36	good	good	JJ
41352	336	37	and	and	CC
41352	336	38	bad	bad	JJ
41352	336	39	.	.	.
41352	337	1	But	but	CC
41352	337	2	as	as	IN
41352	337	3	an	an	DT
41352	337	4	exception	exception	NN
41352	337	5	to	to	IN
41352	337	6	the	the	DT
41352	337	7	above	above	JJ
41352	337	8	observation	observation	NN
41352	337	9	,	,	,
41352	337	10	skate	skate	NNP
41352	337	11	will	will	MD
41352	337	12	be	be	VB
41352	337	13	better	well	JJR
41352	337	14	for	for	IN
41352	337	15	eating	eat	VBG
41352	337	16	if	if	IN
41352	337	17	kept	keep	VBN
41352	337	18	for	for	IN
41352	337	19	one	one	CD
41352	337	20	or	or	CC
41352	337	21	two	two	CD
41352	337	22	days	day	NNS
41352	337	23	in	in	IN
41352	337	24	a	a	DT
41352	337	25	cool	cool	JJ
41352	337	26	place	place	NN
41352	337	27	before	before	IN
41352	337	28	it	-PRON-	PRP
41352	337	29	is	be	VBZ
41352	337	30	dressed	dress	VBN
41352	337	31	.	.	.
41352	338	1	_	_	NNP
41352	338	2	Fish	Fish	NNP
41352	338	3	generally	generally	RB
41352	338	4	fried	fry	VBD
41352	338	5	.	.	.
41352	338	6	_	_	IN
41352	338	7	PIECES	PIECES	NNP
41352	338	8	of	of	IN
41352	338	9	skate	skate	NN
41352	338	10	.	.	.
41352	339	1	Whitings	whiting	NNS
41352	339	2	.	.	.
41352	340	1	Fillets	fillet	NNS
41352	340	2	of	of	IN
41352	340	3	haddocks	haddock	NNS
41352	340	4	.	.	.
41352	341	1	Smelts	smelt	NNS
41352	341	2	.	.	.
41352	342	1	Soles	Soles	NNP
41352	342	2	.	.	.
41352	343	1	Perch	perch	NN
41352	343	2	.	.	.
41352	344	1	Flounders	flounder	NNS
41352	344	2	.	.	.
41352	345	1	Slices	slice	NNS
41352	345	2	of	of	IN
41352	345	3	hollibut	hollibut	NN
41352	345	4	.	.	.
41352	346	1	Slices	slice	NNS
41352	346	2	of	of	IN
41352	346	3	cod	cod	NN
41352	346	4	.	.	.
41352	347	1	_	_	NNP
41352	347	2	To	to	TO
41352	347	3	prepare	prepare	VB
41352	347	4	the	the	DT
41352	347	5	above	above	JJ
41352	347	6	for	for	IN
41352	347	7	frying	frying	NN
41352	347	8	,	,	,
41352	347	9	&	&	CC
41352	347	10	c.	c.	NNP
41352	347	11	_	_	NNP
41352	347	12	WIPE	WIPE	NNP
41352	347	13	the	the	DT
41352	347	14	different	different	JJ
41352	347	15	sorts	sort	NNS
41352	347	16	of	of	IN
41352	347	17	fish	fish	NN
41352	347	18	dry	dry	JJ
41352	347	19	,	,	,
41352	347	20	beat	beat	VBD
41352	347	21	yolk	yolk	NNP
41352	347	22	of	of	IN
41352	347	23	eggs	egg	NNS
41352	347	24	,	,	,
41352	347	25	and	and	CC
41352	347	26	spread	spread	VBD
41352	347	27	it	-PRON-	PRP
41352	347	28	over	over	IN
41352	347	29	them	-PRON-	PRP
41352	347	30	with	with	IN
41352	347	31	a	a	DT
41352	347	32	paste	paste	NN
41352	347	33	brush	brush	NN
41352	347	34	;	;	:
41352	347	35	then	then	RB
41352	347	36	put	put	VB
41352	347	37	crumbs	crumb	NNS
41352	347	38	of	of	IN
41352	347	39	bread	bread	NN
41352	347	40	over	over	IN
41352	347	41	the	the	DT
41352	347	42	egg	egg	NN
41352	347	43	.	.	.
41352	348	1	Have	have	VBP
41352	348	2	plenty	plenty	NN
41352	348	3	of	of	IN
41352	348	4	lard	lard	NN
41352	348	5	in	in	IN
41352	348	6	an	an	DT
41352	348	7	iron	iron	NN
41352	348	8	frying	frying	NN
41352	348	9	pan	pan	NN
41352	348	10	,	,	,
41352	348	11	and	and	CC
41352	348	12	when	when	WRB
41352	348	13	it	-PRON-	PRP
41352	348	14	almost	almost	RB
41352	348	15	boils	boil	VBZ
41352	348	16	put	put	VB
41352	348	17	a	a	DT
41352	348	18	proper	proper	JJ
41352	348	19	quantity	quantity	NN
41352	348	20	and	and	CC
41352	348	21	fry	fry	VB
41352	348	22	them	-PRON-	PRP
41352	348	23	of	of	IN
41352	348	24	a	a	DT
41352	348	25	fine	fine	JJ
41352	348	26	gold	gold	NN
41352	348	27	colour	colour	NN
41352	348	28	;	;	:
41352	348	29	drain	drain	VB
41352	348	30	them	-PRON-	PRP
41352	348	31	dry	dry	RB
41352	348	32	,	,	,
41352	348	33	and	and	CC
41352	348	34	serve	serve	VB
41352	348	35	them	-PRON-	PRP
41352	348	36	up	up	RP
41352	348	37	with	with	IN
41352	348	38	fried	fry	VBN
41352	348	39	parsley	parsley	NN
41352	348	40	.	.	.
41352	349	1	N.	N.	NNP
41352	349	2	B.	B.	NNP
41352	350	1	The	the	DT
41352	350	2	crumbs	crumb	NNS
41352	350	3	to	to	TO
41352	350	4	be	be	VB
41352	350	5	rubbed	rub	VBN
41352	350	6	through	through	IN
41352	350	7	a	a	DT
41352	350	8	hair	hair	NN
41352	350	9	sieve	sieve	NN
41352	350	10	.	.	.
41352	351	1	The	the	DT
41352	351	2	parsley	parsley	NN
41352	351	3	also	also	RB
41352	351	4	to	to	TO
41352	351	5	be	be	VB
41352	351	6	picked	pick	VBN
41352	351	7	,	,	,
41352	351	8	washed	wash	VBN
41352	351	9	,	,	,
41352	351	10	and	and	CC
41352	351	11	dried	dry	VBN
41352	351	12	with	with	IN
41352	351	13	a	a	DT
41352	351	14	cloth	cloth	NN
41352	351	15	,	,	,
41352	351	16	then	then	RB
41352	351	17	to	to	TO
41352	351	18	be	be	VB
41352	351	19	put	put	VBN
41352	351	20	into	into	IN
41352	351	21	the	the	DT
41352	351	22	lard	lard	NN
41352	351	23	not	not	RB
41352	351	24	very	very	RB
41352	351	25	hot	hot	JJ
41352	351	26	,	,	,
41352	351	27	and	and	CC
41352	351	28	fried	fry	VBN
41352	351	29	of	of	IN
41352	351	30	a	a	DT
41352	351	31	green	green	JJ
41352	351	32	colour	colour	NN
41352	351	33	.	.	.
41352	352	1	Sprinkle	sprinkle	VB
41352	352	2	a	a	DT
41352	352	3	little	little	JJ
41352	352	4	salt	salt	NN
41352	352	5	over	over	IN
41352	352	6	.	.	.
41352	353	1	_	_	NNP
41352	353	2	Broiled	Broiled	NNP
41352	353	3	Fish	Fish	NNP
41352	353	4	prepared	prepare	VBD
41352	353	5	thus	thus	RB
41352	353	6	:	:	:
41352	353	7	_	_	NNP
41352	353	8	WIPE	WIPE	NNP
41352	353	9	the	the	DT
41352	353	10	fish	fish	NN
41352	353	11	dry	dry	JJ
41352	353	12	,	,	,
41352	353	13	flour	flour	VB
41352	353	14	them	-PRON-	PRP
41352	353	15	well	well	RB
41352	353	16	,	,	,
41352	353	17	and	and	CC
41352	353	18	have	have	VBP
41352	353	19	the	the	DT
41352	353	20	gridiron	gridiron	NN
41352	353	21	clean	clean	JJ
41352	353	22	;	;	:
41352	353	23	then	then	RB
41352	353	24	rub	rub	VB
41352	353	25	the	the	DT
41352	353	26	bars	bar	NNS
41352	353	27	with	with	IN
41352	353	28	a	a	DT
41352	353	29	veal	veal	NN
41352	353	30	caul	caul	NN
41352	353	31	,	,	,
41352	353	32	and	and	CC
41352	353	33	put	put	VBD
41352	353	34	the	the	DT
41352	353	35	fish	fish	NN
41352	353	36	at	at	IN
41352	353	37	a	a	DT
41352	353	38	proper	proper	JJ
41352	353	39	distance	distance	NN
41352	353	40	.	.	.
41352	354	1	Broil	broil	VB
41352	354	2	them	-PRON-	PRP
41352	354	3	gently	gently	RB
41352	354	4	over	over	IN
41352	354	5	a	a	DT
41352	354	6	clear	clear	JJ
41352	354	7	coal	coal	NN
41352	354	8	fire	fire	NN
41352	354	9	till	till	IN
41352	354	10	of	of	IN
41352	354	11	a	a	DT
41352	354	12	fine	fine	JJ
41352	354	13	colour	colour	NN
41352	354	14	,	,	,
41352	354	15	and	and	CC
41352	354	16	serve	serve	VB
41352	354	17	them	-PRON-	PRP
41352	354	18	up	up	RP
41352	354	19	directly	directly	RB
41352	354	20	.	.	.
41352	355	1	N.	N.	NNP
41352	355	2	B.	B.	NNP
41352	356	1	Fish	fish	VB
41352	356	2	in	in	IN
41352	356	3	general	general	JJ
41352	356	4	to	to	TO
41352	356	5	be	be	VB
41352	356	6	floured	flour	VBN
41352	356	7	,	,	,
41352	356	8	except	except	IN
41352	356	9	herrings	herring	NNS
41352	356	10	,	,	,
41352	356	11	which	which	WDT
41352	356	12	are	be	VBP
41352	356	13	only	only	JJ
41352	356	14	to	to	TO
41352	356	15	be	be	VB
41352	356	16	scored	score	VBN
41352	356	17	with	with	IN
41352	356	18	a	a	DT
41352	356	19	knife	knife	NN
41352	356	20	,	,	,
41352	356	21	and	and	CC
41352	356	22	the	the	DT
41352	356	23	following	follow	VBG
41352	356	24	methods	method	NNS
41352	356	25	of	of	IN
41352	356	26	broiling	broil	VBG
41352	356	27	other	other	JJ
41352	356	28	fish	fish	NN
41352	356	29	to	to	TO
41352	356	30	be	be	VB
41352	356	31	observed	observe	VBN
41352	356	32	.	.	.
41352	357	1	_	_	NNP
41352	357	2	Broiled	Broiled	NNP
41352	357	3	Salmon	Salmon	NNP
41352	357	4	to	to	TO
41352	357	5	be	be	VB
41352	357	6	prepared	prepare	VBN
41352	357	7	thus	thus	RB
41352	357	8	:	:	:
41352	357	9	_	_	IN
41352	357	10	TAKE	TAKE	NNP
41352	357	11	pieces	piece	NNS
41352	357	12	or	or	CC
41352	357	13	slices	slice	NNS
41352	357	14	of	of	IN
41352	357	15	salmon	salmon	NN
41352	357	16	,	,	,
41352	357	17	wipe	wipe	VB
41352	357	18	them	-PRON-	PRP
41352	357	19	dry	dry	RB
41352	357	20	,	,	,
41352	357	21	dip	dip	VB
41352	357	22	them	-PRON-	PRP
41352	357	23	in	in	IN
41352	357	24	sweet	sweet	JJ
41352	357	25	oil	oil	NN
41352	357	26	,	,	,
41352	357	27	and	and	CC
41352	357	28	season	season	NN
41352	357	29	with	with	IN
41352	357	30	pepper	pepper	NN
41352	357	31	and	and	CC
41352	357	32	salt	salt	NN
41352	357	33	;	;	:
41352	357	34	fold	fold	VB
41352	357	35	them	-PRON-	PRP
41352	357	36	in	in	IN
41352	357	37	pieces	piece	NNS
41352	357	38	of	of	IN
41352	357	39	writing	write	VBG
41352	357	40	paper	paper	NN
41352	357	41	,	,	,
41352	357	42	broil	broil	VB
41352	357	43	over	over	RP
41352	357	44	a	a	DT
41352	357	45	clear	clear	JJ
41352	357	46	fire	fire	NN
41352	357	47	,	,	,
41352	357	48	and	and	CC
41352	357	49	serve	serve	VB
41352	357	50	them	-PRON-	PRP
41352	357	51	up	up	RP
41352	357	52	very	very	RB
41352	357	53	hot	hot	JJ
41352	357	54	.	.	.
41352	358	1	N.	N.	NNP
41352	358	2	B.	B.	NNP
41352	359	1	In	in	IN
41352	359	2	the	the	DT
41352	359	3	same	same	JJ
41352	359	4	manner	manner	NN
41352	359	5	are	be	VBP
41352	359	6	to	to	TO
41352	359	7	be	be	VB
41352	359	8	done	do	VBN
41352	359	9	red	red	JJ
41352	359	10	mullets	mullet	NNS
41352	359	11	,	,	,
41352	359	12	&	&	CC
41352	359	13	c.	c.	NNP
41352	359	14	_	_	NNP
41352	359	15	Broiled	Broiled	NNP
41352	359	16	Mackarel	Mackarel	NNP
41352	359	17	,	,	,
41352	359	18	common	common	JJ
41352	359	19	way	way	NN
41352	359	20	.	.	.
41352	359	21	_	_	NNP
41352	359	22	WIPE	WIPE	NNP
41352	359	23	them	-PRON-	PRP
41352	359	24	dry	dry	VB
41352	359	25	,	,	,
41352	359	26	split	split	VB
41352	359	27	them	-PRON-	PRP
41352	359	28	down	down	IN
41352	359	29	the	the	DT
41352	359	30	back	back	NN
41352	359	31	,	,	,
41352	359	32	sprinkle	sprinkle	VB
41352	359	33	with	with	IN
41352	359	34	pepper	pepper	NN
41352	359	35	and	and	CC
41352	359	36	salt	salt	NN
41352	359	37	,	,	,
41352	359	38	and	and	CC
41352	359	39	broil	broil	VB
41352	359	40	them	-PRON-	PRP
41352	359	41	gently	gently	RB
41352	359	42	.	.	.
41352	360	1	_	_	NNP
41352	360	2	To	to	TO
41352	360	3	stew	stew	JJ
41352	360	4	Fish	fish	NN
41352	360	5	.	.	.
41352	360	6	_	_	NNP
41352	360	7	ADD	ADD	NNP
41352	360	8	to	to	IN
41352	360	9	some	some	DT
41352	360	10	cullis	cullis	NN
41352	360	11	a	a	DT
41352	360	12	few	few	JJ
41352	360	13	chopped	chop	VBN
41352	360	14	eshallots	eshallot	NNS
41352	360	15	,	,	,
41352	360	16	anchovies	anchovy	NNS
41352	360	17	,	,	,
41352	360	18	a	a	DT
41352	360	19	bay	bay	NN
41352	360	20	leaf	leaf	NN
41352	360	21	,	,	,
41352	360	22	horseradish	horseradish	NNP
41352	360	23	scraped	scrape	VBN
41352	360	24	,	,	,
41352	360	25	a	a	DT
41352	360	26	little	little	JJ
41352	360	27	quantity	quantity	NN
41352	360	28	of	of	IN
41352	360	29	lemon	lemon	NN
41352	360	30	peel	peel	NN
41352	360	31	,	,	,
41352	360	32	and	and	CC
41352	360	33	some	some	DT
41352	360	34	red	red	JJ
41352	360	35	port	port	NN
41352	360	36	;	;	:
41352	360	37	season	season	NN
41352	360	38	it	-PRON-	PRP
41352	360	39	well	well	RB
41352	360	40	with	with	IN
41352	360	41	cayenne	cayenne	NNP
41352	360	42	pepper	pepper	NN
41352	360	43	,	,	,
41352	360	44	salt	salt	NN
41352	360	45	,	,	,
41352	360	46	and	and	CC
41352	360	47	juice	juice	NN
41352	360	48	of	of	IN
41352	360	49	lemon	lemon	NN
41352	360	50	,	,	,
41352	360	51	and	and	CC
41352	360	52	when	when	WRB
41352	360	53	it	-PRON-	PRP
41352	360	54	boils	boil	VBZ
41352	360	55	let	let	VB
41352	360	56	it	-PRON-	PRP
41352	360	57	be	be	VB
41352	360	58	of	of	IN
41352	360	59	a	a	DT
41352	360	60	proper	proper	JJ
41352	360	61	thickness	thickness	NN
41352	360	62	,	,	,
41352	360	63	and	and	CC
41352	360	64	strain	strain	VB
41352	360	65	it	-PRON-	PRP
41352	360	66	to	to	IN
41352	360	67	the	the	DT
41352	360	68	fish	fish	NN
41352	360	69	;	;	:
41352	360	70	then	then	RB
41352	360	71	stew	stew	VB
41352	360	72	it	-PRON-	PRP
41352	360	73	gently	gently	RB
41352	360	74	,	,	,
41352	360	75	and	and	CC
41352	360	76	serve	serve	VB
41352	360	77	it	-PRON-	PRP
41352	360	78	up	up	RP
41352	360	79	in	in	IN
41352	360	80	a	a	DT
41352	360	81	deep	deep	JJ
41352	360	82	dish	dish	NN
41352	360	83	with	with	IN
41352	360	84	the	the	DT
41352	360	85	liquor	liquor	NN
41352	360	86	,	,	,
41352	360	87	and	and	CC
41352	360	88	fried	fry	VBN
41352	360	89	bread	bread	NN
41352	360	90	round	round	IN
41352	360	91	it	-PRON-	PRP
41352	360	92	.	.	.
41352	361	1	If	if	IN
41352	361	2	carp	carp	NN
41352	361	3	or	or	CC
41352	361	4	tench	tench	NN
41352	361	5	,	,	,
41352	361	6	some	some	DT
41352	361	7	of	of	IN
41352	361	8	the	the	DT
41352	361	9	hard	hard	JJ
41352	361	10	roe	roe	NN
41352	361	11	mixed	mix	VBN
41352	361	12	in	in	IN
41352	361	13	batter	batter	NN
41352	361	14	and	and	CC
41352	361	15	fried	fry	VBN
41352	361	16	in	in	IN
41352	361	17	pieces	piece	NNS
41352	361	18	.	.	.
41352	362	1	The	the	DT
41352	362	2	roes	roe	NNS
41352	362	3	likewise	likewise	RB
41352	362	4	of	of	IN
41352	362	5	different	different	JJ
41352	362	6	fish	fish	NN
41352	362	7	may	may	MD
41352	362	8	be	be	VB
41352	362	9	stewed	stew	VBN
41352	362	10	in	in	IN
41352	362	11	the	the	DT
41352	362	12	same	same	JJ
41352	362	13	manner	manner	NN
41352	362	14	,	,	,
41352	362	15	and	and	CC
41352	362	16	served	serve	VBD
41352	362	17	up	up	RP
41352	362	18	as	as	IN
41352	362	19	a	a	DT
41352	362	20	dish	dish	NN
41352	362	21	of	of	IN
41352	362	22	themselves	-PRON-	PRP
41352	362	23	.	.	.
41352	363	1	Eels	eel	NNS
41352	363	2	,	,	,
41352	363	3	soles	sol	NNS
41352	363	4	,	,	,
41352	363	5	or	or	CC
41352	363	6	other	other	JJ
41352	363	7	fish	fish	NN
41352	363	8	may	may	MD
41352	363	9	be	be	VB
41352	363	10	done	do	VBN
41352	363	11	the	the	DT
41352	363	12	same	same	JJ
41352	363	13	way	way	NN
41352	363	14	.	.	.
41352	364	1	_	_	NNP
41352	364	2	Water	Water	NNP
41352	364	3	souchée	souchée	NN
41352	364	4	of	of	IN
41352	364	5	Perch	Perch	NNP
41352	364	6	,	,	,
41352	364	7	Flounders	Flounders	NNPS
41352	364	8	,	,	,
41352	364	9	Soles	Soles	NNPS
41352	364	10	,	,	,
41352	364	11	Eels	Eels	NNP
41352	364	12	,	,	,
41352	364	13	&	&	CC
41352	364	14	c.	c.	NNP
41352	364	15	_	_	NNP
41352	364	16	TAKE	TAKE	NNP
41352	364	17	perch	perch	NN
41352	364	18	cleaned	clean	VBD
41352	364	19	and	and	CC
41352	364	20	fresh	fresh	JJ
41352	364	21	crimped	crimped	NN
41352	364	22	;	;	:
41352	364	23	put	put	VBD
41352	364	24	them	-PRON-	PRP
41352	364	25	into	into	IN
41352	364	26	boiling	boil	VBG
41352	364	27	pump	pump	NN
41352	364	28	water	water	NN
41352	364	29	well	well	RB
41352	364	30	-	-	HYPH
41352	364	31	seasoned	season	VBN
41352	364	32	with	with	IN
41352	364	33	salt	salt	NN
41352	364	34	,	,	,
41352	364	35	and	and	CC
41352	364	36	when	when	WRB
41352	364	37	they	-PRON-	PRP
41352	364	38	boil	boil	VBP
41352	364	39	,	,	,
41352	364	40	skim	skim	VBP
41352	364	41	them	-PRON-	PRP
41352	364	42	clean	clean	JJ
41352	364	43	.	.	.
41352	365	1	Take	take	VB
41352	365	2	them	-PRON-	PRP
41352	365	3	out	out	RP
41352	365	4	with	with	IN
41352	365	5	a	a	DT
41352	365	6	large	large	JJ
41352	365	7	skimmer	skimmer	NN
41352	365	8	,	,	,
41352	365	9	put	put	VBD
41352	365	10	them	-PRON-	PRP
41352	365	11	into	into	IN
41352	365	12	a	a	DT
41352	365	13	deep	deep	JJ
41352	365	14	dish	dish	NN
41352	365	15	,	,	,
41352	365	16	strew	strew	VBD
41352	365	17	parsley	parsley	NN
41352	365	18	roots	root	NNS
41352	365	19	and	and	CC
41352	365	20	scalded	scald	VBD
41352	365	21	parsley	parsley	NN
41352	365	22	over	over	RB
41352	365	23	,	,	,
41352	365	24	and	and	CC
41352	365	25	add	add	VB
41352	365	26	some	some	DT
41352	365	27	of	of	IN
41352	365	28	the	the	DT
41352	365	29	liquor	liquor	NN
41352	365	30	.	.	.
41352	366	1	Serve	serve	VB
41352	366	2	them	-PRON-	PRP
41352	366	3	up	up	RP
41352	366	4	as	as	RB
41352	366	5	hot	hot	JJ
41352	366	6	as	as	IN
41352	366	7	possible	possible	JJ
41352	366	8	,	,	,
41352	366	9	with	with	IN
41352	366	10	slices	slice	NNS
41352	366	11	of	of	IN
41352	366	12	brown	brown	JJ
41352	366	13	bread	bread	NN
41352	366	14	and	and	CC
41352	366	15	butter	butter	NN
41352	366	16	on	on	IN
41352	366	17	a	a	DT
41352	366	18	plate	plate	NN
41352	366	19	.	.	.
41352	367	1	N.	N.	NNP
41352	367	2	B.	B.	NNP
41352	368	1	The	the	DT
41352	368	2	time	time	NN
41352	368	3	the	the	DT
41352	368	4	fish	fish	NN
41352	368	5	are	be	VBP
41352	368	6	to	to	TO
41352	368	7	boil	boil	VB
41352	368	8	must	must	MD
41352	368	9	be	be	VB
41352	368	10	according	accord	VBG
41352	368	11	to	to	IN
41352	368	12	their	-PRON-	PRP$
41352	368	13	size	size	NN
41352	368	14	;	;	:
41352	368	15	and	and	CC
41352	368	16	the	the	DT
41352	368	17	parsley	parsley	NNP
41352	368	18	roots	root	NNS
41352	368	19	are	be	VBP
41352	368	20	to	to	TO
41352	368	21	be	be	VB
41352	368	22	cleaned	clean	VBN
41352	368	23	,	,	,
41352	368	24	cut	cut	VBN
41352	368	25	into	into	IN
41352	368	26	slips	slip	NNS
41352	368	27	,	,	,
41352	368	28	and	and	CC
41352	368	29	boiled	boil	VBN
41352	368	30	by	by	IN
41352	368	31	themselves	-PRON-	PRP
41352	368	32	till	till	IN
41352	368	33	tender	tender	NN
41352	368	34	.	.	.
41352	369	1	_	_	NNP
41352	369	2	Roasted	Roasted	NNP
41352	369	3	Pike	Pike	NNP
41352	369	4	or	or	CC
41352	369	5	Sturgeon	Sturgeon	NNP
41352	369	6	.	.	.
41352	369	7	_	_	NNP
41352	369	8	LET	let	VB
41352	369	9	the	the	DT
41352	369	10	fish	fish	NN
41352	369	11	be	be	VB
41352	369	12	well	well	RB
41352	369	13	cleaned	clean	VBN
41352	369	14	,	,	,
41352	369	15	then	then	RB
41352	369	16	make	make	VB
41352	369	17	a	a	DT
41352	369	18	stuffing	stuffing	NN
41352	369	19	of	of	IN
41352	369	20	capers	caper	NNS
41352	369	21	,	,	,
41352	369	22	anchovies	anchovy	NNS
41352	369	23	,	,	,
41352	369	24	parsley	parsley	NN
41352	369	25	and	and	CC
41352	369	26	thyme	thyme	NNS
41352	369	27	chopped	chop	VBD
41352	369	28	fine	fine	JJ
41352	369	29	,	,	,
41352	369	30	a	a	DT
41352	369	31	little	little	JJ
41352	369	32	grated	grated	JJ
41352	369	33	nutmeg	nutmeg	NN
41352	369	34	and	and	CC
41352	369	35	lemon	lemon	NN
41352	369	36	peel	peel	NN
41352	369	37	,	,	,
41352	369	38	pepper	pepper	NN
41352	369	39	,	,	,
41352	369	40	salt	salt	NN
41352	369	41	,	,	,
41352	369	42	breadcrumbs	breadcrumb	NNS
41352	369	43	,	,	,
41352	369	44	fresh	fresh	JJ
41352	369	45	butter	butter	NN
41352	369	46	,	,	,
41352	369	47	and	and	CC
41352	369	48	an	an	DT
41352	369	49	egg	egg	NN
41352	369	50	.	.	.
41352	370	1	Fill	fill	VB
41352	370	2	the	the	DT
41352	370	3	fish	fish	NN
41352	370	4	and	and	CC
41352	370	5	sew	sew	VB
41352	370	6	it	-PRON-	PRP
41352	370	7	up	up	RP
41352	370	8	;	;	:
41352	370	9	turn	turn	VB
41352	370	10	it	-PRON-	PRP
41352	370	11	round	round	RB
41352	370	12	,	,	,
41352	370	13	and	and	CC
41352	370	14	fasten	fasten	VB
41352	370	15	the	the	DT
41352	370	16	head	head	NN
41352	370	17	with	with	IN
41352	370	18	the	the	DT
41352	370	19	tail	tail	NN
41352	370	20	;	;	:
41352	370	21	then	then	RB
41352	370	22	egg	egg	VB
41352	370	23	the	the	DT
41352	370	24	fish	fish	NN
41352	370	25	over	over	RB
41352	370	26	and	and	CC
41352	370	27	breadcrumb	breadcrumb	VB
41352	370	28	it	-PRON-	PRP
41352	370	29	;	;	:
41352	370	30	after	after	IN
41352	370	31	which	which	WDT
41352	370	32	bake	bake	VBP
41352	370	33	or	or	CC
41352	370	34	roast	roast	VBP
41352	370	35	it	-PRON-	PRP
41352	370	36	gently	gently	RB
41352	370	37	till	till	IN
41352	370	38	done	do	VBN
41352	370	39	,	,	,
41352	370	40	and	and	CC
41352	370	41	of	of	IN
41352	370	42	a	a	DT
41352	370	43	good	good	JJ
41352	370	44	brown	brown	JJ
41352	370	45	colour	colour	NN
41352	370	46	.	.	.
41352	371	1	Serve	serve	VB
41352	371	2	it	-PRON-	PRP
41352	371	3	up	up	RP
41352	371	4	with	with	IN
41352	371	5	a	a	DT
41352	371	6	sauce	sauce	NN
41352	371	7	over	over	RB
41352	371	8	,	,	,
41352	371	9	made	make	VBN
41352	371	10	of	of	IN
41352	371	11	cullis	cullis	NNP
41352	371	12	,	,	,
41352	371	13	fresh	fresh	JJ
41352	371	14	butter	butter	NN
41352	371	15	,	,	,
41352	371	16	cayenne	cayenne	NN
41352	371	17	,	,	,
41352	371	18	anchovie	anchovie	NNP
41352	371	19	essence	essence	NN
41352	371	20	,	,	,
41352	371	21	and	and	CC
41352	371	22	lemon	lemon	NN
41352	371	23	pickle	pickle	NN
41352	371	24	.	.	.
41352	372	1	_	_	NNP
41352	372	2	Bacquillio	Bacquillio	NNP
41352	372	3	with	with	IN
41352	372	4	Herbs	Herbs	NNP
41352	372	5	.	.	.
41352	372	6	_	_	NNP
41352	372	7	LET	let	VB
41352	372	8	the	the	DT
41352	372	9	fish	fish	NN
41352	372	10	be	be	VB
41352	372	11	well	well	RB
41352	372	12	soaked	soak	VBN
41352	372	13	;	;	:
41352	372	14	then	then	RB
41352	372	15	boil	boil	VB
41352	372	16	them	-PRON-	PRP
41352	372	17	and	and	CC
41352	372	18	pick	pick	VB
41352	372	19	free	free	JJ
41352	372	20	from	from	IN
41352	372	21	bone	bone	NN
41352	372	22	.	.	.
41352	373	1	Wash	wash	VB
41352	373	2	and	and	CC
41352	373	3	chop	chop	VB
41352	373	4	small	small	JJ
41352	373	5	some	some	DT
41352	373	6	spinach	spinach	NN
41352	373	7	,	,	,
41352	373	8	sorrel	sorrel	NN
41352	373	9	,	,	,
41352	373	10	green	green	JJ
41352	373	11	onions	onion	NNS
41352	373	12	,	,	,
41352	373	13	and	and	CC
41352	373	14	parsley	parsley	NN
41352	373	15	;	;	:
41352	373	16	after	after	IN
41352	373	17	which	which	WDT
41352	373	18	add	add	VBP
41352	373	19	fresh	fresh	JJ
41352	373	20	butter	butter	NN
41352	373	21	,	,	,
41352	373	22	essence	essence	NN
41352	373	23	of	of	IN
41352	373	24	anchovies	anchovy	NNS
41352	373	25	,	,	,
41352	373	26	cayenne	cayenne	NN
41352	373	27	pepper	pepper	NN
41352	373	28	,	,	,
41352	373	29	and	and	CC
41352	373	30	plenty	plenty	NN
41352	373	31	of	of	IN
41352	373	32	the	the	DT
41352	373	33	juice	juice	NNP
41352	373	34	of	of	IN
41352	373	35	seville	seville	NNP
41352	373	36	oranges	orange	NNS
41352	373	37	.	.	.
41352	374	1	Sweat	sweat	VB
41352	374	2	the	the	DT
41352	374	3	herbs	herb	NNS
41352	374	4	down	down	RP
41352	374	5	,	,	,
41352	374	6	add	add	VB
41352	374	7	the	the	DT
41352	374	8	fish	fish	NN
41352	374	9	,	,	,
41352	374	10	and	and	CC
41352	374	11	simmer	simmer	VB
41352	374	12	them	-PRON-	PRP
41352	374	13	till	till	IN
41352	374	14	tender	tender	NN
41352	374	15	.	.	.
41352	375	1	_	_	NNP
41352	375	2	Entrée	Entrée	NNP
41352	375	3	of	of	IN
41352	375	4	Eels	Eels	NNP
41352	375	5	.	.	.
41352	375	6	_	_	NNP
41352	375	7	TAKE	TAKE	NNP
41352	375	8	good	good	JJ
41352	375	9	-	-	HYPH
41352	375	10	sized	sized	JJ
41352	375	11	eels	eel	NNS
41352	375	12	,	,	,
41352	375	13	bone	bone	NN
41352	375	14	and	and	CC
41352	375	15	cut	cut	VBD
41352	375	16	them	-PRON-	PRP
41352	375	17	in	in	IN
41352	375	18	pieces	piece	NNS
41352	375	19	of	of	IN
41352	375	20	three	three	CD
41352	375	21	inches	inch	NNS
41352	375	22	long	long	JJ
41352	375	23	;	;	:
41352	375	24	pass	pass	VB
41352	375	25	them	-PRON-	PRP
41352	375	26	over	over	IN
41352	375	27	a	a	DT
41352	375	28	slow	slow	JJ
41352	375	29	fire	fire	NN
41352	375	30	in	in	IN
41352	375	31	a	a	DT
41352	375	32	small	small	JJ
41352	375	33	quantity	quantity	NN
41352	375	34	of	of	IN
41352	375	35	sweet	sweet	JJ
41352	375	36	herbs	herb	NNS
41352	375	37	and	and	CC
41352	375	38	eshallots	eshallot	NNS
41352	375	39	,	,	,
41352	375	40	fresh	fresh	JJ
41352	375	41	butter	butter	NN
41352	375	42	,	,	,
41352	375	43	pepper	pepper	NN
41352	375	44	,	,	,
41352	375	45	salt	salt	NN
41352	375	46	,	,	,
41352	375	47	and	and	CC
41352	375	48	lemon	lemon	NN
41352	375	49	juice	juice	NN
41352	375	50	.	.	.
41352	376	1	When	when	WRB
41352	376	2	three	three	CD
41352	376	3	parts	part	NNS
41352	376	4	done	do	VBN
41352	376	5	put	put	VB
41352	376	6	all	all	DT
41352	376	7	on	on	IN
41352	376	8	a	a	DT
41352	376	9	dish	dish	NN
41352	376	10	,	,	,
41352	376	11	dip	dip	VB
41352	376	12	each	each	DT
41352	376	13	piece	piece	NN
41352	376	14	in	in	IN
41352	376	15	the	the	DT
41352	376	16	liquor	liquor	NN
41352	376	17	,	,	,
41352	376	18	breadcrumb	breadcrumb	NNP
41352	376	19	,	,	,
41352	376	20	and	and	CC
41352	376	21	broil	broil	VB
41352	376	22	them	-PRON-	PRP
41352	376	23	over	over	IN
41352	376	24	a	a	DT
41352	376	25	clear	clear	JJ
41352	376	26	fire	fire	NN
41352	376	27	.	.	.
41352	377	1	Serve	serve	VB
41352	377	2	them	-PRON-	PRP
41352	377	3	up	up	RP
41352	377	4	with	with	IN
41352	377	5	anchovie	anchovie	JJ
41352	377	6	sauce	sauce	NN
41352	377	7	in	in	IN
41352	377	8	a	a	DT
41352	377	9	boat	boat	NN
41352	377	10	.	.	.
41352	378	1	_	_	NNP
41352	378	2	Entrée	Entrée	NNP
41352	378	3	of	of	IN
41352	378	4	Soles	Soles	NNP
41352	378	5	.	.	.
41352	378	6	_	_	NNP
41352	378	7	LET	LET	NNP
41352	378	8	good	good	JJ
41352	378	9	-	-	HYPH
41352	378	10	sized	sized	JJ
41352	378	11	soles	sol	NNS
41352	378	12	be	be	VB
41352	378	13	cleaned	clean	VBN
41352	378	14	and	and	CC
41352	378	15	filletted	fillette	VBN
41352	378	16	;	;	:
41352	378	17	roll	roll	VB
41352	378	18	them	-PRON-	PRP
41352	378	19	up	up	RP
41352	378	20	,	,	,
41352	378	21	put	put	VB
41352	378	22	them	-PRON-	PRP
41352	378	23	into	into	IN
41352	378	24	a	a	DT
41352	378	25	stewpan	stewpan	NN
41352	378	26	,	,	,
41352	378	27	add	add	VB
41352	378	28	a	a	DT
41352	378	29	little	little	JJ
41352	378	30	fresh	fresh	JJ
41352	378	31	butter	butter	NN
41352	378	32	,	,	,
41352	378	33	lemon	lemon	NN
41352	378	34	juice	juice	NN
41352	378	35	,	,	,
41352	378	36	pepper	pepper	NN
41352	378	37	,	,	,
41352	378	38	and	and	CC
41352	378	39	salt	salt	NN
41352	378	40	,	,	,
41352	378	41	and	and	CC
41352	378	42	simmer	simmer	VB
41352	378	43	them	-PRON-	PRP
41352	378	44	over	over	IN
41352	378	45	a	a	DT
41352	378	46	slow	slow	JJ
41352	378	47	fire	fire	NN
41352	378	48	till	till	IN
41352	378	49	done	do	VBN
41352	378	50	.	.	.
41352	379	1	Serve	serve	VB
41352	379	2	them	-PRON-	PRP
41352	379	3	up	up	RP
41352	379	4	with	with	IN
41352	379	5	a	a	DT
41352	379	6	sauce	sauce	NN
41352	379	7	over	over	RB
41352	379	8	,	,	,
41352	379	9	made	make	VBN
41352	379	10	of	of	IN
41352	379	11	button	button	NN
41352	379	12	onions	onion	NNS
41352	379	13	,	,	,
41352	379	14	mushrooms	mushroom	NNS
41352	379	15	,	,	,
41352	379	16	egg	egg	NN
41352	379	17	balls	ball	NNS
41352	379	18	,	,	,
41352	379	19	pickle	pickle	NN
41352	379	20	cucumbers	cucumber	NNS
41352	379	21	scooped	scoop	VBD
41352	379	22	round	round	RB
41352	379	23	,	,	,
41352	379	24	slices	slice	NNS
41352	379	25	of	of	IN
41352	379	26	sweetbreads	sweetbread	NNS
41352	379	27	,	,	,
41352	379	28	and	and	CC
41352	379	29	good	good	JJ
41352	379	30	strong	strong	JJ
41352	379	31	cullis	cullis	NN
41352	379	32	coloured	colour	VBN
41352	379	33	with	with	IN
41352	379	34	lobster	lobster	NN
41352	379	35	spawn	spawn	NN
41352	379	36	.	.	.
41352	380	1	N.	N.	NNP
41352	380	2	B.	B.	NNP
41352	381	1	The	the	DT
41352	381	2	above	above	JJ
41352	381	3	fillets	fillet	NNS
41352	381	4	may	may	MD
41352	381	5	be	be	VB
41352	381	6	fried	fry	VBN
41352	381	7	,	,	,
41352	381	8	and	and	CC
41352	381	9	served	serve	VBD
41352	381	10	up	up	RP
41352	381	11	with	with	IN
41352	381	12	the	the	DT
41352	381	13	sauce	sauce	NN
41352	381	14	round	round	NN
41352	381	15	.	.	.
41352	382	1	_	_	NNP
41352	382	2	Entrée	Entrée	NNP
41352	382	3	of	of	IN
41352	382	4	Whitings	Whitings	NNP
41352	382	5	,	,	,
41352	382	6	&	&	CC
41352	382	7	c.	c.	NNP
41352	382	8	_	_	NNP
41352	382	9	TAKE	TAKE	NNP
41352	382	10	fillets	fillet	NNS
41352	382	11	of	of	IN
41352	382	12	haddocks	haddock	NNS
41352	382	13	or	or	CC
41352	382	14	whitings	whiting	NNS
41352	382	15	,	,	,
41352	382	16	wet	wet	VB
41352	382	17	them	-PRON-	PRP
41352	382	18	with	with	IN
41352	382	19	whites	white	NNS
41352	382	20	of	of	IN
41352	382	21	eggs	egg	NNS
41352	382	22	,	,	,
41352	382	23	and	and	CC
41352	382	24	lay	lie	VBD
41352	382	25	upon	upon	IN
41352	382	26	them	-PRON-	PRP
41352	382	27	slices	slice	NNS
41352	382	28	of	of	IN
41352	382	29	salmon	salmon	NN
41352	382	30	,	,	,
41352	382	31	seasoned	season	VBN
41352	382	32	with	with	IN
41352	382	33	pepper	pepper	NN
41352	382	34	and	and	CC
41352	382	35	salt	salt	NN
41352	382	36	.	.	.
41352	383	1	Put	put	VB
41352	383	2	them	-PRON-	PRP
41352	383	3	into	into	IN
41352	383	4	a	a	DT
41352	383	5	stewpan	stewpan	NN
41352	383	6	with	with	IN
41352	383	7	a	a	DT
41352	383	8	little	little	JJ
41352	383	9	fresh	fresh	JJ
41352	383	10	butter	butter	NN
41352	383	11	;	;	:
41352	383	12	stew	stew	VB
41352	383	13	the	the	DT
41352	383	14	fish	fish	NN
41352	383	15	over	over	IN
41352	383	16	a	a	DT
41352	383	17	slow	slow	JJ
41352	383	18	fire	fire	NN
41352	383	19	till	till	IN
41352	383	20	done	do	VBN
41352	383	21	,	,	,
41352	383	22	with	with	IN
41352	383	23	the	the	DT
41352	383	24	pan	pan	NN
41352	383	25	close	close	RB
41352	383	26	covered	cover	VBN
41352	383	27	.	.	.
41352	384	1	Serve	serve	VB
41352	384	2	them	-PRON-	PRP
41352	384	3	up	up	RP
41352	384	4	with	with	IN
41352	384	5	a	a	DT
41352	384	6	sauce	sauce	NN
41352	384	7	over	over	RB
41352	384	8	,	,	,
41352	384	9	made	make	VBN
41352	384	10	with	with	IN
41352	384	11	chopped	chop	VBN
41352	384	12	parsley	parsley	NN
41352	384	13	,	,	,
41352	384	14	chopped	chop	VBN
41352	384	15	mushrooms	mushroom	NNS
41352	384	16	and	and	CC
41352	384	17	eshallots	eshallot	NNS
41352	384	18	,	,	,
41352	384	19	a	a	DT
41352	384	20	little	little	JJ
41352	384	21	rhenish	rhenish	JJ
41352	384	22	wine	wine	NN
41352	384	23	,	,	,
41352	384	24	mustard	mustard	NN
41352	384	25	,	,	,
41352	384	26	and	and	CC
41352	384	27	cullis	cullis	NNP
41352	384	28	,	,	,
41352	384	29	mixed	mixed	JJ
41352	384	30	and	and	CC
41352	384	31	boiled	boil	VBN
41352	384	32	together	together	RB
41352	384	33	for	for	IN
41352	384	34	ten	ten	CD
41352	384	35	minutes	minute	NNS
41352	384	36	.	.	.
41352	385	1	_	_	NNP
41352	385	2	Entrée	Entrée	NNP
41352	385	3	of	of	IN
41352	385	4	Salmon	Salmon	NNP
41352	385	5	.	.	.
41352	385	6	_	_	NNP
41352	385	7	MAKE	MAKE	NNP
41352	385	8	white	white	JJ
41352	385	9	paper	paper	NN
41352	385	10	cases	case	NNS
41352	385	11	,	,	,
41352	385	12	and	and	CC
41352	385	13	put	put	VB
41352	385	14	a	a	DT
41352	385	15	little	little	JJ
41352	385	16	sweet	sweet	JJ
41352	385	17	oil	oil	NN
41352	385	18	at	at	IN
41352	385	19	the	the	DT
41352	385	20	bottom	bottom	NN
41352	385	21	of	of	IN
41352	385	22	each	each	DT
41352	385	23	.	.	.
41352	386	1	Cut	cut	VB
41352	386	2	into	into	IN
41352	386	3	pieces	piece	NNS
41352	386	4	some	some	DT
41352	386	5	fresh	fresh	JJ
41352	386	6	salmon	salmon	NN
41352	386	7	,	,	,
41352	386	8	pepper	pepper	NN
41352	386	9	and	and	CC
41352	386	10	salt	salt	VB
41352	386	11	them	-PRON-	PRP
41352	386	12	,	,	,
41352	386	13	and	and	CC
41352	386	14	put	put	VBD
41352	386	15	them	-PRON-	PRP
41352	386	16	into	into	IN
41352	386	17	the	the	DT
41352	386	18	cases	case	NNS
41352	386	19	;	;	:
41352	386	20	then	then	RB
41352	386	21	set	set	VB
41352	386	22	them	-PRON-	PRP
41352	386	23	over	over	IN
41352	386	24	a	a	DT
41352	386	25	fire	fire	NN
41352	386	26	on	on	IN
41352	386	27	a	a	DT
41352	386	28	baking	baking	NN
41352	386	29	plate	plate	NN
41352	386	30	and	and	CC
41352	386	31	in	in	IN
41352	386	32	a	a	DT
41352	386	33	stewpan	stewpan	NN
41352	386	34	covered	cover	VBN
41352	386	35	over	over	RB
41352	386	36	,	,	,
41352	386	37	with	with	IN
41352	386	38	a	a	DT
41352	386	39	fire	fire	NN
41352	386	40	at	at	IN
41352	386	41	top	top	JJ
41352	386	42	and	and	CC
41352	386	43	bottom	bottom	NN
41352	386	44	.	.	.
41352	387	1	When	when	WRB
41352	387	2	broiled	broil	VBN
41352	387	3	enough	enough	RB
41352	387	4	,	,	,
41352	387	5	serve	serve	VB
41352	387	6	them	-PRON-	PRP
41352	387	7	up	up	RP
41352	387	8	with	with	IN
41352	387	9	poached	poached	JJ
41352	387	10	eggs	egg	NNS
41352	387	11	on	on	IN
41352	387	12	the	the	DT
41352	387	13	top	top	NN
41352	387	14	of	of	IN
41352	387	15	the	the	DT
41352	387	16	salmon	salmon	NN
41352	387	17	,	,	,
41352	387	18	and	and	CC
41352	387	19	anchovie	anchovie	NN
41352	387	20	sauce	sauce	NN
41352	387	21	in	in	IN
41352	387	22	a	a	DT
41352	387	23	boat	boat	NN
41352	387	24	.	.	.
41352	388	1	_	_	NNP
41352	388	2	Entrée	Entrée	NNP
41352	388	3	of	of	IN
41352	388	4	Smelts	Smelts	NNP
41352	388	5	,	,	,
41352	388	6	&	&	CC
41352	388	7	c.	c.	NNP
41352	388	8	_	_	NNP
41352	388	9	CLEAN	CLEAN	NNP
41352	388	10	,	,	,
41352	388	11	turn	turn	VBP
41352	388	12	round	round	RB
41352	388	13	,	,	,
41352	388	14	and	and	CC
41352	388	15	fry	fry	NN
41352	388	16	of	of	IN
41352	388	17	a	a	DT
41352	388	18	good	good	JJ
41352	388	19	colour	colour	NN
41352	388	20	,	,	,
41352	388	21	some	some	DT
41352	388	22	fresh	fresh	JJ
41352	388	23	smelts	smelt	NNS
41352	388	24	;	;	:
41352	388	25	then	then	RB
41352	388	26	three	three	CD
41352	388	27	parts	part	NNS
41352	388	28	boil	boil	VBP
41352	388	29	a	a	DT
41352	388	30	slice	slice	NN
41352	388	31	of	of	IN
41352	388	32	fresh	fresh	JJ
41352	388	33	crimped	crimped	NN
41352	388	34	cod	cod	NN
41352	388	35	cut	cut	VBD
41352	388	36	two	two	CD
41352	388	37	inches	inch	NNS
41352	388	38	thick	thick	JJ
41352	388	39	;	;	:
41352	388	40	pull	pull	VB
41352	388	41	it	-PRON-	PRP
41352	388	42	into	into	IN
41352	388	43	flakes	flake	NNS
41352	388	44	,	,	,
41352	388	45	have	have	VBP
41352	388	46	ready	ready	JJ
41352	388	47	some	some	DT
41352	388	48	benshamelle	benshamelle	NNS
41352	388	49	,	,	,
41352	388	50	whisk	whisk	VB
41352	388	51	it	-PRON-	PRP
41352	388	52	with	with	IN
41352	388	53	the	the	DT
41352	388	54	yolks	yolk	NNS
41352	388	55	of	of	IN
41352	388	56	two	two	CD
41352	388	57	eggs	egg	NNS
41352	388	58	,	,	,
41352	388	59	add	add	VB
41352	388	60	the	the	DT
41352	388	61	flakes	flake	NNS
41352	388	62	of	of	IN
41352	388	63	the	the	DT
41352	388	64	cod	cod	NN
41352	388	65	,	,	,
41352	388	66	season	season	NN
41352	388	67	with	with	IN
41352	388	68	salt	salt	NN
41352	388	69	and	and	CC
41352	388	70	lemon	lemon	NN
41352	388	71	juice	juice	NN
41352	388	72	to	to	IN
41352	388	73	the	the	DT
41352	388	74	palate	palate	NN
41352	388	75	,	,	,
41352	388	76	and	and	CC
41352	388	77	simmer	simmer	VB
41352	388	78	the	the	DT
41352	388	79	fish	fish	NN
41352	388	80	over	over	IN
41352	388	81	a	a	DT
41352	388	82	slow	slow	JJ
41352	388	83	stove	stove	NN
41352	388	84	till	till	IN
41352	388	85	done	do	VBN
41352	388	86	.	.	.
41352	389	1	Serve	serve	VB
41352	389	2	it	-PRON-	PRP
41352	389	3	up	up	RP
41352	389	4	with	with	IN
41352	389	5	the	the	DT
41352	389	6	fried	fry	VBN
41352	389	7	smelts	smelt	NNS
41352	389	8	round	round	IN
41352	389	9	the	the	DT
41352	389	10	dish	dish	NN
41352	389	11	,	,	,
41352	389	12	and	and	CC
41352	389	13	a	a	DT
41352	389	14	few	few	JJ
41352	389	15	over	over	IN
41352	389	16	the	the	DT
41352	389	17	stew	stew	NN
41352	389	18	.	.	.
41352	390	1	_	_	NNP
41352	390	2	Entrée	Entrée	NNP
41352	390	3	of	of	IN
41352	390	4	Mackarel	Mackarel	NNP
41352	390	5	.	.	.
41352	390	6	_	_	NNP
41352	390	7	SPLIT	SPLIT	NNP
41352	390	8	them	-PRON-	PRP
41352	390	9	down	down	IN
41352	390	10	the	the	DT
41352	390	11	back	back	NN
41352	390	12	,	,	,
41352	390	13	season	season	NN
41352	390	14	with	with	IN
41352	390	15	pepper	pepper	NN
41352	390	16	and	and	CC
41352	390	17	salt	salt	NN
41352	390	18	,	,	,
41352	390	19	and	and	CC
41352	390	20	lay	lie	VBD
41352	390	21	a	a	DT
41352	390	22	sprig	sprig	NN
41352	390	23	of	of	IN
41352	390	24	fennel	fennel	NN
41352	390	25	in	in	IN
41352	390	26	them	-PRON-	PRP
41352	390	27	.	.	.
41352	391	1	Broil	broil	VB
41352	391	2	them	-PRON-	PRP
41352	391	3	gently	gently	RB
41352	391	4	,	,	,
41352	391	5	and	and	CC
41352	391	6	when	when	WRB
41352	391	7	served	serve	VBN
41352	391	8	up	up	RP
41352	391	9	,	,	,
41352	391	10	the	the	DT
41352	391	11	fennel	fennel	NN
41352	391	12	to	to	TO
41352	391	13	be	be	VB
41352	391	14	taken	take	VBN
41352	391	15	out	out	RP
41352	391	16	,	,	,
41352	391	17	and	and	CC
41352	391	18	a	a	DT
41352	391	19	mixture	mixture	NN
41352	391	20	of	of	IN
41352	391	21	fresh	fresh	JJ
41352	391	22	butter	butter	NN
41352	391	23	,	,	,
41352	391	24	chopped	chop	VBD
41352	391	25	parsley	parsley	NN
41352	391	26	,	,	,
41352	391	27	green	green	JJ
41352	391	28	onions	onion	NNS
41352	391	29	,	,	,
41352	391	30	pepper	pepper	NN
41352	391	31	,	,	,
41352	391	32	salt	salt	NN
41352	391	33	,	,	,
41352	391	34	and	and	CC
41352	391	35	plenty	plenty	NN
41352	391	36	of	of	IN
41352	391	37	lemon	lemon	NN
41352	391	38	juice	juice	NN
41352	391	39	to	to	TO
41352	391	40	be	be	VB
41352	391	41	put	put	VBN
41352	391	42	in	in	IN
41352	391	43	its	-PRON-	PRP$
41352	391	44	stead	stead	NN
41352	391	45	.	.	.
41352	392	1	_	_	NNP
41352	392	2	Mackarel	Mackarel	NNP
41352	392	3	the	the	DT
41352	392	4	German	german	JJ
41352	392	5	way	way	NN
41352	392	6	.	.	.
41352	392	7	_	_	NNP
41352	392	8	SPLIT	SPLIT	NNP
41352	392	9	them	-PRON-	PRP
41352	392	10	down	down	IN
41352	392	11	the	the	DT
41352	392	12	back	back	NN
41352	392	13	and	and	CC
41352	392	14	season	season	NN
41352	392	15	with	with	IN
41352	392	16	pepper	pepper	NN
41352	392	17	and	and	CC
41352	392	18	salt	salt	NN
41352	392	19	;	;	:
41352	392	20	broil	broil	VB
41352	392	21	them	-PRON-	PRP
41352	392	22	,	,	,
41352	392	23	and	and	CC
41352	392	24	serve	serve	VB
41352	392	25	them	-PRON-	PRP
41352	392	26	up	up	RP
41352	392	27	with	with	IN
41352	392	28	the	the	DT
41352	392	29	following	follow	VBG
41352	392	30	sauce	sauce	NN
41352	392	31	in	in	IN
41352	392	32	a	a	DT
41352	392	33	boat:--pick	boat:--pick	JJ
41352	392	34	and	and	CC
41352	392	35	wash	wash	NNP
41352	392	36	fennel	fennel	NN
41352	392	37	,	,	,
41352	392	38	parsley	parsley	NNP
41352	392	39	,	,	,
41352	392	40	mint	mint	NN
41352	392	41	,	,	,
41352	392	42	thyme	thyme	NNS
41352	392	43	,	,	,
41352	392	44	and	and	CC
41352	392	45	green	green	JJ
41352	392	46	onions	onion	NNS
41352	392	47	,	,	,
41352	392	48	a	a	DT
41352	392	49	small	small	JJ
41352	392	50	quantity	quantity	NN
41352	392	51	of	of	IN
41352	392	52	each	each	DT
41352	392	53	.	.	.
41352	393	1	Boil	boil	VB
41352	393	2	them	-PRON-	PRP
41352	393	3	tender	tender	NN
41352	393	4	in	in	IN
41352	393	5	a	a	DT
41352	393	6	little	little	JJ
41352	393	7	veal	veal	NN
41352	393	8	broth	broth	NN
41352	393	9	;	;	:
41352	393	10	then	then	RB
41352	393	11	chop	chop	VB
41352	393	12	and	and	CC
41352	393	13	add	add	VB
41352	393	14	to	to	IN
41352	393	15	them	-PRON-	PRP
41352	393	16	some	some	DT
41352	393	17	fresh	fresh	JJ
41352	393	18	butter	butter	NN
41352	393	19	,	,	,
41352	393	20	the	the	DT
41352	393	21	liquor	liquor	NN
41352	393	22	,	,	,
41352	393	23	a	a	DT
41352	393	24	grated	grate	VBN
41352	393	25	nutmeg	nutmeg	NNP
41352	393	26	,	,	,
41352	393	27	the	the	DT
41352	393	28	juice	juice	NN
41352	393	29	of	of	IN
41352	393	30	half	half	PDT
41352	393	31	a	a	DT
41352	393	32	lemon	lemon	NN
41352	393	33	,	,	,
41352	393	34	a	a	DT
41352	393	35	little	little	JJ
41352	393	36	cayenne	cayenne	NN
41352	393	37	pepper	pepper	NN
41352	393	38	and	and	CC
41352	393	39	salt	salt	NN
41352	393	40	.	.	.
41352	394	1	Let	let	VB
41352	394	2	it	-PRON-	PRP
41352	394	3	boil	boil	VB
41352	394	4	,	,	,
41352	394	5	and	and	CC
41352	394	6	make	make	VB
41352	394	7	it	-PRON-	PRP
41352	394	8	of	of	IN
41352	394	9	a	a	DT
41352	394	10	proper	proper	JJ
41352	394	11	thickness	thickness	NN
41352	394	12	with	with	IN
41352	394	13	flour	flour	NN
41352	394	14	and	and	CC
41352	394	15	water	water	NN
41352	394	16	.	.	.
41352	395	1	_	_	NNP
41352	395	2	Olios	Olios	NNP
41352	395	3	,	,	,
41352	395	4	or	or	CC
41352	395	5	a	a	DT
41352	395	6	Spanish	spanish	JJ
41352	395	7	Dish	Dish	NNP
41352	395	8	.	.	.
41352	395	9	_	_	NNP
41352	395	10	THE	the	DT
41352	395	11	articles	article	NNS
41352	395	12	that	that	WDT
41352	395	13	are	be	VBP
41352	395	14	wanted	want	VBN
41352	395	15	consist	consist	NN
41352	395	16	of	of	IN
41352	395	17	the	the	DT
41352	395	18	following	follow	VBG
41352	395	19	:	:	:
41352	395	20	viz	viz	NN
41352	395	21	.	.	.
41352	396	1	Leg	Leg	NNP
41352	396	2	of	of	IN
41352	396	3	mutton	mutton	NN
41352	396	4	of	of	IN
41352	396	5	ten	ten	CD
41352	396	6	pounds	pound	NNS
41352	396	7	.	.	.
41352	397	1	Leg	Leg	NNP
41352	397	2	of	of	IN
41352	397	3	veal	veal	NN
41352	397	4	ditto	ditto	NN
41352	397	5	.	.	.
41352	398	1	Chuck	Chuck	NNP
41352	398	2	beef	beef	NN
41352	398	3	ditto	ditto	NN
41352	398	4	.	.	.
41352	399	1	Lean	Lean	NNP
41352	399	2	ham	ham	NNP
41352	399	3	six	six	CD
41352	399	4	pounds	pound	NNS
41352	399	5	.	.	.
41352	400	1	Best	good	JJS
41352	400	2	end	end	NN
41352	400	3	of	of	IN
41352	400	4	a	a	DT
41352	400	5	neck	neck	NN
41352	400	6	of	of	IN
41352	400	7	mutton	mutton	NN
41352	400	8	.	.	.
41352	401	1	Breast	breast	NN
41352	401	2	of	of	IN
41352	401	3	veal	veal	NN
41352	401	4	,	,	,
41352	401	5	small	small	JJ
41352	401	6	.	.	.
41352	402	1	Two	two	CD
41352	402	2	pieces	piece	NNS
41352	402	3	of	of	IN
41352	402	4	bouillie	bouillie	NN
41352	402	5	beef	beef	NN
41352	402	6	of	of	IN
41352	402	7	one	one	CD
41352	402	8	pound	pound	NN
41352	402	9	each	each	DT
41352	402	10	.	.	.
41352	403	1	Two	two	CD
41352	403	2	pair	pair	NN
41352	403	3	of	of	IN
41352	403	4	pigs	pig	NNS
41352	403	5	feet	foot	NNS
41352	403	6	and	and	CC
41352	403	7	ears	ear	NNS
41352	403	8	.	.	.
41352	404	1	A	a	DT
41352	404	2	bologna	bologna	JJ
41352	404	3	sausage	sausage	NN
41352	404	4	.	.	.
41352	405	1	A	a	DT
41352	405	2	fowl	fowl	NN
41352	405	3	.	.	.
41352	406	1	A	a	DT
41352	406	2	pheasant	pheasant	NN
41352	406	3	.	.	.
41352	407	1	Two	two	CD
41352	407	2	partridges	partridge	NNS
41352	407	3	.	.	.
41352	408	1	Two	two	CD
41352	408	2	ruffs	ruff	NNS
41352	408	3	and	and	CC
41352	408	4	rees	ree	NNS
41352	408	5	.	.	.
41352	409	1	Two	two	CD
41352	409	2	quails	quail	NNS
41352	409	3	.	.	.
41352	410	1	Two	two	CD
41352	410	2	teal	teal	NN
41352	410	3	.	.	.
41352	411	1	Two	two	CD
41352	411	2	pigeons	pigeon	NNS
41352	411	3	.	.	.
41352	412	1	Two	two	CD
41352	412	2	rabbits	rabbit	NNS
41352	412	3	.	.	.
41352	413	1	One	one	CD
41352	413	2	hare	hare	NN
41352	413	3	.	.	.
41352	414	1	Two	two	CD
41352	414	2	stags	stag	VBZ
41352	414	3	tongues	tongue	NNS
41352	414	4	.	.	.
41352	415	1	One	one	CD
41352	415	2	quart	quart	NN
41352	415	3	of	of	IN
41352	415	4	burgonza	burgonza	NN
41352	415	5	peas	pea	NNS
41352	415	6	.	.	.
41352	416	1	Turnips	turnip	NNS
41352	416	2	.	.	.
41352	417	1	Carrots	carrot	NNS
41352	417	2	.	.	.
41352	418	1	Celery	celery	NN
41352	418	2	.	.	.
41352	419	1	Onions	onion	NNS
41352	419	2	.	.	.
41352	420	1	Leeks	leek	NNS
41352	420	2	.	.	.
41352	421	1	Parsley	Parsley	NNP
41352	421	2	.	.	.
41352	422	1	Thyme	Thyme	NNS
41352	422	2	.	.	.
41352	423	1	Garlick	Garlick	NNP
41352	423	2	.	.	.
41352	424	1	Allspice	Allspice	NNP
41352	424	2	.	.	.
41352	425	1	Cloves	clove	NNS
41352	425	2	.	.	.
41352	426	1	Mace	mace	NN
41352	426	2	.	.	.
41352	427	1	Nutmegs	Nutmegs	NNP
41352	427	2	.	.	.
41352	428	1	Black	black	JJ
41352	428	2	pepper	pepper	NN
41352	428	3	.	.	.
41352	429	1	Haricot	haricot	NN
41352	429	2	roots	root	NNS
41352	429	3	.	.	.
41352	430	1	Fried	fried	JJ
41352	430	2	bread	bread	NN
41352	430	3	.	.	.
41352	431	1	Eggs	egg	NNS
41352	431	2	.	.	.
41352	432	1	Saffron	Saffron	NNP
41352	432	2	,	,	,
41352	432	3	and	and	CC
41352	432	4	Lemons	lemon	NNS
41352	432	5	.	.	.
41352	433	1	_	_	NNP
41352	433	2	The	the	DT
41352	433	3	Olio	Olio	NNP
41352	433	4	to	to	TO
41352	433	5	be	be	VB
41352	433	6	made	make	VBN
41352	433	7	as	as	IN
41352	433	8	follows	follow	VBZ
41352	433	9	:	:	:
41352	433	10	_	_	XX
41352	433	11	TAKE	TAKE	NNP
41352	433	12	the	the	DT
41352	433	13	beef	beef	NN
41352	433	14	,	,	,
41352	433	15	veal	veal	NN
41352	433	16	,	,	,
41352	433	17	mutton	mutton	NN
41352	433	18	,	,	,
41352	433	19	and	and	CC
41352	433	20	ham	ham	NN
41352	433	21	;	;	:
41352	433	22	cut	cut	VB
41352	433	23	them	-PRON-	PRP
41352	433	24	into	into	IN
41352	433	25	pieces	piece	NNS
41352	433	26	,	,	,
41352	433	27	put	put	VBD
41352	433	28	them	-PRON-	PRP
41352	433	29	into	into	IN
41352	433	30	a	a	DT
41352	433	31	pot	pot	NN
41352	433	32	,	,	,
41352	433	33	cover	cover	VB
41352	433	34	with	with	IN
41352	433	35	water	water	NN
41352	433	36	,	,	,
41352	433	37	and	and	CC
41352	433	38	when	when	WRB
41352	433	39	it	-PRON-	PRP
41352	433	40	boils	boil	VBZ
41352	433	41	skim	skim	NNP
41352	433	42	clean	clean	JJ
41352	433	43	;	;	:
41352	433	44	then	then	RB
41352	433	45	add	add	VB
41352	433	46	carrots	carrot	NNS
41352	433	47	,	,	,
41352	433	48	celery	celery	NN
41352	433	49	,	,	,
41352	433	50	turnips	turnip	NNS
41352	433	51	,	,	,
41352	433	52	onions	onion	NNS
41352	433	53	,	,	,
41352	433	54	leeks	leeks	NNP
41352	433	55	,	,	,
41352	433	56	garlick	garlick	NNP
41352	433	57	,	,	,
41352	433	58	parsley	parsley	NNP
41352	433	59	,	,	,
41352	433	60	and	and	CC
41352	433	61	thyme	thyme	NNS
41352	433	62	,	,	,
41352	433	63	tied	tie	VBN
41352	433	64	in	in	IN
41352	433	65	a	a	DT
41352	433	66	bunch	bunch	NN
41352	433	67	;	;	:
41352	433	68	allspice	allspice	JJ
41352	433	69	,	,	,
41352	433	70	cloves	clove	NNS
41352	433	71	,	,	,
41352	433	72	nutmeg	nutmeg	NNP
41352	433	73	,	,	,
41352	433	74	black	black	JJ
41352	433	75	pepper	pepper	NN
41352	433	76	,	,	,
41352	433	77	mace	mace	NN
41352	433	78	,	,	,
41352	433	79	and	and	CC
41352	433	80	a	a	DT
41352	433	81	little	little	JJ
41352	433	82	ginger	ginger	NN
41352	433	83	,	,	,
41352	433	84	put	put	VBN
41352	433	85	in	in	RP
41352	433	86	a	a	DT
41352	433	87	cloth	cloth	NN
41352	433	88	.	.	.
41352	434	1	Boil	boil	VB
41352	434	2	all	all	RB
41352	434	3	together	together	RB
41352	434	4	till	till	IN
41352	434	5	it	-PRON-	PRP
41352	434	6	becomes	become	VBZ
41352	434	7	a	a	DT
41352	434	8	strong	strong	JJ
41352	434	9	stock	stock	NN
41352	434	10	,	,	,
41352	434	11	and	and	CC
41352	434	12	strain	strain	VB
41352	434	13	it	-PRON-	PRP
41352	434	14	.	.	.
41352	435	1	Then	then	RB
41352	435	2	cut	cut	VB
41352	435	3	the	the	DT
41352	435	4	breast	breast	NN
41352	435	5	of	of	IN
41352	435	6	veal	veal	NN
41352	435	7	into	into	IN
41352	435	8	tendrons	tendron	NNS
41352	435	9	,	,	,
41352	435	10	and	and	CC
41352	435	11	best	good	JJS
41352	435	12	end	end	NN
41352	435	13	of	of	IN
41352	435	14	neck	neck	NN
41352	435	15	of	of	IN
41352	435	16	mutton	mutton	NN
41352	435	17	into	into	IN
41352	435	18	steaks	steak	NNS
41352	435	19	,	,	,
41352	435	20	and	and	CC
41352	435	21	half	half	NN
41352	435	22	fry	fry	VB
41352	435	23	them	-PRON-	PRP
41352	435	24	;	;	:
41352	435	25	pigs	pig	NNS
41352	435	26	feet	foot	NNS
41352	435	27	and	and	CC
41352	435	28	ears	ear	NNS
41352	435	29	cleaned	clean	VBN
41352	435	30	;	;	:
41352	435	31	hare	hare	NNP
41352	435	32	cut	cut	NN
41352	435	33	into	into	IN
41352	435	34	joints	joint	NNS
41352	435	35	and	and	CC
41352	435	36	daubed	daub	VBN
41352	435	37	with	with	IN
41352	435	38	bacon	bacon	NN
41352	435	39	;	;	:
41352	435	40	bouillie	bouillie	NNP
41352	435	41	beef	beef	NN
41352	435	42	tied	tie	VBN
41352	435	43	round	round	RB
41352	435	44	with	with	IN
41352	435	45	packthread	packthread	NN
41352	435	46	;	;	:
41352	435	47	poultry	poultry	NN
41352	435	48	trussed	truss	VBD
41352	435	49	very	very	RB
41352	435	50	neat	neat	JJ
41352	435	51	,	,	,
41352	435	52	with	with	IN
41352	435	53	the	the	DT
41352	435	54	legs	leg	NNS
41352	435	55	drawn	draw	VBN
41352	435	56	in	in	IN
41352	435	57	close	close	RB
41352	435	58	;	;	:
41352	435	59	the	the	DT
41352	435	60	tongues	tongue	NNS
41352	435	61	scalded	scald	VBD
41352	435	62	and	and	CC
41352	435	63	cleaned	clean	VBD
41352	435	64	;	;	:
41352	435	65	and	and	CC
41352	435	66	the	the	DT
41352	435	67	rabbits	rabbit	NNS
41352	435	68	cut	cut	VBN
41352	435	69	into	into	IN
41352	435	70	pieces	piece	NNS
41352	435	71	.	.	.
41352	436	1	When	when	WRB
41352	436	2	the	the	DT
41352	436	3	different	different	JJ
41352	436	4	articles	article	NNS
41352	436	5	are	be	VBP
41352	436	6	ready	ready	JJ
41352	436	7	,	,	,
41352	436	8	blanch	blanch	VB
41352	436	9	and	and	CC
41352	436	10	wash	wash	VB
41352	436	11	them	-PRON-	PRP
41352	436	12	,	,	,
41352	436	13	then	then	RB
41352	436	14	braise	braise	VB
41352	436	15	each	each	DT
41352	436	16	in	in	IN
41352	436	17	a	a	DT
41352	436	18	separate	separate	JJ
41352	436	19	stewpan	stewpan	NN
41352	436	20	,	,	,
41352	436	21	with	with	IN
41352	436	22	the	the	DT
41352	436	23	stock	stock	NN
41352	436	24	that	that	WDT
41352	436	25	was	be	VBD
41352	436	26	strained	strain	VBN
41352	436	27	.	.	.
41352	437	1	When	when	WRB
41352	437	2	the	the	DT
41352	437	3	different	different	JJ
41352	437	4	things	thing	NNS
41352	437	5	are	be	VBP
41352	437	6	braised	braise	VBN
41352	437	7	enough	enough	RB
41352	437	8	,	,	,
41352	437	9	pour	pour	VB
41352	437	10	the	the	DT
41352	437	11	liquors	liquor	NNS
41352	437	12	from	from	IN
41352	437	13	them	-PRON-	PRP
41352	437	14	into	into	IN
41352	437	15	a	a	DT
41352	437	16	pan	pan	NN
41352	437	17	,	,	,
41352	437	18	leaving	leave	VBG
41352	437	19	a	a	DT
41352	437	20	little	little	JJ
41352	437	21	with	with	IN
41352	437	22	each	each	DT
41352	437	23	to	to	TO
41352	437	24	preserve	preserve	VB
41352	437	25	from	from	IN
41352	437	26	burning	burn	VBG
41352	437	27	.	.	.
41352	438	1	When	when	WRB
41352	438	2	they	-PRON-	PRP
41352	438	3	are	be	VBP
41352	438	4	to	to	TO
41352	438	5	be	be	VB
41352	438	6	served	serve	VBN
41352	438	7	up	up	RP
41352	438	8	,	,	,
41352	438	9	skim	skim	NNP
41352	438	10	the	the	DT
41352	438	11	liquor	liquor	NN
41352	438	12	very	very	RB
41352	438	13	clean	clean	JJ
41352	438	14	,	,	,
41352	438	15	and	and	CC
41352	438	16	clear	clear	VB
41352	438	17	it	-PRON-	PRP
41352	438	18	with	with	IN
41352	438	19	whites	white	NNS
41352	438	20	of	of	IN
41352	438	21	eggs	egg	NNS
41352	438	22	;	;	:
41352	438	23	then	then	RB
41352	438	24	cut	cut	VB
41352	438	25	turnips	turnip	NNS
41352	438	26	and	and	CC
41352	438	27	carrots	carrot	NNS
41352	438	28	into	into	IN
41352	438	29	haricots	haricot	NNS
41352	438	30	,	,	,
41352	438	31	some	some	DT
41352	438	32	button	button	NN
41352	438	33	onions	onion	NNS
41352	438	34	peeled	peel	VBD
41352	438	35	,	,	,
41352	438	36	and	and	CC
41352	438	37	heads	head	NNS
41352	438	38	of	of	IN
41352	438	39	celery	celery	NN
41352	438	40	trimmed	trim	VBN
41352	438	41	neat	neat	JJ
41352	438	42	;	;	:
41352	438	43	after	after	IN
41352	438	44	which	which	WDT
41352	438	45	blanch	blanch	VBP
41352	438	46	them	-PRON-	PRP
41352	438	47	,	,	,
41352	438	48	cut	cut	VBD
41352	438	49	the	the	DT
41352	438	50	bologna	bologna	JJ
41352	438	51	sausage	sausage	NN
41352	438	52	into	into	IN
41352	438	53	slices	slice	NNS
41352	438	54	,	,	,
41352	438	55	boil	boil	VB
41352	438	56	the	the	DT
41352	438	57	burgonza	burgonza	NN
41352	438	58	peas	pea	NNS
41352	438	59	till	till	IN
41352	438	60	three	three	CD
41352	438	61	parts	part	NNS
41352	438	62	done	do	VBN
41352	438	63	,	,	,
41352	438	64	then	then	RB
41352	438	65	mix	mix	VB
41352	438	66	all	all	RB
41352	438	67	together	together	RB
41352	438	68	,	,	,
41352	438	69	add	add	VB
41352	438	70	some	some	DT
41352	438	71	of	of	IN
41352	438	72	the	the	DT
41352	438	73	cleared	clear	VBN
41352	438	74	liquor	liquor	NN
41352	438	75	,	,	,
41352	438	76	and	and	CC
41352	438	77	stew	stew	VB
41352	438	78	them	-PRON-	PRP
41352	438	79	gently	gently	RB
41352	438	80	till	till	IN
41352	438	81	done	do	VBN
41352	438	82	.	.	.
41352	439	1	The	the	DT
41352	439	2	remainder	remainder	NN
41352	439	3	of	of	IN
41352	439	4	the	the	DT
41352	439	5	liquor	liquor	NN
41352	439	6	to	to	TO
41352	439	7	be	be	VB
41352	439	8	coloured	colour	VBN
41352	439	9	with	with	IN
41352	439	10	a	a	DT
41352	439	11	little	little	JJ
41352	439	12	saffron	saffron	NN
41352	439	13	,	,	,
41352	439	14	and	and	CC
41352	439	15	served	serve	VBD
41352	439	16	up	up	RP
41352	439	17	in	in	IN
41352	439	18	a	a	DT
41352	439	19	tureen	tureen	NN
41352	439	20	with	with	IN
41352	439	21	a	a	DT
41352	439	22	few	few	JJ
41352	439	23	burgonza	burgonza	NN
41352	439	24	peas	pea	NNS
41352	439	25	in	in	IN
41352	439	26	it	-PRON-	PRP
41352	439	27	.	.	.
41352	440	1	When	when	WRB
41352	440	2	the	the	DT
41352	440	3	olio	olio	NN
41352	440	4	is	be	VBZ
41352	440	5	to	to	TO
41352	440	6	be	be	VB
41352	440	7	served	serve	VBN
41352	440	8	up	up	RP
41352	440	9	,	,	,
41352	440	10	take	take	VB
41352	440	11	a	a	DT
41352	440	12	very	very	RB
41352	440	13	large	large	JJ
41352	440	14	deep	deep	JJ
41352	440	15	dish	dish	NN
41352	440	16	,	,	,
41352	440	17	make	make	VB
41352	440	18	several	several	JJ
41352	440	19	partitions	partition	NNS
41352	440	20	in	in	IN
41352	440	21	it	-PRON-	PRP
41352	440	22	with	with	IN
41352	440	23	slips	slip	NNS
41352	440	24	of	of	IN
41352	440	25	fried	fry	VBN
41352	440	26	bread	bread	NN
41352	440	27	dipped	dip	VBN
41352	440	28	in	in	IN
41352	440	29	whites	white	NNS
41352	440	30	of	of	IN
41352	440	31	eggs	egg	NNS
41352	440	32	,	,	,
41352	440	33	and	and	CC
41352	440	34	set	set	VBD
41352	440	35	it	-PRON-	PRP
41352	440	36	in	in	IN
41352	440	37	a	a	DT
41352	440	38	slow	slow	JJ
41352	440	39	oven	oven	NN
41352	440	40	or	or	CC
41352	440	41	before	before	IN
41352	440	42	a	a	DT
41352	440	43	fire	fire	NN
41352	440	44	;	;	:
41352	440	45	then	then	RB
41352	440	46	lay	lie	VBD
41352	440	47	the	the	DT
41352	440	48	tendrons	tendron	NNS
41352	440	49	,	,	,
41352	440	50	birds	bird	NNS
41352	440	51	,	,	,
41352	440	52	beef	beef	NN
41352	440	53	,	,	,
41352	440	54	mutton	mutton	NN
41352	440	55	,	,	,
41352	440	56	fowls	fowls	NNP
41352	440	57	,	,	,
41352	440	58	&	&	CC
41352	440	59	c.	c.	NNP
41352	440	60	alternately	alternately	RB
41352	440	61	in	in	IN
41352	440	62	the	the	DT
41352	440	63	partitions	partition	NNS
41352	440	64	,	,	,
41352	440	65	and	and	CC
41352	440	66	serve	serve	VB
41352	440	67	up	up	RP
41352	440	68	with	with	IN
41352	440	69	the	the	DT
41352	440	70	haricot	haricot	NNP
41352	440	71	roots	root	NNS
41352	440	72	,	,	,
41352	440	73	&	&	CC
41352	440	74	c.	c.	NNP
41352	440	75	over	over	RP
41352	440	76	.	.	.
41352	441	1	N.	N.	NNP
41352	441	2	B.	B.	NNP
41352	442	1	The	the	DT
41352	442	2	whole	whole	NN
41352	442	3	of	of	IN
41352	442	4	the	the	DT
41352	442	5	liquor	liquor	NN
41352	442	6	to	to	TO
41352	442	7	be	be	VB
41352	442	8	seasoned	season	VBN
41352	442	9	to	to	IN
41352	442	10	the	the	DT
41352	442	11	palate	palate	NN
41352	442	12	with	with	IN
41352	442	13	cayenne	cayenne	NNP
41352	442	14	pepper	pepper	NN
41352	442	15	and	and	CC
41352	442	16	lemon	lemon	NN
41352	442	17	juice	juice	NN
41352	442	18	.	.	.
41352	443	1	[	[	-LRB-
41352	443	2	This	this	DT
41352	443	3	receipt	receipt	NN
41352	443	4	for	for	IN
41352	443	5	a	a	DT
41352	443	6	Spanish	spanish	JJ
41352	443	7	olio	olio	NN
41352	443	8	is	be	VBZ
41352	443	9	only	only	RB
41352	443	10	written	write	VBN
41352	443	11	to	to	TO
41352	443	12	shew	shew	VB
41352	443	13	how	how	WRB
41352	443	14	expensive	expensive	JJ
41352	443	15	a	a	DT
41352	443	16	dish	dish	NN
41352	443	17	may	may	MD
41352	443	18	be	be	VB
41352	443	19	made	make	VBN
41352	443	20	,	,	,
41352	443	21	and	and	CC
41352	443	22	which	which	WDT
41352	443	23	I	-PRON-	PRP
41352	443	24	saw	see	VBD
41352	443	25	done	do	VBN
41352	443	26	.	.	.
41352	444	1	As	as	IN
41352	444	2	a	a	DT
41352	444	3	substitute	substitute	NN
41352	444	4	I	-PRON-	PRP
41352	444	5	have	have	VBP
41352	444	6	introduced	introduce	VBN
41352	444	7	the	the	DT
41352	444	8	following	follow	VBG
41352	444	9	english	english	NNP
41352	444	10	one	one	NN
41352	444	11	,	,	,
41352	444	12	which	which	WDT
41352	444	13	has	have	VBZ
41352	444	14	been	be	VBN
41352	444	15	generally	generally	RB
41352	444	16	approved	approve	VBN
41352	444	17	;	;	:
41352	444	18	and	and	CC
41352	444	19	I	-PRON-	PRP
41352	444	20	think	think	VBP
41352	444	21	,	,	,
41352	444	22	with	with	IN
41352	444	23	particular	particular	JJ
41352	444	24	attention	attention	NN
41352	444	25	,	,	,
41352	444	26	it	-PRON-	PRP
41352	444	27	will	will	MD
41352	444	28	exceed	exceed	VB
41352	444	29	the	the	DT
41352	444	30	former	former	JJ
41352	444	31	in	in	IN
41352	444	32	flavour	flavour	NN
41352	444	33	.	.	.
41352	444	34	]	]	-RRB-
41352	445	1	_	_	NNP
41352	445	2	Hodge	Hodge	NNP
41352	445	3	Podge	Podge	NNP
41352	445	4	,	,	,
41352	445	5	or	or	CC
41352	445	6	English	English	NNP
41352	445	7	Olio	Olio	NNP
41352	445	8	.	.	.
41352	445	9	_	_	NNP
41352	445	10	TAKE	TAKE	NNP
41352	445	11	four	four	CD
41352	445	12	beef	beef	NN
41352	445	13	tails	tail	NNS
41352	445	14	cut	cut	VBN
41352	445	15	into	into	IN
41352	445	16	joints	joint	NNS
41352	445	17	,	,	,
41352	445	18	bouille	bouille	NNP
41352	445	19	beef	beef	NN
41352	445	20	two	two	CD
41352	445	21	pieces	piece	NNS
41352	445	22	about	about	IN
41352	445	23	a	a	DT
41352	445	24	quarter	quarter	NN
41352	445	25	of	of	IN
41352	445	26	a	a	DT
41352	445	27	pound	pound	NN
41352	445	28	each	each	DT
41352	445	29	,	,	,
41352	445	30	and	and	CC
41352	445	31	two	two	CD
41352	445	32	pieces	piece	NNS
41352	445	33	of	of	IN
41352	445	34	pickle	pickle	NN
41352	445	35	pork	pork	NN
41352	445	36	of	of	IN
41352	445	37	the	the	DT
41352	445	38	same	same	JJ
41352	445	39	weight	weight	NN
41352	445	40	.	.	.
41352	446	1	Put	put	VB
41352	446	2	them	-PRON-	PRP
41352	446	3	into	into	IN
41352	446	4	a	a	DT
41352	446	5	pot	pot	NN
41352	446	6	,	,	,
41352	446	7	cover	cover	VB
41352	446	8	with	with	IN
41352	446	9	water	water	NN
41352	446	10	,	,	,
41352	446	11	and	and	CC
41352	446	12	when	when	WRB
41352	446	13	it	-PRON-	PRP
41352	446	14	boils	boil	VBZ
41352	446	15	skim	skim	NNP
41352	446	16	clean	clean	NNP
41352	446	17	,	,	,
41352	446	18	and	and	CC
41352	446	19	add	add	VB
41352	446	20	half	half	PDT
41352	446	21	a	a	DT
41352	446	22	savoy	savoy	NN
41352	446	23	,	,	,
41352	446	24	two	two	CD
41352	446	25	ounces	ounce	NNS
41352	446	26	of	of	IN
41352	446	27	champignons	champignon	NNS
41352	446	28	,	,	,
41352	446	29	some	some	DT
41352	446	30	turnips	turnip	NNS
41352	446	31	,	,	,
41352	446	32	carrots	carrot	NNS
41352	446	33	,	,	,
41352	446	34	onions	onion	NNS
41352	446	35	,	,	,
41352	446	36	leeks	leek	NNS
41352	446	37	,	,	,
41352	446	38	celery	celery	NN
41352	446	39	,	,	,
41352	446	40	one	one	CD
41352	446	41	bay	bay	NN
41352	446	42	leaf	leaf	NN
41352	446	43	,	,	,
41352	446	44	whole	whole	JJ
41352	446	45	black	black	JJ
41352	446	46	pepper	pepper	NN
41352	446	47	,	,	,
41352	446	48	a	a	DT
41352	446	49	few	few	JJ
41352	446	50	allspice	allspice	NN
41352	446	51	,	,	,
41352	446	52	and	and	CC
41352	446	53	a	a	DT
41352	446	54	small	small	JJ
41352	446	55	quantity	quantity	NN
41352	446	56	of	of	IN
41352	446	57	mace	mace	NN
41352	446	58	.	.	.
41352	447	1	When	when	WRB
41352	447	2	the	the	DT
41352	447	3	meats	meat	NNS
41352	447	4	are	be	VBP
41352	447	5	nearly	nearly	RB
41352	447	6	done	do	VBN
41352	447	7	,	,	,
41352	447	8	add	add	VB
41352	447	9	two	two	CD
41352	447	10	quarts	quart	NNS
41352	447	11	of	of	IN
41352	447	12	strong	strong	JJ
41352	447	13	veal	veal	NN
41352	447	14	stock	stock	NN
41352	447	15	,	,	,
41352	447	16	and	and	CC
41352	447	17	when	when	WRB
41352	447	18	tender	tender	NN
41352	447	19	take	take	VB
41352	447	20	them	-PRON-	PRP
41352	447	21	out	out	RP
41352	447	22	,	,	,
41352	447	23	put	put	VB
41352	447	24	them	-PRON-	PRP
41352	447	25	into	into	IN
41352	447	26	a	a	DT
41352	447	27	deep	deep	JJ
41352	447	28	dish	dish	NN
41352	447	29	,	,	,
41352	447	30	and	and	CC
41352	447	31	preserve	preserve	VB
41352	447	32	them	-PRON-	PRP
41352	447	33	hot	hot	JJ
41352	447	34	till	till	IN
41352	447	35	they	-PRON-	PRP
41352	447	36	are	be	VBP
41352	447	37	to	to	TO
41352	447	38	be	be	VB
41352	447	39	served	serve	VBN
41352	447	40	up	up	RP
41352	447	41	;	;	:
41352	447	42	then	then	RB
41352	447	43	strain	strain	VB
41352	447	44	the	the	DT
41352	447	45	liquor	liquor	NN
41352	447	46	,	,	,
41352	447	47	skim	skim	NNP
41352	447	48	it	-PRON-	PRP
41352	447	49	free	free	JJ
41352	447	50	from	from	IN
41352	447	51	fat	fat	NN
41352	447	52	,	,	,
41352	447	53	season	season	NN
41352	447	54	to	to	IN
41352	447	55	the	the	DT
41352	447	56	palate	palate	NN
41352	447	57	with	with	IN
41352	447	58	cayenne	cayenne	NNP
41352	447	59	pepper	pepper	NN
41352	447	60	,	,	,
41352	447	61	a	a	DT
41352	447	62	little	little	JJ
41352	447	63	salt	salt	NN
41352	447	64	,	,	,
41352	447	65	and	and	CC
41352	447	66	lemon	lemon	NN
41352	447	67	juice	juice	NN
41352	447	68	,	,	,
41352	447	69	and	and	CC
41352	447	70	add	add	VB
41352	447	71	a	a	DT
41352	447	72	small	small	JJ
41352	447	73	quantity	quantity	NN
41352	447	74	of	of	IN
41352	447	75	colour	colour	NN
41352	447	76	;	;	:
41352	447	77	then	then	RB
41352	447	78	have	have	VBP
41352	447	79	ready	ready	JJ
41352	447	80	turnips	turnip	NNS
41352	447	81	and	and	CC
41352	447	82	carrots	carrot	NNS
41352	447	83	cut	cut	VBN
41352	447	84	into	into	IN
41352	447	85	haricots	haricot	NNS
41352	447	86	,	,	,
41352	447	87	some	some	DT
41352	447	88	celery	celery	NN
41352	447	89	heads	head	NNS
41352	447	90	trimmed	trim	VBD
41352	447	91	three	three	CD
41352	447	92	inches	inch	NNS
41352	447	93	long	long	JJ
41352	447	94	,	,	,
41352	447	95	and	and	CC
41352	447	96	some	some	DT
41352	447	97	whole	whole	JJ
41352	447	98	onions	onion	NNS
41352	447	99	peeled	peel	VBD
41352	447	100	.	.	.
41352	448	1	Let	let	VB
41352	448	2	them	-PRON-	PRP
41352	448	3	be	be	VB
41352	448	4	sweated	sweat	VBN
41352	448	5	down	down	RP
41352	448	6	,	,	,
41352	448	7	till	till	IN
41352	448	8	three	three	CD
41352	448	9	parts	part	NNS
41352	448	10	tender	tender	RB
41352	448	11	,	,	,
41352	448	12	in	in	IN
41352	448	13	separate	separate	JJ
41352	448	14	stewpans	stewpan	NNS
41352	448	15	,	,	,
41352	448	16	and	and	CC
41352	448	17	strain	strain	VB
41352	448	18	the	the	DT
41352	448	19	essences	essence	NNS
41352	448	20	of	of	IN
41352	448	21	them	-PRON-	PRP
41352	448	22	to	to	IN
41352	448	23	the	the	DT
41352	448	24	above	above	JJ
41352	448	25	liquor	liquor	NN
41352	448	26	;	;	:
41352	448	27	clear	clear	VB
41352	448	28	it	-PRON-	PRP
41352	448	29	with	with	IN
41352	448	30	whites	white	NNS
41352	448	31	of	of	IN
41352	448	32	eggs	egg	NNS
41352	448	33	,	,	,
41352	448	34	strain	strain	VB
41352	448	35	it	-PRON-	PRP
41352	448	36	through	through	IN
41352	448	37	a	a	DT
41352	448	38	tamis	tamis	NN
41352	448	39	cloth	cloth	NN
41352	448	40	,	,	,
41352	448	41	mix	mix	VB
41352	448	42	the	the	DT
41352	448	43	vegetables	vegetable	NNS
41352	448	44	,	,	,
41352	448	45	add	add	VB
41352	448	46	the	the	DT
41352	448	47	liquor	liquor	NN
41352	448	48	to	to	IN
41352	448	49	them	-PRON-	PRP
41352	448	50	,	,	,
41352	448	51	boil	boil	VB
41352	448	52	them	-PRON-	PRP
41352	448	53	gently	gently	RB
41352	448	54	for	for	IN
41352	448	55	ten	ten	CD
41352	448	56	minutes	minute	NNS
41352	448	57	,	,	,
41352	448	58	and	and	CC
41352	448	59	serve	serve	VB
41352	448	60	them	-PRON-	PRP
41352	448	61	over	over	IN
41352	448	62	the	the	DT
41352	448	63	meats	meat	NNS
41352	448	64	.	.	.
41352	449	1	_	_	NNP
41352	449	2	Light	Light	NNP
41352	449	3	Forcemeat	Forcemeat	NNP
41352	449	4	for	for	IN
41352	449	5	Pies	Pies	NNPS
41352	449	6	or	or	CC
41352	449	7	Fowls	Fowls	NNP
41352	449	8	,	,	,
41352	449	9	&	&	CC
41352	449	10	c.	c.	NNP
41352	449	11	_	_	NNP
41352	449	12	CUT	CUT	NNP
41352	449	13	in	in	IN
41352	449	14	pieces	piece	NNS
41352	449	15	lean	lean	JJ
41352	449	16	veal	veal	NN
41352	449	17	,	,	,
41352	449	18	ham	ham	NN
41352	449	19	,	,	,
41352	449	20	and	and	CC
41352	449	21	fat	fat	JJ
41352	449	22	bacon	bacon	NN
41352	449	23	;	;	:
41352	449	24	add	add	VB
41352	449	25	chopped	chop	VBN
41352	449	26	parsley	parsley	NN
41352	449	27	,	,	,
41352	449	28	thyme	thyme	NNS
41352	449	29	,	,	,
41352	449	30	eschallots	eschallot	NNS
41352	449	31	,	,	,
41352	449	32	a	a	DT
41352	449	33	little	little	JJ
41352	449	34	beaten	beat	VBN
41352	449	35	spices	spice	NNS
41352	449	36	,	,	,
41352	449	37	juice	juice	NN
41352	449	38	of	of	IN
41352	449	39	lemon	lemon	NN
41352	449	40	,	,	,
41352	449	41	pepper	pepper	NN
41352	449	42	and	and	CC
41352	449	43	salt	salt	NN
41352	449	44	,	,	,
41352	449	45	a	a	DT
41352	449	46	few	few	JJ
41352	449	47	cleaned	clean	VBN
41352	449	48	mushrooms	mushroom	NNS
41352	449	49	,	,	,
41352	449	50	or	or	CC
41352	449	51	mushroom	mushroom	NN
41352	449	52	powder	powder	NN
41352	449	53	.	.	.
41352	450	1	Put	put	VB
41352	450	2	over	over	RP
41352	450	3	a	a	DT
41352	450	4	slow	slow	JJ
41352	450	5	fire	fire	NN
41352	450	6	till	till	IN
41352	450	7	three	three	CD
41352	450	8	parts	part	NNS
41352	450	9	done	do	VBN
41352	450	10	;	;	:
41352	450	11	then	then	RB
41352	450	12	pound	pound	VB
41352	450	13	in	in	IN
41352	450	14	a	a	DT
41352	450	15	marble	marble	NN
41352	450	16	mortar	mortar	NN
41352	450	17	till	till	IN
41352	450	18	very	very	RB
41352	450	19	fine	fine	JJ
41352	450	20	,	,	,
41352	450	21	and	and	CC
41352	450	22	add	add	VB
41352	450	23	a	a	DT
41352	450	24	sufficient	sufficient	JJ
41352	450	25	quantity	quantity	NN
41352	450	26	of	of	IN
41352	450	27	yolk	yolk	NN
41352	450	28	of	of	IN
41352	450	29	raw	raw	JJ
41352	450	30	eggs	egg	NNS
41352	450	31	and	and	CC
41352	450	32	breadcrumbs	breadcrumb	NNS
41352	450	33	to	to	TO
41352	450	34	bind	bind	VB
41352	450	35	it	-PRON-	PRP
41352	450	36	.	.	.
41352	451	1	_	_	NNP
41352	451	2	Forcemeat	Forcemeat	NNP
41352	451	3	Balls	Balls	NNPS
41352	451	4	for	for	IN
41352	451	5	Ragouts	Ragouts	NNPS
41352	451	6	,	,	,
41352	451	7	&	&	CC
41352	451	8	c.	c.	NNP
41352	451	9	_	_	NNP
41352	451	10	CUT	CUT	NNP
41352	451	11	lean	lean	JJ
41352	451	12	veal	veal	NN
41352	451	13	and	and	CC
41352	451	14	beef	beef	NN
41352	451	15	suet	suet	NN
41352	451	16	into	into	IN
41352	451	17	small	small	JJ
41352	451	18	pieces	piece	NNS
41352	451	19	,	,	,
41352	451	20	and	and	CC
41352	451	21	add	add	VB
41352	451	22	chopped	chop	VBN
41352	451	23	parsley	parsley	NN
41352	451	24	,	,	,
41352	451	25	thyme	thyme	NNS
41352	451	26	,	,	,
41352	451	27	marjoram	marjoram	NNP
41352	451	28	,	,	,
41352	451	29	savory	savory	JJ
41352	451	30	,	,	,
41352	451	31	eschallots	eschallot	NNS
41352	451	32	,	,	,
41352	451	33	pepper	pepper	NN
41352	451	34	,	,	,
41352	451	35	salt	salt	NN
41352	451	36	,	,	,
41352	451	37	breadcrumbs	breadcrumb	NNS
41352	451	38	,	,	,
41352	451	39	a	a	DT
41352	451	40	little	little	JJ
41352	451	41	grated	grated	JJ
41352	451	42	nutmeg	nutmeg	NNS
41352	451	43	,	,	,
41352	451	44	and	and	CC
41352	451	45	yolk	yolk	NNP
41352	451	46	of	of	IN
41352	451	47	raw	raw	JJ
41352	451	48	eggs	egg	NNS
41352	451	49	.	.	.
41352	452	1	Pound	pound	NN
41352	452	2	all	all	RB
41352	452	3	well	well	RB
41352	452	4	together	together	RB
41352	452	5	,	,	,
41352	452	6	and	and	CC
41352	452	7	roll	roll	VB
41352	452	8	into	into	IN
41352	452	9	balls	ball	NNS
41352	452	10	.	.	.
41352	453	1	N.	N.	NNP
41352	453	2	B.	B.	NNP
41352	454	1	The	the	DT
41352	454	2	balls	ball	NNS
41352	454	3	should	should	MD
41352	454	4	be	be	VB
41352	454	5	boiled	boil	VBN
41352	454	6	or	or	CC
41352	454	7	fried	fry	VBN
41352	454	8	before	before	IN
41352	454	9	they	-PRON-	PRP
41352	454	10	are	be	VBP
41352	454	11	added	add	VBN
41352	454	12	to	to	IN
41352	454	13	any	any	DT
41352	454	14	thing	thing	NN
41352	454	15	.	.	.
41352	455	1	_	_	NNP
41352	455	2	Egg	Egg	NNP
41352	455	3	for	for	IN
41352	455	4	Balls	Balls	NNPS
41352	455	5	.	.	.
41352	455	6	_	_	NNP
41352	455	7	BOIL	BOIL	NNP
41352	455	8	six	six	CD
41352	455	9	eggs	egg	NNS
41352	455	10	,	,	,
41352	455	11	take	take	VB
41352	455	12	the	the	DT
41352	455	13	yolks	yolk	NNS
41352	455	14	,	,	,
41352	455	15	pound	pound	VB
41352	455	16	them	-PRON-	PRP
41352	455	17	,	,	,
41352	455	18	and	and	CC
41352	455	19	add	add	VB
41352	455	20	a	a	DT
41352	455	21	little	little	JJ
41352	455	22	flour	flour	NN
41352	455	23	and	and	CC
41352	455	24	salt	salt	NN
41352	455	25	,	,	,
41352	455	26	and	and	CC
41352	455	27	the	the	DT
41352	455	28	yolks	yolk	NNS
41352	455	29	of	of	IN
41352	455	30	two	two	CD
41352	455	31	raw	raw	JJ
41352	455	32	eggs	egg	NNS
41352	455	33	.	.	.
41352	456	1	Mix	mix	VB
41352	456	2	all	all	DT
41352	456	3	well	well	RB
41352	456	4	together	together	RB
41352	456	5	,	,	,
41352	456	6	and	and	CC
41352	456	7	roll	roll	VB
41352	456	8	into	into	IN
41352	456	9	balls	ball	NNS
41352	456	10	.	.	.
41352	457	1	They	-PRON-	PRP
41352	457	2	must	must	MD
41352	457	3	be	be	VB
41352	457	4	boiled	boil	VBN
41352	457	5	before	before	IN
41352	457	6	added	add	VBN
41352	457	7	to	to	IN
41352	457	8	any	any	DT
41352	457	9	made	make	VBN
41352	457	10	dish	dish	NN
41352	457	11	or	or	CC
41352	457	12	soup	soup	NN
41352	457	13	.	.	.
41352	458	1	_	_	NNP
41352	458	2	Omlets	Omlets	NNPS
41352	458	3	of	of	IN
41352	458	4	Eggs	Eggs	NNP
41352	458	5	for	for	IN
41352	458	6	garnishing	garnish	VBG
41352	458	7	or	or	CC
41352	458	8	cutting	cutting	NN
41352	458	9	in	in	IN
41352	458	10	Slips	Slips	NNP
41352	458	11	.	.	.
41352	458	12	_	_	NNP
41352	458	13	TAKE	TAKE	NNP
41352	458	14	eggs	egg	NNS
41352	458	15	,	,	,
41352	458	16	break	break	VB
41352	458	17	them	-PRON-	PRP
41352	458	18	,	,	,
41352	458	19	and	and	CC
41352	458	20	put	put	VBD
41352	458	21	the	the	DT
41352	458	22	yolks	yolk	NNS
41352	458	23	and	and	CC
41352	458	24	whites	white	NNS
41352	458	25	into	into	IN
41352	458	26	separate	separate	JJ
41352	458	27	pans	pan	NNS
41352	458	28	;	;	:
41352	458	29	beat	beat	VBD
41352	458	30	them	-PRON-	PRP
41352	458	31	up	up	RP
41352	458	32	with	with	IN
41352	458	33	a	a	DT
41352	458	34	little	little	JJ
41352	458	35	salt	salt	NN
41352	458	36	,	,	,
41352	458	37	and	and	CC
41352	458	38	then	then	RB
41352	458	39	put	put	VB
41352	458	40	them	-PRON-	PRP
41352	458	41	again	again	RB
41352	458	42	into	into	IN
41352	458	43	separate	separate	JJ
41352	458	44	earthen	earthen	JJ
41352	458	45	vessels	vessel	NNS
41352	458	46	rubbed	rub	VBN
41352	458	47	with	with	IN
41352	458	48	sweet	sweet	JJ
41352	458	49	oil	oil	NN
41352	458	50	.	.	.
41352	459	1	Have	have	VBP
41352	459	2	ready	ready	JJ
41352	459	3	a	a	DT
41352	459	4	pot	pot	NN
41352	459	5	of	of	IN
41352	459	6	boiling	boil	VBG
41352	459	7	water	water	NN
41352	459	8	over	over	IN
41352	459	9	a	a	DT
41352	459	10	fire	fire	NN
41352	459	11	,	,	,
41352	459	12	put	put	VBD
41352	459	13	them	-PRON-	PRP
41352	459	14	in	in	IN
41352	459	15	close	close	JJ
41352	459	16	covered	cover	VBN
41352	459	17	,	,	,
41352	459	18	and	and	CC
41352	459	19	let	let	VB
41352	459	20	the	the	DT
41352	459	21	omlets	omlet	NNS
41352	459	22	steam	steam	NN
41352	459	23	till	till	IN
41352	459	24	thoroughly	thoroughly	RB
41352	459	25	done	do	VBN
41352	459	26	.	.	.
41352	460	1	_	_	NNP
41352	460	2	Ox	Ox	NNP
41352	460	3	Cheek	Cheek	NNP
41352	460	4	.	.	.
41352	460	5	_	_	IN
41352	460	6	BONE	BONE	NNP
41352	460	7	and	and	CC
41352	460	8	wash	wash	VB
41352	460	9	clean	clean	JJ
41352	460	10	the	the	DT
41352	460	11	cheek	cheek	NN
41352	460	12	;	;	:
41352	460	13	then	then	RB
41352	460	14	tie	tie	VB
41352	460	15	it	-PRON-	PRP
41352	460	16	up	up	RP
41352	460	17	like	like	IN
41352	460	18	a	a	DT
41352	460	19	rump	rump	NN
41352	460	20	of	of	IN
41352	460	21	beef	beef	NN
41352	460	22	,	,	,
41352	460	23	put	put	VBD
41352	460	24	it	-PRON-	PRP
41352	460	25	in	in	IN
41352	460	26	a	a	DT
41352	460	27	braising	braise	VBG
41352	460	28	pan	pan	NN
41352	460	29	with	with	IN
41352	460	30	some	some	DT
41352	460	31	good	good	JJ
41352	460	32	stock	stock	NN
41352	460	33	(	(	-LRB-
41352	460	34	or	or	CC
41352	460	35	water	water	NN
41352	460	36	)	)	-RRB-
41352	460	37	;	;	:
41352	460	38	when	when	WRB
41352	460	39	it	-PRON-	PRP
41352	460	40	boils	boil	VBZ
41352	460	41	,	,	,
41352	460	42	skim	skim	VB
41352	460	43	it	-PRON-	PRP
41352	460	44	,	,	,
41352	460	45	add	add	VB
41352	460	46	two	two	CD
41352	460	47	bay	bay	NN
41352	460	48	leaves	leave	NNS
41352	460	49	,	,	,
41352	460	50	a	a	DT
41352	460	51	little	little	JJ
41352	460	52	garlick	garlick	NN
41352	460	53	,	,	,
41352	460	54	some	some	DT
41352	460	55	onions	onion	NNS
41352	460	56	,	,	,
41352	460	57	champignons	champignon	NNS
41352	460	58	,	,	,
41352	460	59	celery	celery	NN
41352	460	60	,	,	,
41352	460	61	carrots	carrot	NNS
41352	460	62	,	,	,
41352	460	63	half	half	PDT
41352	460	64	a	a	DT
41352	460	65	small	small	JJ
41352	460	66	cabbage	cabbage	NN
41352	460	67	,	,	,
41352	460	68	turnips	turnip	NNS
41352	460	69	,	,	,
41352	460	70	a	a	DT
41352	460	71	bundle	bundle	NN
41352	460	72	of	of	IN
41352	460	73	sweet	sweet	JJ
41352	460	74	herbs	herb	NNS
41352	460	75	,	,	,
41352	460	76	whole	whole	JJ
41352	460	77	black	black	JJ
41352	460	78	pepper	pepper	NN
41352	460	79	,	,	,
41352	460	80	a	a	DT
41352	460	81	little	little	JJ
41352	460	82	allspice	allspice	NN
41352	460	83	and	and	CC
41352	460	84	mace	mace	NN
41352	460	85	.	.	.
41352	461	1	Let	let	VB
41352	461	2	the	the	DT
41352	461	3	cheek	cheek	NN
41352	461	4	stew	stew	NN
41352	461	5	till	till	IN
41352	461	6	near	near	IN
41352	461	7	done	do	VBN
41352	461	8	,	,	,
41352	461	9	then	then	RB
41352	461	10	cut	cut	VB
41352	461	11	off	off	RP
41352	461	12	the	the	DT
41352	461	13	strings	string	NNS
41352	461	14	,	,	,
41352	461	15	put	put	VBD
41352	461	16	the	the	DT
41352	461	17	cheek	cheek	NN
41352	461	18	in	in	IN
41352	461	19	a	a	DT
41352	461	20	clean	clean	JJ
41352	461	21	stewpan	stewpan	NN
41352	461	22	,	,	,
41352	461	23	strain	strain	VB
41352	461	24	the	the	DT
41352	461	25	liquor	liquor	NN
41352	461	26	through	through	IN
41352	461	27	a	a	DT
41352	461	28	sieve	sieve	NN
41352	461	29	,	,	,
41352	461	30	skim	skim	VB
41352	461	31	off	off	IN
41352	461	32	the	the	DT
41352	461	33	fat	fat	NN
41352	461	34	very	very	RB
41352	461	35	clean	clean	JJ
41352	461	36	,	,	,
41352	461	37	season	season	NN
41352	461	38	with	with	IN
41352	461	39	lemon	lemon	NN
41352	461	40	juice	juice	NN
41352	461	41	,	,	,
41352	461	42	cayenne	cayenne	NNP
41352	461	43	pepper	pepper	NN
41352	461	44	and	and	CC
41352	461	45	salt	salt	NN
41352	461	46	,	,	,
41352	461	47	add	add	VB
41352	461	48	a	a	DT
41352	461	49	little	little	JJ
41352	461	50	colour	colour	NN
41352	461	51	,	,	,
41352	461	52	clear	clear	VB
41352	461	53	it	-PRON-	PRP
41352	461	54	with	with	IN
41352	461	55	eggs	egg	NNS
41352	461	56	,	,	,
41352	461	57	strain	strain	VB
41352	461	58	it	-PRON-	PRP
41352	461	59	through	through	IN
41352	461	60	a	a	DT
41352	461	61	tamis	tamis	NN
41352	461	62	cloth	cloth	NN
41352	461	63	to	to	IN
41352	461	64	the	the	DT
41352	461	65	cheek	cheek	NN
41352	461	66	,	,	,
41352	461	67	and	and	CC
41352	461	68	stew	stew	VB
41352	461	69	it	-PRON-	PRP
41352	461	70	till	till	IN
41352	461	71	tender	tender	NN
41352	461	72	.	.	.
41352	462	1	_	_	NNP
41352	462	2	Beef	Beef	NNP
41352	462	3	Tails	Tails	NNP
41352	462	4	.	.	.
41352	462	5	_	_	NNP
41352	462	6	CUT	CUT	NNP
41352	462	7	the	the	DT
41352	462	8	tails	tail	NNS
41352	462	9	into	into	IN
41352	462	10	joints	joint	NNS
41352	462	11	,	,	,
41352	462	12	and	and	CC
41352	462	13	blanch	blanch	VB
41352	462	14	and	and	CC
41352	462	15	wash	wash	VB
41352	462	16	them	-PRON-	PRP
41352	462	17	;	;	:
41352	462	18	then	then	RB
41352	462	19	braise	braise	VB
41352	462	20	them	-PRON-	PRP
41352	462	21	till	till	IN
41352	462	22	tender	tender	NN
41352	462	23	,	,	,
41352	462	24	drain	drain	VB
41352	462	25	them	-PRON-	PRP
41352	462	26	dry	dry	RB
41352	462	27	,	,	,
41352	462	28	and	and	CC
41352	462	29	serve	serve	VB
41352	462	30	them	-PRON-	PRP
41352	462	31	up	up	RP
41352	462	32	with	with	IN
41352	462	33	haricot	haricot	NNP
41352	462	34	sauce	sauce	NN
41352	462	35	over	over	RP
41352	462	36	.	.	.
41352	463	1	_	_	NNP
41352	463	2	Haricot	Haricot	NNP
41352	463	3	Sauce	Sauce	NNP
41352	463	4	.	.	.
41352	463	5	_	_	NNP
41352	463	6	TAKE	TAKE	NNP
41352	463	7	clean	clean	JJ
41352	463	8	turnips	turnip	NNS
41352	463	9	and	and	CC
41352	463	10	carrots	carrot	NNS
41352	463	11	,	,	,
41352	463	12	and	and	CC
41352	463	13	scoop	scoop	NNP
41352	463	14	or	or	CC
41352	463	15	cut	cut	VBD
41352	463	16	them	-PRON-	PRP
41352	463	17	into	into	IN
41352	463	18	shapes	shape	NNS
41352	463	19	,	,	,
41352	463	20	some	some	DT
41352	463	21	celery	celery	NN
41352	463	22	heads	head	NNS
41352	463	23	cut	cut	VBD
41352	463	24	about	about	RB
41352	463	25	two	two	CD
41352	463	26	inches	inch	NNS
41352	463	27	long	long	JJ
41352	463	28	,	,	,
41352	463	29	button	button	NN
41352	463	30	onions	onion	NNS
41352	463	31	peeled	peel	VBN
41352	463	32	,	,	,
41352	463	33	some	some	DT
41352	463	34	dry	dry	JJ
41352	463	35	or	or	CC
41352	463	36	green	green	JJ
41352	463	37	morells	morell	NNS
41352	463	38	,	,	,
41352	463	39	and	and	CC
41352	463	40	artichoke	artichoke	JJ
41352	463	41	bottoms	bottom	NNS
41352	463	42	cut	cut	VBP
41352	463	43	into	into	IN
41352	463	44	pieces	piece	NNS
41352	463	45	.	.	.
41352	464	1	Let	let	VB
41352	464	2	them	-PRON-	PRP
41352	464	3	all	all	DT
41352	464	4	be	be	VB
41352	464	5	blanched	blanch	VBN
41352	464	6	in	in	IN
41352	464	7	separate	separate	JJ
41352	464	8	stewpans	stewpan	NNS
41352	464	9	till	till	IN
41352	464	10	three	three	CD
41352	464	11	parts	part	NNS
41352	464	12	done	do	VBN
41352	464	13	;	;	:
41352	464	14	then	then	RB
41352	464	15	drain	drain	VB
41352	464	16	and	and	CC
41352	464	17	put	put	VB
41352	464	18	them	-PRON-	PRP
41352	464	19	all	all	DT
41352	464	20	together	together	RB
41352	464	21	with	with	IN
41352	464	22	some	some	DT
41352	464	23	small	small	JJ
41352	464	24	mushrooms	mushroom	NNS
41352	464	25	stewed	stew	VBD
41352	464	26	,	,	,
41352	464	27	and	and	CC
41352	464	28	a	a	DT
41352	464	29	good	good	JJ
41352	464	30	cullis	cullis	NN
41352	464	31	well	well	RB
41352	464	32	-	-	HYPH
41352	464	33	seasoned	season	VBN
41352	464	34	,	,	,
41352	464	35	and	and	CC
41352	464	36	simmer	simmer	VB
41352	464	37	the	the	DT
41352	464	38	vegetables	vegetable	NNS
41352	464	39	till	till	IN
41352	464	40	done	do	VBN
41352	464	41	.	.	.
41352	465	1	_	_	NNP
41352	465	2	Beef	Beef	NNP
41352	465	3	Collops	Collops	NNP
41352	465	4	.	.	.
41352	465	5	_	_	NNP
41352	465	6	TAKE	TAKE	NNP
41352	465	7	the	the	DT
41352	465	8	fillet	fillet	NN
41352	465	9	from	from	IN
41352	465	10	the	the	DT
41352	465	11	under	under	JJ
41352	465	12	part	part	NN
41352	465	13	of	of	IN
41352	465	14	a	a	DT
41352	465	15	rump	rump	NN
41352	465	16	of	of	IN
41352	465	17	beef	beef	NN
41352	465	18	,	,	,
41352	465	19	cut	cut	VBD
41352	465	20	it	-PRON-	PRP
41352	465	21	into	into	IN
41352	465	22	small	small	JJ
41352	465	23	thin	thin	JJ
41352	465	24	slices	slice	NNS
41352	465	25	,	,	,
41352	465	26	and	and	CC
41352	465	27	fry	fry	VB
41352	465	28	them	-PRON-	PRP
41352	465	29	till	till	IN
41352	465	30	three	three	CD
41352	465	31	parts	part	NNS
41352	465	32	done	do	VBN
41352	465	33	;	;	:
41352	465	34	then	then	RB
41352	465	35	add	add	VB
41352	465	36	to	to	IN
41352	465	37	them	-PRON-	PRP
41352	465	38	slices	slice	NNS
41352	465	39	of	of	IN
41352	465	40	pickle	pickle	NN
41352	465	41	cucumbers	cucumber	NNS
41352	465	42	,	,	,
41352	465	43	small	small	JJ
41352	465	44	mushrooms	mushroom	NNS
41352	465	45	stewed	stew	VBD
41352	465	46	,	,	,
41352	465	47	blanched	blanch	VBD
41352	465	48	oysters	oyster	NNS
41352	465	49	,	,	,
41352	465	50	some	some	DT
41352	465	51	good	good	RB
41352	465	52	-	-	HYPH
41352	465	53	seasoned	season	VBN
41352	465	54	cullis	cullis	NN
41352	465	55	,	,	,
41352	465	56	and	and	CC
41352	465	57	stew	stew	VB
41352	465	58	them	-PRON-	PRP
41352	465	59	till	till	IN
41352	465	60	tender	tender	NN
41352	465	61	.	.	.
41352	466	1	_	_	NNP
41352	466	2	Fillet	Fillet	NNP
41352	466	3	of	of	IN
41352	466	4	Beef	Beef	NNP
41352	466	5	larded	lard	VBN
41352	466	6	.	.	.
41352	466	7	_	_	NNP
41352	466	8	TAKE	TAKE	NNP
41352	466	9	a	a	DT
41352	466	10	fillet	fillet	NN
41352	466	11	or	or	CC
41352	466	12	piece	piece	NN
41352	466	13	of	of	IN
41352	466	14	a	a	DT
41352	466	15	rump	rump	NN
41352	466	16	,	,	,
41352	466	17	force	force	VB
41352	466	18	it	-PRON-	PRP
41352	466	19	and	and	CC
41352	466	20	lard	lard	VB
41352	466	21	it	-PRON-	PRP
41352	466	22	with	with	IN
41352	466	23	bacon	bacon	NN
41352	466	24	,	,	,
41352	466	25	turn	turn	VB
41352	466	26	it	-PRON-	PRP
41352	466	27	round	round	RB
41352	466	28	like	like	IN
41352	466	29	a	a	DT
41352	466	30	fillet	fillet	NN
41352	466	31	of	of	IN
41352	466	32	veal	veal	NN
41352	466	33	,	,	,
41352	466	34	roast	roast	VB
41352	466	35	it	-PRON-	PRP
41352	466	36	,	,	,
41352	466	37	glaize	glaize	VB
41352	466	38	the	the	DT
41352	466	39	top	top	NN
41352	466	40	,	,	,
41352	466	41	and	and	CC
41352	466	42	serve	serve	VB
41352	466	43	it	-PRON-	PRP
41352	466	44	up	up	RP
41352	466	45	with	with	IN
41352	466	46	the	the	DT
41352	466	47	following	follow	VBG
41352	466	48	sauce	sauce	NN
41352	466	49	made	make	VBN
41352	466	50	with	with	IN
41352	466	51	cullis	cullis	NNP
41352	466	52	,	,	,
41352	466	53	lemon	lemon	NN
41352	466	54	pickle	pickle	NN
41352	466	55	,	,	,
41352	466	56	and	and	CC
41352	466	57	ketchup	ketchup	NN
41352	466	58	;	;	:
41352	466	59	add	add	VB
41352	466	60	likewise	likewise	RB
41352	466	61	some	some	DT
41352	466	62	scalded	scald	VBN
41352	466	63	celery	celery	NN
41352	466	64	heads	head	NNS
41352	466	65	and	and	CC
41352	466	66	button	button	NN
41352	466	67	onions	onion	NNS
41352	466	68	;	;	:
41352	466	69	then	then	RB
41352	466	70	stew	stew	JJ
41352	466	71	till	till	IN
41352	466	72	tender	tender	NN
41352	466	73	,	,	,
41352	466	74	and	and	CC
41352	466	75	put	put	VBD
41352	466	76	the	the	DT
41352	466	77	sauce	sauce	NN
41352	466	78	round	round	IN
41352	466	79	the	the	DT
41352	466	80	beef	beef	NN
41352	466	81	.	.	.
41352	467	1	_	_	NNP
41352	467	2	Beef	Beef	NNP
41352	467	3	Pallets	Pallets	NNPS
41352	467	4	.	.	.
41352	467	5	_	_	NNP
41352	467	6	SCALD	SCALD	NNP
41352	467	7	and	and	CC
41352	467	8	scale	scale	VB
41352	467	9	the	the	DT
41352	467	10	pallets	pallet	NNS
41352	467	11	clean	clean	JJ
41352	467	12	,	,	,
41352	467	13	and	and	CC
41352	467	14	boil	boil	VB
41352	467	15	them	-PRON-	PRP
41352	467	16	till	till	IN
41352	467	17	tender	tender	NN
41352	467	18	;	;	:
41352	467	19	when	when	WRB
41352	467	20	cool	cool	JJ
41352	467	21	roll	roll	VBP
41352	467	22	them	-PRON-	PRP
41352	467	23	up	up	RP
41352	467	24	with	with	IN
41352	467	25	forcemeat	forcemeat	NN
41352	467	26	in	in	IN
41352	467	27	the	the	DT
41352	467	28	middle	middle	NN
41352	467	29	,	,	,
41352	467	30	and	and	CC
41352	467	31	tie	tie	VB
41352	467	32	them	-PRON-	PRP
41352	467	33	with	with	IN
41352	467	34	thread	thread	NN
41352	467	35	;	;	:
41352	467	36	braise	braise	VB
41352	467	37	them	-PRON-	PRP
41352	467	38	as	as	RB
41352	467	39	white	white	JJ
41352	467	40	as	as	IN
41352	467	41	possible	possible	JJ
41352	467	42	and	and	CC
41352	467	43	serve	serve	VB
41352	467	44	them	-PRON-	PRP
41352	467	45	up	up	RP
41352	467	46	with	with	IN
41352	467	47	a	a	DT
41352	467	48	sauce	sauce	NN
41352	467	49	made	make	VBN
41352	467	50	of	of	IN
41352	467	51	ham	ham	NN
41352	467	52	,	,	,
41352	467	53	breast	breast	NN
41352	467	54	of	of	IN
41352	467	55	fowl	fowl	NN
41352	467	56	,	,	,
41352	467	57	pickle	pickle	NN
41352	467	58	cucumbers	cucumber	NNS
41352	467	59	,	,	,
41352	467	60	omlets	omlet	NNS
41352	467	61	of	of	IN
41352	467	62	eggs	egg	NNS
41352	467	63	,	,	,
41352	467	64	and	and	CC
41352	467	65	good	good	RB
41352	467	66	-	-	HYPH
41352	467	67	seasoned	season	VBN
41352	467	68	cullis	cullis	NN
41352	467	69	or	or	CC
41352	467	70	benshamelle	benshamelle	NN
41352	467	71	.	.	.
41352	468	1	N.	N.	NNP
41352	468	2	B.	B.	NNP
41352	469	1	The	the	DT
41352	469	2	ham	ham	NNP
41352	469	3	,	,	,
41352	469	4	&	&	CC
41352	469	5	c.	c.	NNP
41352	469	6	are	be	VBP
41352	469	7	to	to	TO
41352	469	8	be	be	VB
41352	469	9	cut	cut	VBN
41352	469	10	in	in	IN
41352	469	11	the	the	DT
41352	469	12	form	form	NN
41352	469	13	of	of	IN
41352	469	14	dice	dice	NN
41352	469	15	,	,	,
41352	469	16	and	and	CC
41352	469	17	the	the	DT
41352	469	18	omlets	omlet	NNS
41352	469	19	made	make	VBD
41352	469	20	as	as	IN
41352	469	21	omlets	omlet	NNS
41352	469	22	for	for	IN
41352	469	23	garnishing	garnish	VBG
41352	469	24	.	.	.
41352	470	1	_	_	NNP
41352	470	2	Rump	Rump	NNP
41352	470	3	of	of	IN
41352	470	4	Beef	Beef	NNP
41352	470	5	a	a	DT
41352	470	6	-	-	HYPH
41352	470	7	la	la	JJ
41352	470	8	-	-	HYPH
41352	470	9	daube	daube	NN
41352	470	10	,	,	,
41352	470	11	or	or	CC
41352	470	12	braised	braise	VBN
41352	470	13	.	.	.
41352	470	14	_	_	IN
41352	470	15	BONE	BONE	NNP
41352	470	16	a	a	DT
41352	470	17	rump	rump	NN
41352	470	18	of	of	IN
41352	470	19	beef	beef	NN
41352	470	20	and	and	CC
41352	470	21	daub	daub	VB
41352	470	22	it	-PRON-	PRP
41352	470	23	with	with	IN
41352	470	24	slips	slip	NNS
41352	470	25	of	of	IN
41352	470	26	fat	fat	NN
41352	470	27	bacon	bacon	NN
41352	470	28	,	,	,
41352	470	29	seasoned	season	VBN
41352	470	30	with	with	IN
41352	470	31	sweet	sweet	JJ
41352	470	32	herbs	herb	NNS
41352	470	33	,	,	,
41352	470	34	eschallots	eschallot	NNS
41352	470	35	,	,	,
41352	470	36	beaten	beat	VBN
41352	470	37	spices	spice	NNS
41352	470	38	,	,	,
41352	470	39	pepper	pepper	NN
41352	470	40	,	,	,
41352	470	41	and	and	CC
41352	470	42	salt	salt	NN
41352	470	43	.	.	.
41352	471	1	Bind	bind	VB
41352	471	2	it	-PRON-	PRP
41352	471	3	round	round	RB
41352	471	4	with	with	IN
41352	471	5	packthread	packthread	NN
41352	471	6	,	,	,
41352	471	7	and	and	CC
41352	471	8	braise	braise	VB
41352	471	9	it	-PRON-	PRP
41352	471	10	till	till	IN
41352	471	11	tender	tender	NN
41352	471	12	;	;	:
41352	471	13	then	then	RB
41352	471	14	wipe	wipe	VB
41352	471	15	it	-PRON-	PRP
41352	471	16	dry	dry	JJ
41352	471	17	,	,	,
41352	471	18	glaize	glaize	VB
41352	471	19	the	the	DT
41352	471	20	top	top	NN
41352	471	21	,	,	,
41352	471	22	and	and	CC
41352	471	23	serve	serve	VB
41352	471	24	it	-PRON-	PRP
41352	471	25	up	up	RP
41352	471	26	with	with	IN
41352	471	27	the	the	DT
41352	471	28	sauce	sauce	NN
41352	471	29	round	round	NN
41352	471	30	.	.	.
41352	472	1	Either	either	CC
41352	472	2	Spanish	spanish	JJ
41352	472	3	onion	onion	NN
41352	472	4	sauce	sauce	NN
41352	472	5	,	,	,
41352	472	6	or	or	CC
41352	472	7	savoy	savoy	NN
41352	472	8	,	,	,
41352	472	9	haricot	haricot	NNP
41352	472	10	,	,	,
41352	472	11	or	or	CC
41352	472	12	ashée	ashée	NN
41352	472	13	sauce	sauce	NN
41352	472	14	may	may	MD
41352	472	15	be	be	VB
41352	472	16	used	use	VBN
41352	472	17	.	.	.
41352	473	1	N.	N.	NNP
41352	473	2	B.	B.	NNP
41352	474	1	It	-PRON-	PRP
41352	474	2	may	may	MD
41352	474	3	be	be	VB
41352	474	4	served	serve	VBN
41352	474	5	with	with	IN
41352	474	6	the	the	DT
41352	474	7	sauce	sauce	NN
41352	474	8	either	either	CC
41352	474	9	plain	plain	RB
41352	474	10	or	or	CC
41352	474	11	daubed	daub	VBN
41352	474	12	.	.	.
41352	475	1	_	_	NNP
41352	475	2	To	to	TO
41352	475	3	make	make	VB
41352	475	4	Spanish	spanish	JJ
41352	475	5	Onion	Onion	NNP
41352	475	6	Sauce	Sauce	NNP
41352	475	7	.	.	.
41352	475	8	_	_	NNP
41352	475	9	BRAISE	BRAISE	NNP
41352	475	10	six	six	CD
41352	475	11	Spanish	spanish	JJ
41352	475	12	onions	onion	NNS
41352	475	13	with	with	IN
41352	475	14	the	the	DT
41352	475	15	beef	beef	NN
41352	475	16	till	till	IN
41352	475	17	three	three	CD
41352	475	18	parts	part	NNS
41352	475	19	done	do	VBN
41352	475	20	;	;	:
41352	475	21	then	then	RB
41352	475	22	peel	peel	VB
41352	475	23	them	-PRON-	PRP
41352	475	24	,	,	,
41352	475	25	and	and	CC
41352	475	26	add	add	VB
41352	475	27	some	some	DT
41352	475	28	good	good	JJ
41352	475	29	cullis	cullis	NN
41352	475	30	,	,	,
41352	475	31	seasoned	season	VBN
41352	475	32	with	with	IN
41352	475	33	cayenne	cayenne	NN
41352	475	34	pepper	pepper	NN
41352	475	35	,	,	,
41352	475	36	salt	salt	NN
41352	475	37	,	,	,
41352	475	38	lemon	lemon	NN
41352	475	39	juice	juice	NN
41352	475	40	,	,	,
41352	475	41	and	and	CC
41352	475	42	a	a	DT
41352	475	43	little	little	RB
41352	475	44	sifted	sifted	JJ
41352	475	45	lump	lump	NN
41352	475	46	sugar	sugar	NN
41352	475	47	,	,	,
41352	475	48	and	and	CC
41352	475	49	stew	stew	VB
41352	475	50	them	-PRON-	PRP
41352	475	51	till	till	IN
41352	475	52	tender	tender	NN
41352	475	53	.	.	.
41352	476	1	_	_	NNP
41352	476	2	Savoy	Savoy	NNP
41352	476	3	Sauce	Sauce	NNP
41352	476	4	.	.	.
41352	476	5	_	_	NNP
41352	476	6	CUT	CUT	NNP
41352	476	7	some	some	DT
41352	476	8	savoys	savoy	NNS
41352	476	9	in	in	IN
41352	476	10	quarters	quarter	NNS
41352	476	11	,	,	,
41352	476	12	blanch	blanch	VB
41352	476	13	them	-PRON-	PRP
41352	476	14	,	,	,
41352	476	15	and	and	CC
41352	476	16	then	then	RB
41352	476	17	tie	tie	VB
41352	476	18	them	-PRON-	PRP
41352	476	19	round	round	RB
41352	476	20	and	and	CC
41352	476	21	braise	braise	VB
41352	476	22	them	-PRON-	PRP
41352	476	23	with	with	IN
41352	476	24	the	the	DT
41352	476	25	beef	beef	NN
41352	476	26	till	till	IN
41352	476	27	half	half	NN
41352	476	28	done	do	VBN
41352	476	29	.	.	.
41352	477	1	Take	take	VB
41352	477	2	them	-PRON-	PRP
41352	477	3	out	out	IN
41352	477	4	of	of	IN
41352	477	5	the	the	DT
41352	477	6	liquor	liquor	NN
41352	477	7	,	,	,
41352	477	8	cut	cut	VBD
41352	477	9	off	off	RP
41352	477	10	the	the	DT
41352	477	11	string	string	NN
41352	477	12	,	,	,
41352	477	13	and	and	CC
41352	477	14	put	put	VBD
41352	477	15	them	-PRON-	PRP
41352	477	16	into	into	IN
41352	477	17	a	a	DT
41352	477	18	stewpan	stewpan	NN
41352	477	19	with	with	IN
41352	477	20	good	good	JJ
41352	477	21	strong	strong	JJ
41352	477	22	cullis	cullis	NN
41352	477	23	,	,	,
41352	477	24	and	and	CC
41352	477	25	simmer	simmer	VB
41352	477	26	them	-PRON-	PRP
41352	477	27	till	till	IN
41352	477	28	tender	tender	NN
41352	477	29	.	.	.
41352	478	1	_	_	NNP
41352	478	2	Ashée	Ashée	NNP
41352	478	3	Sauce	Sauce	NNP
41352	478	4	.	.	.
41352	478	5	_	_	NNP
41352	478	6	TAKE	TAKE	NNP
41352	478	7	some	some	DT
41352	478	8	pickle	pickle	NN
41352	478	9	cucumbers	cucumber	NNS
41352	478	10	chopped	chop	VBD
41352	478	11	small	small	JJ
41352	478	12	,	,	,
41352	478	13	then	then	RB
41352	478	14	capers	caper	NNS
41352	478	15	,	,	,
41352	478	16	parsley	parsley	NN
41352	478	17	,	,	,
41352	478	18	eschallots	eschallot	NNS
41352	478	19	,	,	,
41352	478	20	breast	breast	NN
41352	478	21	of	of	IN
41352	478	22	a	a	DT
41352	478	23	fowl	fowl	NN
41352	478	24	,	,	,
41352	478	25	lean	lean	JJ
41352	478	26	of	of	IN
41352	478	27	ham	ham	NN
41352	478	28	,	,	,
41352	478	29	carrots	carrot	NNS
41352	478	30	,	,	,
41352	478	31	and	and	CC
41352	478	32	yolks	yolk	NNS
41352	478	33	and	and	CC
41352	478	34	whites	white	NNS
41352	478	35	of	of	IN
41352	478	36	eggs	egg	NNS
41352	478	37	.	.	.
41352	479	1	Then	then	RB
41352	479	2	add	add	VB
41352	479	3	to	to	IN
41352	479	4	them	-PRON-	PRP
41352	479	5	a	a	DT
41352	479	6	good	good	RB
41352	479	7	-	-	HYPH
41352	479	8	seasoned	season	VBN
41352	479	9	cullis	culli	NNS
41352	479	10	and	and	CC
41352	479	11	a	a	DT
41352	479	12	little	little	JJ
41352	479	13	mushroom	mushroom	NN
41352	479	14	ketchup	ketchup	NN
41352	479	15	.	.	.
41352	480	1	Simmer	simmer	NN
41352	480	2	all	all	RB
41352	480	3	together	together	RB
41352	480	4	a	a	DT
41352	480	5	quarter	quarter	NN
41352	480	6	of	of	IN
41352	480	7	an	an	DT
41352	480	8	hour	hour	NN
41352	480	9	.	.	.
41352	481	1	N.	N.	NNP
41352	481	2	B.	B.	NNP
41352	482	1	The	the	DT
41352	482	2	ham	ham	NN
41352	482	3	,	,	,
41352	482	4	fowl	fowl	NN
41352	482	5	,	,	,
41352	482	6	egg	egg	NN
41352	482	7	,	,	,
41352	482	8	and	and	CC
41352	482	9	carrot	carrot	NNP
41352	482	10	to	to	TO
41352	482	11	be	be	VB
41352	482	12	boiled	boil	VBN
41352	482	13	before	before	IN
41352	482	14	they	-PRON-	PRP
41352	482	15	are	be	VBP
41352	482	16	chopped	chop	VBN
41352	482	17	.	.	.
41352	483	1	_	_	NNP
41352	483	2	Brisket	Brisket	NNP
41352	483	3	of	of	IN
41352	483	4	Beef	Beef	NNP
41352	483	5	with	with	IN
41352	483	6	Spanish	Spanish	NNP
41352	483	7	Onions	Onions	NNPS
41352	483	8	.	.	.
41352	483	9	_	_	IN
41352	483	10	TO	to	TO
41352	483	11	be	be	VB
41352	483	12	done	do	VBN
41352	483	13	in	in	IN
41352	483	14	the	the	DT
41352	483	15	same	same	JJ
41352	483	16	manner	manner	NN
41352	483	17	as	as	IN
41352	483	18	the	the	DT
41352	483	19	rump	rump	NN
41352	483	20	,	,	,
41352	483	21	but	but	CC
41352	483	22	not	not	RB
41352	483	23	to	to	TO
41352	483	24	be	be	VB
41352	483	25	daubed	daub	VBN
41352	483	26	with	with	IN
41352	483	27	bacon	bacon	NN
41352	483	28	.	.	.
41352	484	1	_	_	NNP
41352	484	2	Brisket	Brisket	NNP
41352	484	3	of	of	IN
41352	484	4	Beef	Beef	NNP
41352	484	5	with	with	IN
41352	484	6	Ashée	Ashée	NNP
41352	484	7	or	or	CC
41352	484	8	Haricot	Haricot	NNP
41352	484	9	.	.	.
41352	484	10	_	_	IN
41352	484	11	TO	to	TO
41352	484	12	be	be	VB
41352	484	13	done	do	VBN
41352	484	14	in	in	IN
41352	484	15	the	the	DT
41352	484	16	same	same	JJ
41352	484	17	manner	manner	NN
41352	484	18	as	as	IN
41352	484	19	the	the	DT
41352	484	20	preceding	precede	VBG
41352	484	21	.	.	.
41352	485	1	_	_	NNP
41352	485	2	Rump	Rump	NNP
41352	485	3	of	of	IN
41352	485	4	Beef	Beef	NNP
41352	485	5	a	a	DT
41352	485	6	-	-	HYPH
41352	485	7	la	la	FW
41352	485	8	mode	mode	NN
41352	485	9	.	.	.
41352	485	10	_	_	IN
41352	485	11	BONE	BONE	NNP
41352	485	12	the	the	DT
41352	485	13	rump	rump	NN
41352	485	14	,	,	,
41352	485	15	daub	daub	VB
41352	485	16	it	-PRON-	PRP
41352	485	17	with	with	IN
41352	485	18	slips	slip	NNS
41352	485	19	of	of	IN
41352	485	20	fat	fat	NN
41352	485	21	bacon	bacon	NN
41352	485	22	seasoned	season	VBN
41352	485	23	with	with	IN
41352	485	24	sweet	sweet	JJ
41352	485	25	herbs	herb	NNS
41352	485	26	,	,	,
41352	485	27	beaten	beat	VBN
41352	485	28	spices	spice	NNS
41352	485	29	,	,	,
41352	485	30	and	and	CC
41352	485	31	pepper	pepper	NN
41352	485	32	and	and	CC
41352	485	33	salt	salt	NN
41352	485	34	.	.	.
41352	486	1	Bind	bind	VB
41352	486	2	it	-PRON-	PRP
41352	486	3	round	round	RB
41352	486	4	with	with	IN
41352	486	5	packthread	packthread	NN
41352	486	6	,	,	,
41352	486	7	put	put	VB
41352	486	8	it	-PRON-	PRP
41352	486	9	into	into	IN
41352	486	10	a	a	DT
41352	486	11	braising	braise	VBG
41352	486	12	pan	pan	NN
41352	486	13	,	,	,
41352	486	14	cover	cover	VB
41352	486	15	it	-PRON-	PRP
41352	486	16	with	with	IN
41352	486	17	some	some	DT
41352	486	18	veal	veal	NN
41352	486	19	stock	stock	NN
41352	486	20	,	,	,
41352	486	21	make	make	VBP
41352	486	22	it	-PRON-	PRP
41352	486	23	boil	boil	VB
41352	486	24	,	,	,
41352	486	25	skim	skim	VB
41352	486	26	it	-PRON-	PRP
41352	486	27	,	,	,
41352	486	28	and	and	CC
41352	486	29	add	add	VB
41352	486	30	a	a	DT
41352	486	31	pint	pint	NN
41352	486	32	of	of	IN
41352	486	33	red	red	JJ
41352	486	34	port	port	NN
41352	486	35	,	,	,
41352	486	36	some	some	DT
41352	486	37	onions	onion	NNS
41352	486	38	,	,	,
41352	486	39	turnips	turnip	NNS
41352	486	40	,	,	,
41352	486	41	celery	celery	NN
41352	486	42	,	,	,
41352	486	43	a	a	DT
41352	486	44	few	few	JJ
41352	486	45	bay	bay	NN
41352	486	46	leaves	leave	NNS
41352	486	47	,	,	,
41352	486	48	garlick	garlick	NNP
41352	486	49	,	,	,
41352	486	50	champignons	champignon	NNS
41352	486	51	,	,	,
41352	486	52	a	a	DT
41352	486	53	few	few	JJ
41352	486	54	whole	whole	JJ
41352	486	55	allspice	allspice	NN
41352	486	56	,	,	,
41352	486	57	and	and	CC
41352	486	58	a	a	DT
41352	486	59	little	little	JJ
41352	486	60	mace	mace	NN
41352	486	61	.	.	.
41352	487	1	Let	let	VB
41352	487	2	it	-PRON-	PRP
41352	487	3	stew	stew	VB
41352	487	4	till	till	IN
41352	487	5	nearly	nearly	RB
41352	487	6	done	do	VBN
41352	487	7	;	;	:
41352	487	8	then	then	RB
41352	487	9	take	take	VB
41352	487	10	it	-PRON-	PRP
41352	487	11	out	out	IN
41352	487	12	of	of	IN
41352	487	13	the	the	DT
41352	487	14	liquor	liquor	NN
41352	487	15	,	,	,
41352	487	16	cut	cut	VBD
41352	487	17	off	off	RP
41352	487	18	the	the	DT
41352	487	19	strings	string	NNS
41352	487	20	,	,	,
41352	487	21	wipe	wipe	VB
41352	487	22	it	-PRON-	PRP
41352	487	23	dry	dry	JJ
41352	487	24	,	,	,
41352	487	25	and	and	CC
41352	487	26	put	put	VBD
41352	487	27	it	-PRON-	PRP
41352	487	28	into	into	IN
41352	487	29	a	a	DT
41352	487	30	clean	clean	JJ
41352	487	31	stewpan	stewpan	NN
41352	487	32	.	.	.
41352	488	1	Then	then	RB
41352	488	2	strain	strain	VB
41352	488	3	the	the	DT
41352	488	4	liquor	liquor	NN
41352	488	5	,	,	,
41352	488	6	skim	skim	VB
41352	488	7	the	the	DT
41352	488	8	fat	fat	NN
41352	488	9	off	off	RP
41352	488	10	clean	clean	JJ
41352	488	11	,	,	,
41352	488	12	season	season	NN
41352	488	13	with	with	IN
41352	488	14	cayenne	cayenne	NN
41352	488	15	,	,	,
41352	488	16	salt	salt	NN
41352	488	17	,	,	,
41352	488	18	a	a	DT
41352	488	19	gill	gill	NN
41352	488	20	of	of	IN
41352	488	21	vinegar	vinegar	NN
41352	488	22	,	,	,
41352	488	23	lemon	lemon	NN
41352	488	24	pickle	pickle	NN
41352	488	25	,	,	,
41352	488	26	and	and	CC
41352	488	27	a	a	DT
41352	488	28	small	small	JJ
41352	488	29	quantity	quantity	NN
41352	488	30	of	of	IN
41352	488	31	juice	juice	NN
41352	488	32	of	of	IN
41352	488	33	lemon	lemon	NN
41352	488	34	;	;	:
41352	488	35	add	add	VB
41352	488	36	a	a	DT
41352	488	37	little	little	JJ
41352	488	38	colour	colour	NN
41352	488	39	,	,	,
41352	488	40	clear	clear	VB
41352	488	41	it	-PRON-	PRP
41352	488	42	with	with	IN
41352	488	43	whites	white	NNS
41352	488	44	of	of	IN
41352	488	45	eggs	egg	NNS
41352	488	46	,	,	,
41352	488	47	and	and	CC
41352	488	48	strain	strain	VB
41352	488	49	it	-PRON-	PRP
41352	488	50	through	through	IN
41352	488	51	a	a	DT
41352	488	52	tamis	tamis	NN
41352	488	53	cloth	cloth	NN
41352	488	54	to	to	IN
41352	488	55	the	the	DT
41352	488	56	beef	beef	NN
41352	488	57	.	.	.
41352	489	1	Stew	stew	VB
41352	489	2	it	-PRON-	PRP
41352	489	3	gently	gently	RB
41352	489	4	till	till	IN
41352	489	5	done	do	VBN
41352	489	6	,	,	,
41352	489	7	and	and	CC
41352	489	8	serve	serve	VB
41352	489	9	it	-PRON-	PRP
41352	489	10	up	up	RP
41352	489	11	in	in	IN
41352	489	12	a	a	DT
41352	489	13	deep	deep	JJ
41352	489	14	dish	dish	NN
41352	489	15	.	.	.
41352	490	1	N.	N.	NNP
41352	490	2	B.	B.	NNP
41352	491	1	To	to	IN
41352	491	2	the	the	DT
41352	491	3	liquor	liquor	NN
41352	491	4	,	,	,
41352	491	5	when	when	WRB
41352	491	6	cleared	clear	VBN
41352	491	7	with	with	IN
41352	491	8	eggs	egg	NNS
41352	491	9	and	and	CC
41352	491	10	strained	strain	VBN
41352	491	11	,	,	,
41352	491	12	may	may	MD
41352	491	13	be	be	VB
41352	491	14	added	add	VBN
41352	491	15	some	some	DT
41352	491	16	passing	passing	NN
41352	491	17	of	of	IN
41352	491	18	flour	flour	NN
41352	491	19	and	and	CC
41352	491	20	butter	butter	NN
41352	491	21	,	,	,
41352	491	22	by	by	IN
41352	491	23	way	way	NN
41352	491	24	of	of	IN
41352	491	25	thickening	thickening	NN
41352	491	26	,	,	,
41352	491	27	if	if	IN
41352	491	28	approved	approve	VBN
41352	491	29	.	.	.
41352	492	1	The	the	DT
41352	492	2	reason	reason	NN
41352	492	3	for	for	IN
41352	492	4	clearing	clear	VBG
41352	492	5	the	the	DT
41352	492	6	liquor	liquor	NN
41352	492	7	is	be	VBZ
41352	492	8	,	,	,
41352	492	9	that	that	IN
41352	492	10	it	-PRON-	PRP
41352	492	11	will	will	MD
41352	492	12	make	make	VB
41352	492	13	it	-PRON-	PRP
41352	492	14	appear	appear	VB
41352	492	15	bright	bright	JJ
41352	492	16	either	either	CC
41352	492	17	thickened	thicken	VBN
41352	492	18	or	or	CC
41352	492	19	plain	plain	JJ
41352	492	20	.	.	.
41352	493	1	_	_	NNP
41352	493	2	Baked	Baked	NNP
41352	493	3	Beef	Beef	NNP
41352	493	4	.	.	.
41352	493	5	_	_	IN
41352	493	6	BONE	BONE	NNP
41352	493	7	a	a	DT
41352	493	8	leg	leg	NN
41352	493	9	of	of	IN
41352	493	10	beef	beef	NN
41352	493	11	,	,	,
41352	493	12	wash	wash	VB
41352	493	13	it	-PRON-	PRP
41352	493	14	clean	clean	JJ
41352	493	15	,	,	,
41352	493	16	chop	chop	VBP
41352	493	17	plenty	plenty	NN
41352	493	18	of	of	IN
41352	493	19	parsley	parsley	NN
41352	493	20	,	,	,
41352	493	21	a	a	DT
41352	493	22	middling	middling	JJ
41352	493	23	quantity	quantity	NN
41352	493	24	of	of	IN
41352	493	25	thyme	thyme	NNS
41352	493	26	,	,	,
41352	493	27	eschallots	eschallot	NNS
41352	493	28	,	,	,
41352	493	29	marjoram	marjoram	NNP
41352	493	30	,	,	,
41352	493	31	savory	savory	JJ
41352	493	32	,	,	,
41352	493	33	and	and	CC
41352	493	34	a	a	DT
41352	493	35	little	little	JJ
41352	493	36	basil	basil	NN
41352	493	37	.	.	.
41352	494	1	Then	then	RB
41352	494	2	mix	mix	VB
41352	494	3	them	-PRON-	PRP
41352	494	4	together	together	RB
41352	494	5	,	,	,
41352	494	6	and	and	CC
41352	494	7	add	add	VB
41352	494	8	a	a	DT
41352	494	9	small	small	JJ
41352	494	10	quantity	quantity	NN
41352	494	11	of	of	IN
41352	494	12	beaten	beat	VBN
41352	494	13	allspice	allspice	NN
41352	494	14	,	,	,
41352	494	15	mace	mace	NN
41352	494	16	,	,	,
41352	494	17	cloves	clove	NNS
41352	494	18	,	,	,
41352	494	19	pepper	pepper	NN
41352	494	20	,	,	,
41352	494	21	and	and	CC
41352	494	22	salt	salt	NN
41352	494	23	.	.	.
41352	495	1	Rub	rub	VB
41352	495	2	the	the	DT
41352	495	3	beef	beef	NN
41352	495	4	well	well	RB
41352	495	5	with	with	IN
41352	495	6	the	the	DT
41352	495	7	ingredients	ingredient	NNS
41352	495	8	,	,	,
41352	495	9	set	set	VBD
41352	495	10	it	-PRON-	PRP
41352	495	11	in	in	IN
41352	495	12	an	an	DT
41352	495	13	earthen	earthen	JJ
41352	495	14	pan	pan	NN
41352	495	15	,	,	,
41352	495	16	put	put	VB
41352	495	17	to	to	IN
41352	495	18	it	-PRON-	PRP
41352	495	19	a	a	DT
41352	495	20	gill	gill	NN
41352	495	21	of	of	IN
41352	495	22	vinegar	vinegar	NN
41352	495	23	,	,	,
41352	495	24	half	half	PDT
41352	495	25	a	a	DT
41352	495	26	pint	pint	NN
41352	495	27	of	of	IN
41352	495	28	red	red	JJ
41352	495	29	port	port	NN
41352	495	30	,	,	,
41352	495	31	eight	eight	CD
41352	495	32	middling	middling	NN
41352	495	33	-	-	HYPH
41352	495	34	sized	sized	JJ
41352	495	35	whole	whole	JJ
41352	495	36	onions	onion	NNS
41352	495	37	peeled	peel	VBD
41352	495	38	,	,	,
41352	495	39	two	two	CD
41352	495	40	bay	bay	NN
41352	495	41	leaves	leave	NNS
41352	495	42	,	,	,
41352	495	43	a	a	DT
41352	495	44	few	few	JJ
41352	495	45	fresh	fresh	JJ
41352	495	46	or	or	CC
41352	495	47	dried	dry	VBN
41352	495	48	champignons	champignon	NNS
41352	495	49	.	.	.
41352	496	1	Let	let	VB
41352	496	2	the	the	DT
41352	496	3	meat	meat	NN
41352	496	4	remain	remain	VB
41352	496	5	till	till	IN
41352	496	6	next	next	JJ
41352	496	7	day	day	NN
41352	496	8	;	;	:
41352	496	9	then	then	RB
41352	496	10	add	add	VB
41352	496	11	a	a	DT
41352	496	12	sufficient	sufficient	JJ
41352	496	13	quantity	quantity	NN
41352	496	14	of	of	IN
41352	496	15	water	water	NN
41352	496	16	to	to	IN
41352	496	17	it	-PRON-	PRP
41352	496	18	,	,	,
41352	496	19	cover	cover	VB
41352	496	20	the	the	DT
41352	496	21	pan	pan	NN
41352	496	22	close	close	RB
41352	496	23	,	,	,
41352	496	24	and	and	CC
41352	496	25	bake	bake	VB
41352	496	26	the	the	DT
41352	496	27	meat	meat	NN
41352	496	28	till	till	IN
41352	496	29	tender	tender	NN
41352	496	30	.	.	.
41352	497	1	_	_	NNP
41352	497	2	Marrow	Marrow	NNP
41352	497	3	Bones	Bones	NNPS
41352	497	4	.	.	.
41352	497	5	_	_	NNP
41352	497	6	CHOP	CHOP	NNP
41352	497	7	the	the	DT
41352	497	8	bones	bone	NNS
41352	497	9	at	at	IN
41352	497	10	each	each	DT
41352	497	11	end	end	NN
41352	497	12	so	so	IN
41352	497	13	as	as	IN
41352	497	14	to	to	TO
41352	497	15	stand	stand	VB
41352	497	16	steady	steady	JJ
41352	497	17	;	;	:
41352	497	18	then	then	RB
41352	497	19	wash	wash	VB
41352	497	20	them	-PRON-	PRP
41352	497	21	clean	clean	JJ
41352	497	22	,	,	,
41352	497	23	saw	see	VBD
41352	497	24	them	-PRON-	PRP
41352	497	25	in	in	IN
41352	497	26	halves	half	NNS
41352	497	27	,	,	,
41352	497	28	set	set	VBD
41352	497	29	them	-PRON-	PRP
41352	497	30	upright	upright	JJ
41352	497	31	in	in	IN
41352	497	32	a	a	DT
41352	497	33	saucepan	saucepan	NN
41352	497	34	with	with	IN
41352	497	35	water	water	NN
41352	497	36	,	,	,
41352	497	37	and	and	CC
41352	497	38	boil	boil	VB
41352	497	39	them	-PRON-	PRP
41352	497	40	two	two	CD
41352	497	41	hours	hour	NNS
41352	497	42	.	.	.
41352	498	1	Serve	serve	VB
41352	498	2	them	-PRON-	PRP
41352	498	3	up	up	RP
41352	498	4	very	very	RB
41352	498	5	hot	hot	JJ
41352	498	6	,	,	,
41352	498	7	and	and	CC
41352	498	8	with	with	IN
41352	498	9	fresh	fresh	JJ
41352	498	10	toasted	toasted	JJ
41352	498	11	bread	bread	NN
41352	498	12	.	.	.
41352	499	1	_	_	NNP
41352	499	2	Mutton	Mutton	NNP
41352	499	3	Rumps	Rumps	NNP
41352	499	4	marinated	marinate	VBD
41352	499	5	.	.	.
41352	499	6	_	_	IN
41352	499	7	CLEAN	CLEAN	NNP
41352	499	8	and	and	CC
41352	499	9	cut	cut	VBD
41352	499	10	the	the	DT
41352	499	11	rumps	rump	NNS
41352	499	12	of	of	IN
41352	499	13	an	an	DT
41352	499	14	equal	equal	JJ
41352	499	15	length	length	NN
41352	499	16	,	,	,
41352	499	17	and	and	CC
41352	499	18	lay	lie	VBD
41352	499	19	them	-PRON-	PRP
41352	499	20	in	in	IN
41352	499	21	a	a	DT
41352	499	22	pan	pan	NN
41352	499	23	and	and	CC
41352	499	24	the	the	DT
41352	499	25	marinate	marinate	NNP
41352	499	26	liquor	liquor	NN
41352	499	27	for	for	IN
41352	499	28	a	a	DT
41352	499	29	whole	whole	JJ
41352	499	30	night	night	NN
41352	499	31	;	;	:
41352	499	32	then	then	RB
41352	499	33	pass	pass	VB
41352	499	34	them	-PRON-	PRP
41352	499	35	in	in	IN
41352	499	36	butter	butter	NN
41352	499	37	till	till	IN
41352	499	38	nearly	nearly	RB
41352	499	39	done	do	VBN
41352	499	40	.	.	.
41352	500	1	Lay	lay	VB
41352	500	2	them	-PRON-	PRP
41352	500	3	on	on	IN
41352	500	4	a	a	DT
41352	500	5	dish	dish	NN
41352	500	6	to	to	TO
41352	500	7	cool	cool	VB
41352	500	8	,	,	,
41352	500	9	wash	wash	VB
41352	500	10	them	-PRON-	PRP
41352	500	11	over	over	RP
41352	500	12	with	with	IN
41352	500	13	yolk	yolk	NNP
41352	500	14	of	of	IN
41352	500	15	egg	egg	NN
41352	500	16	,	,	,
41352	500	17	and	and	CC
41352	500	18	breadcrumb	breadcrumb	VBD
41352	500	19	them	-PRON-	PRP
41352	500	20	.	.	.
41352	501	1	Fry	fry	PRP
41352	501	2	them	-PRON-	PRP
41352	501	3	gently	gently	RB
41352	501	4	in	in	IN
41352	501	5	boiling	boil	VBG
41352	501	6	lard	lard	NN
41352	501	7	till	till	IN
41352	501	8	done	do	VBN
41352	501	9	,	,	,
41352	501	10	and	and	CC
41352	501	11	of	of	IN
41352	501	12	a	a	DT
41352	501	13	nice	nice	JJ
41352	501	14	colour	colour	NN
41352	501	15	.	.	.
41352	502	1	Drain	drain	VB
41352	502	2	them	-PRON-	PRP
41352	502	3	dry	dry	VBP
41352	502	4	,	,	,
41352	502	5	and	and	CC
41352	502	6	serve	serve	VB
41352	502	7	them	-PRON-	PRP
41352	502	8	up	up	RP
41352	502	9	with	with	IN
41352	502	10	a	a	DT
41352	502	11	very	very	RB
41352	502	12	good	good	RB
41352	502	13	-	-	HYPH
41352	502	14	seasoned	season	VBN
41352	502	15	cullis	cullis	NNP
41352	502	16	sauce	sauce	NN
41352	502	17	and	and	CC
41352	502	18	ketchup	ketchup	NN
41352	502	19	in	in	IN
41352	502	20	it	-PRON-	PRP
41352	502	21	.	.	.
41352	503	1	N.	N.	NNP
41352	503	2	B.	B.	NNP
41352	504	1	In	in	IN
41352	504	2	the	the	DT
41352	504	3	same	same	JJ
41352	504	4	manner	manner	NN
41352	504	5	may	may	MD
41352	504	6	be	be	VB
41352	504	7	done	do	VBN
41352	504	8	mutton	mutton	NN
41352	504	9	steaks	steak	NNS
41352	504	10	.	.	.
41352	505	1	_	_	NNP
41352	505	2	To	to	TO
41352	505	3	make	make	VB
41352	505	4	Marinate	Marinate	NNP
41352	505	5	.	.	.
41352	505	6	_	_	NNP
41352	505	7	TAKE	TAKE	NNP
41352	505	8	a	a	DT
41352	505	9	little	little	JJ
41352	505	10	gravy	gravy	NN
41352	505	11	,	,	,
41352	505	12	vinegar	vinegar	NN
41352	505	13	,	,	,
41352	505	14	salt	salt	NN
41352	505	15	,	,	,
41352	505	16	whole	whole	JJ
41352	505	17	black	black	JJ
41352	505	18	pepper	pepper	NN
41352	505	19	,	,	,
41352	505	20	a	a	DT
41352	505	21	few	few	JJ
41352	505	22	bay	bay	NN
41352	505	23	leaves	leave	NNS
41352	505	24	,	,	,
41352	505	25	onions	onion	NNS
41352	505	26	sliced	slice	VBD
41352	505	27	,	,	,
41352	505	28	a	a	DT
41352	505	29	clove	clove	NN
41352	505	30	of	of	IN
41352	505	31	garlick	garlick	NNP
41352	505	32	,	,	,
41352	505	33	and	and	CC
41352	505	34	a	a	DT
41352	505	35	little	little	JJ
41352	505	36	thyme	thyme	NNS
41352	505	37	.	.	.
41352	506	1	Boil	boil	VB
41352	506	2	all	all	DT
41352	506	3	together	together	RB
41352	506	4	and	and	CC
41352	506	5	strain	strain	VB
41352	506	6	it	-PRON-	PRP
41352	506	7	.	.	.
41352	507	1	_	_	NNP
41352	507	2	Haricot	Haricot	NNP
41352	507	3	Mutton	Mutton	NNP
41352	507	4	Cutlets	Cutlets	NNP
41352	507	5	.	.	.
41352	507	6	_	_	NNP
41352	507	7	CUT	CUT	NNP
41352	507	8	a	a	DT
41352	507	9	loin	loin	NN
41352	507	10	or	or	CC
41352	507	11	best	good	JJS
41352	507	12	end	end	NN
41352	507	13	of	of	IN
41352	507	14	a	a	DT
41352	507	15	neck	neck	NN
41352	507	16	of	of	IN
41352	507	17	mutton	mutton	NN
41352	507	18	into	into	IN
41352	507	19	steaks	steak	NNS
41352	507	20	,	,	,
41352	507	21	trim	trim	VB
41352	507	22	them	-PRON-	PRP
41352	507	23	neat	neat	JJ
41352	507	24	,	,	,
41352	507	25	and	and	CC
41352	507	26	fry	fry	VB
41352	507	27	them	-PRON-	PRP
41352	507	28	till	till	IN
41352	507	29	three	three	CD
41352	507	30	parts	part	NNS
41352	507	31	done	do	VBN
41352	507	32	,	,	,
41352	507	33	and	and	CC
41352	507	34	of	of	IN
41352	507	35	a	a	DT
41352	507	36	nice	nice	JJ
41352	507	37	colour	colour	NN
41352	507	38	.	.	.
41352	508	1	Put	put	VB
41352	508	2	them	-PRON-	PRP
41352	508	3	into	into	IN
41352	508	4	a	a	DT
41352	508	5	stewpan	stewpan	NN
41352	508	6	,	,	,
41352	508	7	add	add	VB
41352	508	8	a	a	DT
41352	508	9	little	little	JJ
41352	508	10	liquor	liquor	NN
41352	508	11	to	to	TO
41352	508	12	preserve	preserve	VB
41352	508	13	them	-PRON-	PRP
41352	508	14	from	from	IN
41352	508	15	burning	burn	VBG
41352	508	16	,	,	,
41352	508	17	and	and	CC
41352	508	18	simmer	simmer	NN
41352	508	19	till	till	IN
41352	508	20	tender	tender	NN
41352	508	21	.	.	.
41352	509	1	Lay	lay	VB
41352	509	2	the	the	DT
41352	509	3	steaks	steak	NNS
41352	509	4	round	round	RB
41352	509	5	in	in	IN
41352	509	6	a	a	DT
41352	509	7	dish	dish	NN
41352	509	8	,	,	,
41352	509	9	and	and	CC
41352	509	10	serve	serve	VB
41352	509	11	them	-PRON-	PRP
41352	509	12	up	up	RP
41352	509	13	with	with	IN
41352	509	14	haricot	haricot	NNP
41352	509	15	sauce	sauce	NN
41352	509	16	over	over	RP
41352	509	17	.	.	.
41352	510	1	N.	N.	NNP
41352	510	2	B.	B.	NNP
41352	511	1	The	the	DT
41352	511	2	essence	essence	NN
41352	511	3	that	that	WDT
41352	511	4	the	the	DT
41352	511	5	steaks	steak	NNS
41352	511	6	were	be	VBD
41352	511	7	stewed	stew	VBN
41352	511	8	in	in	RB
41352	511	9	to	to	TO
41352	511	10	be	be	VB
41352	511	11	strained	strain	VBN
41352	511	12	,	,	,
41352	511	13	skimmed	skim	VBN
41352	511	14	clean	clean	JJ
41352	511	15	from	from	IN
41352	511	16	fat	fat	NN
41352	511	17	,	,	,
41352	511	18	and	and	CC
41352	511	19	added	add	VBD
41352	511	20	to	to	IN
41352	511	21	the	the	DT
41352	511	22	sauce	sauce	NN
41352	511	23	.	.	.
41352	512	1	_	_	NNP
41352	512	2	Fillet	Fillet	NNP
41352	512	3	of	of	IN
41352	512	4	Mutton	Mutton	NNP
41352	512	5	with	with	IN
41352	512	6	Cucumbers	Cucumbers	NNPS
41352	512	7	.	.	.
41352	512	8	_	_	NNP
41352	512	9	TAKE	TAKE	NNP
41352	512	10	the	the	DT
41352	512	11	best	good	JJS
41352	512	12	end	end	NN
41352	512	13	of	of	IN
41352	512	14	a	a	DT
41352	512	15	neck	neck	NN
41352	512	16	of	of	IN
41352	512	17	mutton	mutton	NN
41352	512	18	,	,	,
41352	512	19	cut	cut	VBD
41352	512	20	off	off	RP
41352	512	21	the	the	DT
41352	512	22	under	under	JJ
41352	512	23	bone	bone	NN
41352	512	24	,	,	,
41352	512	25	leaving	leave	VBG
41352	512	26	the	the	DT
41352	512	27	long	long	JJ
41352	512	28	ones	one	NNS
41352	512	29	on	on	RP
41352	512	30	;	;	:
41352	512	31	then	then	RB
41352	512	32	trim	trim	VB
41352	512	33	it	-PRON-	PRP
41352	512	34	neat	neat	JJ
41352	512	35	,	,	,
41352	512	36	lard	lard	VB
41352	512	37	it	-PRON-	PRP
41352	512	38	,	,	,
41352	512	39	or	or	CC
41352	512	40	let	let	VB
41352	512	41	it	-PRON-	PRP
41352	512	42	remain	remain	VB
41352	512	43	plain	plain	JJ
41352	512	44	;	;	:
41352	512	45	roast	roast	VB
41352	512	46	it	-PRON-	PRP
41352	512	47	gently	gently	RB
41352	512	48	,	,	,
41352	512	49	glaize	glaize	VB
41352	512	50	it	-PRON-	PRP
41352	512	51	,	,	,
41352	512	52	and	and	CC
41352	512	53	serve	serve	VB
41352	512	54	it	-PRON-	PRP
41352	512	55	up	up	RP
41352	512	56	with	with	IN
41352	512	57	cucumber	cucumber	NN
41352	512	58	sauce	sauce	NN
41352	512	59	under	under	RB
41352	512	60	.	.	.
41352	513	1	_	_	NNP
41352	513	2	Stewed	Stewed	NNP
41352	513	3	Cucumbers	Cucumbers	NNPS
41352	513	4	.	.	.
41352	513	5	_	_	NNP
41352	513	6	TAKE	TAKE	NNP
41352	513	7	fresh	fresh	JJ
41352	513	8	gathered	gather	VBN
41352	513	9	cucumbers	cucumber	NNS
41352	513	10	,	,	,
41352	513	11	pare	pare	VBP
41352	513	12	them	-PRON-	PRP
41352	513	13	,	,	,
41352	513	14	cut	cut	VBD
41352	513	15	them	-PRON-	PRP
41352	513	16	into	into	IN
41352	513	17	shapes	shape	NNS
41352	513	18	if	if	IN
41352	513	19	seedy	seedy	NN
41352	513	20	,	,	,
41352	513	21	or	or	CC
41352	513	22	slices	slice	NNS
41352	513	23	if	if	IN
41352	513	24	young	young	JJ
41352	513	25	.	.	.
41352	514	1	Put	put	VB
41352	514	2	them	-PRON-	PRP
41352	514	3	into	into	IN
41352	514	4	a	a	DT
41352	514	5	stewpan	stewpan	NN
41352	514	6	,	,	,
41352	514	7	and	and	CC
41352	514	8	add	add	VB
41352	514	9	a	a	DT
41352	514	10	little	little	JJ
41352	514	11	salt	salt	NN
41352	514	12	,	,	,
41352	514	13	vinegar	vinegar	NN
41352	514	14	,	,	,
41352	514	15	and	and	CC
41352	514	16	an	an	DT
41352	514	17	onion	onion	NN
41352	514	18	.	.	.
41352	515	1	Simmer	simmer	VB
41352	515	2	them	-PRON-	PRP
41352	515	3	over	over	IN
41352	515	4	a	a	DT
41352	515	5	fire	fire	NN
41352	515	6	till	till	IN
41352	515	7	nearly	nearly	RB
41352	515	8	done	do	VBN
41352	515	9	and	and	CC
41352	515	10	the	the	DT
41352	515	11	liquor	liquor	NN
41352	515	12	reduced	reduce	VBD
41352	515	13	,	,	,
41352	515	14	or	or	CC
41352	515	15	fry	fry	VB
41352	515	16	them	-PRON-	PRP
41352	515	17	with	with	IN
41352	515	18	a	a	DT
41352	515	19	bit	bit	NN
41352	515	20	of	of	IN
41352	515	21	fresh	fresh	JJ
41352	515	22	butter	butter	NN
41352	515	23	,	,	,
41352	515	24	and	and	CC
41352	515	25	add	add	VB
41352	515	26	a	a	DT
41352	515	27	good	good	JJ
41352	515	28	strong	strong	JJ
41352	515	29	cullis	cullis	NN
41352	515	30	.	.	.
41352	516	1	Let	let	VB
41352	516	2	the	the	DT
41352	516	3	cucumbers	cucumber	NNS
41352	516	4	stew	stew	JJ
41352	516	5	till	till	IN
41352	516	6	done	do	VBN
41352	516	7	,	,	,
41352	516	8	and	and	CC
41352	516	9	serve	serve	VB
41352	516	10	them	-PRON-	PRP
41352	516	11	up	up	RP
41352	516	12	with	with	IN
41352	516	13	the	the	DT
41352	516	14	mutton	mutton	NN
41352	516	15	,	,	,
41352	516	16	which	which	WDT
41352	516	17	may	may	MD
41352	516	18	be	be	VB
41352	516	19	roasted	roast	VBN
41352	516	20	with	with	IN
41352	516	21	larding	lard	VBG
41352	516	22	(	(	-LRB-
41352	516	23	or	or	CC
41352	516	24	plain	plain	RB
41352	516	25	)	)	-RRB-
41352	516	26	.	.	.
41352	517	1	N.	N.	NNP
41352	517	2	B.	B.	NNP
41352	518	1	The	the	DT
41352	518	2	cucumbers	cucumber	NNS
41352	518	3	may	may	MD
41352	518	4	be	be	VB
41352	518	5	served	serve	VBN
41352	518	6	as	as	IN
41352	518	7	an	an	DT
41352	518	8	entrée	entrée	NN
41352	518	9	of	of	IN
41352	518	10	itself	-PRON-	PRP
41352	518	11	,	,	,
41352	518	12	and	and	CC
41352	518	13	fried	fry	VBN
41352	518	14	bread	bread	NN
41352	518	15	put	put	VBD
41352	518	16	round	round	IN
41352	518	17	them	-PRON-	PRP
41352	518	18	.	.	.
41352	519	1	_	_	NNP
41352	519	2	Mutton	Mutton	NNP
41352	519	3	Cutlets	Cutlets	NNP
41352	519	4	with	with	IN
41352	519	5	Potatoes	Potatoes	NNP
41352	519	6	.	.	.
41352	519	7	_	_	NNP
41352	519	8	CUT	CUT	NNP
41352	519	9	a	a	DT
41352	519	10	loin	loin	NN
41352	519	11	of	of	IN
41352	519	12	mutton	mutton	NN
41352	519	13	into	into	IN
41352	519	14	steaks	steak	NNS
41352	519	15	,	,	,
41352	519	16	beat	beat	VBD
41352	519	17	them	-PRON-	PRP
41352	519	18	with	with	IN
41352	519	19	a	a	DT
41352	519	20	chopper	chopper	NN
41352	519	21	,	,	,
41352	519	22	and	and	CC
41352	519	23	trim	trim	VB
41352	519	24	them	-PRON-	PRP
41352	519	25	neat	neat	JJ
41352	519	26	.	.	.
41352	520	1	Pass	pass	VB
41352	520	2	them	-PRON-	PRP
41352	520	3	in	in	IN
41352	520	4	sweet	sweet	JJ
41352	520	5	herbs	herb	NNS
41352	520	6	,	,	,
41352	520	7	eschallots	eschallot	NNS
41352	520	8	,	,	,
41352	520	9	pepper	pepper	NN
41352	520	10	,	,	,
41352	520	11	salt	salt	NN
41352	520	12	,	,	,
41352	520	13	and	and	CC
41352	520	14	lemon	lemon	NN
41352	520	15	juice	juice	NN
41352	520	16	.	.	.
41352	521	1	When	when	WRB
41352	521	2	nearly	nearly	RB
41352	521	3	done	do	VBN
41352	521	4	,	,	,
41352	521	5	lay	lie	VBD
41352	521	6	them	-PRON-	PRP
41352	521	7	on	on	IN
41352	521	8	a	a	DT
41352	521	9	dish	dish	NN
41352	521	10	till	till	IN
41352	521	11	almost	almost	RB
41352	521	12	cool	cool	JJ
41352	521	13	,	,	,
41352	521	14	and	and	CC
41352	521	15	then	then	RB
41352	521	16	egg	egg	NN
41352	521	17	,	,	,
41352	521	18	breadcrumb	breadcrumb	NNP
41352	521	19	,	,	,
41352	521	20	and	and	CC
41352	521	21	fry	fry	VB
41352	521	22	them	-PRON-	PRP
41352	521	23	in	in	IN
41352	521	24	boiling	boil	VBG
41352	521	25	lard	lard	NN
41352	521	26	till	till	IN
41352	521	27	of	of	IN
41352	521	28	a	a	DT
41352	521	29	light	light	JJ
41352	521	30	brown	brown	JJ
41352	521	31	colour	colour	NN
41352	521	32	.	.	.
41352	522	1	Place	place	VB
41352	522	2	the	the	DT
41352	522	3	steaks	steak	NNS
41352	522	4	round	round	VBP
41352	522	5	in	in	IN
41352	522	6	a	a	DT
41352	522	7	dish	dish	NN
41352	522	8	,	,	,
41352	522	9	leaving	leave	VBG
41352	522	10	a	a	DT
41352	522	11	cavity	cavity	NN
41352	522	12	in	in	IN
41352	522	13	the	the	DT
41352	522	14	center	center	NN
41352	522	15	,	,	,
41352	522	16	which	which	WDT
41352	522	17	is	be	VBZ
41352	522	18	to	to	TO
41352	522	19	be	be	VB
41352	522	20	filled	fill	VBN
41352	522	21	up	up	RP
41352	522	22	with	with	IN
41352	522	23	potatoes	potato	NNS
41352	522	24	,	,	,
41352	522	25	and	and	CC
41352	522	26	the	the	DT
41352	522	27	sauce	sauce	NN
41352	522	28	under	under	IN
41352	522	29	the	the	DT
41352	522	30	steaks	steak	NNS
41352	522	31	.	.	.
41352	523	1	N.	N.	NNP
41352	523	2	B.	B.	NNP
41352	524	1	The	the	DT
41352	524	2	potatoes	potato	NNS
41352	524	3	to	to	TO
41352	524	4	be	be	VB
41352	524	5	peeled	peel	VBN
41352	524	6	,	,	,
41352	524	7	scooped	scoop	VBN
41352	524	8	,	,	,
41352	524	9	or	or	CC
41352	524	10	cut	cut	VBN
41352	524	11	into	into	IN
41352	524	12	shapes	shape	NNS
41352	524	13	.	.	.
41352	525	1	Then	then	RB
41352	525	2	fry	fry	VB
41352	525	3	them	-PRON-	PRP
41352	525	4	of	of	IN
41352	525	5	a	a	DT
41352	525	6	light	light	JJ
41352	525	7	colour	colour	NN
41352	525	8	,	,	,
41352	525	9	and	and	CC
41352	525	10	put	put	VBD
41352	525	11	them	-PRON-	PRP
41352	525	12	before	before	IN
41352	525	13	the	the	DT
41352	525	14	fire	fire	NN
41352	525	15	till	till	IN
41352	525	16	wanted	want	VBD
41352	525	17	;	;	:
41352	525	18	and	and	CC
41352	525	19	add	add	VB
41352	525	20	to	to	IN
41352	525	21	the	the	DT
41352	525	22	sauce	sauce	NN
41352	525	23	the	the	DT
41352	525	24	steaks	steak	NNS
41352	525	25	were	be	VBD
41352	525	26	passed	pass	VBN
41352	525	27	in	in	RP
41352	525	28	,	,	,
41352	525	29	a	a	DT
41352	525	30	little	little	JJ
41352	525	31	cullis	cullis	NN
41352	525	32	and	and	CC
41352	525	33	ketchup	ketchup	NN
41352	525	34	;	;	:
41352	525	35	then	then	RB
41352	525	36	strain	strain	VB
41352	525	37	and	and	CC
41352	525	38	reduce	reduce	VB
41352	525	39	it	-PRON-	PRP
41352	525	40	almost	almost	RB
41352	525	41	to	to	IN
41352	525	42	a	a	DT
41352	525	43	glaize	glaize	NN
41352	525	44	.	.	.
41352	526	1	_	_	NNP
41352	526	2	Mutton	Mutton	NNP
41352	526	3	Cutlets	Cutlets	NNP
41352	526	4	a	a	NN
41352	526	5	la	la	FW
41352	526	6	Maintenon	Maintenon	NNP
41352	526	7	.	.	.
41352	526	8	_	_	NNP
41352	526	9	GET	GET	NNP
41352	526	10	the	the	DT
41352	526	11	best	good	JJS
41352	526	12	end	end	NN
41352	526	13	of	of	IN
41352	526	14	a	a	DT
41352	526	15	loin	loin	NN
41352	526	16	of	of	IN
41352	526	17	mutton	mutton	NN
41352	526	18	,	,	,
41352	526	19	take	take	VB
41352	526	20	off	off	RP
41352	526	21	the	the	DT
41352	526	22	under	under	JJ
41352	526	23	bone	bone	NN
41352	526	24	,	,	,
41352	526	25	and	and	CC
41352	526	26	cut	cut	VBD
41352	526	27	it	-PRON-	PRP
41352	526	28	into	into	IN
41352	526	29	chops	chop	NNS
41352	526	30	;	;	:
41352	526	31	beat	beat	VBD
41352	526	32	them	-PRON-	PRP
41352	526	33	,	,	,
41352	526	34	and	and	CC
41352	526	35	trim	trim	VB
41352	526	36	them	-PRON-	PRP
41352	526	37	neat	neat	JJ
41352	526	38	;	;	:
41352	526	39	then	then	RB
41352	526	40	add	add	VB
41352	526	41	to	to	IN
41352	526	42	them	-PRON-	PRP
41352	526	43	a	a	DT
41352	526	44	bit	bit	NN
41352	526	45	of	of	IN
41352	526	46	fresh	fresh	JJ
41352	526	47	butter	butter	NN
41352	526	48	,	,	,
41352	526	49	chopped	chop	VBD
41352	526	50	parsley	parsley	NN
41352	526	51	,	,	,
41352	526	52	thyme	thyme	NNS
41352	526	53	,	,	,
41352	526	54	eschallots	eschallot	NNS
41352	526	55	,	,	,
41352	526	56	pepper	pepper	NN
41352	526	57	,	,	,
41352	526	58	salt	salt	NN
41352	526	59	,	,	,
41352	526	60	a	a	DT
41352	526	61	little	little	JJ
41352	526	62	pounded	pounded	JJ
41352	526	63	mace	mace	NN
41352	526	64	,	,	,
41352	526	65	and	and	CC
41352	526	66	lemon	lemon	NN
41352	526	67	juice	juice	NN
41352	526	68	.	.	.
41352	527	1	Pass	pass	VB
41352	527	2	them	-PRON-	PRP
41352	527	3	till	till	IN
41352	527	4	nearly	nearly	RB
41352	527	5	done	do	VBN
41352	527	6	;	;	:
41352	527	7	then	then	RB
41352	527	8	lay	lay	VB
41352	527	9	them	-PRON-	PRP
41352	527	10	on	on	IN
41352	527	11	a	a	DT
41352	527	12	dish	dish	NN
41352	527	13	,	,	,
41352	527	14	pour	pour	VB
41352	527	15	the	the	DT
41352	527	16	liquor	liquor	NN
41352	527	17	over	over	IN
41352	527	18	the	the	DT
41352	527	19	chops	chop	NNS
41352	527	20	,	,	,
41352	527	21	and	and	CC
41352	527	22	,	,	,
41352	527	23	when	when	WRB
41352	527	24	nearly	nearly	RB
41352	527	25	cool	cool	JJ
41352	527	26	,	,	,
41352	527	27	breadcrumb	breadcrumb	NN
41352	527	28	,	,	,
41352	527	29	and	and	CC
41352	527	30	put	put	VBD
41352	527	31	them	-PRON-	PRP
41352	527	32	separately	separately	RB
41352	527	33	in	in	IN
41352	527	34	oiled	oil	VBN
41352	527	35	white	white	JJ
41352	527	36	paper	paper	NN
41352	527	37	;	;	:
41352	527	38	fold	fold	VB
41352	527	39	them	-PRON-	PRP
41352	527	40	up	up	RP
41352	527	41	,	,	,
41352	527	42	broil	broil	VB
41352	527	43	them	-PRON-	PRP
41352	527	44	over	over	IN
41352	527	45	a	a	DT
41352	527	46	slow	slow	JJ
41352	527	47	fire	fire	NN
41352	527	48	,	,	,
41352	527	49	and	and	CC
41352	527	50	serve	serve	VB
41352	527	51	them	-PRON-	PRP
41352	527	52	up	up	RP
41352	527	53	with	with	IN
41352	527	54	hot	hot	JJ
41352	527	55	poivrade	poivrade	NN
41352	527	56	sauce	sauce	NN
41352	527	57	in	in	IN
41352	527	58	a	a	DT
41352	527	59	boat	boat	NN
41352	527	60	.	.	.
41352	528	1	N.	N.	NNP
41352	528	2	B.	B.	NNP
41352	529	1	See	see	VB
41352	529	2	_	_	NNP
41352	529	3	Poivrade	Poivrade	NNP
41352	529	4	Sauce	Sauce	NNP
41352	529	5	_	_	NNP
41352	529	6	receipt	receipt	NN
41352	529	7	.	.	.
41352	530	1	_	_	NNP
41352	530	2	Cutlets	Cutlets	NNP
41352	530	3	a	a	DT
41352	530	4	la	la	FW
41352	530	5	Irish	Irish	NNP
41352	530	6	Stew	Stew	NNP
41352	530	7	.	.	.
41352	530	8	_	_	NNP
41352	530	9	GET	GET	NNP
41352	530	10	the	the	DT
41352	530	11	best	good	JJS
41352	530	12	end	end	NN
41352	530	13	of	of	IN
41352	530	14	a	a	DT
41352	530	15	neck	neck	NN
41352	530	16	of	of	IN
41352	530	17	mutton	mutton	NN
41352	530	18	,	,	,
41352	530	19	take	take	VB
41352	530	20	off	off	RP
41352	530	21	the	the	DT
41352	530	22	under	under	JJ
41352	530	23	bone	bone	NN
41352	530	24	,	,	,
41352	530	25	and	and	CC
41352	530	26	cut	cut	VBD
41352	530	27	it	-PRON-	PRP
41352	530	28	into	into	IN
41352	530	29	chops	chop	NNS
41352	530	30	;	;	:
41352	530	31	season	season	VB
41352	530	32	them	-PRON-	PRP
41352	530	33	with	with	IN
41352	530	34	pepper	pepper	NN
41352	530	35	,	,	,
41352	530	36	salt	salt	NN
41352	530	37	,	,	,
41352	530	38	a	a	DT
41352	530	39	little	little	JJ
41352	530	40	mushroom	mushroom	NN
41352	530	41	powder	powder	NN
41352	530	42	,	,	,
41352	530	43	and	and	CC
41352	530	44	beaten	beat	VBN
41352	530	45	mace	mace	NN
41352	530	46	.	.	.
41352	531	1	Put	put	VB
41352	531	2	them	-PRON-	PRP
41352	531	3	into	into	IN
41352	531	4	a	a	DT
41352	531	5	stewpan	stewpan	NN
41352	531	6	,	,	,
41352	531	7	add	add	VB
41352	531	8	a	a	DT
41352	531	9	large	large	JJ
41352	531	10	onion	onion	NN
41352	531	11	sliced	slice	VBD
41352	531	12	,	,	,
41352	531	13	some	some	DT
41352	531	14	parsley	parsley	NN
41352	531	15	and	and	CC
41352	531	16	thyme	thyme	NNS
41352	531	17	tied	tie	VBN
41352	531	18	in	in	IN
41352	531	19	a	a	DT
41352	531	20	bunch	bunch	NN
41352	531	21	,	,	,
41352	531	22	and	and	CC
41352	531	23	a	a	DT
41352	531	24	pint	pint	NN
41352	531	25	of	of	IN
41352	531	26	veal	veal	NN
41352	531	27	broth	broth	NN
41352	531	28	.	.	.
41352	532	1	Simmer	simmer	VB
41352	532	2	the	the	DT
41352	532	3	chops	chop	NNS
41352	532	4	till	till	IN
41352	532	5	three	three	CD
41352	532	6	parts	part	NNS
41352	532	7	done	do	VBN
41352	532	8	,	,	,
41352	532	9	then	then	RB
41352	532	10	add	add	VB
41352	532	11	some	some	DT
41352	532	12	whole	whole	JJ
41352	532	13	potatoes	potato	NNS
41352	532	14	peeled	peel	VBN
41352	532	15	,	,	,
41352	532	16	and	and	CC
41352	532	17	let	let	VB
41352	532	18	them	-PRON-	PRP
41352	532	19	stew	stew	VB
41352	532	20	till	till	IN
41352	532	21	done	do	VBN
41352	532	22	.	.	.
41352	533	1	Serve	serve	VB
41352	533	2	it	-PRON-	PRP
41352	533	3	up	up	RP
41352	533	4	in	in	IN
41352	533	5	a	a	DT
41352	533	6	deep	deep	JJ
41352	533	7	dish	dish	NN
41352	533	8	.	.	.
41352	534	1	N.	N.	NNP
41352	534	2	B.	B.	NNP
41352	535	1	Let	let	VB
41352	535	2	the	the	DT
41352	535	3	parsley	parsley	NN
41352	535	4	and	and	CC
41352	535	5	thyme	thyme	NNS
41352	535	6	be	be	VB
41352	535	7	taken	take	VBN
41352	535	8	out	out	RP
41352	535	9	when	when	WRB
41352	535	10	the	the	DT
41352	535	11	stew	stew	NN
41352	535	12	is	be	VBZ
41352	535	13	to	to	TO
41352	535	14	be	be	VB
41352	535	15	served	serve	VBN
41352	535	16	up	up	RP
41352	535	17	.	.	.
41352	536	1	_	_	NNP
41352	536	2	Pork	Pork	NNP
41352	536	3	Cutlets	Cutlets	NNP
41352	536	4	with	with	IN
41352	536	5	Red	Red	NNP
41352	536	6	or	or	CC
41352	536	7	White	White	NNP
41352	536	8	Cabbage	Cabbage	NNP
41352	536	9	.	.	.
41352	536	10	_	_	NNP
41352	536	11	TAKE	TAKE	NNP
41352	536	12	a	a	DT
41352	536	13	piece	piece	NN
41352	536	14	of	of	IN
41352	536	15	back	back	JJ
41352	536	16	pork	pork	NN
41352	536	17	,	,	,
41352	536	18	cut	cut	VB
41352	536	19	it	-PRON-	PRP
41352	536	20	into	into	IN
41352	536	21	chops	chop	NNS
41352	536	22	,	,	,
41352	536	23	beat	beat	VB
41352	536	24	and	and	CC
41352	536	25	trim	trim	VB
41352	536	26	them	-PRON-	PRP
41352	536	27	,	,	,
41352	536	28	season	season	NN
41352	536	29	with	with	IN
41352	536	30	pepper	pepper	NN
41352	536	31	and	and	CC
41352	536	32	salt	salt	NN
41352	536	33	,	,	,
41352	536	34	broil	broil	VB
41352	536	35	them	-PRON-	PRP
41352	536	36	gently	gently	RB
41352	536	37	till	till	IN
41352	536	38	done	do	VBN
41352	536	39	and	and	CC
41352	536	40	of	of	IN
41352	536	41	a	a	DT
41352	536	42	light	light	JJ
41352	536	43	brown	brown	JJ
41352	536	44	colour	colour	NN
41352	536	45	.	.	.
41352	537	1	Serve	serve	VB
41352	537	2	them	-PRON-	PRP
41352	537	3	up	up	RP
41352	537	4	with	with	IN
41352	537	5	stewed	stew	VBN
41352	537	6	red	red	JJ
41352	537	7	or	or	CC
41352	537	8	white	white	JJ
41352	537	9	cabbage	cabbage	NN
41352	537	10	under	under	IN
41352	537	11	.	.	.
41352	538	1	_	_	NNP
41352	538	2	To	to	TO
41352	538	3	stew	stew	JJ
41352	538	4	Cabbage	cabbage	NN
41352	538	5	.	.	.
41352	538	6	_	_	NNP
41352	538	7	CUT	CUT	NNP
41352	538	8	the	the	DT
41352	538	9	cabbage	cabbage	NN
41352	538	10	into	into	IN
41352	538	11	slips	slip	NNS
41352	538	12	,	,	,
41352	538	13	and	and	CC
41352	538	14	blanch	blanch	VB
41352	538	15	and	and	CC
41352	538	16	drain	drain	VB
41352	538	17	them	-PRON-	PRP
41352	538	18	dry	dry	RB
41352	538	19	.	.	.
41352	539	1	Put	put	VB
41352	539	2	them	-PRON-	PRP
41352	539	3	into	into	IN
41352	539	4	a	a	DT
41352	539	5	stewpan	stewpan	NN
41352	539	6	,	,	,
41352	539	7	with	with	IN
41352	539	8	a	a	DT
41352	539	9	bit	bit	NN
41352	539	10	of	of	IN
41352	539	11	fresh	fresh	JJ
41352	539	12	butter	butter	NN
41352	539	13	,	,	,
41352	539	14	pepper	pepper	NN
41352	539	15	,	,	,
41352	539	16	salt	salt	NN
41352	539	17	,	,	,
41352	539	18	an	an	DT
41352	539	19	onion	onion	NN
41352	539	20	,	,	,
41352	539	21	some	some	DT
41352	539	22	vinegar	vinegar	NN
41352	539	23	,	,	,
41352	539	24	half	half	PDT
41352	539	25	a	a	DT
41352	539	26	pint	pint	NN
41352	539	27	of	of	IN
41352	539	28	veal	veal	NN
41352	539	29	broth	broth	NN
41352	539	30	,	,	,
41352	539	31	and	and	CC
41352	539	32	a	a	DT
41352	539	33	little	little	JJ
41352	539	34	allspice	allspice	NN
41352	539	35	tied	tie	VBN
41352	539	36	in	in	IN
41352	539	37	a	a	DT
41352	539	38	cloth	cloth	NN
41352	539	39	.	.	.
41352	540	1	Stew	stew	VB
41352	540	2	the	the	DT
41352	540	3	cabbage	cabbage	NN
41352	540	4	gently	gently	RB
41352	540	5	till	till	IN
41352	540	6	done	do	VBN
41352	540	7	and	and	CC
41352	540	8	the	the	DT
41352	540	9	liquor	liquor	NN
41352	540	10	nearly	nearly	RB
41352	540	11	reduced	reduce	VBD
41352	540	12	,	,	,
41352	540	13	and	and	CC
41352	540	14	then	then	RB
41352	540	15	take	take	VB
41352	540	16	the	the	DT
41352	540	17	spice	spice	NN
41352	540	18	and	and	CC
41352	540	19	onion	onion	NN
41352	540	20	out	out	RP
41352	540	21	.	.	.
41352	541	1	_	_	NNP
41352	541	2	Pork	Pork	NNP
41352	541	3	Cutlets	Cutlets	NNP
41352	541	4	with	with	IN
41352	541	5	Robert	Robert	NNP
41352	541	6	Sauce	Sauce	NNP
41352	541	7	.	.	.
41352	541	8	_	_	NNP
41352	541	9	GET	GET	NNP
41352	541	10	a	a	DT
41352	541	11	piece	piece	NN
41352	541	12	of	of	IN
41352	541	13	back	back	JJ
41352	541	14	pork	pork	NN
41352	541	15	,	,	,
41352	541	16	or	or	CC
41352	541	17	the	the	DT
41352	541	18	best	good	JJS
41352	541	19	end	end	NN
41352	541	20	of	of	IN
41352	541	21	a	a	DT
41352	541	22	loin	loin	NN
41352	541	23	,	,	,
41352	541	24	and	and	CC
41352	541	25	take	take	VB
41352	541	26	off	off	RP
41352	541	27	the	the	DT
41352	541	28	under	under	JJ
41352	541	29	bone	bone	NN
41352	541	30	;	;	:
41352	541	31	then	then	RB
41352	541	32	cut	cut	VB
41352	541	33	the	the	DT
41352	541	34	chops	chop	NNS
41352	541	35	neat	neat	JJ
41352	541	36	,	,	,
41352	541	37	season	season	NN
41352	541	38	with	with	IN
41352	541	39	pepper	pepper	NN
41352	541	40	and	and	CC
41352	541	41	salt	salt	NN
41352	541	42	,	,	,
41352	541	43	broil	broil	VB
41352	541	44	them	-PRON-	PRP
41352	541	45	gently	gently	RB
41352	541	46	,	,	,
41352	541	47	and	and	CC
41352	541	48	serve	serve	VB
41352	541	49	them	-PRON-	PRP
41352	541	50	up	up	RP
41352	541	51	with	with	IN
41352	541	52	the	the	DT
41352	541	53	sauce	sauce	NN
41352	541	54	underneath	underneath	RB
41352	541	55	.	.	.
41352	542	1	_	_	NNP
41352	542	2	To	to	TO
41352	542	3	make	make	VB
41352	542	4	Robert	Robert	NNP
41352	542	5	Sauce	Sauce	NNP
41352	542	6	.	.	.
41352	542	7	_	_	NNP
41352	542	8	TAKE	TAKE	NNP
41352	542	9	some	some	DT
41352	542	10	cullis	cullis	NN
41352	542	11	,	,	,
41352	542	12	a	a	DT
41352	542	13	bay	bay	NN
41352	542	14	leaf	leaf	NN
41352	542	15	,	,	,
41352	542	16	an	an	DT
41352	542	17	onion	onion	NN
41352	542	18	sliced	slice	VBD
41352	542	19	,	,	,
41352	542	20	a	a	DT
41352	542	21	blade	blade	NN
41352	542	22	of	of	IN
41352	542	23	mace	mace	NN
41352	542	24	,	,	,
41352	542	25	a	a	DT
41352	542	26	little	little	JJ
41352	542	27	mustard	mustard	NN
41352	542	28	,	,	,
41352	542	29	and	and	CC
41352	542	30	a	a	DT
41352	542	31	gill	gill	NN
41352	542	32	of	of	IN
41352	542	33	rhenish	rhenish	JJ
41352	542	34	wine	wine	NN
41352	542	35	.	.	.
41352	543	1	Boil	boil	VB
41352	543	2	all	all	DT
41352	543	3	together	together	RB
41352	543	4	a	a	DT
41352	543	5	quarter	quarter	NN
41352	543	6	of	of	IN
41352	543	7	an	an	DT
41352	543	8	hour	hour	NN
41352	543	9	,	,	,
41352	543	10	strain	strain	VB
41352	543	11	it	-PRON-	PRP
41352	543	12	,	,	,
41352	543	13	and	and	CC
41352	543	14	reduce	reduce	VB
41352	543	15	it	-PRON-	PRP
41352	543	16	nearly	nearly	RB
41352	543	17	to	to	IN
41352	543	18	a	a	DT
41352	543	19	glaize	glaize	NN
41352	543	20	.	.	.
41352	544	1	_	_	NNP
41352	544	2	Pork	Pork	NNP
41352	544	3	Cutlets	Cutlets	NNP
41352	544	4	another	another	DT
41352	544	5	way	way	NN
41352	544	6	.	.	.
41352	544	7	_	_	NNP
41352	544	8	TRIM	trim	VBP
41352	544	9	the	the	DT
41352	544	10	chops	chop	NNS
41352	544	11	neat	neat	JJ
41352	544	12	as	as	IN
41352	544	13	above	above	RB
41352	544	14	,	,	,
41352	544	15	pass	pass	VB
41352	544	16	them	-PRON-	PRP
41352	544	17	with	with	IN
41352	544	18	a	a	DT
41352	544	19	bit	bit	NN
41352	544	20	of	of	IN
41352	544	21	fresh	fresh	JJ
41352	544	22	butter	butter	NN
41352	544	23	,	,	,
41352	544	24	chopped	chop	VBN
41352	544	25	eschallots	eschallot	NNS
41352	544	26	,	,	,
41352	544	27	pepper	pepper	NN
41352	544	28	,	,	,
41352	544	29	salt	salt	NN
41352	544	30	,	,	,
41352	544	31	and	and	CC
41352	544	32	a	a	DT
41352	544	33	little	little	JJ
41352	544	34	lemon	lemon	NN
41352	544	35	juice	juice	NN
41352	544	36	.	.	.
41352	545	1	When	when	WRB
41352	545	2	nearly	nearly	RB
41352	545	3	done	do	VBN
41352	545	4	,	,	,
41352	545	5	breadcrumb	breadcrumb	VB
41352	545	6	and	and	CC
41352	545	7	broil	broil	VB
41352	545	8	them	-PRON-	PRP
41352	545	9	till	till	IN
41352	545	10	of	of	IN
41352	545	11	a	a	DT
41352	545	12	light	light	JJ
41352	545	13	brown	brown	JJ
41352	545	14	colour	colour	NN
41352	545	15	.	.	.
41352	546	1	Serve	serve	VB
41352	546	2	them	-PRON-	PRP
41352	546	3	up	up	RP
41352	546	4	with	with	IN
41352	546	5	the	the	DT
41352	546	6	following	follow	VBG
41352	546	7	sauce	sauce	NN
41352	546	8	placed	place	VBN
41352	546	9	underneath	underneath	RB
41352	546	10	;	;	:
41352	546	11	that	that	DT
41352	546	12	is	be	VBZ
41352	546	13	to	to	TO
41352	546	14	say	say	VB
41352	546	15	,	,	,
41352	546	16	cullis	cullis	NNP
41352	546	17	,	,	,
41352	546	18	mushroom	mushroom	NN
41352	546	19	,	,	,
41352	546	20	ketchup	ketchup	NN
41352	546	21	,	,	,
41352	546	22	lemon	lemon	NN
41352	546	23	pickle	pickle	NN
41352	546	24	,	,	,
41352	546	25	and	and	CC
41352	546	26	mustard	mustard	NN
41352	546	27	,	,	,
41352	546	28	a	a	DT
41352	546	29	little	little	JJ
41352	546	30	of	of	IN
41352	546	31	each	each	DT
41352	546	32	,	,	,
41352	546	33	and	and	CC
41352	546	34	reduce	reduce	VB
41352	546	35	nearly	nearly	RB
41352	546	36	to	to	IN
41352	546	37	a	a	DT
41352	546	38	glaize	glaize	NN
41352	546	39	.	.	.
41352	547	1	_	_	NNP
41352	547	2	Fillet	Fillet	NNP
41352	547	3	of	of	IN
41352	547	4	Pork	Pork	NNP
41352	547	5	roasted	roast	VBD
41352	547	6	.	.	.
41352	547	7	_	_	NNP
41352	547	8	TAKE	TAKE	NNP
41352	547	9	a	a	DT
41352	547	10	piece	piece	NN
41352	547	11	of	of	IN
41352	547	12	back	back	JJ
41352	547	13	pork	pork	NN
41352	547	14	,	,	,
41352	547	15	cut	cut	VBD
41352	547	16	the	the	DT
41352	547	17	chine	chine	NN
41352	547	18	bone	bone	NN
41352	547	19	from	from	IN
41352	547	20	the	the	DT
41352	547	21	under	under	JJ
41352	547	22	part	part	NN
41352	547	23	,	,	,
41352	547	24	and	and	CC
41352	547	25	lay	lie	VBD
41352	547	26	it	-PRON-	PRP
41352	547	27	in	in	IN
41352	547	28	a	a	DT
41352	547	29	marinate	marinate	NN
41352	547	30	all	all	DT
41352	547	31	night	night	NN
41352	547	32	.	.	.
41352	548	1	When	when	WRB
41352	548	2	it	-PRON-	PRP
41352	548	3	is	be	VBZ
41352	548	4	to	to	TO
41352	548	5	be	be	VB
41352	548	6	roasted	roast	VBN
41352	548	7	run	run	VBP
41352	548	8	a	a	DT
41352	548	9	lark	lark	NN
41352	548	10	spit	spit	NN
41352	548	11	through	through	RB
41352	548	12	,	,	,
41352	548	13	tie	tie	VB
41352	548	14	it	-PRON-	PRP
41352	548	15	on	on	IN
41352	548	16	another	another	DT
41352	548	17	spit	spit	NN
41352	548	18	,	,	,
41352	548	19	cover	cover	VB
41352	548	20	it	-PRON-	PRP
41352	548	21	with	with	IN
41352	548	22	paper	paper	NN
41352	548	23	,	,	,
41352	548	24	and	and	CC
41352	548	25	roast	roast	VB
41352	548	26	it	-PRON-	PRP
41352	548	27	gently	gently	RB
41352	548	28	;	;	:
41352	548	29	and	and	CC
41352	548	30	when	when	WRB
41352	548	31	to	to	TO
41352	548	32	be	be	VB
41352	548	33	served	serve	VBN
41352	548	34	up	up	RP
41352	548	35	,	,	,
41352	548	36	if	if	IN
41352	548	37	not	not	RB
41352	548	38	coloured	colour	VBN
41352	548	39	enough	enough	RB
41352	548	40	,	,	,
41352	548	41	glaize	glaize	VB
41352	548	42	it	-PRON-	PRP
41352	548	43	lightly	lightly	RB
41352	548	44	,	,	,
41352	548	45	and	and	CC
41352	548	46	put	put	VBD
41352	548	47	some	some	DT
41352	548	48	robert	robert	NNP
41352	548	49	sauce	sauce	NN
41352	548	50	underneath	underneath	RB
41352	548	51	.	.	.
41352	549	1	_	_	NNP
41352	549	2	Pigs	Pigs	NNP
41352	549	3	Feet	Feet	NNP
41352	549	4	and	and	CC
41352	549	5	Ears	Ears	NNPS
41352	549	6	.	.	.
41352	549	7	_	_	NNP
41352	549	8	TAKE	TAKE	NNP
41352	549	9	prepared	prepare	VBN
41352	549	10	feet	foot	NNS
41352	549	11	and	and	CC
41352	549	12	pass	pass	VB
41352	549	13	them	-PRON-	PRP
41352	549	14	,	,	,
41352	549	15	with	with	IN
41352	549	16	chopped	chop	VBN
41352	549	17	parsley	parsley	NN
41352	549	18	,	,	,
41352	549	19	thyme	thyme	NNS
41352	549	20	,	,	,
41352	549	21	eschallots	eschallot	NNS
41352	549	22	,	,	,
41352	549	23	pepper	pepper	NN
41352	549	24	,	,	,
41352	549	25	salt	salt	NN
41352	549	26	,	,	,
41352	549	27	and	and	CC
41352	549	28	lemon	lemon	NN
41352	549	29	juice	juice	NN
41352	549	30	.	.	.
41352	550	1	When	when	WRB
41352	550	2	done	do	VBN
41352	550	3	,	,	,
41352	550	4	breadcrumb	breadcrumb	VB
41352	550	5	and	and	CC
41352	550	6	broil	broil	VB
41352	550	7	them	-PRON-	PRP
41352	550	8	gently	gently	RB
41352	550	9	.	.	.
41352	551	1	Let	let	VB
41352	551	2	the	the	DT
41352	551	3	ears	ear	NNS
41352	551	4	be	be	VB
41352	551	5	cut	cut	VBN
41352	551	6	in	in	IN
41352	551	7	slices	slice	NNS
41352	551	8	,	,	,
41352	551	9	and	and	CC
41352	551	10	add	add	VB
41352	551	11	cullis	cullis	NNP
41352	551	12	well	well	RB
41352	551	13	-	-	HYPH
41352	551	14	seasoned	season	VBN
41352	551	15	;	;	:
41352	551	16	then	then	RB
41352	551	17	stew	stew	VB
41352	551	18	them	-PRON-	PRP
41352	551	19	for	for	IN
41352	551	20	ten	ten	CD
41352	551	21	minutes	minute	NNS
41352	551	22	,	,	,
41352	551	23	and	and	CC
41352	551	24	serve	serve	VB
41352	551	25	them	-PRON-	PRP
41352	551	26	up	up	RP
41352	551	27	with	with	IN
41352	551	28	the	the	DT
41352	551	29	feet	foot	NNS
41352	551	30	over	over	RP
41352	551	31	.	.	.
41352	552	1	_	_	NNP
41352	552	2	To	to	TO
41352	552	3	prepare	prepare	VB
41352	552	4	Pigs	Pigs	NNP
41352	552	5	Feet	Feet	NNPS
41352	552	6	and	and	CC
41352	552	7	Ears	Ears	NNPS
41352	552	8	.	.	.
41352	552	9	_	_	NNP
41352	552	10	SCALD	SCALD	NNP
41352	552	11	and	and	CC
41352	552	12	clean	clean	VB
41352	552	13	them	-PRON-	PRP
41352	552	14	;	;	:
41352	552	15	then	then	RB
41352	552	16	split	split	VB
41352	552	17	the	the	DT
41352	552	18	feet	foot	NNS
41352	552	19	and	and	CC
41352	552	20	tie	tie	VB
41352	552	21	them	-PRON-	PRP
41352	552	22	round	round	RB
41352	552	23	with	with	IN
41352	552	24	packthread	packthread	NN
41352	552	25	;	;	:
41352	552	26	put	put	VB
41352	552	27	them	-PRON-	PRP
41352	552	28	in	in	IN
41352	552	29	a	a	DT
41352	552	30	pot	pot	NN
41352	552	31	covered	cover	VBN
41352	552	32	with	with	IN
41352	552	33	water	water	NN
41352	552	34	;	;	:
41352	552	35	make	make	VB
41352	552	36	it	-PRON-	PRP
41352	552	37	boil	boil	VB
41352	552	38	,	,	,
41352	552	39	skim	skim	NNP
41352	552	40	it	-PRON-	PRP
41352	552	41	clean	clean	JJ
41352	552	42	,	,	,
41352	552	43	and	and	CC
41352	552	44	add	add	VB
41352	552	45	a	a	DT
41352	552	46	little	little	JJ
41352	552	47	garlick	garlick	NN
41352	552	48	,	,	,
41352	552	49	thyme	thyme	NNS
41352	552	50	,	,	,
41352	552	51	eschallots	eschallot	NNS
41352	552	52	,	,	,
41352	552	53	onions	onion	NNS
41352	552	54	,	,	,
41352	552	55	bay	bay	NNP
41352	552	56	leaves	leave	NNS
41352	552	57	,	,	,
41352	552	58	whole	whole	JJ
41352	552	59	black	black	JJ
41352	552	60	pepper	pepper	NN
41352	552	61	,	,	,
41352	552	62	allspice	allspice	NN
41352	552	63	,	,	,
41352	552	64	mace	mace	NN
41352	552	65	,	,	,
41352	552	66	salt	salt	NN
41352	552	67	,	,	,
41352	552	68	and	and	CC
41352	552	69	udder	udder	NNP
41352	552	70	of	of	IN
41352	552	71	veal	veal	NN
41352	552	72	.	.	.
41352	553	1	Braise	braise	VB
41352	553	2	them	-PRON-	PRP
41352	553	3	till	till	IN
41352	553	4	tender	tender	NN
41352	553	5	,	,	,
41352	553	6	and	and	CC
41352	553	7	put	put	VBD
41352	553	8	them	-PRON-	PRP
41352	553	9	in	in	IN
41352	553	10	an	an	DT
41352	553	11	earthen	earthen	JJ
41352	553	12	pan	pan	NN
41352	553	13	for	for	IN
41352	553	14	use	use	NN
41352	553	15	.	.	.
41352	554	1	_	_	NNP
41352	554	2	Compotte	Compotte	NNP
41352	554	3	of	of	IN
41352	554	4	Pigeons	Pigeons	NNPS
41352	554	5	.	.	.
41352	554	6	_	_	NNP
41352	554	7	CUT	CUT	NNP
41352	554	8	off	off	IN
41352	554	9	the	the	DT
41352	554	10	pinions	pinion	NNS
41352	554	11	,	,	,
41352	554	12	draw	draw	VB
41352	554	13	the	the	DT
41352	554	14	legs	leg	NNS
41352	554	15	in	in	IN
41352	554	16	close	close	JJ
41352	554	17	,	,	,
41352	554	18	colour	colour	VB
41352	554	19	the	the	DT
41352	554	20	breast	breast	NN
41352	554	21	in	in	IN
41352	554	22	boiling	boil	VBG
41352	554	23	hot	hot	JJ
41352	554	24	lard	lard	NN
41352	554	25	,	,	,
41352	554	26	and	and	CC
41352	554	27	then	then	RB
41352	554	28	blanch	blanch	VB
41352	554	29	and	and	CC
41352	554	30	wash	wash	VB
41352	554	31	them	-PRON-	PRP
41352	554	32	;	;	:
41352	554	33	which	which	WDT
41352	554	34	done	do	VBN
41352	554	35	,	,	,
41352	554	36	put	put	VBD
41352	554	37	them	-PRON-	PRP
41352	554	38	in	in	IN
41352	554	39	a	a	DT
41352	554	40	stewpan	stewpan	NN
41352	554	41	,	,	,
41352	554	42	add	add	VB
41352	554	43	a	a	DT
41352	554	44	little	little	JJ
41352	554	45	veal	veal	NN
41352	554	46	broth	broth	NN
41352	554	47	,	,	,
41352	554	48	and	and	CC
41352	554	49	simmer	simmer	VB
41352	554	50	them	-PRON-	PRP
41352	554	51	gently	gently	RB
41352	554	52	till	till	IN
41352	554	53	nearly	nearly	RB
41352	554	54	done	do	VBN
41352	554	55	,	,	,
41352	554	56	and	and	CC
41352	554	57	then	then	RB
41352	554	58	make	make	VB
41352	554	59	a	a	DT
41352	554	60	ragout	ragout	NN
41352	554	61	of	of	IN
41352	554	62	blanched	blanch	VBN
41352	554	63	sweetbreads	sweetbread	NNS
41352	554	64	,	,	,
41352	554	65	button	button	NN
41352	554	66	mushrooms	mushroom	NNS
41352	554	67	,	,	,
41352	554	68	truffles	truffle	NNS
41352	554	69	,	,	,
41352	554	70	morells	morell	NNS
41352	554	71	,	,	,
41352	554	72	artichoke	artichoke	JJ
41352	554	73	bottoms	bottom	NNS
41352	554	74	,	,	,
41352	554	75	egg	egg	NN
41352	554	76	balls	ball	NNS
41352	554	77	,	,	,
41352	554	78	cullis	cullis	NNP
41352	554	79	,	,	,
41352	554	80	and	and	CC
41352	554	81	the	the	DT
41352	554	82	liquor	liquor	NN
41352	554	83	of	of	IN
41352	554	84	the	the	DT
41352	554	85	pigeons	pigeon	NNS
41352	554	86	strained	strain	VBD
41352	554	87	,	,	,
41352	554	88	and	and	CC
41352	554	89	season	season	NN
41352	554	90	well	well	RB
41352	554	91	to	to	IN
41352	554	92	the	the	DT
41352	554	93	palate	palate	NN
41352	554	94	.	.	.
41352	555	1	Let	let	VB
41352	555	2	the	the	DT
41352	555	3	ingredients	ingredient	NNS
41352	555	4	stew	stew	VB
41352	555	5	for	for	IN
41352	555	6	ten	ten	CD
41352	555	7	minutes	minute	NNS
41352	555	8	,	,	,
41352	555	9	then	then	RB
41352	555	10	add	add	VB
41352	555	11	them	-PRON-	PRP
41352	555	12	to	to	IN
41352	555	13	the	the	DT
41352	555	14	pigeons	pigeon	NNS
41352	555	15	,	,	,
41352	555	16	and	and	CC
41352	555	17	serve	serve	VB
41352	555	18	up	up	RP
41352	555	19	all	all	RB
41352	555	20	together	together	RB
41352	555	21	in	in	IN
41352	555	22	a	a	DT
41352	555	23	deep	deep	JJ
41352	555	24	dish	dish	NN
41352	555	25	.	.	.
41352	556	1	_	_	NNP
41352	556	2	Pigeons	pigeon	NNS
41352	556	3	a	a	DT
41352	556	4	la	la	NNP
41352	556	5	Craupidine	Craupidine	NNP
41352	556	6	.	.	.
41352	556	7	_	_	NNP
41352	556	8	CUT	CUT	NNP
41352	556	9	off	off	IN
41352	556	10	the	the	DT
41352	556	11	pinions	pinion	NNS
41352	556	12	,	,	,
41352	556	13	draw	draw	VB
41352	556	14	in	in	IN
41352	556	15	the	the	DT
41352	556	16	legs	leg	NNS
41352	556	17	,	,	,
41352	556	18	cut	cut	VBD
41352	556	19	the	the	DT
41352	556	20	breast	breast	NN
41352	556	21	so	so	IN
41352	556	22	as	as	IN
41352	556	23	to	to	TO
41352	556	24	lay	lay	VB
41352	556	25	back	back	RB
41352	556	26	,	,	,
41352	556	27	then	then	RB
41352	556	28	pass	pass	VB
41352	556	29	them	-PRON-	PRP
41352	556	30	with	with	IN
41352	556	31	sweet	sweet	JJ
41352	556	32	herbs	herb	NNS
41352	556	33	,	,	,
41352	556	34	mushrooms	mushroom	NNS
41352	556	35	,	,	,
41352	556	36	eschallots	eschallot	NNS
41352	556	37	chopped	chop	VBD
41352	556	38	fine	fine	JJ
41352	556	39	,	,	,
41352	556	40	a	a	DT
41352	556	41	little	little	JJ
41352	556	42	fresh	fresh	JJ
41352	556	43	butter	butter	NN
41352	556	44	,	,	,
41352	556	45	grated	grate	VBD
41352	556	46	nutmeg	nutmeg	NNP
41352	556	47	,	,	,
41352	556	48	lemon	lemon	NN
41352	556	49	juice	juice	NN
41352	556	50	,	,	,
41352	556	51	pepper	pepper	NN
41352	556	52	,	,	,
41352	556	53	and	and	CC
41352	556	54	salt	salt	NN
41352	556	55	.	.	.
41352	557	1	Let	let	VB
41352	557	2	them	-PRON-	PRP
41352	557	3	simmer	simmer	VB
41352	557	4	till	till	IN
41352	557	5	nearly	nearly	RB
41352	557	6	done	do	VBN
41352	557	7	;	;	:
41352	557	8	then	then	RB
41352	557	9	lay	lay	VB
41352	557	10	them	-PRON-	PRP
41352	557	11	on	on	IN
41352	557	12	a	a	DT
41352	557	13	dish	dish	NN
41352	557	14	,	,	,
41352	557	15	and	and	CC
41352	557	16	when	when	WRB
41352	557	17	nearly	nearly	RB
41352	557	18	cool	cool	JJ
41352	557	19	,	,	,
41352	557	20	egg	egg	NN
41352	557	21	with	with	IN
41352	557	22	yolk	yolk	NNP
41352	557	23	of	of	IN
41352	557	24	eggs	egg	NNS
41352	557	25	,	,	,
41352	557	26	and	and	CC
41352	557	27	strew	strew	VBD
41352	557	28	them	-PRON-	PRP
41352	557	29	with	with	IN
41352	557	30	crumbs	crumb	NNS
41352	557	31	of	of	IN
41352	557	32	bread	bread	NN
41352	557	33	rubbed	rub	VBN
41352	557	34	through	through	IN
41352	557	35	a	a	DT
41352	557	36	fine	fine	JJ
41352	557	37	hair	hair	NN
41352	557	38	sieve	sieve	NN
41352	557	39	.	.	.
41352	558	1	Fry	fry	VB
41352	558	2	them	-PRON-	PRP
41352	558	3	of	of	IN
41352	558	4	a	a	DT
41352	558	5	light	light	JJ
41352	558	6	colour	colour	NN
41352	558	7	in	in	IN
41352	558	8	boiling	boil	VBG
41352	558	9	hot	hot	JJ
41352	558	10	lard	lard	NN
41352	558	11	(	(	-LRB-
41352	558	12	or	or	CC
41352	558	13	broil	broil	VB
41352	558	14	them	-PRON-	PRP
41352	558	15	)	)	-RRB-
41352	558	16	.	.	.
41352	559	1	Serve	serve	VB
41352	559	2	them	-PRON-	PRP
41352	559	3	up	up	RP
41352	559	4	with	with	IN
41352	559	5	a	a	DT
41352	559	6	good	good	JJ
41352	559	7	cullis	cullis	NN
41352	559	8	and	and	CC
41352	559	9	sharp	sharp	JJ
41352	559	10	sauce	sauce	NN
41352	559	11	underneath	underneath	RB
41352	559	12	.	.	.
41352	560	1	_	_	NNP
41352	560	2	Pigeons	Pigeons	NNPS
41352	560	3	glaized	glaize	VBD
41352	560	4	.	.	.
41352	560	5	_	_	NNP
41352	560	6	PUT	PUT	NNP
41352	560	7	some	some	DT
41352	560	8	good	good	RB
41352	560	9	-	-	HYPH
41352	560	10	seasoned	season	VBN
41352	560	11	forcemeat	forcemeat	NN
41352	560	12	in	in	IN
41352	560	13	the	the	DT
41352	560	14	pigeons	pigeon	NNS
41352	560	15	,	,	,
41352	560	16	cut	cut	VBD
41352	560	17	off	off	RP
41352	560	18	the	the	DT
41352	560	19	pinions	pinion	NNS
41352	560	20	,	,	,
41352	560	21	lay	lie	VBD
41352	560	22	back	back	RP
41352	560	23	the	the	DT
41352	560	24	legs	leg	NNS
41352	560	25	,	,	,
41352	560	26	blanch	blanch	VB
41352	560	27	them	-PRON-	PRP
41352	560	28	,	,	,
41352	560	29	and	and	CC
41352	560	30	roast	roast	VB
41352	560	31	them	-PRON-	PRP
41352	560	32	gently	gently	RB
41352	560	33	with	with	IN
41352	560	34	vine	vine	NN
41352	560	35	leaves	leave	NNS
41352	560	36	and	and	CC
41352	560	37	bards	bard	NNS
41352	560	38	of	of	IN
41352	560	39	fat	fat	NN
41352	560	40	bacon	bacon	NN
41352	560	41	over	over	IN
41352	560	42	them	-PRON-	PRP
41352	560	43	.	.	.
41352	561	1	When	when	WRB
41352	561	2	they	-PRON-	PRP
41352	561	3	are	be	VBP
41352	561	4	to	to	TO
41352	561	5	be	be	VB
41352	561	6	served	serve	VBN
41352	561	7	up	up	RP
41352	561	8	glaize	glaize	VB
41352	561	9	the	the	DT
41352	561	10	top	top	JJ
41352	561	11	part	part	NN
41352	561	12	,	,	,
41352	561	13	and	and	CC
41352	561	14	serve	serve	VB
41352	561	15	them	-PRON-	PRP
41352	561	16	with	with	IN
41352	561	17	cullis	cullis	NNP
41352	561	18	sauce	sauce	NN
41352	561	19	,	,	,
41352	561	20	or	or	CC
41352	561	21	celery	celery	NN
41352	561	22	heads	head	NNS
41352	561	23	,	,	,
41352	561	24	or	or	CC
41352	561	25	asparagus	asparagus	NN
41352	561	26	tops	top	NNS
41352	561	27	,	,	,
41352	561	28	&	&	CC
41352	561	29	c.	c.	NNP
41352	561	30	under	under	IN
41352	561	31	them	-PRON-	PRP
41352	561	32	.	.	.
41352	562	1	_	_	NNP
41352	562	2	Pigeons	pigeon	NNS
41352	562	3	a	a	DT
41352	562	4	la	la	NNP
41352	562	5	Sousell	Sousell	NNP
41352	562	6	.	.	.
41352	562	7	_	_	IN
41352	562	8	BONE	BONE	NNP
41352	562	9	the	the	DT
41352	562	10	legs	leg	NNS
41352	562	11	and	and	CC
41352	562	12	wings	wing	NNS
41352	562	13	of	of	IN
41352	562	14	four	four	CD
41352	562	15	pigeons	pigeon	NNS
41352	562	16	and	and	CC
41352	562	17	draw	draw	VB
41352	562	18	them	-PRON-	PRP
41352	562	19	in	in	RP
41352	562	20	;	;	:
41352	562	21	then	then	RB
41352	562	22	fill	fill	VB
41352	562	23	them	-PRON-	PRP
41352	562	24	with	with	IN
41352	562	25	a	a	DT
41352	562	26	high	high	RB
41352	562	27	-	-	HYPH
41352	562	28	seasoned	season	VBN
41352	562	29	forcemeat	forcemeat	NN
41352	562	30	,	,	,
41352	562	31	and	and	CC
41352	562	32	braise	braise	VB
41352	562	33	them	-PRON-	PRP
41352	562	34	in	in	IN
41352	562	35	a	a	DT
41352	562	36	half	half	JJ
41352	562	37	pint	pint	NN
41352	562	38	of	of	IN
41352	562	39	veal	veal	NN
41352	562	40	stock	stock	NN
41352	562	41	.	.	.
41352	563	1	When	when	WRB
41352	563	2	done	do	VBN
41352	563	3	enough	enough	RB
41352	563	4	,	,	,
41352	563	5	take	take	VB
41352	563	6	the	the	DT
41352	563	7	pigeons	pigeon	NNS
41352	563	8	out	out	RP
41352	563	9	,	,	,
41352	563	10	wipe	wipe	VB
41352	563	11	them	-PRON-	PRP
41352	563	12	dry	dry	JJ
41352	563	13	,	,	,
41352	563	14	glaize	glaize	VB
41352	563	15	the	the	DT
41352	563	16	top	top	NN
41352	563	17	,	,	,
41352	563	18	and	and	CC
41352	563	19	serve	serve	VB
41352	563	20	them	-PRON-	PRP
41352	563	21	up	up	RP
41352	563	22	with	with	IN
41352	563	23	stewed	stew	VBN
41352	563	24	sorrel	sorrel	NN
41352	563	25	underneath	underneath	RB
41352	563	26	.	.	.
41352	564	1	N.	N.	NNP
41352	564	2	B.	B.	NNP
41352	565	1	The	the	DT
41352	565	2	liquor	liquor	NN
41352	565	3	they	-PRON-	PRP
41352	565	4	were	be	VBD
41352	565	5	braised	braise	VBN
41352	565	6	in	in	RP
41352	565	7	to	to	TO
41352	565	8	be	be	VB
41352	565	9	strained	strain	VBN
41352	565	10	,	,	,
41352	565	11	skimmed	skim	VBN
41352	565	12	free	free	JJ
41352	565	13	from	from	IN
41352	565	14	fat	fat	NN
41352	565	15	,	,	,
41352	565	16	and	and	CC
41352	565	17	reduced	reduce	VBD
41352	565	18	almost	almost	RB
41352	565	19	to	to	IN
41352	565	20	a	a	DT
41352	565	21	glaize	glaize	NN
41352	565	22	,	,	,
41352	565	23	and	and	CC
41352	565	24	added	add	VBD
41352	565	25	to	to	IN
41352	565	26	the	the	DT
41352	565	27	sorrel	sorrel	NN
41352	565	28	.	.	.
41352	566	1	(	(	-LRB-
41352	566	2	Or	or	CC
41352	566	3	they	-PRON-	PRP
41352	566	4	may	may	MD
41352	566	5	,	,	,
41352	566	6	when	when	WRB
41352	566	7	three	three	CD
41352	566	8	parts	part	NNS
41352	566	9	done	do	VBN
41352	566	10	,	,	,
41352	566	11	be	be	VB
41352	566	12	wiped	wipe	VBN
41352	566	13	dry	dry	JJ
41352	566	14	,	,	,
41352	566	15	egged	egg	VBN
41352	566	16	and	and	CC
41352	566	17	breadcrumbed	breadcrumbe	VBN
41352	566	18	over	over	RP
41352	566	19	,	,	,
41352	566	20	then	then	RB
41352	566	21	fried	fry	VBN
41352	566	22	in	in	IN
41352	566	23	boiling	boil	VBG
41352	566	24	lard	lard	NN
41352	566	25	,	,	,
41352	566	26	and	and	CC
41352	566	27	served	serve	VBD
41352	566	28	up	up	RP
41352	566	29	with	with	IN
41352	566	30	sorrel	sorrel	NN
41352	566	31	sauce	sauce	NN
41352	566	32	underneath	underneath	IN
41352	566	33	as	as	IN
41352	566	34	above	above	RB
41352	566	35	)	)	-RRB-
41352	566	36	.	.	.
41352	567	1	_	_	NNP
41352	567	2	Hashed	Hashed	NNP
41352	567	3	Calf	Calf	NNP
41352	567	4	's	's	POS
41352	567	5	Head	Head	NNP
41352	567	6	.	.	.
41352	567	7	_	_	NNP
41352	567	8	TAKE	TAKE	NNP
41352	567	9	a	a	DT
41352	567	10	head	head	NN
41352	567	11	,	,	,
41352	567	12	without	without	IN
41352	567	13	the	the	DT
41352	567	14	scalp	scalp	NN
41352	567	15	,	,	,
41352	567	16	chopped	chop	VBN
41352	567	17	in	in	IN
41352	567	18	half	half	DT
41352	567	19	;	;	:
41352	567	20	wash	wash	VB
41352	567	21	and	and	CC
41352	567	22	blanch	blanch	VB
41352	567	23	it	-PRON-	PRP
41352	567	24	,	,	,
41352	567	25	peel	peel	VB
41352	567	26	the	the	DT
41352	567	27	tongue	tongue	NN
41352	567	28	,	,	,
41352	567	29	cut	cut	VB
41352	567	30	it	-PRON-	PRP
41352	567	31	in	in	IN
41352	567	32	slices	slice	NNS
41352	567	33	,	,	,
41352	567	34	and	and	CC
41352	567	35	likewise	likewise	RB
41352	567	36	the	the	DT
41352	567	37	meat	meat	NN
41352	567	38	from	from	IN
41352	567	39	the	the	DT
41352	567	40	head	head	NN
41352	567	41	.	.	.
41352	568	1	Add	Add	NNP
41352	568	2	blanched	blanch	VBD
41352	568	3	morells	morell	NNS
41352	568	4	and	and	CC
41352	568	5	truffles	truffle	NNS
41352	568	6	,	,	,
41352	568	7	egg	egg	NN
41352	568	8	and	and	CC
41352	568	9	forcemeat	forcemeat	NN
41352	568	10	balls	ball	NNS
41352	568	11	,	,	,
41352	568	12	stewed	stew	VBN
41352	568	13	mushrooms	mushroom	NNS
41352	568	14	,	,	,
41352	568	15	artichoke	artichoke	NN
41352	568	16	bottoms	bottom	NNS
41352	568	17	,	,	,
41352	568	18	and	and	CC
41352	568	19	well	well	RB
41352	568	20	-	-	HYPH
41352	568	21	seasoned	season	VBN
41352	568	22	cullis	culli	NNS
41352	568	23	.	.	.
41352	569	1	Let	let	VB
41352	569	2	the	the	DT
41352	569	3	meat	meat	NN
41352	569	4	stew	stew	NN
41352	569	5	gently	gently	RB
41352	569	6	till	till	IN
41352	569	7	nearly	nearly	RB
41352	569	8	done	do	VBN
41352	569	9	,	,	,
41352	569	10	and	and	CC
41352	569	11	then	then	RB
41352	569	12	add	add	VB
41352	569	13	slices	slice	NNS
41352	569	14	of	of	IN
41352	569	15	throat	throat	NN
41352	569	16	sweetbreads	sweetbread	NNS
41352	569	17	.	.	.
41352	570	1	When	when	WRB
41352	570	2	it	-PRON-	PRP
41352	570	3	is	be	VBZ
41352	570	4	to	to	TO
41352	570	5	be	be	VB
41352	570	6	served	serve	VBN
41352	570	7	up	up	RP
41352	570	8	,	,	,
41352	570	9	put	put	VBN
41352	570	10	round	round	RB
41352	570	11	the	the	DT
41352	570	12	hash	hash	NN
41352	570	13	the	the	DT
41352	570	14	brains	brain	NNS
41352	570	15	and	and	CC
41352	570	16	rashers	rasher	NNS
41352	570	17	of	of	IN
41352	570	18	bacon	bacon	NN
41352	570	19	;	;	,
41352	570	20	and	and	CC
41352	570	21	,	,	,
41352	570	22	if	if	IN
41352	570	23	approved	approve	VBN
41352	570	24	,	,	,
41352	570	25	half	half	PDT
41352	570	26	the	the	DT
41352	570	27	head	head	NN
41352	570	28	to	to	TO
41352	570	29	be	be	VB
41352	570	30	put	put	VBN
41352	570	31	on	on	IN
41352	570	32	the	the	DT
41352	570	33	top	top	NN
41352	570	34	,	,	,
41352	570	35	which	which	WDT
41352	570	36	is	be	VBZ
41352	570	37	to	to	TO
41352	570	38	be	be	VB
41352	570	39	prepared	prepare	VBN
41352	570	40	thus:--One	thus:--one	UH
41352	570	41	half	half	NN
41352	570	42	of	of	IN
41352	570	43	the	the	DT
41352	570	44	head	head	NN
41352	570	45	when	when	WRB
41352	570	46	blanched	blanch	VBN
41352	570	47	to	to	TO
41352	570	48	be	be	VB
41352	570	49	done	do	VBN
41352	570	50	over	over	RP
41352	570	51	with	with	IN
41352	570	52	yolk	yolk	NN
41352	570	53	of	of	IN
41352	570	54	raw	raw	NNP
41352	570	55	egg	egg	NN
41352	570	56	;	;	:
41352	570	57	then	then	RB
41352	570	58	season	season	NN
41352	570	59	with	with	IN
41352	570	60	pepper	pepper	NN
41352	570	61	and	and	CC
41352	570	62	salt	salt	NN
41352	570	63	,	,	,
41352	570	64	strew	strew	VBD
41352	570	65	with	with	IN
41352	570	66	fine	fine	JJ
41352	570	67	breadcrumbs	breadcrumb	NNS
41352	570	68	,	,	,
41352	570	69	bake	bake	VBP
41352	570	70	till	till	IN
41352	570	71	very	very	RB
41352	570	72	tender	tender	JJ
41352	570	73	,	,	,
41352	570	74	and	and	CC
41352	570	75	colour	colour	NN
41352	570	76	with	with	IN
41352	570	77	a	a	DT
41352	570	78	salamander	salamander	JJ
41352	570	79	if	if	IN
41352	570	80	requisite	requisite	NN
41352	570	81	.	.	.
41352	571	1	The	the	DT
41352	571	2	brains	brain	NNS
41352	571	3	to	to	TO
41352	571	4	be	be	VB
41352	571	5	egged	egg	VBN
41352	571	6	and	and	CC
41352	571	7	rolled	roll	VBN
41352	571	8	in	in	IN
41352	571	9	breadcrumbs	breadcrumb	NNS
41352	571	10	,	,	,
41352	571	11	and	and	CC
41352	571	12	fried	fry	VBN
41352	571	13	in	in	IN
41352	571	14	boiling	boil	VBG
41352	571	15	lard	lard	NN
41352	571	16	.	.	.
41352	572	1	The	the	DT
41352	572	2	rashers	rasher	NNS
41352	572	3	of	of	IN
41352	572	4	bacon	bacon	NN
41352	572	5	to	to	TO
41352	572	6	be	be	VB
41352	572	7	broiled	broil	VBN
41352	572	8	.	.	.
41352	573	1	_	_	NNP
41352	573	2	Breast	Breast	NNP
41352	573	3	of	of	IN
41352	573	4	Veal	Veal	NNP
41352	573	5	en	en	NNP
41352	573	6	Gallentine	Gallentine	NNP
41352	573	7	.	.	.
41352	573	8	_	_	IN
41352	573	9	BONE	BONE	NNP
41352	573	10	the	the	DT
41352	573	11	veal	veal	NN
41352	573	12	and	and	CC
41352	573	13	lay	lie	VBD
41352	573	14	a	a	DT
41352	573	15	light	light	JJ
41352	573	16	forcemeat	forcemeat	NN
41352	573	17	over	over	IN
41352	573	18	it	-PRON-	PRP
41352	573	19	,	,	,
41352	573	20	and	and	CC
41352	573	21	upon	upon	IN
41352	573	22	that	that	DT
41352	573	23	some	some	DT
41352	573	24	slips	slip	NNS
41352	573	25	of	of	IN
41352	573	26	lean	lean	JJ
41352	573	27	ham	ham	NN
41352	573	28	,	,	,
41352	573	29	pickle	pickle	NN
41352	573	30	cucumbers	cucumber	NNS
41352	573	31	,	,	,
41352	573	32	fat	fat	JJ
41352	573	33	bacon	bacon	NN
41352	573	34	,	,	,
41352	573	35	and	and	CC
41352	573	36	omlets	omlet	NNS
41352	573	37	of	of	IN
41352	573	38	eggs	egg	NNS
41352	573	39	white	white	JJ
41352	573	40	and	and	CC
41352	573	41	yellow	yellow	JJ
41352	573	42	.	.	.
41352	574	1	Roll	roll	VB
41352	574	2	it	-PRON-	PRP
41352	574	3	up	up	RP
41352	574	4	tight	tight	RB
41352	574	5	in	in	IN
41352	574	6	a	a	DT
41352	574	7	cloth	cloth	NN
41352	574	8	,	,	,
41352	574	9	tie	tie	VB
41352	574	10	each	each	DT
41352	574	11	end	end	NN
41352	574	12	,	,	,
41352	574	13	and	and	CC
41352	574	14	braise	braise	VB
41352	574	15	it	-PRON-	PRP
41352	574	16	till	till	IN
41352	574	17	tender	tender	NN
41352	574	18	.	.	.
41352	575	1	When	when	WRB
41352	575	2	it	-PRON-	PRP
41352	575	3	is	be	VBZ
41352	575	4	to	to	TO
41352	575	5	be	be	VB
41352	575	6	served	serve	VBN
41352	575	7	up	up	RP
41352	575	8	,	,	,
41352	575	9	take	take	VB
41352	575	10	it	-PRON-	PRP
41352	575	11	out	out	IN
41352	575	12	of	of	IN
41352	575	13	the	the	DT
41352	575	14	cloth	cloth	NN
41352	575	15	,	,	,
41352	575	16	wipe	wipe	VB
41352	575	17	it	-PRON-	PRP
41352	575	18	dry	dry	JJ
41352	575	19	,	,	,
41352	575	20	and	and	CC
41352	575	21	glaize	glaize	VB
41352	575	22	the	the	DT
41352	575	23	top	top	NN
41352	575	24	;	;	:
41352	575	25	then	then	RB
41352	575	26	put	put	VB
41352	575	27	under	under	IN
41352	575	28	it	-PRON-	PRP
41352	575	29	stewed	stew	VBD
41352	575	30	sorrel	sorrel	NN
41352	575	31	or	or	CC
41352	575	32	stewed	stew	VBD
41352	575	33	celery	celery	NN
41352	575	34	heads	head	NNS
41352	575	35	,	,	,
41352	575	36	or	or	CC
41352	575	37	ragout	ragout	NN
41352	575	38	.	.	.
41352	576	1	_	_	NNP
41352	576	2	Breast	Breast	NNP
41352	576	3	of	of	IN
41352	576	4	Veal	Veal	NNP
41352	576	5	Ragout	Ragout	NNP
41352	576	6	.	.	.
41352	576	7	_	_	NNP
41352	576	8	TAKE	TAKE	NNP
41352	576	9	off	off	RP
41352	576	10	the	the	DT
41352	576	11	under	under	JJ
41352	576	12	bone	bone	NN
41352	576	13	and	and	CC
41352	576	14	cut	cut	VBD
41352	576	15	the	the	DT
41352	576	16	breast	breast	NN
41352	576	17	in	in	IN
41352	576	18	half	half	DT
41352	576	19	,	,	,
41352	576	20	lengthways	lengthway	NNS
41352	576	21	;	;	:
41352	576	22	then	then	RB
41352	576	23	cut	cut	VB
41352	576	24	them	-PRON-	PRP
41352	576	25	in	in	IN
41352	576	26	middling	middling	NN
41352	576	27	-	-	HYPH
41352	576	28	sized	sized	JJ
41352	576	29	pieces	piece	NNS
41352	576	30	,	,	,
41352	576	31	fry	fry	VB
41352	576	32	them	-PRON-	PRP
41352	576	33	in	in	IN
41352	576	34	a	a	DT
41352	576	35	little	little	JJ
41352	576	36	lard	lard	NN
41352	576	37	till	till	IN
41352	576	38	of	of	IN
41352	576	39	a	a	DT
41352	576	40	light	light	JJ
41352	576	41	brown	brown	JJ
41352	576	42	colour	colour	NN
41352	576	43	,	,	,
41352	576	44	wipe	wipe	VB
41352	576	45	them	-PRON-	PRP
41352	576	46	dry	dry	RB
41352	576	47	,	,	,
41352	576	48	put	put	VB
41352	576	49	them	-PRON-	PRP
41352	576	50	into	into	IN
41352	576	51	a	a	DT
41352	576	52	stewpan	stewpan	NN
41352	576	53	with	with	IN
41352	576	54	half	half	PDT
41352	576	55	a	a	DT
41352	576	56	pint	pint	NN
41352	576	57	of	of	IN
41352	576	58	veal	veal	NN
41352	576	59	stock	stock	NN
41352	576	60	,	,	,
41352	576	61	simmer	simmer	VB
41352	576	62	them	-PRON-	PRP
41352	576	63	till	till	IN
41352	576	64	nearly	nearly	RB
41352	576	65	done	do	VBN
41352	576	66	and	and	CC
41352	576	67	the	the	DT
41352	576	68	liquor	liquor	NN
41352	576	69	almost	almost	RB
41352	576	70	reduced	reduce	VBN
41352	576	71	;	;	:
41352	576	72	then	then	RB
41352	576	73	add	add	VB
41352	576	74	blanched	blanch	VBN
41352	576	75	morell	morell	NN
41352	576	76	,	,	,
41352	576	77	truffles	truffle	NNS
41352	576	78	,	,	,
41352	576	79	slices	slice	NNS
41352	576	80	of	of	IN
41352	576	81	throat	throat	NN
41352	576	82	sweetbread	sweetbread	NN
41352	576	83	,	,	,
41352	576	84	egg	egg	NN
41352	576	85	balls	ball	NNS
41352	576	86	,	,	,
41352	576	87	artichoke	artichoke	NN
41352	576	88	bottoms	bottom	NNS
41352	576	89	,	,	,
41352	576	90	a	a	DT
41352	576	91	little	little	JJ
41352	576	92	ketchup	ketchup	NN
41352	576	93	,	,	,
41352	576	94	and	and	CC
41352	576	95	some	some	DT
41352	576	96	cullis	culli	NNS
41352	576	97	;	;	:
41352	576	98	season	season	NN
41352	576	99	to	to	IN
41352	576	100	the	the	DT
41352	576	101	palate	palate	NN
41352	576	102	with	with	IN
41352	576	103	cayenne	cayenne	NNP
41352	576	104	pepper	pepper	NN
41352	576	105	and	and	CC
41352	576	106	salt	salt	NN
41352	576	107	,	,	,
41352	576	108	and	and	CC
41352	576	109	a	a	DT
41352	576	110	little	little	JJ
41352	576	111	lemon	lemon	NN
41352	576	112	juice	juice	NN
41352	576	113	.	.	.
41352	577	1	Let	let	VB
41352	577	2	all	all	DT
41352	577	3	stew	stew	NN
41352	577	4	together	together	RB
41352	577	5	till	till	IN
41352	577	6	done	do	VBN
41352	577	7	.	.	.
41352	578	1	_	_	NNP
41352	578	2	Neck	Neck	NNP
41352	578	3	of	of	IN
41352	578	4	Veal	Veal	NNP
41352	578	5	en	en	IN
41352	578	6	Erison	Erison	NNP
41352	578	7	.	.	.
41352	578	8	_	_	NNP
41352	578	9	CUT	CUT	NNP
41352	578	10	off	off	IN
41352	578	11	the	the	DT
41352	578	12	scragg	scragg	NN
41352	578	13	and	and	CC
41352	578	14	the	the	DT
41352	578	15	under	under	JJ
41352	578	16	chine	chine	NN
41352	578	17	bone	bone	NN
41352	578	18	,	,	,
41352	578	19	then	then	RB
41352	578	20	lay	lay	VB
41352	578	21	a	a	DT
41352	578	22	light	light	JJ
41352	578	23	forcemeat	forcemeat	NN
41352	578	24	on	on	IN
41352	578	25	the	the	DT
41352	578	26	top	top	NN
41352	578	27	of	of	IN
41352	578	28	the	the	DT
41352	578	29	veal	veal	NN
41352	578	30	about	about	IN
41352	578	31	half	half	PDT
41352	578	32	the	the	DT
41352	578	33	way	way	NN
41352	578	34	,	,	,
41352	578	35	and	and	CC
41352	578	36	wash	wash	VB
41352	578	37	it	-PRON-	PRP
41352	578	38	with	with	IN
41352	578	39	whites	white	NNS
41352	578	40	of	of	IN
41352	578	41	eggs	egg	NNS
41352	578	42	with	with	IN
41352	578	43	a	a	DT
41352	578	44	paste	paste	NN
41352	578	45	brush	brush	NN
41352	578	46	,	,	,
41352	578	47	and	and	CC
41352	578	48	work	work	VB
41352	578	49	a	a	DT
41352	578	50	sprig	sprig	NN
41352	578	51	or	or	CC
41352	578	52	any	any	DT
41352	578	53	other	other	JJ
41352	578	54	device	device	NN
41352	578	55	as	as	IN
41352	578	56	fancy	fancy	JJ
41352	578	57	directs	direct	NNS
41352	578	58	,	,	,
41352	578	59	with	with	IN
41352	578	60	pickle	pickle	NN
41352	578	61	cucumber	cucumber	NN
41352	578	62	,	,	,
41352	578	63	ham	ham	NN
41352	578	64	,	,	,
41352	578	65	breast	breast	NN
41352	578	66	of	of	IN
41352	578	67	fowl	fowl	NN
41352	578	68	,	,	,
41352	578	69	omlets	omlet	NNS
41352	578	70	of	of	IN
41352	578	71	eggs	egg	NNS
41352	578	72	white	white	JJ
41352	578	73	and	and	CC
41352	578	74	yellow	yellow	JJ
41352	578	75	,	,	,
41352	578	76	boiled	boil	VBN
41352	578	77	carrots	carrot	NNS
41352	578	78	,	,	,
41352	578	79	and	and	CC
41352	578	80	some	some	DT
41352	578	81	capers	caper	NNS
41352	578	82	.	.	.
41352	579	1	Put	put	VB
41352	579	2	the	the	DT
41352	579	3	veal	veal	NN
41352	579	4	into	into	IN
41352	579	5	a	a	DT
41352	579	6	stewpan	stewpan	NN
41352	579	7	,	,	,
41352	579	8	add	add	VB
41352	579	9	a	a	DT
41352	579	10	little	little	JJ
41352	579	11	stock	stock	NN
41352	579	12	,	,	,
41352	579	13	and	and	CC
41352	579	14	stew	stew	VB
41352	579	15	it	-PRON-	PRP
41352	579	16	gently	gently	RB
41352	579	17	till	till	IN
41352	579	18	tender	tender	NN
41352	579	19	,	,	,
41352	579	20	taking	take	VBG
41352	579	21	care	care	NN
41352	579	22	the	the	DT
41352	579	23	ornament	ornament	NN
41352	579	24	is	be	VBZ
41352	579	25	not	not	RB
41352	579	26	disturbed	disturb	VBN
41352	579	27	.	.	.
41352	580	1	When	when	WRB
41352	580	2	it	-PRON-	PRP
41352	580	3	is	be	VBZ
41352	580	4	to	to	TO
41352	580	5	be	be	VB
41352	580	6	served	serve	VBN
41352	580	7	up	up	RP
41352	580	8	glaize	glaize	VB
41352	580	9	the	the	DT
41352	580	10	plain	plain	JJ
41352	580	11	part	part	NN
41352	580	12	,	,	,
41352	580	13	and	and	CC
41352	580	14	put	put	VBD
41352	580	15	under	under	IN
41352	580	16	a	a	DT
41352	580	17	cullis	cullis	JJ
41352	580	18	sauce	sauce	NN
41352	580	19	with	with	IN
41352	580	20	asparagus	asparagus	NN
41352	580	21	or	or	CC
41352	580	22	peas	pea	NNS
41352	580	23	.	.	.
41352	581	1	N.	N.	NNP
41352	581	2	B.	B.	NNP
41352	582	1	In	in	IN
41352	582	2	the	the	DT
41352	582	3	same	same	JJ
41352	582	4	manner	manner	NN
41352	582	5	may	may	MD
41352	582	6	be	be	VB
41352	582	7	done	do	VBN
41352	582	8	heart	heart	NN
41352	582	9	sweetbreads	sweetbread	NNS
41352	582	10	.	.	.
41352	583	1	_	_	NNP
41352	583	2	Neck	Neck	NNP
41352	583	3	of	of	IN
41352	583	4	Veal	Veal	NNP
41352	583	5	larded	lard	VBN
41352	583	6	.	.	.
41352	583	7	_	_	NNP
41352	583	8	TAKE	TAKE	NNP
41352	583	9	off	off	RP
41352	583	10	the	the	DT
41352	583	11	under	under	JJ
41352	583	12	bone	bone	NN
41352	583	13	of	of	IN
41352	583	14	a	a	DT
41352	583	15	neck	neck	NN
41352	583	16	of	of	IN
41352	583	17	veal	veal	NN
41352	583	18	,	,	,
41352	583	19	leave	leave	VB
41352	583	20	only	only	RB
41352	583	21	a	a	DT
41352	583	22	part	part	NN
41352	583	23	of	of	IN
41352	583	24	the	the	DT
41352	583	25	long	long	JJ
41352	583	26	bones	bone	NNS
41352	583	27	on	on	IN
41352	583	28	;	;	:
41352	583	29	trim	trim	VB
41352	583	30	it	-PRON-	PRP
41352	583	31	neat	neat	JJ
41352	583	32	,	,	,
41352	583	33	lard	lard	VB
41352	583	34	it	-PRON-	PRP
41352	583	35	,	,	,
41352	583	36	and	and	CC
41352	583	37	roast	roast	VB
41352	583	38	it	-PRON-	PRP
41352	583	39	gently	gently	RB
41352	583	40	with	with	IN
41352	583	41	a	a	DT
41352	583	42	veal	veal	NN
41352	583	43	caul	caul	NN
41352	583	44	over	over	RB
41352	583	45	.	.	.
41352	584	1	Ten	ten	CD
41352	584	2	minutes	minute	NNS
41352	584	3	before	before	IN
41352	584	4	it	-PRON-	PRP
41352	584	5	is	be	VBZ
41352	584	6	done	do	VBN
41352	584	7	take	take	VB
41352	584	8	off	off	RP
41352	584	9	the	the	DT
41352	584	10	caul	caul	NN
41352	584	11	,	,	,
41352	584	12	and	and	CC
41352	584	13	let	let	VB
41352	584	14	the	the	DT
41352	584	15	veal	veal	NN
41352	584	16	be	be	VB
41352	584	17	of	of	IN
41352	584	18	a	a	DT
41352	584	19	very	very	RB
41352	584	20	light	light	JJ
41352	584	21	colour	colour	NN
41352	584	22	.	.	.
41352	585	1	When	when	WRB
41352	585	2	it	-PRON-	PRP
41352	585	3	is	be	VBZ
41352	585	4	to	to	TO
41352	585	5	be	be	VB
41352	585	6	served	serve	VBN
41352	585	7	up	up	RP
41352	585	8	glaize	glaize	VB
41352	585	9	it	-PRON-	PRP
41352	585	10	,	,	,
41352	585	11	and	and	CC
41352	585	12	put	put	VBD
41352	585	13	under	under	IN
41352	585	14	some	some	DT
41352	585	15	sorrel	sorrel	NN
41352	585	16	sauce	sauce	NN
41352	585	17	,	,	,
41352	585	18	celery	celery	NN
41352	585	19	heads	head	NNS
41352	585	20	,	,	,
41352	585	21	or	or	CC
41352	585	22	asparagus	asparagus	NN
41352	585	23	tops	top	NNS
41352	585	24	.	.	.
41352	586	1	_	_	NNP
41352	586	2	Veal	Veal	NNP
41352	586	3	Cutlets	Cutlets	NNPS
41352	586	4	larded	lard	VBD
41352	586	5	.	.	.
41352	586	6	_	_	NNP
41352	586	7	CUT	CUT	NNP
41352	586	8	the	the	DT
41352	586	9	best	good	JJS
41352	586	10	end	end	NN
41352	586	11	of	of	IN
41352	586	12	a	a	DT
41352	586	13	neck	neck	NN
41352	586	14	of	of	IN
41352	586	15	veal	veal	NN
41352	586	16	into	into	IN
41352	586	17	chops	chop	NNS
41352	586	18	,	,	,
41352	586	19	leaving	leave	VBG
41352	586	20	only	only	RB
41352	586	21	a	a	DT
41352	586	22	part	part	NN
41352	586	23	of	of	IN
41352	586	24	the	the	DT
41352	586	25	long	long	JJ
41352	586	26	bone	bone	NN
41352	586	27	;	;	:
41352	586	28	then	then	RB
41352	586	29	lard	lard	NN
41352	586	30	,	,	,
41352	586	31	blanch	blanch	NN
41352	586	32	,	,	,
41352	586	33	and	and	CC
41352	586	34	braise	braise	VB
41352	586	35	them	-PRON-	PRP
41352	586	36	;	;	:
41352	586	37	and	and	CC
41352	586	38	when	when	WRB
41352	586	39	they	-PRON-	PRP
41352	586	40	are	be	VBP
41352	586	41	to	to	TO
41352	586	42	be	be	VB
41352	586	43	served	serve	VBN
41352	586	44	up	up	RP
41352	586	45	,	,	,
41352	586	46	drain	drain	NN
41352	586	47	,	,	,
41352	586	48	dry	dry	JJ
41352	586	49	,	,	,
41352	586	50	glaize	glaize	VB
41352	586	51	,	,	,
41352	586	52	and	and	CC
41352	586	53	place	place	VB
41352	586	54	them	-PRON-	PRP
41352	586	55	round	round	IN
41352	586	56	each	each	DT
41352	586	57	other	other	JJ
41352	586	58	in	in	IN
41352	586	59	a	a	DT
41352	586	60	dish	dish	NN
41352	586	61	,	,	,
41352	586	62	and	and	CC
41352	586	63	put	put	VBD
41352	586	64	green	green	JJ
41352	586	65	truffle	truffle	NN
41352	586	66	sauce	sauce	NN
41352	586	67	,	,	,
41352	586	68	or	or	CC
41352	586	69	white	white	JJ
41352	586	70	mushroom	mushroom	NN
41352	586	71	sauce	sauce	NN
41352	586	72	,	,	,
41352	586	73	in	in	IN
41352	586	74	the	the	DT
41352	586	75	center	center	NN
41352	586	76	.	.	.
41352	587	1	_	_	NNP
41352	587	2	Loin	Loin	NNP
41352	587	3	of	of	IN
41352	587	4	Veal	Veal	NNP
41352	587	5	a	a	FW
41352	587	6	la	la	NNP
41352	587	7	Cream	Cream	NNP
41352	587	8	.	.	.
41352	587	9	_	_	NNP
41352	587	10	TAKE	TAKE	NNP
41352	587	11	the	the	DT
41352	587	12	best	good	JJS
41352	587	13	end	end	NN
41352	587	14	of	of	IN
41352	587	15	a	a	DT
41352	587	16	loin	loin	NN
41352	587	17	of	of	IN
41352	587	18	veal	veal	NN
41352	587	19	,	,	,
41352	587	20	joint	joint	JJ
41352	587	21	it	-PRON-	PRP
41352	587	22	,	,	,
41352	587	23	and	and	CC
41352	587	24	cut	cut	VB
41352	587	25	a	a	DT
41352	587	26	little	little	JJ
41352	587	27	of	of	IN
41352	587	28	the	the	DT
41352	587	29	suet	suet	NN
41352	587	30	from	from	IN
41352	587	31	the	the	DT
41352	587	32	kidney	kidney	NN
41352	587	33	;	;	:
41352	587	34	cause	cause	VB
41352	587	35	it	-PRON-	PRP
41352	587	36	to	to	TO
41352	587	37	lay	lay	VB
41352	587	38	flat	flat	JJ
41352	587	39	,	,	,
41352	587	40	and	and	CC
41352	587	41	then	then	RB
41352	587	42	make	make	VB
41352	587	43	an	an	DT
41352	587	44	incision	incision	NN
41352	587	45	in	in	IN
41352	587	46	the	the	DT
41352	587	47	center	center	NN
41352	587	48	of	of	IN
41352	587	49	the	the	DT
41352	587	50	top	top	JJ
41352	587	51	part	part	NN
41352	587	52	about	about	RB
41352	587	53	three	three	CD
41352	587	54	inches	inch	NNS
41352	587	55	deep	deep	JJ
41352	587	56	and	and	CC
41352	587	57	six	six	CD
41352	587	58	inches	inch	NNS
41352	587	59	long	long	JJ
41352	587	60	.	.	.
41352	588	1	Take	take	VB
41352	588	2	the	the	DT
41352	588	3	piece	piece	NN
41352	588	4	out	out	IN
41352	588	5	,	,	,
41352	588	6	chop	chop	VB
41352	588	7	it	-PRON-	PRP
41352	588	8	,	,	,
41352	588	9	add	add	VB
41352	588	10	to	to	IN
41352	588	11	it	-PRON-	PRP
41352	588	12	the	the	DT
41352	588	13	suet	suet	NN
41352	588	14	or	or	CC
41352	588	15	beef	beef	NN
41352	588	16	marrow	marrow	NNP
41352	588	17	,	,	,
41352	588	18	parsley	parsley	NNP
41352	588	19	,	,	,
41352	588	20	thyme	thyme	NNS
41352	588	21	,	,	,
41352	588	22	green	green	JJ
41352	588	23	truffles	truffle	NNS
41352	588	24	,	,	,
41352	588	25	mushrooms	mushroom	NNS
41352	588	26	,	,	,
41352	588	27	eschallots	eschallot	NNS
41352	588	28	,	,	,
41352	588	29	lemon	lemon	NN
41352	588	30	peel	peel	NN
41352	588	31	,	,	,
41352	588	32	chopped	chop	VBD
41352	588	33	very	very	RB
41352	588	34	fine	fine	JJ
41352	588	35	,	,	,
41352	588	36	and	and	CC
41352	588	37	season	season	VB
41352	588	38	it	-PRON-	PRP
41352	588	39	with	with	IN
41352	588	40	pepper	pepper	NN
41352	588	41	and	and	CC
41352	588	42	salt	salt	NN
41352	588	43	,	,	,
41352	588	44	and	and	CC
41352	588	45	a	a	DT
41352	588	46	little	little	JJ
41352	588	47	beaten	beat	VBN
41352	588	48	spice	spice	NN
41352	588	49	.	.	.
41352	589	1	Put	put	VB
41352	589	2	all	all	RB
41352	589	3	together	together	RB
41352	589	4	into	into	IN
41352	589	5	a	a	DT
41352	589	6	marble	marble	NN
41352	589	7	mortar	mortar	NN
41352	589	8	,	,	,
41352	589	9	add	add	VB
41352	589	10	the	the	DT
41352	589	11	yolks	yolk	NNS
41352	589	12	of	of	IN
41352	589	13	two	two	CD
41352	589	14	eggs	egg	NNS
41352	589	15	,	,	,
41352	589	16	and	and	CC
41352	589	17	a	a	DT
41352	589	18	little	little	JJ
41352	589	19	french	french	JJ
41352	589	20	bread	bread	NN
41352	589	21	soaked	soak	VBN
41352	589	22	in	in	IN
41352	589	23	cream	cream	NN
41352	589	24	;	;	:
41352	589	25	then	then	RB
41352	589	26	pound	pound	VB
41352	589	27	the	the	DT
41352	589	28	ingredients	ingredient	NNS
41352	589	29	well	well	RB
41352	589	30	,	,	,
41352	589	31	and	and	CC
41352	589	32	fill	fill	VB
41352	589	33	the	the	DT
41352	589	34	cavity	cavity	NN
41352	589	35	with	with	IN
41352	589	36	the	the	DT
41352	589	37	forcemeat	forcemeat	NN
41352	589	38	,	,	,
41352	589	39	and	and	CC
41352	589	40	cover	cover	VB
41352	589	41	it	-PRON-	PRP
41352	589	42	with	with	IN
41352	589	43	a	a	DT
41352	589	44	piece	piece	NN
41352	589	45	of	of	IN
41352	589	46	veal	veal	NN
41352	589	47	caul	caul	NN
41352	589	48	;	;	:
41352	589	49	after	after	IN
41352	589	50	which	which	WDT
41352	589	51	tie	tie	VBP
41352	589	52	it	-PRON-	PRP
41352	589	53	down	down	RP
41352	589	54	close	close	RB
41352	589	55	and	and	CC
41352	589	56	cover	cover	VB
41352	589	57	the	the	DT
41352	589	58	whole	whole	NN
41352	589	59	with	with	IN
41352	589	60	a	a	DT
41352	589	61	large	large	JJ
41352	589	62	piece	piece	NN
41352	589	63	of	of	IN
41352	589	64	caul	caul	NN
41352	589	65	,	,	,
41352	589	66	roast	roast	VB
41352	589	67	it	-PRON-	PRP
41352	589	68	gently	gently	RB
41352	589	69	,	,	,
41352	589	70	and	and	CC
41352	589	71	when	when	WRB
41352	589	72	it	-PRON-	PRP
41352	589	73	is	be	VBZ
41352	589	74	to	to	TO
41352	589	75	be	be	VB
41352	589	76	served	serve	VBN
41352	589	77	up	up	RP
41352	589	78	,	,	,
41352	589	79	take	take	VB
41352	589	80	off	off	RP
41352	589	81	the	the	DT
41352	589	82	large	large	JJ
41352	589	83	piece	piece	NN
41352	589	84	of	of	IN
41352	589	85	caul	caul	NN
41352	589	86	,	,	,
41352	589	87	let	let	VB
41352	589	88	it	-PRON-	PRP
41352	589	89	colour	colour	VB
41352	589	90	a	a	DT
41352	589	91	little	little	JJ
41352	589	92	,	,	,
41352	589	93	glaize	glaize	VB
41352	589	94	it	-PRON-	PRP
41352	589	95	lightly	lightly	RB
41352	589	96	,	,	,
41352	589	97	and	and	CC
41352	589	98	put	put	VBD
41352	589	99	under	under	IN
41352	589	100	it	-PRON-	PRP
41352	589	101	a	a	DT
41352	589	102	benshamelle	benshamelle	NN
41352	589	103	or	or	CC
41352	589	104	a	a	DT
41352	589	105	ragout	ragout	NN
41352	589	106	of	of	IN
41352	589	107	sweetbreads	sweetbread	NNS
41352	589	108	,	,	,
41352	589	109	&	&	CC
41352	589	110	c.	c.	NNP
41352	589	111	N.	N.	NNP
41352	589	112	B.	B.	NNP
41352	590	1	In	in	IN
41352	590	2	the	the	DT
41352	590	3	same	same	JJ
41352	590	4	manner	manner	NN
41352	590	5	may	may	MD
41352	590	6	be	be	VB
41352	590	7	done	do	VBN
41352	590	8	a	a	DT
41352	590	9	fillet	fillet	NN
41352	590	10	of	of	IN
41352	590	11	veal	veal	NN
41352	590	12	instead	instead	RB
41352	590	13	of	of	IN
41352	590	14	plain	plain	JJ
41352	590	15	stuffing	stuffing	NN
41352	590	16	.	.	.
41352	591	1	_	_	NNP
41352	591	2	Veal	Veal	NNP
41352	591	3	Tendrons	Tendrons	NNP
41352	591	4	(	(	-LRB-
41352	591	5	brown	brown	JJ
41352	591	6	or	or	CC
41352	591	7	white	white	JJ
41352	591	8	)	)	-RRB-
41352	591	9	.	.	.
41352	591	10	_	_	NNP
41352	591	11	TAKE	TAKE	NNP
41352	591	12	a	a	DT
41352	591	13	breast	breast	NN
41352	591	14	of	of	IN
41352	591	15	white	white	JJ
41352	591	16	veal	veal	NN
41352	591	17	,	,	,
41352	591	18	cut	cut	VBD
41352	591	19	off	off	RP
41352	591	20	the	the	DT
41352	591	21	under	under	JJ
41352	591	22	bone	bone	NN
41352	591	23	and	and	CC
41352	591	24	the	the	DT
41352	591	25	top	top	JJ
41352	591	26	skin	skin	NN
41352	591	27	;	;	:
41352	591	28	then	then	RB
41352	591	29	cut	cut	VB
41352	591	30	it	-PRON-	PRP
41352	591	31	into	into	IN
41352	591	32	three	three	CD
41352	591	33	long	long	JJ
41352	591	34	slips	slip	NNS
41352	591	35	,	,	,
41352	591	36	and	and	CC
41352	591	37	the	the	DT
41352	591	38	slips	slip	NNS
41352	591	39	again	again	RB
41352	591	40	into	into	IN
41352	591	41	pieces	piece	NNS
41352	591	42	of	of	IN
41352	591	43	two	two	CD
41352	591	44	inches	inch	NNS
41352	591	45	thick	thick	JJ
41352	591	46	;	;	:
41352	591	47	blanch	blanch	VB
41352	591	48	and	and	CC
41352	591	49	put	put	VBD
41352	591	50	them	-PRON-	PRP
41352	591	51	into	into	IN
41352	591	52	a	a	DT
41352	591	53	stewpan	stewpan	NN
41352	591	54	,	,	,
41352	591	55	then	then	RB
41352	591	56	add	add	VB
41352	591	57	a	a	DT
41352	591	58	little	little	JJ
41352	591	59	water	water	NN
41352	591	60	,	,	,
41352	591	61	bards	bard	NNS
41352	591	62	of	of	IN
41352	591	63	bacon	bacon	NN
41352	591	64	,	,	,
41352	591	65	and	and	CC
41352	591	66	slices	slice	NNS
41352	591	67	of	of	IN
41352	591	68	lemon	lemon	NN
41352	591	69	.	.	.
41352	592	1	Braise	braise	VB
41352	592	2	them	-PRON-	PRP
41352	592	3	till	till	IN
41352	592	4	tender	tender	NN
41352	592	5	,	,	,
41352	592	6	drain	drain	VB
41352	592	7	them	-PRON-	PRP
41352	592	8	dry	dry	RB
41352	592	9	,	,	,
41352	592	10	and	and	CC
41352	592	11	serve	serve	VB
41352	592	12	them	-PRON-	PRP
41352	592	13	up	up	RP
41352	592	14	with	with	IN
41352	592	15	green	green	JJ
41352	592	16	truffle	truffle	NN
41352	592	17	sauce	sauce	NN
41352	592	18	,	,	,
41352	592	19	or	or	CC
41352	592	20	celery	celery	NN
41352	592	21	,	,	,
41352	592	22	asparagus	asparagus	NN
41352	592	23	,	,	,
41352	592	24	or	or	CC
41352	592	25	peas	pea	NNS
41352	592	26	.	.	.
41352	593	1	The	the	DT
41352	593	2	sauce	sauce	NN
41352	593	3	to	to	TO
41352	593	4	be	be	VB
41352	593	5	served	serve	VBN
41352	593	6	over	over	IN
41352	593	7	the	the	DT
41352	593	8	veal	veal	NN
41352	593	9	.	.	.
41352	594	1	_	_	NNP
41352	594	2	Celery	Celery	NNP
41352	594	3	Sauce	Sauce	NNP
41352	594	4	,	,	,
41352	594	5	(	(	-LRB-
41352	594	6	white	white	NNP
41352	594	7	)	)	-RRB-
41352	594	8	,	,	,
41352	594	9	for	for	IN
41352	594	10	Veal	Veal	NNP
41352	594	11	,	,	,
41352	594	12	Chickens	Chickens	NNPS
41352	594	13	,	,	,
41352	594	14	Turkies	Turkies	NNP
41352	594	15	,	,	,
41352	594	16	&	&	CC
41352	594	17	c.	c.	NNP
41352	594	18	_	_	NNP
41352	594	19	CUT	CUT	NNP
41352	594	20	celery	celery	NN
41352	594	21	heads	head	NNS
41352	594	22	three	three	CD
41352	594	23	inches	inch	NNS
41352	594	24	long	long	JJ
41352	594	25	,	,	,
41352	594	26	trim	trim	VB
41352	594	27	them	-PRON-	PRP
41352	594	28	,	,	,
41352	594	29	wash	wash	VBP
41352	594	30	and	and	CC
41352	594	31	blanch	blanch	VB
41352	594	32	them	-PRON-	PRP
41352	594	33	,	,	,
41352	594	34	drain	drain	VB
41352	594	35	them	-PRON-	PRP
41352	594	36	dry	dry	RB
41352	594	37	,	,	,
41352	594	38	add	add	VB
41352	594	39	a	a	DT
41352	594	40	little	little	JJ
41352	594	41	stock	stock	NN
41352	594	42	,	,	,
41352	594	43	boil	boil	VB
41352	594	44	them	-PRON-	PRP
41352	594	45	till	till	IN
41352	594	46	nearly	nearly	RB
41352	594	47	done	do	VBN
41352	594	48	,	,	,
41352	594	49	and	and	CC
41352	594	50	the	the	DT
41352	594	51	liquor	liquor	NN
41352	594	52	almost	almost	RB
41352	594	53	reduced	reduce	VBN
41352	594	54	;	;	:
41352	594	55	then	then	RB
41352	594	56	put	put	VB
41352	594	57	to	to	IN
41352	594	58	them	-PRON-	PRP
41352	594	59	some	some	DT
41352	594	60	benshamelle	benshamelle	NNS
41352	594	61	,	,	,
41352	594	62	and	and	CC
41352	594	63	,	,	,
41352	594	64	if	if	IN
41352	594	65	approved	approve	VBN
41352	594	66	,	,	,
41352	594	67	five	five	CD
41352	594	68	minutes	minute	NNS
41352	594	69	before	before	IN
41352	594	70	the	the	DT
41352	594	71	sauce	sauce	NN
41352	594	72	is	be	VBZ
41352	594	73	put	put	VBN
41352	594	74	over	over	IN
41352	594	75	the	the	DT
41352	594	76	meat	meat	NN
41352	594	77	or	or	CC
41352	594	78	poultry	poultry	NN
41352	594	79	,	,	,
41352	594	80	add	add	VB
41352	594	81	a	a	DT
41352	594	82	leason	leason	NN
41352	594	83	of	of	IN
41352	594	84	two	two	CD
41352	594	85	yolks	yolk	NNS
41352	594	86	of	of	IN
41352	594	87	eggs	egg	NNS
41352	594	88	and	and	CC
41352	594	89	cream	cream	NN
41352	594	90	.	.	.
41352	595	1	_	_	NNP
41352	595	2	Celery	Celery	NNP
41352	595	3	Sauce	Sauce	NNP
41352	595	4	,	,	,
41352	595	5	(	(	-LRB-
41352	595	6	brown	brown	NNP
41352	595	7	,	,	,
41352	595	8	)	)	-RRB-
41352	595	9	for	for	IN
41352	595	10	Pullets	Pullets	NNP
41352	595	11	,	,	,
41352	595	12	&	&	CC
41352	595	13	c.	c.	NNP
41352	595	14	_	_	NNP
41352	595	15	DRESS	DRESS	NNP
41352	595	16	celery	celery	NN
41352	595	17	heads	head	NNS
41352	595	18	as	as	IN
41352	595	19	above	above	RB
41352	595	20	,	,	,
41352	595	21	but	but	CC
41352	595	22	instead	instead	RB
41352	595	23	of	of	IN
41352	595	24	benshamelle	benshamelle	NNS
41352	595	25	add	add	VBP
41352	595	26	a	a	DT
41352	595	27	good	good	JJ
41352	595	28	cullis	cullis	NN
41352	595	29	only	only	RB
41352	595	30	.	.	.
41352	596	1	N.	N.	NNP
41352	596	2	B.	B.	NNP
41352	597	1	The	the	DT
41352	597	2	above	above	JJ
41352	597	3	sauces	sauce	NNS
41352	597	4	may	may	MD
41352	597	5	be	be	VB
41352	597	6	served	serve	VBN
41352	597	7	up	up	RP
41352	597	8	in	in	IN
41352	597	9	dishes	dish	NNS
41352	597	10	with	with	IN
41352	597	11	fried	fried	JJ
41352	597	12	bread	bread	NN
41352	597	13	round	round	IN
41352	597	14	the	the	DT
41352	597	15	celery	celery	NN
41352	597	16	heads	head	NNS
41352	597	17	,	,	,
41352	597	18	as	as	IN
41352	597	19	an	an	DT
41352	597	20	entrée	entrée	NN
41352	597	21	of	of	IN
41352	597	22	itself	-PRON-	PRP
41352	597	23	.	.	.
41352	598	1	_	_	NNP
41352	598	2	Veal	Veal	NNP
41352	598	3	Cutlets	Cutlets	NNPS
41352	598	4	au	au	VBP
41352	598	5	natural	natural	JJ
41352	598	6	.	.	.
41352	598	7	_	_	NNP
41352	598	8	CUT	CUT	NNP
41352	598	9	the	the	DT
41352	598	10	best	good	JJS
41352	598	11	end	end	NN
41352	598	12	of	of	IN
41352	598	13	a	a	DT
41352	598	14	neck	neck	NN
41352	598	15	of	of	IN
41352	598	16	veal	veal	NN
41352	598	17	into	into	IN
41352	598	18	chops	chop	NNS
41352	598	19	,	,	,
41352	598	20	trim	trim	VB
41352	598	21	off	off	RP
41352	598	22	the	the	DT
41352	598	23	bone	bone	NN
41352	598	24	,	,	,
41352	598	25	pass	pass	VB
41352	598	26	the	the	DT
41352	598	27	steaks	steak	NNS
41352	598	28	with	with	IN
41352	598	29	a	a	DT
41352	598	30	bit	bit	NN
41352	598	31	of	of	IN
41352	598	32	fresh	fresh	JJ
41352	598	33	butter	butter	NN
41352	598	34	,	,	,
41352	598	35	chopped	chop	VBD
41352	598	36	parsley	parsley	NN
41352	598	37	,	,	,
41352	598	38	thyme	thyme	NNS
41352	598	39	,	,	,
41352	598	40	and	and	CC
41352	598	41	eschallots	eschallot	NNS
41352	598	42	,	,	,
41352	598	43	and	and	CC
41352	598	44	season	season	NN
41352	598	45	with	with	IN
41352	598	46	pepper	pepper	NN
41352	598	47	,	,	,
41352	598	48	salt	salt	NN
41352	598	49	,	,	,
41352	598	50	and	and	CC
41352	598	51	lemon	lemon	NN
41352	598	52	juice	juice	NN
41352	598	53	.	.	.
41352	599	1	When	when	WRB
41352	599	2	nearly	nearly	RB
41352	599	3	done	do	VBN
41352	599	4	,	,	,
41352	599	5	lay	lie	VBD
41352	599	6	them	-PRON-	PRP
41352	599	7	on	on	IN
41352	599	8	a	a	DT
41352	599	9	dish	dish	NN
41352	599	10	with	with	IN
41352	599	11	the	the	DT
41352	599	12	liquor	liquor	NN
41352	599	13	;	;	,
41352	599	14	and	and	CC
41352	599	15	when	when	WRB
41352	599	16	cool	cool	JJ
41352	599	17	,	,	,
41352	599	18	egg	egg	NN
41352	599	19	,	,	,
41352	599	20	breadcrumb	breadcrumb	NN
41352	599	21	,	,	,
41352	599	22	and	and	CC
41352	599	23	broil	broil	VB
41352	599	24	them	-PRON-	PRP
41352	599	25	gently	gently	RB
41352	599	26	.	.	.
41352	600	1	Serve	serve	VB
41352	600	2	them	-PRON-	PRP
41352	600	3	up	up	RP
41352	600	4	placed	place	VBN
41352	600	5	round	round	RB
41352	600	6	each	each	DT
41352	600	7	other	other	JJ
41352	600	8	,	,	,
41352	600	9	with	with	IN
41352	600	10	a	a	DT
41352	600	11	sauce	sauce	NN
41352	600	12	in	in	IN
41352	600	13	the	the	DT
41352	600	14	center	center	NN
41352	600	15	made	make	VBN
41352	600	16	with	with	IN
41352	600	17	cullis	cullis	NNP
41352	600	18	,	,	,
41352	600	19	a	a	DT
41352	600	20	little	little	JJ
41352	600	21	ketchup	ketchup	NN
41352	600	22	,	,	,
41352	600	23	lemon	lemon	NN
41352	600	24	pickle	pickle	NN
41352	600	25	,	,	,
41352	600	26	and	and	CC
41352	600	27	artichoke	artichoke	JJ
41352	600	28	bottoms	bottom	NNS
41352	600	29	cut	cut	VBP
41352	600	30	into	into	IN
41352	600	31	pieces	piece	NNS
41352	600	32	.	.	.
41352	601	1	_	_	NNP
41352	601	2	Veal	Veal	NNP
41352	601	3	Collops	Collops	NNPS
41352	601	4	(	(	-LRB-
41352	601	5	brown	brown	NNP
41352	601	6	)	)	-RRB-
41352	601	7	.	.	.
41352	601	8	_	_	NNP
41352	601	9	CUT	CUT	NNP
41352	601	10	veal	veal	NN
41352	601	11	cutlets	cutlet	NNS
41352	601	12	(	(	-LRB-
41352	601	13	taken	take	VBN
41352	601	14	from	from	IN
41352	601	15	the	the	DT
41352	601	16	fillet	fillet	NN
41352	601	17	)	)	-RRB-
41352	601	18	into	into	IN
41352	601	19	small	small	JJ
41352	601	20	thin	thin	JJ
41352	601	21	pieces	piece	NNS
41352	601	22	,	,	,
41352	601	23	and	and	CC
41352	601	24	fry	fry	VB
41352	601	25	them	-PRON-	PRP
41352	601	26	in	in	IN
41352	601	27	a	a	DT
41352	601	28	little	little	JJ
41352	601	29	boiling	boiling	NN
41352	601	30	lard	lard	NN
41352	601	31	till	till	IN
41352	601	32	of	of	IN
41352	601	33	a	a	DT
41352	601	34	light	light	JJ
41352	601	35	brown	brown	JJ
41352	601	36	colour	colour	NN
41352	601	37	.	.	.
41352	602	1	Drain	drain	VB
41352	602	2	them	-PRON-	PRP
41352	602	3	dry	dry	RB
41352	602	4	,	,	,
41352	602	5	put	put	VB
41352	602	6	them	-PRON-	PRP
41352	602	7	into	into	IN
41352	602	8	a	a	DT
41352	602	9	stewpan	stewpan	NN
41352	602	10	,	,	,
41352	602	11	add	add	VB
41352	602	12	cullis	culli	NNS
41352	602	13	,	,	,
41352	602	14	stewed	stew	VBN
41352	602	15	mushrooms	mushroom	NNS
41352	602	16	,	,	,
41352	602	17	some	some	DT
41352	602	18	blanched	blanch	VBD
41352	602	19	truffles	truffle	NNS
41352	602	20	,	,	,
41352	602	21	morells	morell	NNS
41352	602	22	,	,	,
41352	602	23	pieces	piece	NNS
41352	602	24	of	of	IN
41352	602	25	artichoke	artichoke	JJ
41352	602	26	bottoms	bottom	NNS
41352	602	27	,	,	,
41352	602	28	some	some	DT
41352	602	29	slices	slice	NNS
41352	602	30	of	of	IN
41352	602	31	throat	throat	NN
41352	602	32	sweetbreads	sweetbread	NNS
41352	602	33	,	,	,
41352	602	34	and	and	CC
41352	602	35	egg	egg	NN
41352	602	36	balls	ball	NNS
41352	602	37	.	.	.
41352	603	1	Let	let	VB
41352	603	2	them	-PRON-	PRP
41352	603	3	simmer	simmer	VB
41352	603	4	over	over	IN
41352	603	5	a	a	DT
41352	603	6	slow	slow	JJ
41352	603	7	fire	fire	NN
41352	603	8	till	till	IN
41352	603	9	tender	tender	NN
41352	603	10	,	,	,
41352	603	11	season	season	NN
41352	603	12	to	to	IN
41352	603	13	the	the	DT
41352	603	14	palate	palate	NN
41352	603	15	,	,	,
41352	603	16	and	and	CC
41352	603	17	serve	serve	VB
41352	603	18	them	-PRON-	PRP
41352	603	19	up	up	RP
41352	603	20	with	with	IN
41352	603	21	rashers	rasher	NNS
41352	603	22	of	of	IN
41352	603	23	broiled	broil	VBN
41352	603	24	bacon	bacon	NN
41352	603	25	round	round	IN
41352	603	26	them	-PRON-	PRP
41352	603	27	.	.	.
41352	604	1	_	_	NNP
41352	604	2	Veal	Veal	NNP
41352	604	3	Collops	Collops	NNPS
41352	604	4	(	(	-LRB-
41352	604	5	white	white	NNP
41352	604	6	)	)	-RRB-
41352	604	7	.	.	.
41352	604	8	_	_	NNP
41352	604	9	CUT	CUT	NNP
41352	604	10	the	the	DT
41352	604	11	collops	collop	NNS
41352	604	12	as	as	IN
41352	604	13	for	for	IN
41352	604	14	brown	brown	NNP
41352	604	15	,	,	,
41352	604	16	but	but	CC
41352	604	17	instead	instead	RB
41352	604	18	of	of	IN
41352	604	19	frying	fry	VBG
41352	604	20	,	,	,
41352	604	21	put	put	VB
41352	604	22	them	-PRON-	PRP
41352	604	23	into	into	IN
41352	604	24	a	a	DT
41352	604	25	stewpan	stewpan	NN
41352	604	26	with	with	IN
41352	604	27	a	a	DT
41352	604	28	bit	bit	NN
41352	604	29	of	of	IN
41352	604	30	fresh	fresh	JJ
41352	604	31	butter	butter	NN
41352	604	32	,	,	,
41352	604	33	a	a	DT
41352	604	34	little	little	JJ
41352	604	35	lemon	lemon	NN
41352	604	36	juice	juice	NN
41352	604	37	,	,	,
41352	604	38	and	and	CC
41352	604	39	a	a	DT
41352	604	40	blade	blade	NN
41352	604	41	of	of	IN
41352	604	42	mace	mace	NN
41352	604	43	.	.	.
41352	605	1	Simmer	simmer	VB
41352	605	2	them	-PRON-	PRP
41352	605	3	till	till	IN
41352	605	4	nearly	nearly	RB
41352	605	5	done	do	VBN
41352	605	6	,	,	,
41352	605	7	then	then	RB
41352	605	8	strain	strain	VB
41352	605	9	the	the	DT
41352	605	10	liquor	liquor	NN
41352	605	11	to	to	IN
41352	605	12	some	some	DT
41352	605	13	benshamelle	benshamelle	NN
41352	605	14	,	,	,
41352	605	15	and	and	CC
41352	605	16	add	add	VB
41352	605	17	the	the	DT
41352	605	18	collops	collop	NNS
41352	605	19	with	with	IN
41352	605	20	some	some	DT
41352	605	21	slices	slice	NNS
41352	605	22	of	of	IN
41352	605	23	throat	throat	NN
41352	605	24	sweetbreads	sweetbread	NNS
41352	605	25	,	,	,
41352	605	26	some	some	DT
41352	605	27	cocks	cock	NNS
41352	605	28	combs	comb	NNS
41352	605	29	blanched	blanch	VBD
41352	605	30	,	,	,
41352	605	31	egg	egg	NN
41352	605	32	balls	ball	NNS
41352	605	33	,	,	,
41352	605	34	pieces	piece	NNS
41352	605	35	of	of	IN
41352	605	36	artichoke	artichoke	JJ
41352	605	37	bottoms	bottom	NNS
41352	605	38	,	,	,
41352	605	39	and	and	CC
41352	605	40	stewed	stew	VBD
41352	605	41	white	white	JJ
41352	605	42	mushrooms	mushroom	NNS
41352	605	43	.	.	.
41352	606	1	Let	let	VB
41352	606	2	them	-PRON-	PRP
41352	606	3	stew	stew	VB
41352	606	4	gently	gently	RB
41352	606	5	,	,	,
41352	606	6	season	season	NN
41352	606	7	to	to	IN
41352	606	8	the	the	DT
41352	606	9	palate	palate	NN
41352	606	10	with	with	IN
41352	606	11	salt	salt	NN
41352	606	12	,	,	,
41352	606	13	and	and	CC
41352	606	14	make	make	VB
41352	606	15	the	the	DT
41352	606	16	sauce	sauce	NN
41352	606	17	of	of	IN
41352	606	18	a	a	DT
41352	606	19	sufficient	sufficient	JJ
41352	606	20	thickness	thickness	NN
41352	606	21	to	to	TO
41352	606	22	adhere	adhere	VB
41352	606	23	to	to	IN
41352	606	24	the	the	DT
41352	606	25	ingredients	ingredient	NNS
41352	606	26	.	.	.
41352	607	1	N.	N.	NNP
41352	607	2	B.	B.	NNP
41352	608	1	Five	five	CD
41352	608	2	minutes	minute	NNS
41352	608	3	before	before	IN
41352	608	4	the	the	DT
41352	608	5	collops	collop	NNS
41352	608	6	are	be	VBP
41352	608	7	to	to	TO
41352	608	8	be	be	VB
41352	608	9	served	serve	VBN
41352	608	10	up	up	RP
41352	608	11	a	a	DT
41352	608	12	leason	leason	NN
41352	608	13	may	may	MD
41352	608	14	be	be	VB
41352	608	15	added	add	VBN
41352	608	16	of	of	IN
41352	608	17	eggs	egg	NNS
41352	608	18	and	and	CC
41352	608	19	cream	cream	NN
41352	608	20	.	.	.
41352	609	1	_	_	NNP
41352	609	2	Fricando	Fricando	NNP
41352	609	3	Veal	Veal	NNP
41352	609	4	.	.	.
41352	609	5	_	_	NNP
41352	609	6	CUT	CUT	NNP
41352	609	7	off	off	RP
41352	609	8	a	a	DT
41352	609	9	long	long	JJ
41352	609	10	or	or	CC
41352	609	11	round	round	JJ
41352	609	12	piece	piece	NN
41352	609	13	of	of	IN
41352	609	14	veal	veal	NN
41352	609	15	from	from	IN
41352	609	16	the	the	DT
41352	609	17	leg	leg	NN
41352	609	18	,	,	,
41352	609	19	beat	beat	VBD
41352	609	20	it	-PRON-	PRP
41352	609	21	flat	flat	JJ
41352	609	22	with	with	IN
41352	609	23	a	a	DT
41352	609	24	chopper	chopper	NN
41352	609	25	,	,	,
41352	609	26	and	and	CC
41352	609	27	make	make	VB
41352	609	28	an	an	DT
41352	609	29	incision	incision	NN
41352	609	30	in	in	IN
41352	609	31	the	the	DT
41352	609	32	under	under	JJ
41352	609	33	part	part	NN
41352	609	34	.	.	.
41352	610	1	Put	put	VB
41352	610	2	into	into	IN
41352	610	3	it	-PRON-	PRP
41352	610	4	a	a	DT
41352	610	5	little	little	JJ
41352	610	6	light	light	JJ
41352	610	7	forcemeat	forcemeat	NN
41352	610	8	,	,	,
41352	610	9	sew	sew	VB
41352	610	10	it	-PRON-	PRP
41352	610	11	up	up	RP
41352	610	12	,	,	,
41352	610	13	lard	lard	VB
41352	610	14	the	the	DT
41352	610	15	top	top	JJ
41352	610	16	part	part	NN
41352	610	17	with	with	IN
41352	610	18	pieces	piece	NNS
41352	610	19	of	of	IN
41352	610	20	fat	fat	JJ
41352	610	21	bacon	bacon	NN
41352	610	22	very	very	RB
41352	610	23	neat	neat	JJ
41352	610	24	,	,	,
41352	610	25	blanch	blanch	VBP
41352	610	26	it	-PRON-	PRP
41352	610	27	,	,	,
41352	610	28	put	put	VB
41352	610	29	it	-PRON-	PRP
41352	610	30	into	into	IN
41352	610	31	a	a	DT
41352	610	32	stewpan	stewpan	NN
41352	610	33	with	with	IN
41352	610	34	a	a	DT
41352	610	35	little	little	JJ
41352	610	36	stock	stock	NN
41352	610	37	,	,	,
41352	610	38	and	and	CC
41352	610	39	cover	cover	VB
41352	610	40	it	-PRON-	PRP
41352	610	41	close	close	RB
41352	610	42	;	;	:
41352	610	43	then	then	RB
41352	610	44	let	let	VB
41352	610	45	it	-PRON-	PRP
41352	610	46	stew	stew	VB
41352	610	47	till	till	IN
41352	610	48	very	very	RB
41352	610	49	tender	tender	JJ
41352	610	50	,	,	,
41352	610	51	and	and	CC
41352	610	52	the	the	DT
41352	610	53	liquor	liquor	NN
41352	610	54	nearly	nearly	RB
41352	610	55	reduced	reduce	VBD
41352	610	56	.	.	.
41352	611	1	When	when	WRB
41352	611	2	it	-PRON-	PRP
41352	611	3	is	be	VBZ
41352	611	4	to	to	TO
41352	611	5	be	be	VB
41352	611	6	served	serve	VBN
41352	611	7	up	up	RP
41352	611	8	glaize	glaize	VB
41352	611	9	the	the	DT
41352	611	10	larding	larding	NN
41352	611	11	,	,	,
41352	611	12	and	and	CC
41352	611	13	put	put	VBD
41352	611	14	stewed	stewed	JJ
41352	611	15	sorrel	sorrel	NN
41352	611	16	under	under	IN
41352	611	17	.	.	.
41352	612	1	N.	N.	NNP
41352	612	2	B.	B.	NNP
41352	613	1	The	the	DT
41352	613	2	forcemeat	forcemeat	NN
41352	613	3	,	,	,
41352	613	4	if	if	IN
41352	613	5	not	not	RB
41352	613	6	approved	approve	VBN
41352	613	7	,	,	,
41352	613	8	may	may	MD
41352	613	9	be	be	VB
41352	613	10	omitted	omit	VBN
41352	613	11	;	;	:
41352	613	12	and	and	CC
41352	613	13	instead	instead	RB
41352	613	14	of	of	IN
41352	613	15	only	only	RB
41352	613	16	one	one	CD
41352	613	17	piece	piece	NN
41352	613	18	of	of	IN
41352	613	19	veal	veal	NN
41352	613	20	,	,	,
41352	613	21	three	three	CD
41352	613	22	or	or	CC
41352	613	23	four	four	CD
41352	613	24	small	small	JJ
41352	613	25	pieces	piece	NNS
41352	613	26	may	may	MD
41352	613	27	be	be	VB
41352	613	28	served	serve	VBN
41352	613	29	on	on	IN
41352	613	30	a	a	DT
41352	613	31	dish	dish	NN
41352	613	32	.	.	.
41352	614	1	_	_	NNP
41352	614	2	Sorrel	Sorrel	NNP
41352	614	3	Sauce	Sauce	NNP
41352	614	4	.	.	.
41352	614	5	_	_	NNP
41352	614	6	WASH	WASH	NNP
41352	614	7	clean	clean	JJ
41352	614	8	,	,	,
41352	614	9	squeeze	squeeze	NN
41352	614	10	and	and	CC
41352	614	11	chop	chop	NN
41352	614	12	fine	fine	RB
41352	614	13	,	,	,
41352	614	14	plenty	plenty	NN
41352	614	15	of	of	IN
41352	614	16	sorrel	sorrel	NN
41352	614	17	,	,	,
41352	614	18	and	and	CC
41352	614	19	put	put	VBD
41352	614	20	it	-PRON-	PRP
41352	614	21	into	into	IN
41352	614	22	a	a	DT
41352	614	23	stewpan	stewpan	NN
41352	614	24	with	with	IN
41352	614	25	a	a	DT
41352	614	26	bit	bit	NN
41352	614	27	of	of	IN
41352	614	28	fresh	fresh	JJ
41352	614	29	butter	butter	NN
41352	614	30	;	;	:
41352	614	31	stew	stew	VB
41352	614	32	it	-PRON-	PRP
41352	614	33	till	till	IN
41352	614	34	the	the	DT
41352	614	35	liquor	liquor	NN
41352	614	36	is	be	VBZ
41352	614	37	almost	almost	RB
41352	614	38	reduced	reduce	VBN
41352	614	39	,	,	,
41352	614	40	and	and	CC
41352	614	41	then	then	RB
41352	614	42	add	add	VB
41352	614	43	a	a	DT
41352	614	44	little	little	JJ
41352	614	45	strong	strong	JJ
41352	614	46	cullis	cullis	NN
41352	614	47	.	.	.
41352	615	1	Let	let	VB
41352	615	2	the	the	DT
41352	615	3	sauce	sauce	NN
41352	615	4	be	be	VB
41352	615	5	of	of	IN
41352	615	6	a	a	DT
41352	615	7	good	good	JJ
41352	615	8	thickness	thickness	NN
41352	615	9	.	.	.
41352	616	1	_	_	NNP
41352	616	2	Veal	Veal	NNP
41352	616	3	Olives	Olives	NNPS
41352	616	4	.	.	.
41352	616	5	_	_	NNP
41352	616	6	CUT	CUT	NNP
41352	616	7	thin	thin	JJ
41352	616	8	bards	bard	NNS
41352	616	9	of	of	IN
41352	616	10	fat	fat	JJ
41352	616	11	bacon	bacon	NN
41352	616	12	of	of	IN
41352	616	13	six	six	CD
41352	616	14	inches	inch	NNS
41352	616	15	long	long	JJ
41352	616	16	and	and	CC
41352	616	17	four	four	CD
41352	616	18	broad	broad	RB
41352	616	19	,	,	,
41352	616	20	lay	lie	VBD
41352	616	21	upon	upon	IN
41352	616	22	them	-PRON-	PRP
41352	616	23	very	very	RB
41352	616	24	thin	thin	JJ
41352	616	25	slices	slice	NNS
41352	616	26	of	of	IN
41352	616	27	veal	veal	NN
41352	616	28	of	of	IN
41352	616	29	the	the	DT
41352	616	30	same	same	JJ
41352	616	31	dimensions	dimension	NNS
41352	616	32	,	,	,
41352	616	33	wash	wash	VB
41352	616	34	the	the	DT
41352	616	35	veal	veal	NN
41352	616	36	with	with	IN
41352	616	37	yolk	yolk	NNP
41352	616	38	of	of	IN
41352	616	39	egg	egg	NN
41352	616	40	,	,	,
41352	616	41	and	and	CC
41352	616	42	put	put	VBD
41352	616	43	upon	upon	IN
41352	616	44	it	-PRON-	PRP
41352	616	45	some	some	DT
41352	616	46	light	light	JJ
41352	616	47	forcemeat	forcemeat	NN
41352	616	48	.	.	.
41352	617	1	Then	then	RB
41352	617	2	roll	roll	VB
41352	617	3	them	-PRON-	PRP
41352	617	4	up	up	RP
41352	617	5	,	,	,
41352	617	6	run	run	VB
41352	617	7	a	a	DT
41352	617	8	lark	lark	NN
41352	617	9	spit	spit	NN
41352	617	10	through	through	IN
41352	617	11	sideway	sideway	NN
41352	617	12	of	of	IN
41352	617	13	each	each	DT
41352	617	14	olive	olive	NN
41352	617	15	,	,	,
41352	617	16	tie	tie	VB
41352	617	17	a	a	DT
41352	617	18	string	string	NN
41352	617	19	over	over	IN
41352	617	20	them	-PRON-	PRP
41352	617	21	to	to	TO
41352	617	22	prevent	prevent	VB
41352	617	23	their	-PRON-	PRP$
41352	617	24	falling	fall	VBG
41352	617	25	off	off	RP
41352	617	26	,	,	,
41352	617	27	trim	trim	VB
41352	617	28	each	each	DT
41352	617	29	end	end	NN
41352	617	30	with	with	IN
41352	617	31	a	a	DT
41352	617	32	sharp	sharp	JJ
41352	617	33	knife	knife	NN
41352	617	34	,	,	,
41352	617	35	roast	roast	VB
41352	617	36	them	-PRON-	PRP
41352	617	37	gently	gently	RB
41352	617	38	,	,	,
41352	617	39	and	and	CC
41352	617	40	froth	froth	VB
41352	617	41	and	and	CC
41352	617	42	serve	serve	VB
41352	617	43	them	-PRON-	PRP
41352	617	44	up	up	RP
41352	617	45	with	with	IN
41352	617	46	a	a	DT
41352	617	47	cullis	cullis	JJ
41352	617	48	sauce	sauce	NN
41352	617	49	under	under	IN
41352	617	50	_	_	NNP
41352	617	51	Breast	Breast	NNP
41352	617	52	of	of	IN
41352	617	53	Veal	Veal	NNP
41352	617	54	with	with	IN
41352	617	55	Oysters	Oysters	NNPS
41352	617	56	.	.	.
41352	617	57	_	_	NNP
41352	617	58	CUT	CUT	NNP
41352	617	59	off	off	IN
41352	617	60	the	the	DT
41352	617	61	under	under	JJ
41352	617	62	bone	bone	NN
41352	617	63	of	of	IN
41352	617	64	a	a	DT
41352	617	65	breast	breast	NN
41352	617	66	of	of	IN
41352	617	67	white	white	JJ
41352	617	68	veal	veal	NN
41352	617	69	,	,	,
41352	617	70	and	and	CC
41352	617	71	the	the	DT
41352	617	72	skin	skin	NN
41352	617	73	from	from	IN
41352	617	74	the	the	DT
41352	617	75	top	top	NN
41352	617	76	;	;	:
41352	617	77	then	then	RB
41352	617	78	blanch	blanch	VB
41352	617	79	and	and	CC
41352	617	80	braise	braise	VB
41352	617	81	it	-PRON-	PRP
41352	617	82	,	,	,
41352	617	83	or	or	CC
41352	617	84	roast	roast	VB
41352	617	85	it	-PRON-	PRP
41352	617	86	gently	gently	RB
41352	617	87	till	till	IN
41352	617	88	very	very	RB
41352	617	89	tender	tender	NN
41352	617	90	with	with	IN
41352	617	91	a	a	DT
41352	617	92	veal	veal	NN
41352	617	93	caul	caul	NN
41352	617	94	over	over	RB
41352	617	95	.	.	.
41352	618	1	When	when	WRB
41352	618	2	it	-PRON-	PRP
41352	618	3	is	be	VBZ
41352	618	4	to	to	TO
41352	618	5	be	be	VB
41352	618	6	served	serve	VBN
41352	618	7	up	up	RP
41352	618	8	take	take	VB
41352	618	9	off	off	RP
41352	618	10	the	the	DT
41352	618	11	caul	caul	NN
41352	618	12	,	,	,
41352	618	13	glaize	glaize	VB
41352	618	14	the	the	DT
41352	618	15	top	top	NN
41352	618	16	of	of	IN
41352	618	17	the	the	DT
41352	618	18	breast	breast	NN
41352	618	19	,	,	,
41352	618	20	and	and	CC
41352	618	21	put	put	VBD
41352	618	22	round	round	RB
41352	618	23	it	-PRON-	PRP
41352	618	24	white	white	JJ
41352	618	25	oyster	oyster	JJ
41352	618	26	sauce	sauce	NN
41352	618	27	.	.	.
41352	619	1	(	(	-LRB-
41352	619	2	See	see	VB
41352	619	3	receipt	receipt	NN
41352	619	4	for	for	IN
41352	619	5	_	_	NNP
41352	619	6	Oyster	Oyster	NNP
41352	619	7	Sauce	Sauce	NNP
41352	619	8	_	_	NNP
41352	619	9	.	.	.
41352	619	10	)	)	-RRB-
41352	620	1	_	_	NNP
41352	620	2	Lamb	Lamb	NNP
41352	620	3	's	's	POS
41352	620	4	Head	Head	NNP
41352	620	5	minced	mince	VBD
41352	620	6	.	.	.
41352	620	7	_	_	NNP
41352	620	8	CHOP	CHOP	NNP
41352	620	9	the	the	DT
41352	620	10	head	head	NN
41352	620	11	in	in	IN
41352	620	12	halves	half	NNS
41352	620	13	,	,	,
41352	620	14	and	and	CC
41352	620	15	blanch	blanch	VB
41352	620	16	it	-PRON-	PRP
41352	620	17	with	with	IN
41352	620	18	the	the	DT
41352	620	19	liver	liver	NN
41352	620	20	,	,	,
41352	620	21	heart	heart	NN
41352	620	22	,	,	,
41352	620	23	and	and	CC
41352	620	24	lights	light	NNS
41352	620	25	.	.	.
41352	621	1	Then	then	RB
41352	621	2	chop	chop	VB
41352	621	3	the	the	DT
41352	621	4	heart	heart	NN
41352	621	5	,	,	,
41352	621	6	&	&	CC
41352	621	7	c.	c.	NNP
41352	621	8	and	and	CC
41352	621	9	add	add	VB
41352	621	10	to	to	IN
41352	621	11	them	-PRON-	PRP
41352	621	12	a	a	DT
41352	621	13	little	little	JJ
41352	621	14	parsley	parsley	NN
41352	621	15	chopped	chop	VBN
41352	621	16	very	very	RB
41352	621	17	fine	fine	JJ
41352	621	18	,	,	,
41352	621	19	a	a	DT
41352	621	20	small	small	JJ
41352	621	21	quantity	quantity	NN
41352	621	22	of	of	IN
41352	621	23	shredded	shred	VBN
41352	621	24	lemon	lemon	NN
41352	621	25	peel	peel	NN
41352	621	26	,	,	,
41352	621	27	and	and	CC
41352	621	28	some	some	DT
41352	621	29	cullis	culli	NNS
41352	621	30	;	;	:
41352	621	31	then	then	RB
41352	621	32	stew	stew	VB
41352	621	33	it	-PRON-	PRP
41352	621	34	gently	gently	RB
41352	621	35	till	till	IN
41352	621	36	done	do	VBN
41352	621	37	,	,	,
41352	621	38	and	and	CC
41352	621	39	season	season	NN
41352	621	40	to	to	IN
41352	621	41	the	the	DT
41352	621	42	palate	palate	NN
41352	621	43	.	.	.
41352	622	1	Wash	wash	VB
41352	622	2	the	the	DT
41352	622	3	head	head	NN
41352	622	4	over	over	RB
41352	622	5	with	with	IN
41352	622	6	yolk	yolk	NNP
41352	622	7	of	of	IN
41352	622	8	egg	egg	NN
41352	622	9	,	,	,
41352	622	10	season	season	VB
41352	622	11	it	-PRON-	PRP
41352	622	12	with	with	IN
41352	622	13	pepper	pepper	NN
41352	622	14	and	and	CC
41352	622	15	salt	salt	NN
41352	622	16	,	,	,
41352	622	17	strew	strew	VBD
41352	622	18	fine	fine	JJ
41352	622	19	breadcrumbs	breadcrumb	NNS
41352	622	20	over	over	RB
41352	622	21	,	,	,
41352	622	22	and	and	CC
41352	622	23	bake	bake	VB
41352	622	24	it	-PRON-	PRP
41352	622	25	gently	gently	RB
41352	622	26	till	till	IN
41352	622	27	very	very	RB
41352	622	28	tender	tender	JJ
41352	622	29	.	.	.
41352	623	1	When	when	WRB
41352	623	2	it	-PRON-	PRP
41352	623	3	is	be	VBZ
41352	623	4	to	to	TO
41352	623	5	be	be	VB
41352	623	6	served	serve	VBN
41352	623	7	up	up	RP
41352	623	8	,	,	,
41352	623	9	colour	colour	VB
41352	623	10	it	-PRON-	PRP
41352	623	11	with	with	IN
41352	623	12	a	a	DT
41352	623	13	salamander	salamander	JJ
41352	623	14	,	,	,
41352	623	15	put	put	VBN
41352	623	16	the	the	DT
41352	623	17	mince	mince	NN
41352	623	18	under	under	IN
41352	623	19	,	,	,
41352	623	20	and	and	CC
41352	623	21	the	the	DT
41352	623	22	brains	brain	NNS
41352	623	23	fried	fry	VBN
41352	623	24	round	round	IN
41352	623	25	it	-PRON-	PRP
41352	623	26	,	,	,
41352	623	27	with	with	IN
41352	623	28	rashers	rasher	NNS
41352	623	29	of	of	IN
41352	623	30	broiled	broil	VBN
41352	623	31	bacon	bacon	NN
41352	623	32	.	.	.
41352	624	1	N.	N.	NNP
41352	624	2	B.	B.	NNP
41352	625	1	To	to	TO
41352	625	2	prepare	prepare	VB
41352	625	3	the	the	DT
41352	625	4	brains	brain	NNS
41352	625	5	,	,	,
41352	625	6	clean	clean	VB
41352	625	7	them	-PRON-	PRP
41352	625	8	in	in	IN
41352	625	9	warm	warm	JJ
41352	625	10	water	water	NN
41352	625	11	,	,	,
41352	625	12	wipe	wipe	VB
41352	625	13	them	-PRON-	PRP
41352	625	14	dry	dry	RB
41352	625	15	,	,	,
41352	625	16	dip	dip	VB
41352	625	17	them	-PRON-	PRP
41352	625	18	in	in	IN
41352	625	19	yolk	yolk	NNP
41352	625	20	of	of	IN
41352	625	21	egg	egg	NN
41352	625	22	,	,	,
41352	625	23	breadcrumb	breadcrumb	NNP
41352	625	24	,	,	,
41352	625	25	and	and	CC
41352	625	26	fry	fry	VB
41352	625	27	them	-PRON-	PRP
41352	625	28	in	in	IN
41352	625	29	boiling	boil	VBG
41352	625	30	lard	lard	NN
41352	625	31	.	.	.
41352	626	1	_	_	NNP
41352	626	2	Breast	Breast	NNP
41352	626	3	of	of	IN
41352	626	4	Lamb	Lamb	NNP
41352	626	5	with	with	IN
41352	626	6	Benshamelle	Benshamelle	NNP
41352	626	7	.	.	.
41352	626	8	_	_	NNP
41352	626	9	TAKE	TAKE	NNP
41352	626	10	off	off	RP
41352	626	11	the	the	DT
41352	626	12	under	under	JJ
41352	626	13	bone	bone	NN
41352	626	14	,	,	,
41352	626	15	then	then	RB
41352	626	16	blanch	blanch	VB
41352	626	17	and	and	CC
41352	626	18	put	put	VBD
41352	626	19	it	-PRON-	PRP
41352	626	20	into	into	IN
41352	626	21	a	a	DT
41352	626	22	stewpan	stewpan	NN
41352	626	23	,	,	,
41352	626	24	with	with	IN
41352	626	25	parsley	parsley	NN
41352	626	26	,	,	,
41352	626	27	thyme	thyme	NNS
41352	626	28	,	,	,
41352	626	29	and	and	CC
41352	626	30	eschallots	eschallot	NNS
41352	626	31	,	,	,
41352	626	32	chopped	chop	VBD
41352	626	33	very	very	RB
41352	626	34	fine	fine	JJ
41352	626	35	,	,	,
41352	626	36	a	a	DT
41352	626	37	bit	bit	NN
41352	626	38	of	of	IN
41352	626	39	fresh	fresh	JJ
41352	626	40	butter	butter	NN
41352	626	41	,	,	,
41352	626	42	pepper	pepper	NN
41352	626	43	,	,	,
41352	626	44	salt	salt	NN
41352	626	45	,	,	,
41352	626	46	a	a	DT
41352	626	47	little	little	JJ
41352	626	48	essence	essence	NN
41352	626	49	of	of	IN
41352	626	50	anchovie	anchovie	NN
41352	626	51	,	,	,
41352	626	52	and	and	CC
41352	626	53	lemon	lemon	NN
41352	626	54	juice	juice	NN
41352	626	55	.	.	.
41352	627	1	Let	let	VB
41352	627	2	it	-PRON-	PRP
41352	627	3	simmer	simmer	VB
41352	627	4	over	over	IN
41352	627	5	a	a	DT
41352	627	6	slow	slow	JJ
41352	627	7	fire	fire	NN
41352	627	8	till	till	IN
41352	627	9	nearly	nearly	RB
41352	627	10	done	do	VBN
41352	627	11	;	;	:
41352	627	12	then	then	RB
41352	627	13	lay	lay	VB
41352	627	14	it	-PRON-	PRP
41352	627	15	on	on	IN
41352	627	16	a	a	DT
41352	627	17	dish	dish	NN
41352	627	18	,	,	,
41352	627	19	and	and	CC
41352	627	20	,	,	,
41352	627	21	when	when	WRB
41352	627	22	almost	almost	RB
41352	627	23	cool	cool	JJ
41352	627	24	,	,	,
41352	627	25	egg	egg	NN
41352	627	26	and	and	CC
41352	627	27	breadcrumb	breadcrumb	VBD
41352	627	28	it	-PRON-	PRP
41352	627	29	,	,	,
41352	627	30	broil	broil	VB
41352	627	31	it	-PRON-	PRP
41352	627	32	over	over	IN
41352	627	33	a	a	DT
41352	627	34	slow	slow	JJ
41352	627	35	clear	clear	JJ
41352	627	36	fire	fire	NN
41352	627	37	till	till	IN
41352	627	38	tender	tender	NN
41352	627	39	,	,	,
41352	627	40	and	and	CC
41352	627	41	let	let	VB
41352	627	42	it	-PRON-	PRP
41352	627	43	be	be	VB
41352	627	44	of	of	IN
41352	627	45	a	a	DT
41352	627	46	nice	nice	JJ
41352	627	47	brown	brown	JJ
41352	627	48	colour	colour	NN
41352	627	49	.	.	.
41352	628	1	Serve	serve	VB
41352	628	2	it	-PRON-	PRP
41352	628	3	up	up	RP
41352	628	4	with	with	IN
41352	628	5	a	a	DT
41352	628	6	benshamelle	benshamelle	NN
41352	628	7	sauce	sauce	NN
41352	628	8	under	under	RB
41352	628	9	.	.	.
41352	629	1	_	_	NNP
41352	629	2	Breast	Breast	NNP
41352	629	3	or	or	CC
41352	629	4	Tendrons	Tendrons	NNPS
41352	629	5	of	of	IN
41352	629	6	Lamb	Lamb	NNP
41352	629	7	en	en	NNP
41352	629	8	Matelote	Matelote	NNP
41352	629	9	.	.	.
41352	629	10	_	_	NNP
41352	629	11	CUT	CUT	NNP
41352	629	12	the	the	DT
41352	629	13	breast	breast	NN
41352	629	14	into	into	IN
41352	629	15	two	two	CD
41352	629	16	long	long	JJ
41352	629	17	slips	slip	NNS
41352	629	18	,	,	,
41352	629	19	trim	trim	VB
41352	629	20	off	off	RP
41352	629	21	the	the	DT
41352	629	22	bone	bone	NN
41352	629	23	and	and	CC
41352	629	24	skin	skin	NN
41352	629	25	,	,	,
41352	629	26	cut	cut	VB
41352	629	27	them	-PRON-	PRP
41352	629	28	into	into	IN
41352	629	29	small	small	JJ
41352	629	30	pieces	piece	NNS
41352	629	31	,	,	,
41352	629	32	blanch	blanch	VB
41352	629	33	and	and	CC
41352	629	34	boil	boil	VB
41352	629	35	them	-PRON-	PRP
41352	629	36	in	in	IN
41352	629	37	a	a	DT
41352	629	38	little	little	JJ
41352	629	39	stock	stock	NN
41352	629	40	and	and	CC
41352	629	41	lemon	lemon	NN
41352	629	42	juice	juice	NN
41352	629	43	.	.	.
41352	630	1	When	when	WRB
41352	630	2	nearly	nearly	RB
41352	630	3	done	do	VBN
41352	630	4	,	,	,
41352	630	5	add	add	VB
41352	630	6	peeled	peel	VBN
41352	630	7	and	and	CC
41352	630	8	half	half	RB
41352	630	9	-	-	HYPH
41352	630	10	boiled	boil	VBN
41352	630	11	button	button	NN
41352	630	12	onions	onion	NNS
41352	630	13	,	,	,
41352	630	14	pieces	piece	NNS
41352	630	15	of	of	IN
41352	630	16	pickle	pickle	NN
41352	630	17	cucumber	cucumber	NN
41352	630	18	cut	cut	NN
41352	630	19	of	of	IN
41352	630	20	the	the	DT
41352	630	21	same	same	JJ
41352	630	22	size	size	NN
41352	630	23	,	,	,
41352	630	24	a	a	DT
41352	630	25	few	few	JJ
41352	630	26	button	button	NN
41352	630	27	mushrooms	mushroom	NNS
41352	630	28	stewed	stew	VBD
41352	630	29	,	,	,
41352	630	30	some	some	DT
41352	630	31	slices	slice	NNS
41352	630	32	of	of	IN
41352	630	33	throat	throat	NN
41352	630	34	sweetbreads	sweetbread	NNS
41352	630	35	,	,	,
41352	630	36	blanched	blanch	VBD
41352	630	37	omlet	omlet	NN
41352	630	38	of	of	IN
41352	630	39	egg	egg	NN
41352	630	40	(	(	-LRB-
41352	630	41	the	the	DT
41352	630	42	same	same	JJ
41352	630	43	kind	kind	NN
41352	630	44	as	as	IN
41352	630	45	for	for	IN
41352	630	46	garnishing	garnishing	NN
41352	630	47	)	)	-RRB-
41352	630	48	cut	cut	NN
41352	630	49	into	into	IN
41352	630	50	pieces	piece	NNS
41352	630	51	the	the	DT
41352	630	52	form	form	NN
41352	630	53	of	of	IN
41352	630	54	dice	dice	NN
41352	630	55	,	,	,
41352	630	56	and	and	CC
41352	630	57	lean	lean	JJ
41352	630	58	ham	ham	NNP
41352	630	59	cut	cut	VBN
41352	630	60	in	in	IN
41352	630	61	the	the	DT
41352	630	62	same	same	JJ
41352	630	63	manner	manner	NN
41352	630	64	;	;	:
41352	630	65	then	then	RB
41352	630	66	add	add	VB
41352	630	67	a	a	DT
41352	630	68	cullis	cullis	NN
41352	630	69	or	or	CC
41352	630	70	benshamelle	benshamelle	NN
41352	630	71	.	.	.
41352	631	1	When	when	WRB
41352	631	2	it	-PRON-	PRP
41352	631	3	is	be	VBZ
41352	631	4	to	to	TO
41352	631	5	be	be	VB
41352	631	6	served	serve	VBN
41352	631	7	up	up	RP
41352	631	8	,	,	,
41352	631	9	put	put	VB
41352	631	10	sippets	sippet	NNS
41352	631	11	of	of	IN
41352	631	12	fried	fried	JJ
41352	631	13	bread	bread	NN
41352	631	14	round	round	NN
41352	631	15	.	.	.
41352	632	1	_	_	NNP
41352	632	2	Breast	Breast	NNP
41352	632	3	of	of	IN
41352	632	4	Lamb	Lamb	NNP
41352	632	5	with	with	IN
41352	632	6	Peas	Peas	NNP
41352	632	7	.	.	.
41352	632	8	_	_	NNP
41352	632	9	CUT	CUT	NNP
41352	632	10	off	off	IN
41352	632	11	the	the	DT
41352	632	12	under	under	JJ
41352	632	13	bone	bone	NN
41352	632	14	,	,	,
41352	632	15	and	and	CC
41352	632	16	then	then	RB
41352	632	17	blanch	blanch	VB
41352	632	18	and	and	CC
41352	632	19	braise	braise	VB
41352	632	20	it	-PRON-	PRP
41352	632	21	.	.	.
41352	633	1	When	when	WRB
41352	633	2	it	-PRON-	PRP
41352	633	3	is	be	VBZ
41352	633	4	to	to	TO
41352	633	5	be	be	VB
41352	633	6	served	serve	VBN
41352	633	7	up	up	RP
41352	633	8	,	,	,
41352	633	9	glaize	glaize	VB
41352	633	10	the	the	DT
41352	633	11	top	top	NN
41352	633	12	and	and	CC
41352	633	13	put	put	VBD
41352	633	14	the	the	DT
41352	633	15	stewed	stew	VBN
41352	633	16	peas	pea	NNS
41352	633	17	under	under	RB
41352	633	18	.	.	.
41352	634	1	_	_	NNP
41352	634	2	To	to	TO
41352	634	3	stew	stew	VB
41352	634	4	Peas	Peas	NNP
41352	634	5	for	for	IN
41352	634	6	Sauce	sauce	NN
41352	634	7	:	:	:
41352	634	8	for	for	IN
41352	634	9	Lamb	Lamb	NNP
41352	634	10	,	,	,
41352	634	11	Veal	Veal	NNP
41352	634	12	,	,	,
41352	634	13	Chickens	Chickens	NNP
41352	634	14	,	,	,
41352	634	15	&	&	CC
41352	634	16	c.	c.	NNP
41352	634	17	_	_	NNP
41352	634	18	TO	to	IN
41352	634	19	a	a	DT
41352	634	20	quart	quart	NN
41352	634	21	of	of	IN
41352	634	22	shelled	shell	VBN
41352	634	23	young	young	JJ
41352	634	24	green	green	JJ
41352	634	25	peas	pea	NNS
41352	634	26	add	add	VB
41352	634	27	two	two	CD
41352	634	28	ounces	ounce	NNS
41352	634	29	of	of	IN
41352	634	30	fresh	fresh	JJ
41352	634	31	butter	butter	NN
41352	634	32	,	,	,
41352	634	33	a	a	DT
41352	634	34	very	very	RB
41352	634	35	little	little	JJ
41352	634	36	sifted	sifted	JJ
41352	634	37	sugar	sugar	NN
41352	634	38	,	,	,
41352	634	39	and	and	CC
41352	634	40	some	some	DT
41352	634	41	salt	salt	NN
41352	634	42	.	.	.
41352	635	1	Put	put	VB
41352	635	2	them	-PRON-	PRP
41352	635	3	into	into	IN
41352	635	4	a	a	DT
41352	635	5	stewpan	stewpan	NN
41352	635	6	,	,	,
41352	635	7	cover	cover	VB
41352	635	8	it	-PRON-	PRP
41352	635	9	close	close	JJ
41352	635	10	,	,	,
41352	635	11	simmer	simmer	VB
41352	635	12	the	the	DT
41352	635	13	peas	pea	NNS
41352	635	14	till	till	IN
41352	635	15	nearly	nearly	RB
41352	635	16	done	do	VBN
41352	635	17	,	,	,
41352	635	18	then	then	RB
41352	635	19	add	add	VB
41352	635	20	some	some	DT
41352	635	21	good	good	RB
41352	635	22	-	-	HYPH
41352	635	23	seasoned	season	VBN
41352	635	24	cullis	cullis	NN
41352	635	25	,	,	,
41352	635	26	and	and	CC
41352	635	27	stew	stew	VB
41352	635	28	them	-PRON-	PRP
41352	635	29	till	till	IN
41352	635	30	tender	tender	NN
41352	635	31	.	.	.
41352	636	1	_	_	NNP
41352	636	2	Lamb	Lamb	NNP
41352	636	3	Cutlets	Cutlets	NNPS
41352	636	4	with	with	IN
41352	636	5	Cucumbers	Cucumbers	NNPS
41352	636	6	.	.	.
41352	636	7	_	_	NNP
41352	636	8	TAKE	TAKE	NNP
41352	636	9	the	the	DT
41352	636	10	bone	bone	NN
41352	636	11	from	from	IN
41352	636	12	a	a	DT
41352	636	13	loin	loin	NN
41352	636	14	of	of	IN
41352	636	15	lamb	lamb	NN
41352	636	16	,	,	,
41352	636	17	cut	cut	VBD
41352	636	18	it	-PRON-	PRP
41352	636	19	into	into	IN
41352	636	20	chops	chop	NNS
41352	636	21	,	,	,
41352	636	22	beat	beat	VBD
41352	636	23	them	-PRON-	PRP
41352	636	24	flat	flat	JJ
41352	636	25	with	with	IN
41352	636	26	a	a	DT
41352	636	27	chopper	chopper	NN
41352	636	28	,	,	,
41352	636	29	and	and	CC
41352	636	30	trim	trim	VB
41352	636	31	off	off	RP
41352	636	32	some	some	DT
41352	636	33	of	of	IN
41352	636	34	the	the	DT
41352	636	35	fat	fat	NN
41352	636	36	.	.	.
41352	637	1	Pass	pass	VB
41352	637	2	them	-PRON-	PRP
41352	637	3	with	with	IN
41352	637	4	a	a	DT
41352	637	5	piece	piece	NN
41352	637	6	of	of	IN
41352	637	7	fresh	fresh	JJ
41352	637	8	butter	butter	NN
41352	637	9	,	,	,
41352	637	10	chopped	chop	VBD
41352	637	11	parsley	parsley	NN
41352	637	12	,	,	,
41352	637	13	thyme	thyme	NNS
41352	637	14	,	,	,
41352	637	15	eschallots	eschallot	NNS
41352	637	16	,	,	,
41352	637	17	lemon	lemon	NN
41352	637	18	juice	juice	NN
41352	637	19	,	,	,
41352	637	20	and	and	CC
41352	637	21	pepper	pepper	NN
41352	637	22	and	and	CC
41352	637	23	salt	salt	NN
41352	637	24	.	.	.
41352	638	1	When	when	WRB
41352	638	2	three	three	CD
41352	638	3	parts	part	NNS
41352	638	4	done	do	VBN
41352	638	5	,	,	,
41352	638	6	put	put	VBD
41352	638	7	them	-PRON-	PRP
41352	638	8	on	on	IN
41352	638	9	a	a	DT
41352	638	10	dish	dish	NN
41352	638	11	,	,	,
41352	638	12	and	and	CC
41352	638	13	,	,	,
41352	638	14	when	when	WRB
41352	638	15	nearly	nearly	RB
41352	638	16	cool	cool	JJ
41352	638	17	,	,	,
41352	638	18	egg	egg	NN
41352	638	19	,	,	,
41352	638	20	breadcrumb	breadcrumb	NN
41352	638	21	,	,	,
41352	638	22	and	and	CC
41352	638	23	fry	fry	VB
41352	638	24	them	-PRON-	PRP
41352	638	25	in	in	IN
41352	638	26	boiling	boil	VBG
41352	638	27	lard	lard	NN
41352	638	28	till	till	IN
41352	638	29	of	of	IN
41352	638	30	a	a	DT
41352	638	31	light	light	JJ
41352	638	32	brown	brown	JJ
41352	638	33	colour	colour	NN
41352	638	34	.	.	.
41352	639	1	Drain	drain	VB
41352	639	2	them	-PRON-	PRP
41352	639	3	dry	dry	VBP
41352	639	4	,	,	,
41352	639	5	place	place	VB
41352	639	6	them	-PRON-	PRP
41352	639	7	round	round	IN
41352	639	8	each	each	DT
41352	639	9	other	other	JJ
41352	639	10	in	in	IN
41352	639	11	the	the	DT
41352	639	12	dish	dish	NN
41352	639	13	,	,	,
41352	639	14	and	and	CC
41352	639	15	serve	serve	VB
41352	639	16	them	-PRON-	PRP
41352	639	17	up	up	RP
41352	639	18	with	with	IN
41352	639	19	the	the	DT
41352	639	20	cucumber	cucumber	NN
41352	639	21	sauce	sauce	NN
41352	639	22	in	in	IN
41352	639	23	the	the	DT
41352	639	24	center	center	NN
41352	639	25	.	.	.
41352	640	1	N.	N.	NNP
41352	640	2	B.	B.	NNP
41352	641	1	In	in	IN
41352	641	2	the	the	DT
41352	641	3	same	same	JJ
41352	641	4	manner	manner	NN
41352	641	5	may	may	MD
41352	641	6	be	be	VB
41352	641	7	done	do	VBN
41352	641	8	mutton	mutton	NN
41352	641	9	and	and	CC
41352	641	10	veal	veal	NN
41352	641	11	cutlets	cutlet	NNS
41352	641	12	.	.	.
41352	642	1	_	_	NNP
41352	642	2	Neck	Neck	NNP
41352	642	3	of	of	IN
41352	642	4	Lamb	Lamb	NNP
41352	642	5	glaized	glaize	VBD
41352	642	6	.	.	.
41352	642	7	_	_	NNP
41352	642	8	CUT	CUT	NNP
41352	642	9	the	the	DT
41352	642	10	scragg	scragg	NN
41352	642	11	and	and	CC
41352	642	12	the	the	DT
41352	642	13	chine	chine	NN
41352	642	14	bone	bone	NN
41352	642	15	from	from	IN
41352	642	16	a	a	DT
41352	642	17	neck	neck	NN
41352	642	18	of	of	IN
41352	642	19	house	house	NNP
41352	642	20	lamb	lamb	NNP
41352	642	21	;	;	:
41352	642	22	then	then	RB
41352	642	23	take	take	VB
41352	642	24	off	off	RP
41352	642	25	the	the	DT
41352	642	26	skin	skin	NN
41352	642	27	,	,	,
41352	642	28	trim	trim	VBP
41352	642	29	part	part	NN
41352	642	30	of	of	IN
41352	642	31	the	the	DT
41352	642	32	fat	fat	NN
41352	642	33	away	away	RB
41352	642	34	to	to	TO
41352	642	35	lard	lard	VB
41352	642	36	the	the	DT
41352	642	37	neck	neck	NN
41352	642	38	lengthways	lengthway	NNS
41352	642	39	,	,	,
41352	642	40	blanch	blanch	VB
41352	642	41	it	-PRON-	PRP
41352	642	42	,	,	,
41352	642	43	and	and	CC
41352	642	44	braise	braise	NN
41352	642	45	or	or	CC
41352	642	46	roast	roast	VB
41352	642	47	it	-PRON-	PRP
41352	642	48	gently	gently	RB
41352	642	49	with	with	IN
41352	642	50	a	a	DT
41352	642	51	veal	veal	NN
41352	642	52	caul	caul	NN
41352	642	53	over	over	RB
41352	642	54	.	.	.
41352	643	1	When	when	WRB
41352	643	2	it	-PRON-	PRP
41352	643	3	is	be	VBZ
41352	643	4	to	to	TO
41352	643	5	be	be	VB
41352	643	6	served	serve	VBN
41352	643	7	up	up	RP
41352	643	8	,	,	,
41352	643	9	glaize	glaize	VB
41352	643	10	the	the	DT
41352	643	11	larding	larding	NN
41352	643	12	,	,	,
41352	643	13	and	and	CC
41352	643	14	put	put	VB
41352	643	15	round	round	RB
41352	643	16	it	-PRON-	PRP
41352	643	17	white	white	JJ
41352	643	18	onion	onion	NN
41352	643	19	sauce	sauce	NN
41352	643	20	made	make	VBN
41352	643	21	thus	thus	RB
41352	643	22	:	:	:
41352	643	23	_	_	NNP
41352	643	24	Onion	Onion	NNP
41352	643	25	Sauce	Sauce	NNP
41352	643	26	.	.	.
41352	643	27	_	_	NNP
41352	643	28	TAKE	TAKE	NNP
41352	643	29	boiled	boil	VBD
41352	643	30	onions	onion	NNS
41352	643	31	,	,	,
41352	643	32	rub	rub	VB
41352	643	33	them	-PRON-	PRP
41352	643	34	through	through	IN
41352	643	35	a	a	DT
41352	643	36	hair	hair	NN
41352	643	37	sieve	sieve	NN
41352	643	38	;	;	:
41352	643	39	then	then	RB
41352	643	40	add	add	VB
41352	643	41	to	to	IN
41352	643	42	them	-PRON-	PRP
41352	643	43	fresh	fresh	JJ
41352	643	44	butter	butter	NN
41352	643	45	,	,	,
41352	643	46	cream	cream	NN
41352	643	47	,	,	,
41352	643	48	flour	flour	NN
41352	643	49	,	,	,
41352	643	50	salt	salt	NN
41352	643	51	,	,	,
41352	643	52	a	a	DT
41352	643	53	very	very	RB
41352	643	54	little	little	JJ
41352	643	55	of	of	IN
41352	643	56	each	each	DT
41352	643	57	,	,	,
41352	643	58	and	and	CC
41352	643	59	let	let	VB
41352	643	60	it	-PRON-	PRP
41352	643	61	stew	stew	VB
41352	643	62	five	five	CD
41352	643	63	minutes	minute	NNS
41352	643	64	.	.	.
41352	644	1	_	_	NNP
41352	644	2	Lamb	Lamb	NNP
41352	644	3	Cutlets	Cutlets	NNP
41352	644	4	with	with	IN
41352	644	5	Tendrons	Tendrons	NNPS
41352	644	6	.	.	.
41352	644	7	_	_	NNP
41352	644	8	CUT	CUT	NNP
41352	644	9	a	a	DT
41352	644	10	neck	neck	NN
41352	644	11	of	of	IN
41352	644	12	house	house	NNP
41352	644	13	lamb	lamb	NN
41352	644	14	into	into	IN
41352	644	15	chops	chop	NNS
41352	644	16	,	,	,
41352	644	17	leaving	leave	VBG
41352	644	18	only	only	RB
41352	644	19	the	the	DT
41352	644	20	long	long	JJ
41352	644	21	bone	bone	NN
41352	644	22	;	;	:
41352	644	23	then	then	RB
41352	644	24	beat	beat	VB
41352	644	25	them	-PRON-	PRP
41352	644	26	flat	flat	JJ
41352	644	27	,	,	,
41352	644	28	and	and	CC
41352	644	29	pass	pass	VB
41352	644	30	them	-PRON-	PRP
41352	644	31	with	with	IN
41352	644	32	parsley	parsley	NN
41352	644	33	,	,	,
41352	644	34	thyme	thyme	NNS
41352	644	35	,	,	,
41352	644	36	eschallots	eschallot	NNS
41352	644	37	,	,	,
41352	644	38	chopped	chop	VBD
41352	644	39	very	very	RB
41352	644	40	fine	fine	JJ
41352	644	41	,	,	,
41352	644	42	and	and	CC
41352	644	43	add	add	VB
41352	644	44	a	a	DT
41352	644	45	little	little	JJ
41352	644	46	lemon	lemon	NN
41352	644	47	juice	juice	NN
41352	644	48	,	,	,
41352	644	49	mushroom	mushroom	NN
41352	644	50	powder	powder	NN
41352	644	51	,	,	,
41352	644	52	pepper	pepper	NN
41352	644	53	,	,	,
41352	644	54	and	and	CC
41352	644	55	salt	salt	NN
41352	644	56	.	.	.
41352	645	1	When	when	WRB
41352	645	2	they	-PRON-	PRP
41352	645	3	are	be	VBP
41352	645	4	three	three	CD
41352	645	5	parts	part	NNS
41352	645	6	done	do	VBN
41352	645	7	lay	lie	VBD
41352	645	8	them	-PRON-	PRP
41352	645	9	on	on	IN
41352	645	10	a	a	DT
41352	645	11	dish	dish	NN
41352	645	12	,	,	,
41352	645	13	and	and	CC
41352	645	14	when	when	WRB
41352	645	15	half	half	RB
41352	645	16	cold	cold	JJ
41352	645	17	breadcrumb	breadcrumb	VBD
41352	645	18	them	-PRON-	PRP
41352	645	19	and	and	CC
41352	645	20	broil	broil	VB
41352	645	21	them	-PRON-	PRP
41352	645	22	on	on	IN
41352	645	23	a	a	DT
41352	645	24	stewpan	stewpan	NN
41352	645	25	cover	cover	NN
41352	645	26	over	over	IN
41352	645	27	a	a	DT
41352	645	28	slow	slow	JJ
41352	645	29	fire	fire	NN
41352	645	30	with	with	IN
41352	645	31	a	a	DT
41352	645	32	bit	bit	NN
41352	645	33	of	of	IN
41352	645	34	fresh	fresh	JJ
41352	645	35	butter	butter	NN
41352	645	36	.	.	.
41352	646	1	When	when	WRB
41352	646	2	they	-PRON-	PRP
41352	646	3	are	be	VBP
41352	646	4	to	to	TO
41352	646	5	be	be	VB
41352	646	6	served	serve	VBN
41352	646	7	up	up	RP
41352	646	8	,	,	,
41352	646	9	put	put	VBN
41352	646	10	in	in	IN
41352	646	11	the	the	DT
41352	646	12	center	center	NN
41352	646	13	of	of	IN
41352	646	14	the	the	DT
41352	646	15	dish	dish	NN
41352	646	16	some	some	DT
41352	646	17	braised	braise	VBN
41352	646	18	tendrons	tendron	NNS
41352	646	19	of	of	IN
41352	646	20	the	the	DT
41352	646	21	breast	breast	NN
41352	646	22	of	of	IN
41352	646	23	lamb	lamb	NN
41352	646	24	,	,	,
41352	646	25	and	and	CC
41352	646	26	round	round	VB
41352	646	27	them	-PRON-	PRP
41352	646	28	the	the	DT
41352	646	29	cutlets	cutlet	NNS
41352	646	30	,	,	,
41352	646	31	and	and	CC
41352	646	32	turnip	turnip	NN
41352	646	33	sauce	sauce	NN
41352	646	34	over	over	IN
41352	646	35	the	the	DT
41352	646	36	center	center	NN
41352	646	37	.	.	.
41352	647	1	_	_	NNP
41352	647	2	Turnip	Turnip	NNP
41352	647	3	Sauce	Sauce	NNP
41352	647	4	.	.	.
41352	647	5	_	_	NNP
41352	647	6	PARE	PARE	NNP
41352	647	7	four	four	CD
41352	647	8	turnips	turnip	NNS
41352	647	9	,	,	,
41352	647	10	sweat	sweat	VB
41352	647	11	them	-PRON-	PRP
41352	647	12	with	with	IN
41352	647	13	a	a	DT
41352	647	14	little	little	JJ
41352	647	15	water	water	NN
41352	647	16	till	till	IN
41352	647	17	they	-PRON-	PRP
41352	647	18	are	be	VBP
41352	647	19	done	do	VBN
41352	647	20	and	and	CC
41352	647	21	the	the	DT
41352	647	22	liquor	liquor	NN
41352	647	23	reduced	reduce	VBN
41352	647	24	,	,	,
41352	647	25	then	then	RB
41352	647	26	rub	rub	VB
41352	647	27	them	-PRON-	PRP
41352	647	28	through	through	IN
41352	647	29	a	a	DT
41352	647	30	tamis	tamis	NN
41352	647	31	sieve	sieve	NN
41352	647	32	.	.	.
41352	648	1	Add	add	VB
41352	648	2	to	to	IN
41352	648	3	them	-PRON-	PRP
41352	648	4	a	a	DT
41352	648	5	small	small	JJ
41352	648	6	quantity	quantity	NN
41352	648	7	of	of	IN
41352	648	8	benshamelle	benshamelle	NNS
41352	648	9	,	,	,
41352	648	10	and	and	CC
41352	648	11	then	then	RB
41352	648	12	cut	cut	VB
41352	648	13	some	some	DT
41352	648	14	more	more	JJR
41352	648	15	turnips	turnip	NNS
41352	648	16	in	in	IN
41352	648	17	shapes	shape	NNS
41352	648	18	as	as	IN
41352	648	19	for	for	IN
41352	648	20	a	a	DT
41352	648	21	haricot	haricot	NN
41352	648	22	.	.	.
41352	649	1	Sweat	sweat	VB
41352	649	2	them	-PRON-	PRP
41352	649	3	in	in	IN
41352	649	4	the	the	DT
41352	649	5	like	like	JJ
41352	649	6	manner	manner	NN
41352	649	7	,	,	,
41352	649	8	and	and	CC
41352	649	9	add	add	VB
41352	649	10	the	the	DT
41352	649	11	benshamelle	benshamelle	NN
41352	649	12	to	to	IN
41352	649	13	them	-PRON-	PRP
41352	649	14	.	.	.
41352	650	1	_	_	NNP
41352	650	2	Lamb	Lamb	NNP
41352	650	3	Cutlets	Cutlets	NNP
41352	650	4	with	with	IN
41352	650	5	Tendrons	tendron	NNS
41352	650	6	another	another	DT
41352	650	7	way	way	NN
41352	650	8	.	.	.
41352	650	9	_	_	NNP
41352	650	10	THE	the	DT
41352	650	11	tendrons	tendron	NNS
41352	650	12	may	may	MD
41352	650	13	be	be	VB
41352	650	14	served	serve	VBN
41352	650	15	in	in	IN
41352	650	16	the	the	DT
41352	650	17	center	center	NN
41352	650	18	of	of	IN
41352	650	19	the	the	DT
41352	650	20	dish	dish	NN
41352	650	21	,	,	,
41352	650	22	with	with	IN
41352	650	23	the	the	DT
41352	650	24	cutlets	cutlet	NNS
41352	650	25	larded	lard	VBN
41352	650	26	,	,	,
41352	650	27	braised	braise	VBN
41352	650	28	,	,	,
41352	650	29	and	and	CC
41352	650	30	glaized	glaize	VBD
41352	650	31	,	,	,
41352	650	32	to	to	TO
41352	650	33	go	go	VB
41352	650	34	round	round	VB
41352	650	35	them	-PRON-	PRP
41352	650	36	;	;	:
41352	650	37	and	and	CC
41352	650	38	the	the	DT
41352	650	39	sauce	sauce	NN
41352	650	40	made	make	VBN
41352	650	41	in	in	IN
41352	650	42	the	the	DT
41352	650	43	same	same	JJ
41352	650	44	manner	manner	NN
41352	650	45	,	,	,
41352	650	46	but	but	CC
41352	650	47	instead	instead	RB
41352	650	48	of	of	IN
41352	650	49	benshamelle	benshamelle	NNS
41352	650	50	add	add	VB
41352	650	51	cullis	cullis	NNP
41352	650	52	.	.	.
41352	651	1	_	_	NNP
41352	651	2	Shoulder	Shoulder	NNP
41352	651	3	of	of	IN
41352	651	4	Lamb	Lamb	NNP
41352	651	5	glaized	glaize	VBD
41352	651	6	.	.	.
41352	651	7	_	_	IN
41352	651	8	BONE	BONE	NNP
41352	651	9	a	a	DT
41352	651	10	shoulder	shoulder	NN
41352	651	11	of	of	IN
41352	651	12	house	house	NNP
41352	651	13	lamb	lamb	NNP
41352	651	14	,	,	,
41352	651	15	then	then	RB
41352	651	16	season	season	VB
41352	651	17	it	-PRON-	PRP
41352	651	18	with	with	IN
41352	651	19	pepper	pepper	NN
41352	651	20	,	,	,
41352	651	21	salt	salt	NN
41352	651	22	,	,	,
41352	651	23	mushroom	mushroom	NN
41352	651	24	powder	powder	NN
41352	651	25	,	,	,
41352	651	26	and	and	CC
41352	651	27	beaten	beat	VBN
41352	651	28	spice	spice	NN
41352	651	29	;	;	:
41352	651	30	fill	fill	VB
41352	651	31	the	the	DT
41352	651	32	cavity	cavity	NN
41352	651	33	with	with	IN
41352	651	34	some	some	DT
41352	651	35	light	light	JJ
41352	651	36	forcemeat	forcemeat	NN
41352	651	37	;	;	:
41352	651	38	sew	sew	VB
41352	651	39	it	-PRON-	PRP
41352	651	40	up	up	RP
41352	651	41	,	,	,
41352	651	42	and	and	CC
41352	651	43	make	make	VB
41352	651	44	it	-PRON-	PRP
41352	651	45	in	in	IN
41352	651	46	the	the	DT
41352	651	47	form	form	NN
41352	651	48	of	of	IN
41352	651	49	a	a	DT
41352	651	50	leg	leg	NN
41352	651	51	of	of	IN
41352	651	52	lamb	lamb	NNP
41352	651	53	;	;	:
41352	651	54	after	after	IN
41352	651	55	which	which	WDT
41352	651	56	blanch	blanch	VBP
41352	651	57	it	-PRON-	PRP
41352	651	58	,	,	,
41352	651	59	and	and	CC
41352	651	60	braise	braise	NN
41352	651	61	in	in	IN
41352	651	62	a	a	DT
41352	651	63	little	little	JJ
41352	651	64	stock	stock	NN
41352	651	65	and	and	CC
41352	651	66	bards	bard	NNS
41352	651	67	of	of	IN
41352	651	68	fat	fat	NN
41352	651	69	bacon	bacon	NN
41352	651	70	.	.	.
41352	652	1	When	when	WRB
41352	652	2	it	-PRON-	PRP
41352	652	3	is	be	VBZ
41352	652	4	done	do	VBN
41352	652	5	wipe	wipe	NN
41352	652	6	it	-PRON-	PRP
41352	652	7	dry	dry	VBP
41352	652	8	,	,	,
41352	652	9	glaize	glaize	VB
41352	652	10	it	-PRON-	PRP
41352	652	11	,	,	,
41352	652	12	and	and	CC
41352	652	13	serve	serve	VB
41352	652	14	it	-PRON-	PRP
41352	652	15	up	up	RP
41352	652	16	with	with	IN
41352	652	17	sorrel	sorrel	NN
41352	652	18	sauce	sauce	NN
41352	652	19	under	under	IN
41352	652	20	;	;	:
41352	652	21	or	or	CC
41352	652	22	a	a	DT
41352	652	23	strong	strong	JJ
41352	652	24	cullis	cullis	JJ
41352	652	25	sauce	sauce	NN
41352	652	26	with	with	IN
41352	652	27	a	a	DT
41352	652	28	little	little	JJ
41352	652	29	tarragon	tarragon	NN
41352	652	30	of	of	IN
41352	652	31	vinegar	vinegar	NN
41352	652	32	in	in	IN
41352	652	33	it	-PRON-	PRP
41352	652	34	.	.	.
41352	653	1	_	_	NNP
41352	653	2	Shoulder	Shoulder	NNP
41352	653	3	of	of	IN
41352	653	4	Lamb	Lamb	NNP
41352	653	5	en	en	NNP
41352	653	6	Epigram	Epigram	NNP
41352	653	7	.	.	.
41352	653	8	_	_	NNP
41352	653	9	ROAST	ROAST	NNP
41352	653	10	a	a	DT
41352	653	11	shoulder	shoulder	NN
41352	653	12	of	of	IN
41352	653	13	lamb	lamb	NN
41352	653	14	till	till	IN
41352	653	15	three	three	CD
41352	653	16	parts	part	NNS
41352	653	17	done	do	VBN
41352	653	18	,	,	,
41352	653	19	and	and	CC
41352	653	20	let	let	VB
41352	653	21	it	-PRON-	PRP
41352	653	22	stand	stand	VB
41352	653	23	till	till	IN
41352	653	24	cold	cold	JJ
41352	653	25	;	;	:
41352	653	26	then	then	RB
41352	653	27	take	take	VB
41352	653	28	the	the	DT
41352	653	29	blade	blade	NN
41352	653	30	-	-	HYPH
41352	653	31	bone	bone	NN
41352	653	32	out	out	RP
41352	653	33	with	with	IN
41352	653	34	the	the	DT
41352	653	35	meat	meat	NN
41352	653	36	,	,	,
41352	653	37	leaving	leave	VBG
41352	653	38	only	only	RB
41352	653	39	the	the	DT
41352	653	40	skin	skin	NN
41352	653	41	whole	whole	NN
41352	653	42	in	in	IN
41352	653	43	the	the	DT
41352	653	44	form	form	NN
41352	653	45	of	of	IN
41352	653	46	a	a	DT
41352	653	47	fan	fan	NN
41352	653	48	.	.	.
41352	654	1	Cut	cut	VB
41352	654	2	the	the	DT
41352	654	3	meat	meat	NN
41352	654	4	into	into	IN
41352	654	5	slips	slip	NNS
41352	654	6	,	,	,
41352	654	7	add	add	VB
41352	654	8	to	to	IN
41352	654	9	it	-PRON-	PRP
41352	654	10	parsley	parsley	NN
41352	654	11	,	,	,
41352	654	12	thyme	thyme	NNS
41352	654	13	,	,	,
41352	654	14	eschallots	eschallot	NNS
41352	654	15	,	,	,
41352	654	16	and	and	CC
41352	654	17	mushrooms	mushroom	NNS
41352	654	18	,	,	,
41352	654	19	chopped	chop	VBD
41352	654	20	fine	fine	JJ
41352	654	21	,	,	,
41352	654	22	some	some	DT
41352	654	23	good	good	RB
41352	654	24	-	-	HYPH
41352	654	25	seasoned	season	VBN
41352	654	26	cullis	cullis	NN
41352	654	27	,	,	,
41352	654	28	and	and	CC
41352	654	29	a	a	DT
41352	654	30	little	little	JJ
41352	654	31	lemon	lemon	NN
41352	654	32	pickle	pickle	NN
41352	654	33	.	.	.
41352	655	1	Let	let	VB
41352	655	2	it	-PRON-	PRP
41352	655	3	stew	stew	VB
41352	655	4	gently	gently	RB
41352	655	5	for	for	IN
41352	655	6	a	a	DT
41352	655	7	quarter	quarter	NN
41352	655	8	of	of	IN
41352	655	9	an	an	DT
41352	655	10	hour	hour	NN
41352	655	11	;	;	:
41352	655	12	and	and	CC
41352	655	13	let	let	VB
41352	655	14	the	the	DT
41352	655	15	fan	fan	NN
41352	655	16	of	of	IN
41352	655	17	the	the	DT
41352	655	18	shoulder	shoulder	NN
41352	655	19	and	and	CC
41352	655	20	the	the	DT
41352	655	21	blade	blade	NN
41352	655	22	bone	bone	NN
41352	655	23	be	be	VB
41352	655	24	broiled	broil	VBN
41352	655	25	,	,	,
41352	655	26	and	and	CC
41352	655	27	served	serve	VBD
41352	655	28	up	up	RP
41352	655	29	over	over	IN
41352	655	30	the	the	DT
41352	655	31	stew	stew	NN
41352	655	32	.	.	.
41352	656	1	_	_	NNP
41352	656	2	Shoulder	Shoulder	NNP
41352	656	3	of	of	IN
41352	656	4	Lamb	Lamb	NNP
41352	656	5	grilled	grill	VBD
41352	656	6	.	.	.
41352	656	7	_	_	NNP
41352	656	8	ROAST	ROAST	NNP
41352	656	9	it	-PRON-	PRP
41352	656	10	till	till	IN
41352	656	11	three	three	CD
41352	656	12	parts	part	NNS
41352	656	13	done	do	VBN
41352	656	14	,	,	,
41352	656	15	then	then	RB
41352	656	16	score	score	VB
41352	656	17	it	-PRON-	PRP
41352	656	18	with	with	IN
41352	656	19	chequers	chequer	NNS
41352	656	20	,	,	,
41352	656	21	season	season	NN
41352	656	22	with	with	IN
41352	656	23	pepper	pepper	NN
41352	656	24	and	and	CC
41352	656	25	salt	salt	NN
41352	656	26	,	,	,
41352	656	27	and	and	CC
41352	656	28	grill	grill	VB
41352	656	29	it	-PRON-	PRP
41352	656	30	gently	gently	RB
41352	656	31	till	till	IN
41352	656	32	done	do	VBN
41352	656	33	.	.	.
41352	657	1	Let	let	VB
41352	657	2	it	-PRON-	PRP
41352	657	3	be	be	VB
41352	657	4	of	of	IN
41352	657	5	a	a	DT
41352	657	6	light	light	JJ
41352	657	7	brown	brown	JJ
41352	657	8	colour	colour	NN
41352	657	9	,	,	,
41352	657	10	and	and	CC
41352	657	11	serve	serve	VB
41352	657	12	it	-PRON-	PRP
41352	657	13	up	up	RP
41352	657	14	with	with	IN
41352	657	15	a	a	DT
41352	657	16	sauce	sauce	NN
41352	657	17	over	over	IN
41352	657	18	it	-PRON-	PRP
41352	657	19	made	make	VBD
41352	657	20	with	with	IN
41352	657	21	cullis	cullis	NNP
41352	657	22	,	,	,
41352	657	23	ketchup	ketchup	NNP
41352	657	24	,	,	,
41352	657	25	lemon	lemon	NN
41352	657	26	juice	juice	NN
41352	657	27	,	,	,
41352	657	28	and	and	CC
41352	657	29	a	a	DT
41352	657	30	bit	bit	NN
41352	657	31	of	of	IN
41352	657	32	fresh	fresh	JJ
41352	657	33	butter	butter	NN
41352	657	34	.	.	.
41352	658	1	_	_	NNP
41352	658	2	Hind	Hind	NNP
41352	658	3	Quarter	Quarter	NNP
41352	658	4	of	of	IN
41352	658	5	Lamb	Lamb	NNP
41352	658	6	marinated	marinate	VBD
41352	658	7	.	.	.
41352	658	8	_	_	IN
41352	658	9	BONE	BONE	NNP
41352	658	10	the	the	DT
41352	658	11	leg	leg	NN
41352	658	12	,	,	,
41352	658	13	fill	fill	VB
41352	658	14	the	the	DT
41352	658	15	cavity	cavity	NN
41352	658	16	with	with	IN
41352	658	17	a	a	DT
41352	658	18	light	light	JJ
41352	658	19	forcemeat	forcemeat	NN
41352	658	20	well	well	RB
41352	658	21	-	-	HYPH
41352	658	22	seasoned	season	VBN
41352	658	23	,	,	,
41352	658	24	sew	sew	VB
41352	658	25	it	-PRON-	PRP
41352	658	26	up	up	RP
41352	658	27	and	and	CC
41352	658	28	lard	lard	VB
41352	658	29	the	the	DT
41352	658	30	top	top	JJ
41352	658	31	part	part	NN
41352	658	32	of	of	IN
41352	658	33	the	the	DT
41352	658	34	quarter	quarter	NN
41352	658	35	with	with	IN
41352	658	36	slips	slip	NNS
41352	658	37	of	of	IN
41352	658	38	fat	fat	JJ
41352	658	39	bacon	bacon	NN
41352	658	40	.	.	.
41352	659	1	When	when	WRB
41352	659	2	done	do	VBN
41352	659	3	,	,	,
41352	659	4	take	take	VB
41352	659	5	a	a	DT
41352	659	6	quart	quart	NN
41352	659	7	of	of	IN
41352	659	8	veal	veal	NN
41352	659	9	stock	stock	NN
41352	659	10	,	,	,
41352	659	11	half	half	PDT
41352	659	12	a	a	DT
41352	659	13	gill	gill	NN
41352	659	14	of	of	IN
41352	659	15	vinegar	vinegar	NN
41352	659	16	,	,	,
41352	659	17	whole	whole	JJ
41352	659	18	black	black	JJ
41352	659	19	pepper	pepper	NN
41352	659	20	,	,	,
41352	659	21	some	some	DT
41352	659	22	salt	salt	NN
41352	659	23	,	,	,
41352	659	24	two	two	CD
41352	659	25	bay	bay	NN
41352	659	26	leaves	leave	NNS
41352	659	27	,	,	,
41352	659	28	three	three	CD
41352	659	29	onions	onion	NNS
41352	659	30	cut	cut	VBN
41352	659	31	in	in	IN
41352	659	32	pieces	piece	NNS
41352	659	33	,	,	,
41352	659	34	a	a	DT
41352	659	35	little	little	JJ
41352	659	36	garlick	garlick	NN
41352	659	37	,	,	,
41352	659	38	and	and	CC
41352	659	39	half	half	PDT
41352	659	40	a	a	DT
41352	659	41	pint	pint	NN
41352	659	42	of	of	IN
41352	659	43	rhenish	rhenish	JJ
41352	659	44	wine	wine	NN
41352	659	45	.	.	.
41352	660	1	Boil	boil	VB
41352	660	2	all	all	PDT
41352	660	3	the	the	DT
41352	660	4	ingredients	ingredient	NNS
41352	660	5	together	together	RB
41352	660	6	a	a	DT
41352	660	7	quarter	quarter	NN
41352	660	8	of	of	IN
41352	660	9	an	an	DT
41352	660	10	hour	hour	NN
41352	660	11	,	,	,
41352	660	12	put	put	VBD
41352	660	13	the	the	DT
41352	660	14	lamb	lamb	NN
41352	660	15	into	into	IN
41352	660	16	a	a	DT
41352	660	17	deep	deep	JJ
41352	660	18	dish	dish	NN
41352	660	19	,	,	,
41352	660	20	and	and	CC
41352	660	21	strain	strain	VB
41352	660	22	the	the	DT
41352	660	23	liquor	liquor	NN
41352	660	24	to	to	IN
41352	660	25	it	-PRON-	PRP
41352	660	26	.	.	.
41352	661	1	Let	let	VB
41352	661	2	it	-PRON-	PRP
41352	661	3	lay	lay	VB
41352	661	4	five	five	CD
41352	661	5	or	or	CC
41352	661	6	six	six	CD
41352	661	7	hours	hour	NNS
41352	661	8	,	,	,
41352	661	9	turn	turn	VB
41352	661	10	it	-PRON-	PRP
41352	661	11	several	several	JJ
41352	661	12	times	time	NNS
41352	661	13	,	,	,
41352	661	14	then	then	RB
41352	661	15	roast	roast	VB
41352	661	16	the	the	DT
41352	661	17	lamb	lamb	NN
41352	661	18	gently	gently	RB
41352	661	19	with	with	IN
41352	661	20	a	a	DT
41352	661	21	veal	veal	NN
41352	661	22	caul	caul	NN
41352	661	23	over	over	IN
41352	661	24	it	-PRON-	PRP
41352	661	25	.	.	.
41352	662	1	When	when	WRB
41352	662	2	it	-PRON-	PRP
41352	662	3	is	be	VBZ
41352	662	4	nearly	nearly	RB
41352	662	5	done	do	VBN
41352	662	6	,	,	,
41352	662	7	let	let	VB
41352	662	8	it	-PRON-	PRP
41352	662	9	colour	colour	VB
41352	662	10	a	a	DT
41352	662	11	little	little	JJ
41352	662	12	and	and	CC
41352	662	13	glaize	glaize	VB
41352	662	14	the	the	DT
41352	662	15	top	top	NN
41352	662	16	.	.	.
41352	663	1	Serve	serve	VB
41352	663	2	it	-PRON-	PRP
41352	663	3	up	up	RP
41352	663	4	with	with	IN
41352	663	5	a	a	DT
41352	663	6	sauce	sauce	NN
41352	663	7	under	under	IN
41352	663	8	it	-PRON-	PRP
41352	663	9	,	,	,
41352	663	10	made	make	VBN
41352	663	11	with	with	IN
41352	663	12	the	the	DT
41352	663	13	above	above	JJ
41352	663	14	liquor	liquor	NN
41352	663	15	boiled	boil	VBD
41352	663	16	down	down	RP
41352	663	17	almost	almost	RB
41352	663	18	to	to	IN
41352	663	19	a	a	DT
41352	663	20	glaize	glaize	NN
41352	663	21	,	,	,
41352	663	22	with	with	IN
41352	663	23	some	some	DT
41352	663	24	cullis	cullis	NN
41352	663	25	added	add	VBN
41352	663	26	.	.	.
41352	664	1	N.	N.	NNP
41352	664	2	B.	B.	NNP
41352	665	1	In	in	IN
41352	665	2	the	the	DT
41352	665	3	same	same	JJ
41352	665	4	manner	manner	NN
41352	665	5	may	may	MD
41352	665	6	be	be	VB
41352	665	7	done	do	VBN
41352	665	8	a	a	DT
41352	665	9	shoulder	shoulder	NN
41352	665	10	or	or	CC
41352	665	11	leg	leg	NN
41352	665	12	of	of	IN
41352	665	13	lamb	lamb	NNP
41352	665	14	.	.	.
41352	666	1	_	_	NNP
41352	666	2	Hind	Hind	NNP
41352	666	3	Quarter	Quarter	NNP
41352	666	4	of	of	IN
41352	666	5	Lamb	Lamb	NNP
41352	666	6	with	with	IN
41352	666	7	Spinach	Spinach	NNP
41352	666	8	.	.	.
41352	666	9	_	_	NNP
41352	666	10	BOIL	BOIL	NNP
41352	666	11	the	the	DT
41352	666	12	leg	leg	NN
41352	666	13	,	,	,
41352	666	14	preserve	preserve	VB
41352	666	15	it	-PRON-	PRP
41352	666	16	as	as	RB
41352	666	17	white	white	JJ
41352	666	18	as	as	IN
41352	666	19	possible	possible	JJ
41352	666	20	,	,	,
41352	666	21	serve	serve	VB
41352	666	22	it	-PRON-	PRP
41352	666	23	up	up	RP
41352	666	24	with	with	IN
41352	666	25	spinach	spinach	NN
41352	666	26	under	under	IN
41352	666	27	,	,	,
41352	666	28	and	and	CC
41352	666	29	the	the	DT
41352	666	30	steaks	steak	NNS
41352	666	31	round	round	VBP
41352	666	32	it	-PRON-	PRP
41352	666	33	very	very	RB
41352	666	34	hot	hot	JJ
41352	666	35	.	.	.
41352	667	1	The	the	DT
41352	667	2	loin	loin	NN
41352	667	3	to	to	TO
41352	667	4	be	be	VB
41352	667	5	cut	cut	VBN
41352	667	6	into	into	IN
41352	667	7	chops	chop	NNS
41352	667	8	,	,	,
41352	667	9	and	and	CC
41352	667	10	seasoned	season	VBN
41352	667	11	with	with	IN
41352	667	12	pepper	pepper	NN
41352	667	13	and	and	CC
41352	667	14	salt	salt	NN
41352	667	15	;	;	:
41352	667	16	then	then	RB
41352	667	17	fried	fry	VBD
41352	667	18	or	or	CC
41352	667	19	broiled	broil	VBN
41352	667	20	.	.	.
41352	668	1	Pick	pick	VB
41352	668	2	and	and	CC
41352	668	3	boil	boil	VB
41352	668	4	the	the	DT
41352	668	5	spinach	spinach	NN
41352	668	6	till	till	IN
41352	668	7	nearly	nearly	RB
41352	668	8	done	do	VBN
41352	668	9	;	;	:
41352	668	10	then	then	RB
41352	668	11	strain	strain	VB
41352	668	12	and	and	CC
41352	668	13	squeeze	squeeze	VB
41352	668	14	it	-PRON-	PRP
41352	668	15	dry	dry	RB
41352	668	16	,	,	,
41352	668	17	chop	chop	VB
41352	668	18	it	-PRON-	PRP
41352	668	19	,	,	,
41352	668	20	and	and	CC
41352	668	21	add	add	VB
41352	668	22	a	a	DT
41352	668	23	little	little	JJ
41352	668	24	piece	piece	NN
41352	668	25	of	of	IN
41352	668	26	fresh	fresh	JJ
41352	668	27	butter	butter	NN
41352	668	28	,	,	,
41352	668	29	pepper	pepper	NN
41352	668	30	,	,	,
41352	668	31	and	and	CC
41352	668	32	salt	salt	NN
41352	668	33	,	,	,
41352	668	34	a	a	DT
41352	668	35	little	little	JJ
41352	668	36	cullis	cullis	NN
41352	668	37	or	or	CC
41352	668	38	cream	cream	NN
41352	668	39	,	,	,
41352	668	40	and	and	CC
41352	668	41	let	let	VB
41352	668	42	it	-PRON-	PRP
41352	668	43	stew	stew	VB
41352	668	44	for	for	IN
41352	668	45	five	five	CD
41352	668	46	minutes	minute	NNS
41352	668	47	.	.	.
41352	669	1	N.	N.	NNP
41352	669	2	B.	B.	NNP
41352	670	1	The	the	DT
41352	670	2	spinach	spinach	NN
41352	670	3	may	may	MD
41352	670	4	be	be	VB
41352	670	5	served	serve	VBN
41352	670	6	up	up	RP
41352	670	7	as	as	IN
41352	670	8	a	a	DT
41352	670	9	dish	dish	NN
41352	670	10	with	with	IN
41352	670	11	fried	fried	JJ
41352	670	12	bread	bread	NN
41352	670	13	round	round	IN
41352	670	14	it	-PRON-	PRP
41352	670	15	.	.	.
41352	671	1	_	_	NNP
41352	671	2	Leg	Leg	NNP
41352	671	3	of	of	IN
41352	671	4	Lamb	Lamb	NNP
41352	671	5	with	with	IN
41352	671	6	Oysters	Oysters	NNPS
41352	671	7	.	.	.
41352	671	8	_	_	IN
41352	671	9	BONE	BONE	NNP
41352	671	10	the	the	DT
41352	671	11	leg	leg	NN
41352	671	12	,	,	,
41352	671	13	fill	fill	VB
41352	671	14	the	the	DT
41352	671	15	cavity	cavity	NN
41352	671	16	with	with	IN
41352	671	17	light	light	JJ
41352	671	18	forcemeat	forcemeat	NN
41352	671	19	,	,	,
41352	671	20	and	and	CC
41352	671	21	some	some	DT
41352	671	22	blanched	blanch	VBN
41352	671	23	and	and	CC
41352	671	24	bearded	bearded	JJ
41352	671	25	oysters	oyster	NNS
41352	671	26	pounded	pound	VBD
41352	671	27	with	with	IN
41352	671	28	it	-PRON-	PRP
41352	671	29	.	.	.
41352	672	1	Sew	sew	VB
41352	672	2	it	-PRON-	PRP
41352	672	3	up	up	RP
41352	672	4	,	,	,
41352	672	5	put	put	VBN
41352	672	6	over	over	IN
41352	672	7	it	-PRON-	PRP
41352	672	8	slices	slice	NNS
41352	672	9	of	of	IN
41352	672	10	lemon	lemon	NN
41352	672	11	,	,	,
41352	672	12	salt	salt	NN
41352	672	13	,	,	,
41352	672	14	bards	bard	NNS
41352	672	15	of	of	IN
41352	672	16	fat	fat	NN
41352	672	17	bacon	bacon	NN
41352	672	18	,	,	,
41352	672	19	and	and	CC
41352	672	20	paper	paper	NN
41352	672	21	.	.	.
41352	673	1	Roast	roast	VB
41352	673	2	it	-PRON-	PRP
41352	673	3	gently	gently	RB
41352	673	4	,	,	,
41352	673	5	and	and	CC
41352	673	6	when	when	WRB
41352	673	7	it	-PRON-	PRP
41352	673	8	is	be	VBZ
41352	673	9	to	to	TO
41352	673	10	be	be	VB
41352	673	11	served	serve	VBN
41352	673	12	up	up	RP
41352	673	13	,	,	,
41352	673	14	glaize	glaize	VB
41352	673	15	it	-PRON-	PRP
41352	673	16	,	,	,
41352	673	17	and	and	CC
41352	673	18	put	put	VBD
41352	673	19	a	a	DT
41352	673	20	sauce	sauce	NN
41352	673	21	round	round	NN
41352	673	22	it	-PRON-	PRP
41352	673	23	made	make	VBD
41352	673	24	with	with	IN
41352	673	25	oysters	oyster	NNS
41352	673	26	blanched	blanch	VBN
41352	673	27	and	and	CC
41352	673	28	bearded	bearded	JJ
41352	673	29	,	,	,
41352	673	30	stewed	stew	VBN
41352	673	31	mushrooms	mushroom	NNS
41352	673	32	,	,	,
41352	673	33	boiled	boil	VBD
41352	673	34	button	button	NN
41352	673	35	onions	onion	NNS
41352	673	36	,	,	,
41352	673	37	some	some	DT
41352	673	38	cullis	culli	NNS
41352	673	39	,	,	,
41352	673	40	and	and	CC
41352	673	41	the	the	DT
41352	673	42	oyster	oyster	JJ
41352	673	43	liquor	liquor	NN
41352	673	44	they	-PRON-	PRP
41352	673	45	were	be	VBD
41352	673	46	blanched	blanch	VBN
41352	673	47	in	in	IN
41352	673	48	.	.	.
41352	674	1	Season	season	NN
41352	674	2	to	to	IN
41352	674	3	the	the	DT
41352	674	4	palate	palate	NN
41352	674	5	with	with	IN
41352	674	6	cayenne	cayenne	NN
41352	674	7	and	and	CC
41352	674	8	lemon	lemon	NN
41352	674	9	juice	juice	NN
41352	674	10	.	.	.
41352	675	1	_	_	NNP
41352	675	2	Currie	Currie	NNP
41352	675	3	.	.	.
41352	675	4	_	_	NNP
41352	675	5	CUT	CUT	NNP
41352	675	6	two	two	CD
41352	675	7	young	young	JJ
41352	675	8	chickens	chicken	NNS
41352	675	9	into	into	IN
41352	675	10	pieces	piece	NNS
41352	675	11	,	,	,
41352	675	12	and	and	CC
41352	675	13	blanch	blanch	VB
41352	675	14	and	and	CC
41352	675	15	drain	drain	VB
41352	675	16	them	-PRON-	PRP
41352	675	17	dry	dry	RB
41352	675	18	;	;	:
41352	675	19	then	then	RB
41352	675	20	put	put	VB
41352	675	21	them	-PRON-	PRP
41352	675	22	into	into	IN
41352	675	23	a	a	DT
41352	675	24	stewpan	stewpan	NN
41352	675	25	with	with	IN
41352	675	26	two	two	CD
41352	675	27	table	table	NN
41352	675	28	spoonfuls	spoonful	NNS
41352	675	29	of	of	IN
41352	675	30	currie	currie	JJ
41352	675	31	powder	powder	NNP
41352	675	32	and	and	CC
41352	675	33	a	a	DT
41352	675	34	gill	gill	NN
41352	675	35	of	of	IN
41352	675	36	veal	veal	NN
41352	675	37	stock	stock	NN
41352	675	38	,	,	,
41352	675	39	and	and	CC
41352	675	40	stew	stew	VB
41352	675	41	them	-PRON-	PRP
41352	675	42	gently	gently	RB
41352	675	43	till	till	IN
41352	675	44	half	half	RB
41352	675	45	done	do	VBN
41352	675	46	.	.	.
41352	676	1	Then	then	RB
41352	676	2	cut	cut	VB
41352	676	3	into	into	IN
41352	676	4	slices	slice	NNS
41352	676	5	three	three	CD
41352	676	6	middling	middling	JJ
41352	676	7	-	-	HYPH
41352	676	8	sized	sized	JJ
41352	676	9	onions	onion	NNS
41352	676	10	,	,	,
41352	676	11	and	and	CC
41352	676	12	put	put	VBD
41352	676	13	them	-PRON-	PRP
41352	676	14	into	into	IN
41352	676	15	a	a	DT
41352	676	16	stewpan	stewpan	NN
41352	676	17	with	with	IN
41352	676	18	a	a	DT
41352	676	19	table	table	NN
41352	676	20	spoonful	spoonful	JJ
41352	676	21	of	of	IN
41352	676	22	currie	currie	JJ
41352	676	23	powder	powder	NNP
41352	676	24	,	,	,
41352	676	25	a	a	DT
41352	676	26	quart	quart	NN
41352	676	27	of	of	IN
41352	676	28	veal	veal	NN
41352	676	29	stock	stock	NN
41352	676	30	,	,	,
41352	676	31	two	two	CD
41352	676	32	ounces	ounce	NNS
41352	676	33	of	of	IN
41352	676	34	jordan	jordan	NNP
41352	676	35	almonds	almond	VBZ
41352	676	36	blanched	blanch	VBD
41352	676	37	and	and	CC
41352	676	38	pounded	pound	VBD
41352	676	39	fine	fine	JJ
41352	676	40	,	,	,
41352	676	41	and	and	CC
41352	676	42	boil	boil	VB
41352	676	43	till	till	IN
41352	676	44	the	the	DT
41352	676	45	onions	onion	NNS
41352	676	46	are	be	VBP
41352	676	47	tender	tender	JJ
41352	676	48	;	;	:
41352	676	49	then	then	RB
41352	676	50	rub	rub	VB
41352	676	51	it	-PRON-	PRP
41352	676	52	through	through	IN
41352	676	53	a	a	DT
41352	676	54	tamis	tamis	NN
41352	676	55	sieve	sieve	NN
41352	676	56	to	to	IN
41352	676	57	the	the	DT
41352	676	58	chicken	chicken	NN
41352	676	59	,	,	,
41352	676	60	and	and	CC
41352	676	61	season	season	NN
41352	676	62	to	to	IN
41352	676	63	the	the	DT
41352	676	64	palate	palate	NN
41352	676	65	with	with	IN
41352	676	66	cayenne	cayenne	NN
41352	676	67	pepper	pepper	NN
41352	676	68	,	,	,
41352	676	69	salt	salt	NN
41352	676	70	,	,	,
41352	676	71	and	and	CC
41352	676	72	lemon	lemon	NN
41352	676	73	or	or	CC
41352	676	74	tamarind	tamarind	VB
41352	676	75	juice	juice	NN
41352	676	76	.	.	.
41352	677	1	Let	let	VB
41352	677	2	the	the	DT
41352	677	3	chickens	chicken	NNS
41352	677	4	stew	stew	NN
41352	677	5	till	till	IN
41352	677	6	three	three	CD
41352	677	7	parts	part	NNS
41352	677	8	done	do	VBN
41352	677	9	,	,	,
41352	677	10	then	then	RB
41352	677	11	pour	pour	VB
41352	677	12	the	the	DT
41352	677	13	liquor	liquor	NN
41352	677	14	into	into	IN
41352	677	15	another	another	DT
41352	677	16	stewpan	stewpan	NN
41352	677	17	,	,	,
41352	677	18	and	and	CC
41352	677	19	add	add	VB
41352	677	20	three	three	CD
41352	677	21	ounces	ounce	NNS
41352	677	22	of	of	IN
41352	677	23	fresh	fresh	JJ
41352	677	24	butter	butter	NN
41352	677	25	,	,	,
41352	677	26	a	a	DT
41352	677	27	very	very	RB
41352	677	28	little	little	JJ
41352	677	29	flour	flour	NN
41352	677	30	and	and	CC
41352	677	31	water	water	NN
41352	677	32	,	,	,
41352	677	33	and	and	CC
41352	677	34	reduce	reduce	VB
41352	677	35	it	-PRON-	PRP
41352	677	36	to	to	IN
41352	677	37	three	three	CD
41352	677	38	gills	gill	NNS
41352	677	39	.	.	.
41352	678	1	Strain	strain	VB
41352	678	2	it	-PRON-	PRP
41352	678	3	through	through	IN
41352	678	4	a	a	DT
41352	678	5	tamis	tamis	NN
41352	678	6	sieve	sieve	NN
41352	678	7	to	to	IN
41352	678	8	the	the	DT
41352	678	9	chickens	chicken	NNS
41352	678	10	,	,	,
41352	678	11	and	and	CC
41352	678	12	let	let	VB
41352	678	13	them	-PRON-	PRP
41352	678	14	simmer	simmer	VB
41352	678	15	till	till	IN
41352	678	16	tender	tender	NN
41352	678	17	.	.	.
41352	679	1	N.	N.	NNP
41352	679	2	B.	B.	NNP
41352	679	3	Rabbits	Rabbits	NNP
41352	679	4	may	may	MD
41352	679	5	be	be	VB
41352	679	6	done	do	VBN
41352	679	7	in	in	IN
41352	679	8	the	the	DT
41352	679	9	same	same	JJ
41352	679	10	manner	manner	NN
41352	679	11	.	.	.
41352	680	1	_	_	NNP
41352	680	2	Plain	Plain	NNP
41352	680	3	Rice	Rice	NNP
41352	680	4	to	to	TO
41352	680	5	be	be	VB
41352	680	6	eaten	eat	VBN
41352	680	7	with	with	IN
41352	680	8	Currie	Currie	NNP
41352	680	9	.	.	.
41352	680	10	_	_	NNP
41352	680	11	PICK	PICK	NNP
41352	680	12	one	one	CD
41352	680	13	pound	pound	NN
41352	680	14	of	of	IN
41352	680	15	rice	rice	NN
41352	680	16	,	,	,
41352	680	17	and	and	CC
41352	680	18	wash	wash	VB
41352	680	19	it	-PRON-	PRP
41352	680	20	very	very	RB
41352	680	21	clean	clean	JJ
41352	680	22	;	;	:
41352	680	23	then	then	RB
41352	680	24	have	have	VBP
41352	680	25	ready	ready	JJ
41352	680	26	some	some	DT
41352	680	27	boiling	boiling	NN
41352	680	28	water	water	NN
41352	680	29	and	and	CC
41352	680	30	put	put	VBD
41352	680	31	the	the	DT
41352	680	32	rice	rice	NN
41352	680	33	in	in	RP
41352	680	34	.	.	.
41352	681	1	Let	let	VB
41352	681	2	it	-PRON-	PRP
41352	681	3	simmer	simmer	VB
41352	681	4	till	till	IN
41352	681	5	three	three	CD
41352	681	6	parts	part	NNS
41352	681	7	done	do	VBN
41352	681	8	,	,	,
41352	681	9	and	and	CC
41352	681	10	strain	strain	VB
41352	681	11	and	and	CC
41352	681	12	wash	wash	VB
41352	681	13	it	-PRON-	PRP
41352	681	14	in	in	IN
41352	681	15	several	several	JJ
41352	681	16	waters	water	NNS
41352	681	17	till	till	IN
41352	681	18	free	free	JJ
41352	681	19	from	from	IN
41352	681	20	slime	slime	NN
41352	681	21	.	.	.
41352	682	1	Drain	drain	VB
41352	682	2	it	-PRON-	PRP
41352	682	3	in	in	IN
41352	682	4	a	a	DT
41352	682	5	large	large	JJ
41352	682	6	hair	hair	NN
41352	682	7	sieve	sieve	NN
41352	682	8	,	,	,
41352	682	9	and	and	CC
41352	682	10	when	when	WRB
41352	682	11	dry	dry	JJ
41352	682	12	put	put	VB
41352	682	13	it	-PRON-	PRP
41352	682	14	into	into	IN
41352	682	15	a	a	DT
41352	682	16	stewpan	stewpan	NN
41352	682	17	with	with	IN
41352	682	18	some	some	DT
41352	682	19	paper	paper	NN
41352	682	20	and	and	CC
41352	682	21	the	the	DT
41352	682	22	cover	cover	NN
41352	682	23	over	over	IN
41352	682	24	it	-PRON-	PRP
41352	682	25	.	.	.
41352	683	1	Set	Set	VBD
41352	683	2	it	-PRON-	PRP
41352	683	3	in	in	IN
41352	683	4	a	a	DT
41352	683	5	moderate	moderate	JJ
41352	683	6	oven	oven	NN
41352	683	7	for	for	IN
41352	683	8	one	one	CD
41352	683	9	hour	hour	NN
41352	683	10	and	and	CC
41352	683	11	a	a	DT
41352	683	12	half	half	NN
41352	683	13	,	,	,
41352	683	14	or	or	CC
41352	683	15	longer	long	RBR
41352	683	16	,	,	,
41352	683	17	if	if	IN
41352	683	18	there	there	EX
41352	683	19	be	be	VB
41352	683	20	a	a	DT
41352	683	21	greater	great	JJR
41352	683	22	quantity	quantity	NN
41352	683	23	.	.	.
41352	684	1	_	_	NNP
41352	684	2	Currie	Currie	NNP
41352	684	3	of	of	IN
41352	684	4	Lobster	Lobster	NNP
41352	684	5	.	.	.
41352	684	6	_	_	NNP
41352	684	7	BOIL	BOIL	NNP
41352	684	8	lobsters	lobster	NNS
41352	684	9	till	till	IN
41352	684	10	three	three	CD
41352	684	11	parts	part	NNS
41352	684	12	done	do	VBN
41352	684	13	,	,	,
41352	684	14	and	and	CC
41352	684	15	pick	pick	VB
41352	684	16	and	and	CC
41352	684	17	cut	cut	VB
41352	684	18	the	the	DT
41352	684	19	claws	claws	NN
41352	684	20	and	and	CC
41352	684	21	tails	tail	NNS
41352	684	22	into	into	IN
41352	684	23	good	good	JJ
41352	684	24	-	-	HYPH
41352	684	25	sized	sized	JJ
41352	684	26	pieces	piece	NNS
41352	684	27	;	;	:
41352	684	28	then	then	RB
41352	684	29	add	add	VB
41352	684	30	currie	currie	JJ
41352	684	31	powder	powder	NN
41352	684	32	,	,	,
41352	684	33	and	and	CC
41352	684	34	proceed	proceed	VB
41352	684	35	with	with	IN
41352	684	36	the	the	DT
41352	684	37	same	same	JJ
41352	684	38	directions	direction	NNS
41352	684	39	as	as	IN
41352	684	40	with	with	IN
41352	684	41	the	the	DT
41352	684	42	chickens	chicken	NNS
41352	684	43	,	,	,
41352	684	44	only	only	RB
41352	684	45	pound	pound	VB
41352	684	46	the	the	DT
41352	684	47	body	body	NN
41352	684	48	of	of	IN
41352	684	49	the	the	DT
41352	684	50	lobsters	lobster	NNS
41352	684	51	and	and	CC
41352	684	52	spawn	spawn	NN
41352	684	53	,	,	,
41352	684	54	if	if	IN
41352	684	55	any	any	DT
41352	684	56	,	,	,
41352	684	57	and	and	CC
41352	684	58	add	add	VB
41352	684	59	them	-PRON-	PRP
41352	684	60	to	to	IN
41352	684	61	the	the	DT
41352	684	62	almonds	almond	NNS
41352	684	63	and	and	CC
41352	684	64	other	other	JJ
41352	684	65	ingredients	ingredient	NNS
41352	684	66	.	.	.
41352	685	1	_	_	NNP
41352	685	2	Currie	Currie	NNP
41352	685	3	of	of	IN
41352	685	4	Veal	Veal	NNP
41352	685	5	.	.	.
41352	685	6	_	_	NNP
41352	685	7	CUT	CUT	NNP
41352	685	8	a	a	DT
41352	685	9	piece	piece	NN
41352	685	10	of	of	IN
41352	685	11	breast	breast	NN
41352	685	12	of	of	IN
41352	685	13	veal	veal	NN
41352	685	14	into	into	IN
41352	685	15	tendrons	tendron	NNS
41352	685	16	,	,	,
41352	685	17	and	and	CC
41352	685	18	fry	fry	VB
41352	685	19	them	-PRON-	PRP
41352	685	20	in	in	IN
41352	685	21	a	a	DT
41352	685	22	little	little	JJ
41352	685	23	lard	lard	NN
41352	685	24	till	till	IN
41352	685	25	of	of	IN
41352	685	26	a	a	DT
41352	685	27	light	light	JJ
41352	685	28	colour	colour	NN
41352	685	29	;	;	:
41352	685	30	then	then	RB
41352	685	31	drain	drain	VB
41352	685	32	them	-PRON-	PRP
41352	685	33	dry	dry	RB
41352	685	34	,	,	,
41352	685	35	add	add	VB
41352	685	36	currie	currie	JJ
41352	685	37	powder	powder	NN
41352	685	38	,	,	,
41352	685	39	and	and	CC
41352	685	40	proceed	proceed	VB
41352	685	41	with	with	IN
41352	685	42	the	the	DT
41352	685	43	same	same	JJ
41352	685	44	directions	direction	NNS
41352	685	45	as	as	IN
41352	685	46	for	for	IN
41352	685	47	chicken	chicken	NN
41352	685	48	currie	currie	NN
41352	685	49	.	.	.
41352	686	1	_	_	NNP
41352	686	2	Currie	Currie	NNP
41352	686	3	of	of	IN
41352	686	4	Mutton	Mutton	NNP
41352	686	5	.	.	.
41352	686	6	_	_	NNP
41352	686	7	TAKE	TAKE	NNP
41352	686	8	three	three	CD
41352	686	9	pounds	pound	NNS
41352	686	10	of	of	IN
41352	686	11	the	the	DT
41352	686	12	best	good	JJS
41352	686	13	end	end	NN
41352	686	14	of	of	IN
41352	686	15	a	a	DT
41352	686	16	loin	loin	NN
41352	686	17	of	of	IN
41352	686	18	mutton	mutton	NN
41352	686	19	,	,	,
41352	686	20	cut	cut	VBD
41352	686	21	off	off	RP
41352	686	22	the	the	DT
41352	686	23	bone	bone	NN
41352	686	24	and	and	CC
41352	686	25	some	some	DT
41352	686	26	of	of	IN
41352	686	27	the	the	DT
41352	686	28	fat	fat	NN
41352	686	29	;	;	:
41352	686	30	then	then	RB
41352	686	31	cut	cut	VB
41352	686	32	the	the	DT
41352	686	33	meat	meat	NN
41352	686	34	into	into	IN
41352	686	35	small	small	JJ
41352	686	36	square	square	JJ
41352	686	37	pieces	piece	NNS
41352	686	38	,	,	,
41352	686	39	fry	fry	VB
41352	686	40	them	-PRON-	PRP
41352	686	41	,	,	,
41352	686	42	and	and	CC
41352	686	43	proceed	proceed	VB
41352	686	44	with	with	IN
41352	686	45	the	the	DT
41352	686	46	same	same	JJ
41352	686	47	directions	direction	NNS
41352	686	48	as	as	IN
41352	686	49	for	for	IN
41352	686	50	veal	veal	NN
41352	686	51	.	.	.
41352	687	1	_	_	NNP
41352	687	2	Pig	Pig	NNP
41352	687	3	's	's	POS
41352	687	4	Head	Head	NNP
41352	687	5	Currie	Currie	NNP
41352	687	6	.	.	.
41352	687	7	_	_	NNP
41352	687	8	TAKE	TAKE	NNP
41352	687	9	a	a	DT
41352	687	10	young	young	JJ
41352	687	11	porker	porker	NN
41352	687	12	's	's	POS
41352	687	13	head	head	NN
41352	687	14	,	,	,
41352	687	15	cleave	cleave	VB
41352	687	16	it	-PRON-	PRP
41352	687	17	in	in	IN
41352	687	18	half	half	NN
41352	687	19	,	,	,
41352	687	20	blanch	blanch	VB
41352	687	21	and	and	CC
41352	687	22	wash	wash	VB
41352	687	23	it	-PRON-	PRP
41352	687	24	,	,	,
41352	687	25	then	then	RB
41352	687	26	cut	cut	VB
41352	687	27	it	-PRON-	PRP
41352	687	28	into	into	IN
41352	687	29	small	small	JJ
41352	687	30	thick	thick	JJ
41352	687	31	pieces	piece	NNS
41352	687	32	,	,	,
41352	687	33	fry	fry	VB
41352	687	34	them	-PRON-	PRP
41352	687	35	,	,	,
41352	687	36	and	and	CC
41352	687	37	dress	dress	VB
41352	687	38	in	in	IN
41352	687	39	the	the	DT
41352	687	40	same	same	JJ
41352	687	41	manner	manner	NN
41352	687	42	as	as	IN
41352	687	43	veal	veal	NN
41352	687	44	and	and	CC
41352	687	45	mutton	mutton	NN
41352	687	46	;	;	,
41352	687	47	only	only	RB
41352	687	48	omit	omit	VB
41352	687	49	the	the	DT
41352	687	50	fresh	fresh	JJ
41352	687	51	butter	butter	NN
41352	687	52	,	,	,
41352	687	53	as	as	IN
41352	687	54	there	there	EX
41352	687	55	will	will	MD
41352	687	56	be	be	VB
41352	687	57	a	a	DT
41352	687	58	sufficient	sufficient	JJ
41352	687	59	quantity	quantity	NN
41352	687	60	of	of	IN
41352	687	61	fat	fat	NN
41352	687	62	.	.	.
41352	688	1	_	_	NNP
41352	688	2	Directions	Directions	NNP
41352	688	3	for	for	IN
41352	688	4	roasting	roast	VBG
41352	688	5	.	.	.
41352	688	6	_	_	IN
41352	688	7	OBSERVE	OBSERVE	NNP
41352	688	8	that	that	IN
41352	688	9	in	in	IN
41352	688	10	roasting	roast	VBG
41352	688	11	it	-PRON-	PRP
41352	688	12	requires	require	VBZ
41352	688	13	a	a	DT
41352	688	14	good	good	JJ
41352	688	15	quick	quick	JJ
41352	688	16	fire	fire	NN
41352	688	17	,	,	,
41352	688	18	but	but	CC
41352	688	19	not	not	RB
41352	688	20	too	too	RB
41352	688	21	strong	strong	JJ
41352	688	22	,	,	,
41352	688	23	and	and	CC
41352	688	24	the	the	DT
41352	688	25	meats	meat	NNS
41352	688	26	should	should	MD
41352	688	27	be	be	VB
41352	688	28	well	well	RB
41352	688	29	-	-	HYPH
41352	688	30	jointed	joint	VBN
41352	688	31	,	,	,
41352	688	32	trimmed	trim	VBD
41352	688	33	neat	neat	JJ
41352	688	34	,	,	,
41352	688	35	and	and	CC
41352	688	36	covered	cover	VBN
41352	688	37	with	with	IN
41352	688	38	paper	paper	NN
41352	688	39	to	to	TO
41352	688	40	preserve	preserve	VB
41352	688	41	it	-PRON-	PRP
41352	688	42	from	from	IN
41352	688	43	being	be	VBG
41352	688	44	too	too	RB
41352	688	45	high	high	JJ
41352	688	46	a	a	DT
41352	688	47	colour	colour	NN
41352	688	48	.	.	.
41352	689	1	Beef	beef	NN
41352	689	2	and	and	CC
41352	689	3	mutton	mutton	NN
41352	689	4	should	should	MD
41352	689	5	not	not	RB
41352	689	6	be	be	VB
41352	689	7	done	do	VBN
41352	689	8	too	too	RB
41352	689	9	much	much	RB
41352	689	10	;	;	:
41352	689	11	veal	veal	NN
41352	689	12	,	,	,
41352	689	13	pork	pork	NN
41352	689	14	,	,	,
41352	689	15	and	and	CC
41352	689	16	lamb	lamb	NN
41352	689	17	,	,	,
41352	689	18	should	should	MD
41352	689	19	be	be	VB
41352	689	20	done	do	VBN
41352	689	21	well	well	RB
41352	689	22	;	;	:
41352	689	23	and	and	CC
41352	689	24	some	some	DT
41352	689	25	little	little	JJ
41352	689	26	time	time	NN
41352	689	27	before	before	IN
41352	689	28	it	-PRON-	PRP
41352	689	29	is	be	VBZ
41352	689	30	to	to	TO
41352	689	31	be	be	VB
41352	689	32	served	serve	VBN
41352	689	33	up	up	RP
41352	689	34	,	,	,
41352	689	35	take	take	VB
41352	689	36	the	the	DT
41352	689	37	paper	paper	NN
41352	689	38	off	off	RP
41352	689	39	,	,	,
41352	689	40	sprinkle	sprinkle	VB
41352	689	41	the	the	DT
41352	689	42	meat	meat	NN
41352	689	43	with	with	IN
41352	689	44	salt	salt	NN
41352	689	45	,	,	,
41352	689	46	and	and	CC
41352	689	47	when	when	WRB
41352	689	48	of	of	IN
41352	689	49	a	a	DT
41352	689	50	proper	proper	JJ
41352	689	51	colour	colour	NN
41352	689	52	,	,	,
41352	689	53	froth	froth	VB
41352	689	54	it	-PRON-	PRP
41352	689	55	with	with	IN
41352	689	56	butter	butter	NN
41352	689	57	and	and	CC
41352	689	58	flour	flour	NN
41352	689	59	.	.	.
41352	690	1	Large	large	JJ
41352	690	2	poultry	poultry	NN
41352	690	3	to	to	TO
41352	690	4	be	be	VB
41352	690	5	papered	paper	VBN
41352	690	6	and	and	CC
41352	690	7	done	do	VBN
41352	690	8	in	in	IN
41352	690	9	the	the	DT
41352	690	10	same	same	JJ
41352	690	11	manner	manner	NN
41352	690	12	;	;	:
41352	690	13	but	but	CC
41352	690	14	small	small	JJ
41352	690	15	poultry	poultry	NN
41352	690	16	,	,	,
41352	690	17	such	such	JJ
41352	690	18	as	as	IN
41352	690	19	chickens	chicken	NNS
41352	690	20	,	,	,
41352	690	21	woodcocks	woodcock	NNS
41352	690	22	,	,	,
41352	690	23	rabbits	rabbit	NNS
41352	690	24	,	,	,
41352	690	25	wild	wild	JJ
41352	690	26	fowls	fowl	NNS
41352	690	27	,	,	,
41352	690	28	&	&	CC
41352	690	29	c.	c.	NNP
41352	690	30	will	will	MD
41352	690	31	not	not	RB
41352	690	32	require	require	VB
41352	690	33	papering	paper	VBG
41352	690	34	.	.	.
41352	691	1	The	the	DT
41352	691	2	time	time	NN
41352	691	3	the	the	DT
41352	691	4	several	several	JJ
41352	691	5	articles	article	NNS
41352	691	6	will	will	MD
41352	691	7	take	take	VB
41352	691	8	roasting	roast	VBG
41352	691	9	depends	depend	VBZ
41352	691	10	upon	upon	IN
41352	691	11	a	a	DT
41352	691	12	little	little	JJ
41352	691	13	practice	practice	NN
41352	691	14	,	,	,
41352	691	15	as	as	IN
41352	691	16	the	the	DT
41352	691	17	weather	weather	NN
41352	691	18	and	and	CC
41352	691	19	the	the	DT
41352	691	20	different	different	JJ
41352	691	21	strengths	strength	NNS
41352	691	22	of	of	IN
41352	691	23	fires	fire	NNS
41352	691	24	make	make	VBP
41352	691	25	a	a	DT
41352	691	26	material	material	JJ
41352	691	27	alteration	alteration	NN
41352	691	28	.	.	.
41352	692	1	I	-PRON-	PRP
41352	692	2	have	have	VBP
41352	692	3	given	give	VBN
41352	692	4	directions	direction	NNS
41352	692	5	for	for	IN
41352	692	6	some	some	DT
41352	692	7	particular	particular	JJ
41352	692	8	roasts	roast	NNS
41352	692	9	which	which	WDT
41352	692	10	require	require	VBP
41352	692	11	a	a	DT
41352	692	12	preparation	preparation	NN
41352	692	13	;	;	:
41352	692	14	as	as	IN
41352	692	15	for	for	IN
41352	692	16	others	other	NNS
41352	692	17	which	which	WDT
41352	692	18	are	be	VBP
41352	692	19	served	serve	VBN
41352	692	20	with	with	IN
41352	692	21	sauces	sauce	NNS
41352	692	22	,	,	,
41352	692	23	they	-PRON-	PRP
41352	692	24	may	may	MD
41352	692	25	be	be	VB
41352	692	26	found	find	VBN
41352	692	27	under	under	IN
41352	692	28	their	-PRON-	PRP$
41352	692	29	respective	respective	JJ
41352	692	30	heads	head	NNS
41352	692	31	:	:	:
41352	692	32	and	and	CC
41352	692	33	for	for	IN
41352	692	34	the	the	DT
41352	692	35	trimmings	trimming	NNS
41352	692	36	of	of	IN
41352	692	37	meat	meat	NN
41352	692	38	,	,	,
41352	692	39	&	&	CC
41352	692	40	c.	c.	NNP
41352	692	41	I	-PRON-	PRP
41352	692	42	have	have	VBP
41352	692	43	wrote	write	VBN
41352	692	44	a	a	DT
41352	692	45	receipt	receipt	NN
41352	692	46	to	to	TO
41352	692	47	make	make	VB
41352	692	48	into	into	IN
41352	692	49	soup	soup	NN
41352	692	50	,	,	,
41352	692	51	or	or	CC
41352	692	52	they	-PRON-	PRP
41352	692	53	may	may	MD
41352	692	54	be	be	VB
41352	692	55	put	put	VBN
41352	692	56	into	into	IN
41352	692	57	the	the	DT
41352	692	58	beef	beef	NN
41352	692	59	stock	stock	NN
41352	692	60	pot	pot	NN
41352	692	61	.	.	.
41352	693	1	_	_	NNP
41352	693	2	Soup	Soup	NNP
41352	693	3	for	for	IN
41352	693	4	a	a	DT
41352	693	5	Family	Family	NNP
41352	693	6	.	.	.
41352	693	7	_	_	NNP
41352	693	8	CUT	CUT	NNP
41352	693	9	the	the	DT
41352	693	10	particles	particle	NNS
41352	693	11	of	of	IN
41352	693	12	meat	meat	NN
41352	693	13	from	from	IN
41352	693	14	the	the	DT
41352	693	15	trimmings	trimming	NNS
41352	693	16	of	of	IN
41352	693	17	different	different	JJ
41352	693	18	joints	joint	NNS
41352	693	19	,	,	,
41352	693	20	as	as	IN
41352	693	21	beef	beef	NN
41352	693	22	,	,	,
41352	693	23	mutton	mutton	NN
41352	693	24	,	,	,
41352	693	25	veal	veal	NN
41352	693	26	,	,	,
41352	693	27	pork	pork	NN
41352	693	28	,	,	,
41352	693	29	&	&	CC
41352	693	30	c.	c.	NNP
41352	693	31	and	and	CC
41352	693	32	when	when	WRB
41352	693	33	done	do	VBN
41352	693	34	put	put	VB
41352	693	35	the	the	DT
41352	693	36	bones	bone	NNS
41352	693	37	into	into	IN
41352	693	38	a	a	DT
41352	693	39	pot	pot	NN
41352	693	40	,	,	,
41352	693	41	cover	cover	VB
41352	693	42	with	with	IN
41352	693	43	water	water	NN
41352	693	44	,	,	,
41352	693	45	and	and	CC
41352	693	46	boil	boil	VB
41352	693	47	them	-PRON-	PRP
41352	693	48	till	till	IN
41352	693	49	the	the	DT
41352	693	50	goodness	goodness	NN
41352	693	51	is	be	VBZ
41352	693	52	extracted	extract	VBN
41352	693	53	.	.	.
41352	694	1	Then	then	RB
41352	694	2	strain	strain	VB
41352	694	3	the	the	DT
41352	694	4	liquor	liquor	NN
41352	694	5	,	,	,
41352	694	6	wash	wash	VB
41352	694	7	the	the	DT
41352	694	8	trimmings	trimming	NNS
41352	694	9	of	of	IN
41352	694	10	the	the	DT
41352	694	11	vegetables	vegetable	NNS
41352	694	12	,	,	,
41352	694	13	such	such	JJ
41352	694	14	as	as	IN
41352	694	15	turnips	turnip	NNS
41352	694	16	,	,	,
41352	694	17	carrots	carrot	NNS
41352	694	18	,	,	,
41352	694	19	onions	onion	NNS
41352	694	20	,	,	,
41352	694	21	leeks	leek	NNS
41352	694	22	,	,	,
41352	694	23	celery	celery	NN
41352	694	24	,	,	,
41352	694	25	and	and	CC
41352	694	26	a	a	DT
41352	694	27	little	little	JJ
41352	694	28	cabbage	cabbage	NN
41352	694	29	.	.	.
41352	695	1	Cut	cut	VB
41352	695	2	all	all	DT
41352	695	3	small	small	JJ
41352	695	4	,	,	,
41352	695	5	put	put	VB
41352	695	6	them	-PRON-	PRP
41352	695	7	into	into	IN
41352	695	8	a	a	DT
41352	695	9	pot	pot	NN
41352	695	10	with	with	IN
41352	695	11	the	the	DT
41352	695	12	above	above	JJ
41352	695	13	liquor	liquor	NN
41352	695	14	and	and	CC
41352	695	15	some	some	DT
41352	695	16	split	split	NN
41352	695	17	peas	pea	NNS
41352	695	18	;	;	:
41352	695	19	boil	boil	VB
41352	695	20	till	till	IN
41352	695	21	the	the	DT
41352	695	22	peas	pea	NNS
41352	695	23	are	be	VBP
41352	695	24	tender	tender	JJ
41352	695	25	,	,	,
41352	695	26	add	add	VB
41352	695	27	a	a	DT
41352	695	28	little	little	RB
41352	695	29	dry	dry	JJ
41352	695	30	mint	mint	NN
41352	695	31	,	,	,
41352	695	32	and	and	CC
41352	695	33	rub	rub	VB
41352	695	34	it	-PRON-	PRP
41352	695	35	through	through	IN
41352	695	36	a	a	DT
41352	695	37	tamis	tamis	NN
41352	695	38	cloth	cloth	NN
41352	695	39	or	or	CC
41352	695	40	sieve	sieve	VB
41352	695	41	.	.	.
41352	696	1	Then	then	RB
41352	696	2	season	season	VB
41352	696	3	the	the	DT
41352	696	4	meat	meat	NN
41352	696	5	with	with	IN
41352	696	6	pepper	pepper	NN
41352	696	7	and	and	CC
41352	696	8	salt	salt	NN
41352	696	9	,	,	,
41352	696	10	sweated	sweat	VBD
41352	696	11	down	down	RP
41352	696	12	till	till	IN
41352	696	13	three	three	CD
41352	696	14	parts	part	NNS
41352	696	15	tender	tender	RB
41352	696	16	,	,	,
41352	696	17	and	and	CC
41352	696	18	add	add	VB
41352	696	19	the	the	DT
41352	696	20	pulp	pulp	NN
41352	696	21	.	.	.
41352	697	1	Boil	boil	VB
41352	697	2	all	all	RB
41352	697	3	together	together	RB
41352	697	4	till	till	IN
41352	697	5	the	the	DT
41352	697	6	meat	meat	NN
41352	697	7	is	be	VBZ
41352	697	8	done	do	VBN
41352	697	9	,	,	,
41352	697	10	skim	skim	VB
41352	697	11	it	-PRON-	PRP
41352	697	12	and	and	CC
41352	697	13	serve	serve	VB
41352	697	14	it	-PRON-	PRP
41352	697	15	up	up	RP
41352	697	16	with	with	IN
41352	697	17	fried	fried	JJ
41352	697	18	bread	bread	NN
41352	697	19	in	in	IN
41352	697	20	the	the	DT
41352	697	21	form	form	NN
41352	697	22	of	of	IN
41352	697	23	dice	dice	NN
41352	697	24	.	.	.
41352	698	1	_	_	NNP
41352	698	2	To	to	TO
41352	698	3	prepare	prepare	VB
41352	698	4	a	a	DT
41352	698	5	Haunch	Haunch	NNP
41352	698	6	of	of	IN
41352	698	7	Venison	Venison	NNP
41352	698	8	,	,	,
41352	698	9	or	or	CC
41352	698	10	Mutton	Mutton	NNP
41352	698	11	,	,	,
41352	698	12	for	for	IN
41352	698	13	roasting	roast	VBG
41352	698	14	.	.	.
41352	698	15	_	_	NNP
41352	698	16	TAKE	TAKE	NNP
41352	698	17	great	great	JJ
41352	698	18	care	care	NN
41352	698	19	the	the	DT
41352	698	20	venison	venison	NN
41352	698	21	is	be	VBZ
41352	698	22	well	well	RB
41352	698	23	hung	hung	JJ
41352	698	24	and	and	CC
41352	698	25	good	good	JJ
41352	698	26	.	.	.
41352	699	1	Wipe	wipe	VB
41352	699	2	it	-PRON-	PRP
41352	699	3	,	,	,
41352	699	4	take	take	VB
41352	699	5	the	the	DT
41352	699	6	skin	skin	NN
41352	699	7	from	from	IN
41352	699	8	the	the	DT
41352	699	9	top	top	JJ
41352	699	10	part	part	NN
41352	699	11	,	,	,
41352	699	12	and	and	CC
41352	699	13	put	put	VBD
41352	699	14	butter	butter	NN
41352	699	15	and	and	CC
41352	699	16	plenty	plenty	NN
41352	699	17	of	of	IN
41352	699	18	salt	salt	NN
41352	699	19	over	over	IN
41352	699	20	it	-PRON-	PRP
41352	699	21	;	;	:
41352	699	22	then	then	RB
41352	699	23	put	put	VB
41352	699	24	paste	paste	NN
41352	699	25	confined	confine	VBN
41352	699	26	on	on	RP
41352	699	27	with	with	IN
41352	699	28	four	four	CD
41352	699	29	or	or	CC
41352	699	30	five	five	CD
41352	699	31	sheets	sheet	NNS
41352	699	32	of	of	IN
41352	699	33	paper	paper	NN
41352	699	34	braced	brace	VBN
41352	699	35	with	with	IN
41352	699	36	packthread	packthread	NNP
41352	699	37	.	.	.
41352	700	1	Roast	roast	VB
41352	700	2	it	-PRON-	PRP
41352	700	3	gently	gently	RB
41352	700	4	,	,	,
41352	700	5	and	and	CC
41352	700	6	ten	ten	CD
41352	700	7	minutes	minute	NNS
41352	700	8	before	before	IN
41352	700	9	it	-PRON-	PRP
41352	700	10	is	be	VBZ
41352	700	11	done	do	VBN
41352	700	12	,	,	,
41352	700	13	take	take	VB
41352	700	14	off	off	RP
41352	700	15	the	the	DT
41352	700	16	paper	paper	NN
41352	700	17	,	,	,
41352	700	18	let	let	VB
41352	700	19	it	-PRON-	PRP
41352	700	20	colour	colour	VB
41352	700	21	gradually	gradually	RB
41352	700	22	,	,	,
41352	700	23	and	and	CC
41352	700	24	froth	froth	VB
41352	700	25	it	-PRON-	PRP
41352	700	26	with	with	IN
41352	700	27	flour	flour	NN
41352	700	28	and	and	CC
41352	700	29	butter	butter	NN
41352	700	30	.	.	.
41352	701	1	Serve	serve	VB
41352	701	2	up	up	RP
41352	701	3	with	with	IN
41352	701	4	the	the	DT
41352	701	5	venison	venison	NNP
41352	701	6	warm	warm	NNP
41352	701	7	currant	currant	NN
41352	701	8	jelly	jelly	RB
41352	701	9	in	in	IN
41352	701	10	a	a	DT
41352	701	11	boat	boat	NN
41352	701	12	,	,	,
41352	701	13	and	and	CC
41352	701	14	some	some	DT
41352	701	15	good	good	JJ
41352	701	16	gravy	gravy	NN
41352	701	17	with	with	IN
41352	701	18	a	a	DT
41352	701	19	little	little	JJ
41352	701	20	red	red	JJ
41352	701	21	port	port	NN
41352	701	22	in	in	IN
41352	701	23	it	-PRON-	PRP
41352	701	24	in	in	IN
41352	701	25	another	another	DT
41352	701	26	sauce	sauce	NN
41352	701	27	boat	boat	NN
41352	701	28	.	.	.
41352	702	1	_	_	NNP
41352	702	2	To	to	TO
41352	702	3	roast	roast	VB
41352	702	4	Woodcocks	woodcock	NNS
41352	702	5	or	or	CC
41352	702	6	Snipes	Snipes	NNPS
41352	702	7	.	.	.
41352	702	8	_	_	NNP
41352	702	9	TAKE	TAKE	VBZ
41352	702	10	out	out	RP
41352	702	11	the	the	DT
41352	702	12	trail	trail	NN
41352	702	13	,	,	,
41352	702	14	then	then	RB
41352	702	15	roast	roast	VB
41352	702	16	the	the	DT
41352	702	17	birds	bird	NNS
41352	702	18	,	,	,
41352	702	19	and	and	CC
41352	702	20	ten	ten	CD
41352	702	21	minutes	minute	NNS
41352	702	22	before	before	IN
41352	702	23	they	-PRON-	PRP
41352	702	24	are	be	VBP
41352	702	25	done	do	VBN
41352	702	26	bake	bake	NN
41352	702	27	a	a	DT
41352	702	28	toast	toast	NN
41352	702	29	,	,	,
41352	702	30	put	put	VB
41352	702	31	the	the	DT
41352	702	32	trail	trail	NN
41352	702	33	into	into	IN
41352	702	34	a	a	DT
41352	702	35	stewpan	stewpan	NN
41352	702	36	,	,	,
41352	702	37	with	with	IN
41352	702	38	a	a	DT
41352	702	39	little	little	JJ
41352	702	40	cullis	cullis	JJ
41352	702	41	and	and	CC
41352	702	42	fresh	fresh	JJ
41352	702	43	butter	butter	NN
41352	702	44	,	,	,
41352	702	45	and	and	CC
41352	702	46	boil	boil	VB
41352	702	47	them	-PRON-	PRP
41352	702	48	together	together	RB
41352	702	49	.	.	.
41352	703	1	When	when	WRB
41352	703	2	the	the	DT
41352	703	3	woodcocks	woodcock	NNS
41352	703	4	are	be	VBP
41352	703	5	to	to	TO
41352	703	6	be	be	VB
41352	703	7	served	serve	VBN
41352	703	8	up	up	RP
41352	703	9	put	put	VBN
41352	703	10	the	the	DT
41352	703	11	sauce	sauce	NN
41352	703	12	over	over	IN
41352	703	13	the	the	DT
41352	703	14	toast	toast	NN
41352	703	15	,	,	,
41352	703	16	and	and	CC
41352	703	17	the	the	DT
41352	703	18	woodcocks	woodcock	NNS
41352	703	19	upon	upon	IN
41352	703	20	it	-PRON-	PRP
41352	703	21	.	.	.
41352	704	1	N.	N.	NNP
41352	704	2	B.	B.	NNP
41352	705	1	If	if	IN
41352	705	2	the	the	DT
41352	705	3	woodcocks	woodcock	NNS
41352	705	4	are	be	VBP
41352	705	5	thin	thin	JJ
41352	705	6	roast	roast	NN
41352	705	7	them	-PRON-	PRP
41352	705	8	with	with	IN
41352	705	9	a	a	DT
41352	705	10	bard	bard	NN
41352	705	11	of	of	IN
41352	705	12	bacon	bacon	NN
41352	705	13	over	over	RP
41352	705	14	.	.	.
41352	706	1	_	_	NNP
41352	706	2	To	to	TO
41352	706	3	roast	roast	VB
41352	706	4	Larks	Larks	NNP
41352	706	5	.	.	.
41352	706	6	_	_	NNP
41352	706	7	TAKE	TAKE	VBZ
41352	706	8	the	the	DT
41352	706	9	entrails	entrail	NNS
41352	706	10	out	out	IN
41352	706	11	of	of	IN
41352	706	12	the	the	DT
41352	706	13	birds	bird	NNS
41352	706	14	,	,	,
41352	706	15	wash	wash	NN
41352	706	16	and	and	CC
41352	706	17	wipe	wipe	VB
41352	706	18	them	-PRON-	PRP
41352	706	19	dry	dry	RB
41352	706	20	,	,	,
41352	706	21	put	put	VB
41352	706	22	them	-PRON-	PRP
41352	706	23	upon	upon	IN
41352	706	24	a	a	DT
41352	706	25	lark	lark	JJ
41352	706	26	spit	spit	NN
41352	706	27	,	,	,
41352	706	28	with	with	IN
41352	706	29	small	small	JJ
41352	706	30	thin	thin	JJ
41352	706	31	slices	slice	NNS
41352	706	32	of	of	IN
41352	706	33	fat	fat	NN
41352	706	34	bacon	bacon	NN
41352	706	35	and	and	CC
41352	706	36	a	a	DT
41352	706	37	piece	piece	NN
41352	706	38	of	of	IN
41352	706	39	a	a	DT
41352	706	40	vine	vine	NN
41352	706	41	or	or	CC
41352	706	42	green	green	JJ
41352	706	43	sage	sage	NN
41352	706	44	leaf	leaf	NN
41352	706	45	between	between	IN
41352	706	46	each	each	DT
41352	706	47	,	,	,
41352	706	48	if	if	IN
41352	706	49	approved	approve	VBN
41352	706	50	;	;	:
41352	706	51	and	and	CC
41352	706	52	while	while	IN
41352	706	53	roasting	roast	VBG
41352	706	54	,	,	,
41352	706	55	put	put	VBN
41352	706	56	over	over	IN
41352	706	57	them	-PRON-	PRP
41352	706	58	crumbs	crumb	NNS
41352	706	59	of	of	IN
41352	706	60	bread	bread	NN
41352	706	61	,	,	,
41352	706	62	or	or	CC
41352	706	63	roast	roast	VB
41352	706	64	them	-PRON-	PRP
41352	706	65	plain	plain	JJ
41352	706	66	.	.	.
41352	707	1	When	when	WRB
41352	707	2	they	-PRON-	PRP
41352	707	3	are	be	VBP
41352	707	4	done	do	VBN
41352	707	5	,	,	,
41352	707	6	serve	serve	VB
41352	707	7	them	-PRON-	PRP
41352	707	8	up	up	RP
41352	707	9	with	with	IN
41352	707	10	fried	fried	JJ
41352	707	11	breadcrumbs	breadcrumb	NNS
41352	707	12	round	round	IN
41352	707	13	them	-PRON-	PRP
41352	707	14	,	,	,
41352	707	15	and	and	CC
41352	707	16	melted	melted	JJ
41352	707	17	butter	butter	NN
41352	707	18	in	in	IN
41352	707	19	a	a	DT
41352	707	20	sauce	sauce	NN
41352	707	21	boat	boat	NN
41352	707	22	.	.	.
41352	708	1	_	_	NNP
41352	708	2	To	to	TO
41352	708	3	fry	fry	VB
41352	708	4	Breadcrumbs	Breadcrumbs	NNP
41352	708	5	.	.	.
41352	708	6	_	_	NNP
41352	708	7	RUB	RUB	NNP
41352	708	8	crumbs	crumb	NNS
41352	708	9	of	of	IN
41352	708	10	bread	bread	NN
41352	708	11	through	through	IN
41352	708	12	a	a	DT
41352	708	13	hair	hair	NN
41352	708	14	sieve	sieve	NN
41352	708	15	,	,	,
41352	708	16	have	have	VBP
41352	708	17	ready	ready	JJ
41352	708	18	a	a	DT
41352	708	19	clean	clean	JJ
41352	708	20	frying	frying	NN
41352	708	21	pan	pan	NN
41352	708	22	,	,	,
41352	708	23	put	put	VBD
41352	708	24	them	-PRON-	PRP
41352	708	25	into	into	IN
41352	708	26	it	-PRON-	PRP
41352	708	27	with	with	IN
41352	708	28	a	a	DT
41352	708	29	piece	piece	NN
41352	708	30	of	of	IN
41352	708	31	fresh	fresh	JJ
41352	708	32	butter	butter	NN
41352	708	33	,	,	,
41352	708	34	set	set	VBD
41352	708	35	them	-PRON-	PRP
41352	708	36	over	over	IN
41352	708	37	a	a	DT
41352	708	38	moderate	moderate	JJ
41352	708	39	fire	fire	NN
41352	708	40	,	,	,
41352	708	41	keep	keep	VB
41352	708	42	stirring	stir	VBG
41352	708	43	with	with	IN
41352	708	44	a	a	DT
41352	708	45	wooden	wooden	JJ
41352	708	46	spoon	spoon	NN
41352	708	47	till	till	IN
41352	708	48	they	-PRON-	PRP
41352	708	49	are	be	VBP
41352	708	50	of	of	IN
41352	708	51	a	a	DT
41352	708	52	light	light	JJ
41352	708	53	brown	brown	JJ
41352	708	54	colour	colour	NN
41352	708	55	,	,	,
41352	708	56	and	and	CC
41352	708	57	put	put	VBD
41352	708	58	them	-PRON-	PRP
41352	708	59	upon	upon	IN
41352	708	60	a	a	DT
41352	708	61	plate	plate	NN
41352	708	62	.	.	.
41352	709	1	_	_	NNP
41352	709	2	Turkeys	Turkeys	NNPS
41352	709	3	.	.	.
41352	709	4	_	_	IN
41352	709	5	TO	to	TO
41352	709	6	be	be	VB
41352	709	7	roasted	roast	VBN
41352	709	8	with	with	IN
41352	709	9	a	a	DT
41352	709	10	stuffing	stuffing	NN
41352	709	11	in	in	IN
41352	709	12	the	the	DT
41352	709	13	breast	breast	NN
41352	709	14	,	,	,
41352	709	15	and	and	CC
41352	709	16	served	serve	VBN
41352	709	17	with	with	IN
41352	709	18	bread	bread	NN
41352	709	19	sauce	sauce	NN
41352	709	20	in	in	IN
41352	709	21	a	a	DT
41352	709	22	boat	boat	NN
41352	709	23	.	.	.
41352	710	1	_	_	NNP
41352	710	2	Rabbits	Rabbits	NNP
41352	710	3	.	.	.
41352	710	4	_	_	IN
41352	710	5	TO	to	TO
41352	710	6	be	be	VB
41352	710	7	roasted	roast	VBN
41352	710	8	either	either	CC
41352	710	9	plain	plain	JJ
41352	710	10	,	,	,
41352	710	11	or	or	CC
41352	710	12	a	a	DT
41352	710	13	stuffing	stuffing	NN
41352	710	14	,	,	,
41352	710	15	with	with	IN
41352	710	16	the	the	DT
41352	710	17	liver	liver	NN
41352	710	18	chopped	chop	VBN
41352	710	19	in	in	IN
41352	710	20	it	-PRON-	PRP
41352	710	21	,	,	,
41352	710	22	put	put	VBN
41352	710	23	into	into	IN
41352	710	24	the	the	DT
41352	710	25	belly	belly	NN
41352	710	26	,	,	,
41352	710	27	and	and	CC
41352	710	28	served	serve	VBD
41352	710	29	up	up	RP
41352	710	30	with	with	IN
41352	710	31	parsley	parsley	NN
41352	710	32	and	and	CC
41352	710	33	butter	butter	NN
41352	710	34	in	in	IN
41352	710	35	a	a	DT
41352	710	36	boat	boat	NN
41352	710	37	.	.	.
41352	711	1	_	_	NNP
41352	711	2	Hares	Hares	NNP
41352	711	3	.	.	.
41352	711	4	_	_	NNP
41352	711	5	TO	to	TO
41352	711	6	be	be	VB
41352	711	7	dressed	dress	VBN
41352	711	8	in	in	IN
41352	711	9	the	the	DT
41352	711	10	same	same	JJ
41352	711	11	manner	manner	NN
41352	711	12	as	as	IN
41352	711	13	rabbits	rabbit	NNS
41352	711	14	,	,	,
41352	711	15	with	with	IN
41352	711	16	stuffing	stuffing	NN
41352	711	17	;	;	:
41352	711	18	but	but	CC
41352	711	19	served	serve	VBD
41352	711	20	up	up	RP
41352	711	21	with	with	IN
41352	711	22	cullis	cullis	JJ
41352	711	23	and	and	CC
41352	711	24	fresh	fresh	JJ
41352	711	25	butter	butter	NN
41352	711	26	put	put	VBN
41352	711	27	over	over	RP
41352	711	28	,	,	,
41352	711	29	and	and	CC
41352	711	30	warm	warm	JJ
41352	711	31	currant	currant	JJ
41352	711	32	jelly	jelly	RB
41352	711	33	in	in	IN
41352	711	34	a	a	DT
41352	711	35	sauce	sauce	NN
41352	711	36	boat	boat	NN
41352	711	37	.	.	.
41352	712	1	_	_	NNP
41352	712	2	Hare	Hare	NNP
41352	712	3	roasted	roast	VBD
41352	712	4	another	another	DT
41352	712	5	way	way	NN
41352	712	6	.	.	.
41352	712	7	_	_	NNP
41352	712	8	STUFF	STUFF	NNP
41352	712	9	as	as	IN
41352	712	10	above	above	RB
41352	712	11	,	,	,
41352	712	12	and	and	CC
41352	712	13	while	while	IN
41352	712	14	roasting	roast	VBG
41352	712	15	drudge	drudge	NN
41352	712	16	it	-PRON-	PRP
41352	712	17	with	with	IN
41352	712	18	flour	flour	NN
41352	712	19	,	,	,
41352	712	20	baste	baste	VBZ
41352	712	21	it	-PRON-	PRP
41352	712	22	with	with	IN
41352	712	23	milk	milk	NN
41352	712	24	,	,	,
41352	712	25	and	and	CC
41352	712	26	so	so	RB
41352	712	27	alternately	alternately	RB
41352	712	28	till	till	IN
41352	712	29	a	a	DT
41352	712	30	quarter	quarter	NN
41352	712	31	of	of	IN
41352	712	32	an	an	DT
41352	712	33	hour	hour	NN
41352	712	34	before	before	IN
41352	712	35	the	the	DT
41352	712	36	hare	hare	NN
41352	712	37	is	be	VBZ
41352	712	38	done	do	VBN
41352	712	39	;	;	:
41352	712	40	then	then	RB
41352	712	41	baste	baste	VB
41352	712	42	it	-PRON-	PRP
41352	712	43	with	with	IN
41352	712	44	a	a	DT
41352	712	45	quarter	quarter	NN
41352	712	46	of	of	IN
41352	712	47	a	a	DT
41352	712	48	pound	pound	NN
41352	712	49	of	of	IN
41352	712	50	fresh	fresh	JJ
41352	712	51	butter	butter	NN
41352	712	52	put	put	VBN
41352	712	53	into	into	IN
41352	712	54	the	the	DT
41352	712	55	dripping	drip	VBG
41352	712	56	pan	pan	NN
41352	712	57	.	.	.
41352	713	1	Serve	serve	VB
41352	713	2	it	-PRON-	PRP
41352	713	3	up	up	RP
41352	713	4	with	with	IN
41352	713	5	a	a	DT
41352	713	6	cullis	cullis	JJ
41352	713	7	sauce	sauce	NN
41352	713	8	and	and	CC
41352	713	9	butter	butter	NN
41352	713	10	put	put	VBN
41352	713	11	over	over	RP
41352	713	12	,	,	,
41352	713	13	and	and	CC
41352	713	14	currant	currant	JJ
41352	713	15	jelly	jelly	RB
41352	713	16	in	in	IN
41352	713	17	a	a	DT
41352	713	18	sauce	sauce	NN
41352	713	19	boat	boat	NN
41352	713	20	.	.	.
41352	714	1	N.	N.	NNP
41352	714	2	B.	B.	NNP
41352	714	3	Baste	Baste	NNP
41352	714	4	it	-PRON-	PRP
41352	714	5	repeatedly	repeatedly	RB
41352	714	6	,	,	,
41352	714	7	as	as	IN
41352	714	8	there	there	EX
41352	714	9	must	must	MD
41352	714	10	be	be	VB
41352	714	11	a	a	DT
41352	714	12	good	good	JJ
41352	714	13	crust	crust	NN
41352	714	14	over	over	RP
41352	714	15	.	.	.
41352	715	1	It	-PRON-	PRP
41352	715	2	will	will	MD
41352	715	3	require	require	VB
41352	715	4	three	three	CD
41352	715	5	pints	pint	NNS
41352	715	6	of	of	IN
41352	715	7	warm	warm	JJ
41352	715	8	milk	milk	NN
41352	715	9	for	for	IN
41352	715	10	that	that	DT
41352	715	11	purpose	purpose	NN
41352	715	12	.	.	.
41352	716	1	_	_	NNP
41352	716	2	Pigeons	Pigeons	NNP
41352	716	3	.	.	.
41352	716	4	_	_	NNP
41352	716	5	MAY	MAY	NNP
41352	716	6	be	be	VB
41352	716	7	roasted	roast	VBN
41352	716	8	with	with	IN
41352	716	9	a	a	DT
41352	716	10	little	little	JJ
41352	716	11	stuffing	stuffing	NN
41352	716	12	in	in	IN
41352	716	13	them	-PRON-	PRP
41352	716	14	,	,	,
41352	716	15	or	or	CC
41352	716	16	plain	plain	JJ
41352	716	17	;	;	:
41352	716	18	and	and	CC
41352	716	19	served	serve	VBD
41352	716	20	up	up	RP
41352	716	21	with	with	IN
41352	716	22	parsley	parsley	NN
41352	716	23	and	and	CC
41352	716	24	butter	butter	NN
41352	716	25	.	.	.
41352	717	1	_	_	NNP
41352	717	2	Quails	Quails	NNP
41352	717	3	,	,	,
41352	717	4	or	or	CC
41352	717	5	Ruffs	Ruffs	NNPS
41352	717	6	and	and	CC
41352	717	7	Rees	Rees	NNPS
41352	717	8	.	.	.
41352	717	9	_	_	IN
41352	717	10	TO	to	TO
41352	717	11	be	be	VB
41352	717	12	roasted	roast	VBN
41352	717	13	with	with	IN
41352	717	14	bards	bard	NNS
41352	717	15	of	of	IN
41352	717	16	bacon	bacon	NN
41352	717	17	and	and	CC
41352	717	18	vine	vine	NN
41352	717	19	leaves	leave	VBZ
41352	717	20	over	over	IN
41352	717	21	them	-PRON-	PRP
41352	717	22	,	,	,
41352	717	23	with	with	IN
41352	717	24	sauce	sauce	NN
41352	717	25	in	in	IN
41352	717	26	a	a	DT
41352	717	27	boat	boat	NN
41352	717	28	made	make	VBN
41352	717	29	with	with	IN
41352	717	30	cullis	cullis	NN
41352	717	31	and	and	CC
41352	717	32	red	red	JJ
41352	717	33	port	port	NN
41352	717	34	in	in	IN
41352	717	35	it	-PRON-	PRP
41352	717	36	.	.	.
41352	718	1	_	_	NNP
41352	718	2	Guinea	Guinea	NNP
41352	718	3	Fowls	Fowls	NNP
41352	718	4	,	,	,
41352	718	5	Pea	Pea	NNP
41352	718	6	Fowls	Fowls	NNP
41352	718	7	,	,	,
41352	718	8	Pullets	Pullets	NNPS
41352	718	9	,	,	,
41352	718	10	Chickens	Chickens	NNPS
41352	718	11	,	,	,
41352	718	12	and	and	CC
41352	718	13	Turkey	Turkey	NNP
41352	718	14	Poults	Poults	NNP
41352	718	15	.	.	.
41352	718	16	_	_	IN
41352	718	17	TO	to	TO
41352	718	18	be	be	VB
41352	718	19	roasted	roast	VBN
41352	718	20	either	either	CC
41352	718	21	larded	lard	VBN
41352	718	22	or	or	CC
41352	718	23	plain	plain	JJ
41352	718	24	,	,	,
41352	718	25	and	and	CC
41352	718	26	served	serve	VBD
41352	718	27	up	up	RP
41352	718	28	with	with	IN
41352	718	29	gravy	gravy	NN
41352	718	30	under	under	IN
41352	718	31	,	,	,
41352	718	32	and	and	CC
41352	718	33	bread	bread	NN
41352	718	34	and	and	CC
41352	718	35	egg	egg	NN
41352	718	36	sauces	sauce	NNS
41352	718	37	in	in	IN
41352	718	38	separate	separate	JJ
41352	718	39	boats	boat	NNS
41352	718	40	.	.	.
41352	719	1	_	_	NNP
41352	719	2	Wild	Wild	NNP
41352	719	3	Fowl	Fowl	NNP
41352	719	4	.	.	.
41352	719	5	_	_	IN
41352	719	6	TO	to	TO
41352	719	7	be	be	VB
41352	719	8	roasted	roast	VBN
41352	719	9	plain	plain	JJ
41352	719	10	,	,	,
41352	719	11	not	not	RB
41352	719	12	done	do	VBN
41352	719	13	too	too	RB
41352	719	14	much	much	RB
41352	719	15	,	,	,
41352	719	16	and	and	CC
41352	719	17	served	serve	VBD
41352	719	18	up	up	RP
41352	719	19	with	with	IN
41352	719	20	onion	onion	NN
41352	719	21	sauce	sauce	NN
41352	719	22	in	in	IN
41352	719	23	a	a	DT
41352	719	24	boat	boat	NN
41352	719	25	;	;	:
41352	719	26	as	as	IN
41352	719	27	also	also	RB
41352	719	28	a	a	DT
41352	719	29	small	small	JJ
41352	719	30	quantity	quantity	NN
41352	719	31	of	of	IN
41352	719	32	gravy	gravy	NN
41352	719	33	and	and	CC
41352	719	34	red	red	JJ
41352	719	35	port	port	NN
41352	719	36	boiled	boil	VBN
41352	719	37	together	together	RB
41352	719	38	.	.	.
41352	720	1	_	_	NNP
41352	720	2	Partridges	Partridges	NNP
41352	720	3	and	and	CC
41352	720	4	Pheasants	Pheasants	NNPS
41352	720	5	.	.	.
41352	720	6	_	_	IN
41352	720	7	TO	to	TO
41352	720	8	be	be	VB
41352	720	9	roasted	roast	VBN
41352	720	10	plain	plain	JJ
41352	720	11	,	,	,
41352	720	12	and	and	CC
41352	720	13	served	serve	VBD
41352	720	14	up	up	RP
41352	720	15	with	with	IN
41352	720	16	poivrade	poivrade	NNP
41352	720	17	sauce	sauce	NN
41352	720	18	hot	hot	JJ
41352	720	19	,	,	,
41352	720	20	and	and	CC
41352	720	21	bread	bread	NN
41352	720	22	sauce	sauce	NN
41352	720	23	in	in	IN
41352	720	24	boats	boat	NNS
41352	720	25	.	.	.
41352	721	1	_	_	NNP
41352	721	2	Green	Green	NNP
41352	721	3	Geese	Geese	NNP
41352	721	4	and	and	CC
41352	721	5	Ducklings	duckling	NNS
41352	721	6	.	.	.
41352	721	7	_	_	IN
41352	721	8	TO	to	TO
41352	721	9	be	be	VB
41352	721	10	roasted	roast	VBN
41352	721	11	with	with	IN
41352	721	12	pepper	pepper	NN
41352	721	13	and	and	CC
41352	721	14	salt	salt	NN
41352	721	15	put	put	VBN
41352	721	16	in	in	IN
41352	721	17	the	the	DT
41352	721	18	bellies	belly	NNS
41352	721	19	,	,	,
41352	721	20	and	and	CC
41352	721	21	served	serve	VBN
41352	721	22	with	with	IN
41352	721	23	green	green	JJ
41352	721	24	sauce	sauce	NN
41352	721	25	in	in	IN
41352	721	26	a	a	DT
41352	721	27	boat	boat	NN
41352	721	28	.	.	.
41352	722	1	_	_	NNP
41352	722	2	Other	Other	NNP
41352	722	3	Geese	Geese	NNP
41352	722	4	and	and	CC
41352	722	5	tame	tame	JJ
41352	722	6	Ducks	Ducks	NNP
41352	722	7	.	.	.
41352	722	8	_	_	IN
41352	722	9	TO	to	TO
41352	722	10	be	be	VB
41352	722	11	roasted	roast	VBN
41352	722	12	with	with	IN
41352	722	13	onion	onion	NN
41352	722	14	and	and	CC
41352	722	15	sage	sage	NN
41352	722	16	chopped	chop	VBN
41352	722	17	fine	fine	JJ
41352	722	18	,	,	,
41352	722	19	seasoned	season	VBN
41352	722	20	with	with	IN
41352	722	21	pepper	pepper	NN
41352	722	22	and	and	CC
41352	722	23	salt	salt	NN
41352	722	24	put	put	VBN
41352	722	25	into	into	IN
41352	722	26	the	the	DT
41352	722	27	inside	inside	NN
41352	722	28	,	,	,
41352	722	29	and	and	CC
41352	722	30	served	serve	VBD
41352	722	31	up	up	RP
41352	722	32	with	with	IN
41352	722	33	apple	apple	NN
41352	722	34	sauce	sauce	NN
41352	722	35	in	in	IN
41352	722	36	a	a	DT
41352	722	37	boat	boat	NN
41352	722	38	.	.	.
41352	723	1	_	_	NNP
41352	723	2	To	to	TO
41352	723	3	roast	roast	VB
41352	723	4	a	a	DT
41352	723	5	Pig	Pig	NNP
41352	723	6	.	.	.
41352	723	7	_	_	NNP
41352	723	8	MAKE	MAKE	NNP
41352	723	9	a	a	DT
41352	723	10	stuffing	stuffing	NN
41352	723	11	with	with	IN
41352	723	12	chopped	chopped	JJ
41352	723	13	sage	sage	NN
41352	723	14	,	,	,
41352	723	15	two	two	CD
41352	723	16	eschallots	eschallot	NNS
41352	723	17	,	,	,
41352	723	18	two	two	CD
41352	723	19	eggs	egg	NNS
41352	723	20	,	,	,
41352	723	21	breadcrumbs	breadcrumb	NNS
41352	723	22	,	,	,
41352	723	23	and	and	CC
41352	723	24	fresh	fresh	JJ
41352	723	25	butter	butter	NN
41352	723	26	,	,	,
41352	723	27	and	and	CC
41352	723	28	season	season	NN
41352	723	29	with	with	IN
41352	723	30	pepper	pepper	NN
41352	723	31	and	and	CC
41352	723	32	salt	salt	NN
41352	723	33	;	;	:
41352	723	34	put	put	VB
41352	723	35	it	-PRON-	PRP
41352	723	36	into	into	IN
41352	723	37	the	the	DT
41352	723	38	belly	belly	NN
41352	723	39	,	,	,
41352	723	40	sew	sew	VB
41352	723	41	it	-PRON-	PRP
41352	723	42	up	up	RP
41352	723	43	,	,	,
41352	723	44	spit	spit	VBD
41352	723	45	it	-PRON-	PRP
41352	723	46	,	,	,
41352	723	47	and	and	CC
41352	723	48	rub	rub	VB
41352	723	49	it	-PRON-	PRP
41352	723	50	over	over	RP
41352	723	51	with	with	IN
41352	723	52	a	a	DT
41352	723	53	paste	paste	NN
41352	723	54	brush	brush	NN
41352	723	55	dipped	dip	VBN
41352	723	56	in	in	IN
41352	723	57	sweet	sweet	JJ
41352	723	58	oil	oil	NN
41352	723	59	.	.	.
41352	724	1	Roast	roast	VB
41352	724	2	it	-PRON-	PRP
41352	724	3	gently	gently	RB
41352	724	4	,	,	,
41352	724	5	and	and	CC
41352	724	6	when	when	WRB
41352	724	7	done	do	VBN
41352	724	8	cut	cut	VBD
41352	724	9	off	off	RP
41352	724	10	the	the	DT
41352	724	11	head	head	NN
41352	724	12	;	;	:
41352	724	13	then	then	RB
41352	724	14	cut	cut	VB
41352	724	15	the	the	DT
41352	724	16	body	body	NN
41352	724	17	and	and	CC
41352	724	18	the	the	DT
41352	724	19	head	head	NN
41352	724	20	in	in	IN
41352	724	21	halves	half	NNS
41352	724	22	,	,	,
41352	724	23	lay	lie	VBD
41352	724	24	them	-PRON-	PRP
41352	724	25	on	on	IN
41352	724	26	a	a	DT
41352	724	27	dish	dish	NN
41352	724	28	,	,	,
41352	724	29	put	put	VB
41352	724	30	the	the	DT
41352	724	31	stuffing	stuffing	NN
41352	724	32	with	with	IN
41352	724	33	the	the	DT
41352	724	34	brains	brain	NNS
41352	724	35	into	into	IN
41352	724	36	a	a	DT
41352	724	37	stewpan	stewpan	NN
41352	724	38	,	,	,
41352	724	39	add	add	VB
41352	724	40	to	to	IN
41352	724	41	them	-PRON-	PRP
41352	724	42	some	some	DT
41352	724	43	good	good	JJ
41352	724	44	gravy	gravy	NN
41352	724	45	,	,	,
41352	724	46	make	make	VB
41352	724	47	it	-PRON-	PRP
41352	724	48	boil	boil	VB
41352	724	49	,	,	,
41352	724	50	and	and	CC
41352	724	51	serve	serve	VB
41352	724	52	up	up	RP
41352	724	53	the	the	DT
41352	724	54	pig	pig	NN
41352	724	55	with	with	IN
41352	724	56	the	the	DT
41352	724	57	sauce	sauce	NN
41352	724	58	under	under	IN
41352	724	59	it	-PRON-	PRP
41352	724	60	.	.	.
41352	725	1	_	_	NNP
41352	725	2	To	to	TO
41352	725	3	roast	roast	VB
41352	725	4	Sweetbreads	Sweetbreads	NNP
41352	725	5	.	.	.
41352	725	6	_	_	NNP
41352	725	7	BLANCH	BLANCH	NNP
41352	725	8	heart	heart	NN
41352	725	9	sweetbreads	sweetbread	VBZ
41352	725	10	till	till	IN
41352	725	11	half	half	NN
41352	725	12	done	do	VBN
41352	725	13	,	,	,
41352	725	14	then	then	RB
41352	725	15	wash	wash	VB
41352	725	16	and	and	CC
41352	725	17	wipe	wipe	VB
41352	725	18	them	-PRON-	PRP
41352	725	19	dry	dry	RB
41352	725	20	,	,	,
41352	725	21	cut	cut	VB
41352	725	22	off	off	RP
41352	725	23	some	some	DT
41352	725	24	of	of	IN
41352	725	25	the	the	DT
41352	725	26	pipe	pipe	NN
41352	725	27	,	,	,
41352	725	28	put	put	VBD
41352	725	29	yolk	yolk	NNP
41352	725	30	of	of	IN
41352	725	31	eggs	egg	NNS
41352	725	32	on	on	IN
41352	725	33	the	the	DT
41352	725	34	tops	top	NNS
41352	725	35	with	with	IN
41352	725	36	a	a	DT
41352	725	37	paste	paste	NN
41352	725	38	brush	brush	NN
41352	725	39	,	,	,
41352	725	40	and	and	CC
41352	725	41	strew	strew	VBD
41352	725	42	fine	fine	JJ
41352	725	43	breadcrumbs	breadcrumb	NNS
41352	725	44	over	over	RB
41352	725	45	.	.	.
41352	726	1	Roast	roast	VB
41352	726	2	them	-PRON-	PRP
41352	726	3	gently	gently	RB
41352	726	4	till	till	IN
41352	726	5	done	do	VBN
41352	726	6	and	and	CC
41352	726	7	of	of	IN
41352	726	8	a	a	DT
41352	726	9	nice	nice	JJ
41352	726	10	colour	colour	NN
41352	726	11	,	,	,
41352	726	12	serve	serve	VB
41352	726	13	them	-PRON-	PRP
41352	726	14	up	up	RP
41352	726	15	with	with	IN
41352	726	16	a	a	DT
41352	726	17	toast	toast	NN
41352	726	18	under	under	IN
41352	726	19	and	and	CC
41352	726	20	melted	melted	JJ
41352	726	21	butter	butter	NN
41352	726	22	poured	pour	VBN
41352	726	23	over	over	RP
41352	726	24	,	,	,
41352	726	25	together	together	RB
41352	726	26	with	with	IN
41352	726	27	some	some	DT
41352	726	28	cullis	cullis	JJ
41352	726	29	sauce	sauce	NN
41352	726	30	round	round	NN
41352	726	31	.	.	.
41352	727	1	_	_	NNP
41352	727	2	To	to	TO
41352	727	3	roast	roast	VB
41352	727	4	Ribs	Ribs	NNP
41352	727	5	of	of	IN
41352	727	6	Beef	Beef	NNP
41352	727	7	.	.	.
41352	727	8	_	_	IN
41352	727	9	BONE	BONE	NNP
41352	727	10	the	the	DT
41352	727	11	beef	beef	NN
41352	727	12	,	,	,
41352	727	13	roll	roll	VB
41352	727	14	it	-PRON-	PRP
41352	727	15	round	round	RB
41352	727	16	like	like	IN
41352	727	17	a	a	DT
41352	727	18	fillet	fillet	NN
41352	727	19	of	of	IN
41352	727	20	veal	veal	NN
41352	727	21	,	,	,
41352	727	22	put	put	VB
41352	727	23	a	a	DT
41352	727	24	good	good	JJ
41352	727	25	stuffing	stuffing	NN
41352	727	26	in	in	IN
41352	727	27	the	the	DT
41352	727	28	center	center	NN
41352	727	29	,	,	,
41352	727	30	bind	bind	VB
41352	727	31	it	-PRON-	PRP
41352	727	32	tight	tight	RB
41352	727	33	,	,	,
41352	727	34	roast	roast	VB
41352	727	35	it	-PRON-	PRP
41352	727	36	gently	gently	RB
41352	727	37	,	,	,
41352	727	38	and	and	CC
41352	727	39	serve	serve	VB
41352	727	40	it	-PRON-	PRP
41352	727	41	up	up	RP
41352	727	42	with	with	IN
41352	727	43	brown	brown	JJ
41352	727	44	oyster	oyster	JJ
41352	727	45	sauce	sauce	NN
41352	727	46	round	round	IN
41352	727	47	it	-PRON-	PRP
41352	727	48	.	.	.
41352	728	1	_	_	NNP
41352	728	2	Fillet	Fillet	NNP
41352	728	3	of	of	IN
41352	728	4	Veal	Veal	NNP
41352	728	5	.	.	.
41352	728	6	_	_	IN
41352	728	7	TO	to	TO
41352	728	8	be	be	VB
41352	728	9	done	do	VBN
41352	728	10	in	in	IN
41352	728	11	the	the	DT
41352	728	12	same	same	JJ
41352	728	13	manner	manner	NN
41352	728	14	as	as	IN
41352	728	15	the	the	DT
41352	728	16	above	above	JJ
41352	728	17	,	,	,
41352	728	18	with	with	IN
41352	728	19	white	white	NNP
41352	728	20	oyster	oyster	NNP
41352	728	21	or	or	CC
41352	728	22	cullis	cullis	NNP
41352	728	23	sauce	sauce	NN
41352	728	24	round	round	RB
41352	728	25	.	.	.
41352	729	1	_	_	NNP
41352	729	2	Observations	Observations	NNPS
41352	729	3	on	on	IN
41352	729	4	Meat	Meat	NNP
41352	729	5	and	and	CC
41352	729	6	Poultry	Poultry	NNP
41352	729	7	.	.	.
41352	729	8	_	_	NNP
41352	729	9	MEATS	MEATS	NNP
41352	729	10	to	to	TO
41352	729	11	be	be	VB
41352	729	12	preferred	prefer	VBN
41352	729	13	when	when	WRB
41352	729	14	of	of	IN
41352	729	15	a	a	DT
41352	729	16	good	good	JJ
41352	729	17	fatness	fatness	NN
41352	729	18	and	and	CC
41352	729	19	the	the	DT
41352	729	20	lean	lean	JJ
41352	729	21	appears	appear	VBZ
41352	729	22	juicy	juicy	JJ
41352	729	23	,	,	,
41352	729	24	but	but	CC
41352	729	25	not	not	RB
41352	729	26	particularly	particularly	RB
41352	729	27	streaked	streak	VBN
41352	729	28	with	with	IN
41352	729	29	fat	fat	NN
41352	729	30	,	,	,
41352	729	31	as	as	IN
41352	729	32	it	-PRON-	PRP
41352	729	33	then	then	RB
41352	729	34	frequently	frequently	RB
41352	729	35	happens	happen	VBZ
41352	729	36	to	to	TO
41352	729	37	eat	eat	VB
41352	729	38	hard	hard	RB
41352	729	39	.	.	.
41352	730	1	When	when	WRB
41352	730	2	the	the	DT
41352	730	3	season	season	NN
41352	730	4	will	will	MD
41352	730	5	permit	permit	VB
41352	730	6	let	let	VB
41352	730	7	it	-PRON-	PRP
41352	730	8	hang	hang	VB
41352	730	9	for	for	IN
41352	730	10	a	a	DT
41352	730	11	week	week	NN
41352	730	12	,	,	,
41352	730	13	and	and	CC
41352	730	14	not	not	RB
41352	730	15	more	more	JJR
41352	730	16	,	,	,
41352	730	17	as	as	IN
41352	730	18	I	-PRON-	PRP
41352	730	19	have	have	VBP
41352	730	20	found	find	VBN
41352	730	21	that	that	IN
41352	730	22	period	period	NN
41352	730	23	bring	bring	VB
41352	730	24	it	-PRON-	PRP
41352	730	25	to	to	IN
41352	730	26	its	-PRON-	PRP$
41352	730	27	best	good	JJS
41352	730	28	state	state	NN
41352	730	29	.	.	.
41352	731	1	Poultry	poultry	NN
41352	731	2	,	,	,
41352	731	3	likewise	likewise	RB
41352	731	4	,	,	,
41352	731	5	should	should	MD
41352	731	6	be	be	VB
41352	731	7	chosen	choose	VBN
41352	731	8	tolerably	tolerably	RB
41352	731	9	fat	fat	JJ
41352	731	10	and	and	CC
41352	731	11	of	of	IN
41352	731	12	a	a	DT
41352	731	13	soft	soft	JJ
41352	731	14	grain	grain	NN
41352	731	15	.	.	.
41352	732	1	Let	let	VB
41352	732	2	them	-PRON-	PRP
41352	732	3	hang	hang	VB
41352	732	4	three	three	CD
41352	732	5	or	or	CC
41352	732	6	four	four	CD
41352	732	7	days	day	NNS
41352	732	8	,	,	,
41352	732	9	which	which	WDT
41352	732	10	will	will	MD
41352	732	11	add	add	VB
41352	732	12	to	to	IN
41352	732	13	their	-PRON-	PRP$
41352	732	14	better	well	JJR
41352	732	15	eating	eating	NN
41352	732	16	;	;	:
41352	732	17	except	except	IN
41352	732	18	woodcocks	woodcock	NNS
41352	732	19	,	,	,
41352	732	20	snipes	snipe	NNS
41352	732	21	,	,	,
41352	732	22	larks	lark	NNS
41352	732	23	,	,	,
41352	732	24	or	or	CC
41352	732	25	pigs	pig	NNS
41352	732	26	,	,	,
41352	732	27	which	which	WDT
41352	732	28	should	should	MD
41352	732	29	be	be	VB
41352	732	30	dressed	dress	VBN
41352	732	31	fresh	fresh	JJ
41352	732	32	.	.	.
41352	733	1	Be	be	VB
41352	733	2	particular	particular	JJ
41352	733	3	that	that	IN
41352	733	4	the	the	DT
41352	733	5	poultry	poultry	NN
41352	733	6	are	be	VBP
41352	733	7	trussed	truss	VBN
41352	733	8	very	very	RB
41352	733	9	neat	neat	JJ
41352	733	10	.	.	.
41352	734	1	_	_	NNP
41352	734	2	Stuffing	Stuffing	NNP
41352	734	3	for	for	IN
41352	734	4	Turkies	Turkies	NNP
41352	734	5	,	,	,
41352	734	6	Hares	Hares	NNP
41352	734	7	,	,	,
41352	734	8	Veal	Veal	NNP
41352	734	9	,	,	,
41352	734	10	&	&	CC
41352	734	11	c.	c.	NNP
41352	734	12	_	_	NNP
41352	734	13	CHOP	CHOP	NNP
41352	734	14	very	very	RB
41352	734	15	fine	fine	JJ
41352	734	16	beef	beef	NN
41352	734	17	suet	suet	NN
41352	734	18	,	,	,
41352	734	19	parsley	parsley	NN
41352	734	20	,	,	,
41352	734	21	thyme	thyme	NNS
41352	734	22	,	,	,
41352	734	23	eschallots	eschallot	NNS
41352	734	24	,	,	,
41352	734	25	a	a	DT
41352	734	26	very	very	RB
41352	734	27	small	small	JJ
41352	734	28	quantity	quantity	NN
41352	734	29	of	of	IN
41352	734	30	marjoram	marjoram	NNP
41352	734	31	,	,	,
41352	734	32	savory	savory	JJ
41352	734	33	,	,	,
41352	734	34	basil	basil	NN
41352	734	35	,	,	,
41352	734	36	and	and	CC
41352	734	37	lemon	lemon	NN
41352	734	38	peel	peel	NN
41352	734	39	,	,	,
41352	734	40	with	with	IN
41352	734	41	grated	grate	VBN
41352	734	42	nutmeg	nutmeg	NNS
41352	734	43	,	,	,
41352	734	44	two	two	CD
41352	734	45	eggs	egg	NNS
41352	734	46	(	(	-LRB-
41352	734	47	or	or	CC
41352	734	48	milk	milk	NN
41352	734	49	)	)	-RRB-
41352	734	50	,	,	,
41352	734	51	pepper	pepper	NN
41352	734	52	,	,	,
41352	734	53	salt	salt	NN
41352	734	54	,	,	,
41352	734	55	and	and	CC
41352	734	56	an	an	DT
41352	734	57	anchovie	anchovie	NN
41352	734	58	chopped	chop	VBN
41352	734	59	(	(	-LRB-
41352	734	60	if	if	IN
41352	734	61	approved	approve	VBN
41352	734	62	)	)	-RRB-
41352	734	63	.	.	.
41352	735	1	Mix	mix	VB
41352	735	2	all	all	DT
41352	735	3	well	well	RB
41352	735	4	together	together	RB
41352	735	5	.	.	.
41352	736	1	_	_	NNP
41352	736	2	Gravy	Gravy	NNP
41352	736	3	for	for	IN
41352	736	4	Roast	Roast	NNP
41352	736	5	Meat	Meat	NNP
41352	736	6	,	,	,
41352	736	7	Steaks	Steaks	NNP
41352	736	8	,	,	,
41352	736	9	and	and	CC
41352	736	10	Poultry	Poultry	NNP
41352	736	11	.	.	.
41352	736	12	_	_	NNP
41352	736	13	CUT	CUT	NNP
41352	736	14	slices	slice	NNS
41352	736	15	of	of	IN
41352	736	16	chuck	chuck	NN
41352	736	17	beef	beef	NN
41352	736	18	,	,	,
41352	736	19	veal	veal	NN
41352	736	20	,	,	,
41352	736	21	and	and	CC
41352	736	22	lean	lean	JJ
41352	736	23	ham	ham	NN
41352	736	24	;	;	,
41352	736	25	pare	pare	NN
41352	736	26	onions	onion	NNS
41352	736	27	,	,	,
41352	736	28	turnips	turnip	NNS
41352	736	29	,	,	,
41352	736	30	a	a	DT
41352	736	31	carrot	carrot	NN
41352	736	32	,	,	,
41352	736	33	and	and	CC
41352	736	34	cut	cut	VB
41352	736	35	them	-PRON-	PRP
41352	736	36	with	with	IN
41352	736	37	celery	celery	NN
41352	736	38	;	;	:
41352	736	39	then	then	RB
41352	736	40	add	add	VB
41352	736	41	a	a	DT
41352	736	42	bunch	bunch	NN
41352	736	43	of	of	IN
41352	736	44	parsley	parsley	NN
41352	736	45	and	and	CC
41352	736	46	thyme	thyme	NNS
41352	736	47	,	,	,
41352	736	48	a	a	DT
41352	736	49	few	few	JJ
41352	736	50	whole	whole	JJ
41352	736	51	pepper	pepper	NN
41352	736	52	,	,	,
41352	736	53	and	and	CC
41352	736	54	a	a	DT
41352	736	55	little	little	JJ
41352	736	56	mace	mace	NN
41352	736	57	.	.	.
41352	737	1	Put	put	VB
41352	737	2	all	all	PDT
41352	737	3	the	the	DT
41352	737	4	ingredients	ingredient	NNS
41352	737	5	into	into	IN
41352	737	6	a	a	DT
41352	737	7	stewpan	stewpan	NN
41352	737	8	,	,	,
41352	737	9	set	set	VB
41352	737	10	them	-PRON-	PRP
41352	737	11	over	over	IN
41352	737	12	a	a	DT
41352	737	13	moderate	moderate	JJ
41352	737	14	fire	fire	NN
41352	737	15	,	,	,
41352	737	16	sweat	sweat	VB
41352	737	17	down	down	RP
41352	737	18	till	till	IN
41352	737	19	the	the	DT
41352	737	20	liquor	liquor	NN
41352	737	21	becomes	become	VBZ
41352	737	22	of	of	IN
41352	737	23	a	a	DT
41352	737	24	light	light	JJ
41352	737	25	brown	brown	JJ
41352	737	26	colour	colour	NN
41352	737	27	,	,	,
41352	737	28	and	and	CC
41352	737	29	be	be	VB
41352	737	30	careful	careful	JJ
41352	737	31	not	not	RB
41352	737	32	to	to	TO
41352	737	33	let	let	VB
41352	737	34	it	-PRON-	PRP
41352	737	35	burn	burn	VB
41352	737	36	.	.	.
41352	738	1	Discharge	discharge	VB
41352	738	2	it	-PRON-	PRP
41352	738	3	with	with	IN
41352	738	4	water	water	NN
41352	738	5	or	or	CC
41352	738	6	beef	beef	NN
41352	738	7	stock	stock	NN
41352	738	8	,	,	,
41352	738	9	season	season	NN
41352	738	10	to	to	IN
41352	738	11	the	the	DT
41352	738	12	palate	palate	NN
41352	738	13	with	with	IN
41352	738	14	salt	salt	NN
41352	738	15	,	,	,
41352	738	16	and	and	CC
41352	738	17	,	,	,
41352	738	18	if	if	IN
41352	738	19	required	require	VBN
41352	738	20	,	,	,
41352	738	21	add	add	VB
41352	738	22	a	a	DT
41352	738	23	little	little	JJ
41352	738	24	liquid	liquid	NN
41352	738	25	of	of	IN
41352	738	26	colour	colour	NN
41352	738	27	.	.	.
41352	739	1	Let	let	VB
41352	739	2	it	-PRON-	PRP
41352	739	3	simmer	simmer	VB
41352	739	4	till	till	IN
41352	739	5	the	the	DT
41352	739	6	meat	meat	NN
41352	739	7	is	be	VBZ
41352	739	8	perfectly	perfectly	RB
41352	739	9	done	do	VBN
41352	739	10	,	,	,
41352	739	11	skim	skim	VB
41352	739	12	it	-PRON-	PRP
41352	739	13	free	free	JJ
41352	739	14	from	from	IN
41352	739	15	fat	fat	NN
41352	739	16	,	,	,
41352	739	17	and	and	CC
41352	739	18	strain	strain	VB
41352	739	19	it	-PRON-	PRP
41352	739	20	through	through	IN
41352	739	21	a	a	DT
41352	739	22	tamis	tamis	NN
41352	739	23	cloth	cloth	NN
41352	739	24	.	.	.
41352	740	1	_	_	NNP
41352	740	2	Peloe	Peloe	NNP
41352	740	3	of	of	IN
41352	740	4	Rice	Rice	NNP
41352	740	5	.	.	.
41352	740	6	_	_	NNP
41352	740	7	WASH	WASH	NNP
41352	740	8	,	,	,
41352	740	9	pick	pick	NN
41352	740	10	,	,	,
41352	740	11	and	and	CC
41352	740	12	dress	dress	NN
41352	740	13	,	,	,
41352	740	14	in	in	IN
41352	740	15	the	the	DT
41352	740	16	same	same	JJ
41352	740	17	manner	manner	NN
41352	740	18	as	as	IN
41352	740	19	the	the	DT
41352	740	20	directions	direction	NNS
41352	740	21	for	for	IN
41352	740	22	plain	plain	JJ
41352	740	23	rice	rice	NN
41352	740	24	,	,	,
41352	740	25	observing	observe	VBG
41352	740	26	only	only	RB
41352	740	27	,	,	,
41352	740	28	that	that	IN
41352	740	29	,	,	,
41352	740	30	before	before	IN
41352	740	31	it	-PRON-	PRP
41352	740	32	is	be	VBZ
41352	740	33	to	to	TO
41352	740	34	be	be	VB
41352	740	35	set	set	VBN
41352	740	36	in	in	IN
41352	740	37	the	the	DT
41352	740	38	oven	oven	NN
41352	740	39	,	,	,
41352	740	40	add	add	VB
41352	740	41	a	a	DT
41352	740	42	little	little	JJ
41352	740	43	pounded	pounded	JJ
41352	740	44	mace	mace	NN
41352	740	45	with	with	IN
41352	740	46	the	the	DT
41352	740	47	rice	rice	NN
41352	740	48	;	;	:
41352	740	49	and	and	CC
41352	740	50	put	put	VBD
41352	740	51	into	into	IN
41352	740	52	a	a	DT
41352	740	53	stewpan	stewpan	NN
41352	740	54	a	a	DT
41352	740	55	chicken	chicken	NN
41352	740	56	half	half	NN
41352	740	57	boiled	boil	VBN
41352	740	58	and	and	CC
41352	740	59	a	a	DT
41352	740	60	piece	piece	NN
41352	740	61	of	of	IN
41352	740	62	pickle	pickle	NN
41352	740	63	pork	pork	NN
41352	740	64	three	three	CD
41352	740	65	parts	part	NNS
41352	740	66	boiled	boil	VBN
41352	740	67	,	,	,
41352	740	68	and	and	CC
41352	740	69	cover	cover	VB
41352	740	70	with	with	IN
41352	740	71	the	the	DT
41352	740	72	rice	rice	NN
41352	740	73	.	.	.
41352	741	1	When	when	WRB
41352	741	2	it	-PRON-	PRP
41352	741	3	is	be	VBZ
41352	741	4	to	to	TO
41352	741	5	be	be	VB
41352	741	6	served	serve	VBN
41352	741	7	up	up	RP
41352	741	8	,	,	,
41352	741	9	put	put	VB
41352	741	10	the	the	DT
41352	741	11	fowl	fowl	NN
41352	741	12	and	and	CC
41352	741	13	pork	pork	NN
41352	741	14	at	at	IN
41352	741	15	the	the	DT
41352	741	16	bottom	bottom	NN
41352	741	17	of	of	IN
41352	741	18	the	the	DT
41352	741	19	dish	dish	NN
41352	741	20	,	,	,
41352	741	21	the	the	DT
41352	741	22	rice	rice	NN
41352	741	23	over	over	RB
41352	741	24	,	,	,
41352	741	25	and	and	CC
41352	741	26	garnish	garnish	VB
41352	741	27	with	with	IN
41352	741	28	boiled	boil	VBN
41352	741	29	or	or	CC
41352	741	30	fried	fry	VBN
41352	741	31	button	button	NN
41352	741	32	onions	onion	NNS
41352	741	33	and	and	CC
41352	741	34	halves	half	NNS
41352	741	35	of	of	IN
41352	741	36	hard	hard	JJ
41352	741	37	eggs	egg	NNS
41352	741	38	,	,	,
41352	741	39	which	which	WDT
41352	741	40	should	should	MD
41352	741	41	be	be	VB
41352	741	42	hot	hot	JJ
41352	741	43	.	.	.
41352	742	1	_	_	NNP
41352	742	2	Peloe	Peloe	NNP
41352	742	3	of	of	IN
41352	742	4	Rice	Rice	NNP
41352	742	5	another	another	DT
41352	742	6	way	way	NN
41352	742	7	.	.	.
41352	742	8	_	_	NNP
41352	742	9	WASH	WASH	NNP
41352	742	10	and	and	CC
41352	742	11	pick	pick	VB
41352	742	12	two	two	CD
41352	742	13	pounds	pound	NNS
41352	742	14	of	of	IN
41352	742	15	rice	rice	NN
41352	742	16	,	,	,
41352	742	17	boil	boil	VB
41352	742	18	it	-PRON-	PRP
41352	742	19	in	in	IN
41352	742	20	plenty	plenty	NN
41352	742	21	of	of	IN
41352	742	22	water	water	NN
41352	742	23	till	till	IN
41352	742	24	half	half	NN
41352	742	25	done	do	VBN
41352	742	26	,	,	,
41352	742	27	with	with	IN
41352	742	28	a	a	DT
41352	742	29	dozen	dozen	NN
41352	742	30	of	of	IN
41352	742	31	whole	whole	JJ
41352	742	32	cardamum	cardamum	JJ
41352	742	33	seeds	seed	NNS
41352	742	34	;	;	:
41352	742	35	then	then	RB
41352	742	36	drain	drain	VB
41352	742	37	it	-PRON-	PRP
41352	742	38	,	,	,
41352	742	39	pick	pick	VB
41352	742	40	out	out	RP
41352	742	41	the	the	DT
41352	742	42	seeds	seed	NNS
41352	742	43	,	,	,
41352	742	44	put	put	VB
41352	742	45	the	the	DT
41352	742	46	rice	rice	NN
41352	742	47	into	into	IN
41352	742	48	a	a	DT
41352	742	49	stewpan	stewpan	NN
41352	742	50	,	,	,
41352	742	51	with	with	IN
41352	742	52	three	three	CD
41352	742	53	quarters	quarter	NNS
41352	742	54	of	of	IN
41352	742	55	a	a	DT
41352	742	56	pound	pound	NN
41352	742	57	of	of	IN
41352	742	58	fresh	fresh	JJ
41352	742	59	butter	butter	NN
41352	742	60	and	and	CC
41352	742	61	some	some	DT
41352	742	62	pounded	pound	VBD
41352	742	63	mace	mace	NN
41352	742	64	,	,	,
41352	742	65	and	and	CC
41352	742	66	salt	salt	NN
41352	742	67	to	to	IN
41352	742	68	the	the	DT
41352	742	69	palate	palate	NN
41352	742	70	.	.	.
41352	743	1	Take	take	VB
41352	743	2	a	a	DT
41352	743	3	loin	loin	NN
41352	743	4	of	of	IN
41352	743	5	house	house	NNP
41352	743	6	lamb	lamb	NNP
41352	743	7	or	or	CC
41352	743	8	some	some	DT
41352	743	9	fresh	fresh	JJ
41352	743	10	pork	pork	NN
41352	743	11	cut	cut	NN
41352	743	12	into	into	IN
41352	743	13	small	small	JJ
41352	743	14	pieces	piece	NNS
41352	743	15	;	;	:
41352	743	16	put	put	VB
41352	743	17	them	-PRON-	PRP
41352	743	18	into	into	IN
41352	743	19	a	a	DT
41352	743	20	frying	frying	JJ
41352	743	21	-	-	HYPH
41352	743	22	pan	pan	NN
41352	743	23	,	,	,
41352	743	24	add	add	VB
41352	743	25	cinnamon	cinnamon	NN
41352	743	26	,	,	,
41352	743	27	cloves	clove	NNS
41352	743	28	,	,	,
41352	743	29	cummin	cummin	NN
41352	743	30	and	and	CC
41352	743	31	cardamum	cardamum	JJ
41352	743	32	seeds	seed	NNS
41352	743	33	,	,	,
41352	743	34	a	a	DT
41352	743	35	small	small	JJ
41352	743	36	quantity	quantity	NN
41352	743	37	of	of	IN
41352	743	38	each	each	DT
41352	743	39	pounded	pound	VBN
41352	743	40	and	and	CC
41352	743	41	sifted	sift	VBN
41352	743	42	,	,	,
41352	743	43	with	with	IN
41352	743	44	a	a	DT
41352	743	45	bit	bit	NN
41352	743	46	of	of	IN
41352	743	47	butter	butter	NN
41352	743	48	and	and	CC
41352	743	49	some	some	DT
41352	743	50	cayenne	cayenne	NN
41352	743	51	pepper	pepper	NN
41352	743	52	,	,	,
41352	743	53	and	and	CC
41352	743	54	fry	fry	VB
41352	743	55	the	the	DT
41352	743	56	meat	meat	NN
41352	743	57	till	till	IN
41352	743	58	half	half	NN
41352	743	59	done	do	VBN
41352	743	60	.	.	.
41352	744	1	Then	then	RB
41352	744	2	take	take	VB
41352	744	3	two	two	CD
41352	744	4	bay	bay	NN
41352	744	5	leaves	leave	NNS
41352	744	6	,	,	,
41352	744	7	four	four	CD
41352	744	8	good	good	JJ
41352	744	9	-	-	HYPH
41352	744	10	sized	sized	JJ
41352	744	11	onions	onion	NNS
41352	744	12	sliced	slice	VBD
41352	744	13	,	,	,
41352	744	14	and	and	CC
41352	744	15	add	add	VB
41352	744	16	to	to	IN
41352	744	17	them	-PRON-	PRP
41352	744	18	a	a	DT
41352	744	19	pint	pint	NN
41352	744	20	and	and	CC
41352	744	21	a	a	DT
41352	744	22	half	half	NN
41352	744	23	of	of	IN
41352	744	24	veal	veal	NN
41352	744	25	stock	stock	NN
41352	744	26	.	.	.
41352	745	1	Boil	boil	VB
41352	745	2	them	-PRON-	PRP
41352	745	3	till	till	IN
41352	745	4	tender	tender	NN
41352	745	5	and	and	CC
41352	745	6	rub	rub	VB
41352	745	7	them	-PRON-	PRP
41352	745	8	through	through	IN
41352	745	9	a	a	DT
41352	745	10	tamis	tamis	NN
41352	745	11	cloth	cloth	NN
41352	745	12	or	or	CC
41352	745	13	sieve	sieve	VB
41352	745	14	;	;	:
41352	745	15	then	then	RB
41352	745	16	boil	boil	VB
41352	745	17	the	the	DT
41352	745	18	liquor	liquor	NN
41352	745	19	over	over	IN
41352	745	20	a	a	DT
41352	745	21	fire	fire	NN
41352	745	22	till	till	IN
41352	745	23	it	-PRON-	PRP
41352	745	24	is	be	VBZ
41352	745	25	reduced	reduce	VBN
41352	745	26	to	to	IN
41352	745	27	half	half	PDT
41352	745	28	a	a	DT
41352	745	29	pint	pint	NN
41352	745	30	,	,	,
41352	745	31	add	add	VB
41352	745	32	it	-PRON-	PRP
41352	745	33	to	to	IN
41352	745	34	the	the	DT
41352	745	35	fried	fry	VBN
41352	745	36	meat	meat	NN
41352	745	37	and	and	CC
41352	745	38	spices	spice	NNS
41352	745	39	,	,	,
41352	745	40	together	together	RB
41352	745	41	with	with	IN
41352	745	42	some	some	DT
41352	745	43	peeled	peel	VBN
41352	745	44	button	button	NN
41352	745	45	onions	onion	NNS
41352	745	46	boiled	boil	VBN
41352	745	47	.	.	.
41352	746	1	Then	then	RB
41352	746	2	put	put	VB
41352	746	3	some	some	DT
41352	746	4	of	of	IN
41352	746	5	the	the	DT
41352	746	6	rice	rice	NN
41352	746	7	at	at	IN
41352	746	8	the	the	DT
41352	746	9	bottom	bottom	NN
41352	746	10	of	of	IN
41352	746	11	another	another	DT
41352	746	12	stewpan	stewpan	NN
41352	746	13	,	,	,
41352	746	14	then	then	RB
41352	746	15	a	a	DT
41352	746	16	layer	layer	NN
41352	746	17	of	of	IN
41352	746	18	meat	meat	NN
41352	746	19	and	and	CC
41352	746	20	onions	onion	NNS
41352	746	21	on	on	IN
41352	746	22	the	the	DT
41352	746	23	rice	rice	NN
41352	746	24	,	,	,
41352	746	25	and	and	CC
41352	746	26	so	so	RB
41352	746	27	on	on	RB
41352	746	28	alternately	alternately	RB
41352	746	29	till	till	IN
41352	746	30	the	the	DT
41352	746	31	whole	whole	NN
41352	746	32	is	be	VBZ
41352	746	33	put	put	VBN
41352	746	34	in	in	RP
41352	746	35	.	.	.
41352	747	1	Cover	cover	VB
41352	747	2	the	the	DT
41352	747	3	pan	pan	NN
41352	747	4	close	close	RB
41352	747	5	,	,	,
41352	747	6	set	set	VBD
41352	747	7	it	-PRON-	PRP
41352	747	8	in	in	IN
41352	747	9	a	a	DT
41352	747	10	moderately	moderately	RB
41352	747	11	heated	heat	VBN
41352	747	12	oven	oven	NN
41352	747	13	for	for	IN
41352	747	14	two	two	CD
41352	747	15	hours	hour	NNS
41352	747	16	and	and	CC
41352	747	17	a	a	DT
41352	747	18	half	half	NN
41352	747	19	,	,	,
41352	747	20	and	and	CC
41352	747	21	when	when	WRB
41352	747	22	it	-PRON-	PRP
41352	747	23	is	be	VBZ
41352	747	24	to	to	TO
41352	747	25	be	be	VB
41352	747	26	served	serve	VBN
41352	747	27	up	up	RP
41352	747	28	turn	turn	VB
41352	747	29	the	the	DT
41352	747	30	rice	rice	NN
41352	747	31	out	out	RP
41352	747	32	carefully	carefully	RB
41352	747	33	on	on	IN
41352	747	34	a	a	DT
41352	747	35	dish	dish	NN
41352	747	36	.	.	.
41352	748	1	_	_	NNP
41352	748	2	Timbol	Timbol	NNP
41352	748	3	of	of	IN
41352	748	4	Rice	Rice	NNP
41352	748	5	.	.	.
41352	748	6	_	_	NNP
41352	748	7	PICK	PICK	NNP
41352	748	8	,	,	,
41352	748	9	wash	wash	NNP
41352	748	10	,	,	,
41352	748	11	and	and	CC
41352	748	12	parboil	parboil	VB
41352	748	13	the	the	DT
41352	748	14	rice	rice	NN
41352	748	15	;	;	:
41352	748	16	then	then	RB
41352	748	17	strain	strain	VB
41352	748	18	it	-PRON-	PRP
41352	748	19	,	,	,
41352	748	20	put	put	VB
41352	748	21	it	-PRON-	PRP
41352	748	22	into	into	IN
41352	748	23	a	a	DT
41352	748	24	stewpan	stewpan	NN
41352	748	25	with	with	IN
41352	748	26	a	a	DT
41352	748	27	little	little	JJ
41352	748	28	oiled	oiled	JJ
41352	748	29	butter	butter	NN
41352	748	30	and	and	CC
41352	748	31	yolk	yolk	NN
41352	748	32	of	of	IN
41352	748	33	egg	egg	NN
41352	748	34	.	.	.
41352	749	1	Simmer	simmer	VB
41352	749	2	it	-PRON-	PRP
41352	749	3	gently	gently	RB
41352	749	4	till	till	IN
41352	749	5	tender	tender	NN
41352	749	6	;	;	:
41352	749	7	then	then	RB
41352	749	8	fill	fill	VB
41352	749	9	an	an	DT
41352	749	10	oval	oval	JJ
41352	749	11	tin	tin	NN
41352	749	12	mould	mould	NN
41352	749	13	with	with	IN
41352	749	14	the	the	DT
41352	749	15	rice	rice	NN
41352	749	16	,	,	,
41352	749	17	press	press	VB
41352	749	18	it	-PRON-	PRP
41352	749	19	down	down	RP
41352	749	20	close	close	RB
41352	749	21	,	,	,
41352	749	22	take	take	VB
41352	749	23	the	the	DT
41352	749	24	shape	shape	NN
41352	749	25	out	out	IN
41352	749	26	of	of	IN
41352	749	27	the	the	DT
41352	749	28	mould	mould	NN
41352	749	29	,	,	,
41352	749	30	wash	wash	VB
41352	749	31	it	-PRON-	PRP
41352	749	32	lightly	lightly	RB
41352	749	33	with	with	IN
41352	749	34	a	a	DT
41352	749	35	paste	paste	NN
41352	749	36	brush	brush	NN
41352	749	37	with	with	IN
41352	749	38	yolk	yolk	NNP
41352	749	39	of	of	IN
41352	749	40	egg	egg	NN
41352	749	41	,	,	,
41352	749	42	and	and	CC
41352	749	43	set	set	VBD
41352	749	44	it	-PRON-	PRP
41352	749	45	in	in	IN
41352	749	46	a	a	DT
41352	749	47	quick	quick	JJ
41352	749	48	oven	oven	NN
41352	749	49	.	.	.
41352	750	1	When	when	WRB
41352	750	2	it	-PRON-	PRP
41352	750	3	is	be	VBZ
41352	750	4	a	a	DT
41352	750	5	good	good	JJ
41352	750	6	colour	colour	NN
41352	750	7	cut	cut	VB
41352	750	8	a	a	DT
41352	750	9	square	square	JJ
41352	750	10	piece	piece	NN
41352	750	11	out	out	IN
41352	750	12	of	of	IN
41352	750	13	the	the	DT
41352	750	14	top	top	NN
41352	750	15	,	,	,
41352	750	16	scoop	scoop	VB
41352	750	17	out	out	RP
41352	750	18	the	the	DT
41352	750	19	inside	inside	NN
41352	750	20	,	,	,
41352	750	21	and	and	CC
41352	750	22	fill	fill	VB
41352	750	23	the	the	DT
41352	750	24	cavity	cavity	NN
41352	750	25	with	with	IN
41352	750	26	fricassee	fricassee	NNP
41352	750	27	of	of	IN
41352	750	28	chickens	chicken	NNS
41352	750	29	,	,	,
41352	750	30	or	or	CC
41352	750	31	any	any	DT
41352	750	32	thing	thing	NN
41352	750	33	else	else	RB
41352	750	34	you	-PRON-	PRP
41352	750	35	please	please	VBP
41352	750	36	.	.	.
41352	751	1	_	_	NNP
41352	751	2	Petit	Petit	NNP
41352	751	3	Patties	Patties	NNPS
41352	751	4	of	of	IN
41352	751	5	Chicken	Chicken	NNP
41352	751	6	and	and	CC
41352	751	7	Ham	Ham	NNP
41352	751	8	.	.	.
41352	751	9	_	_	NNP
41352	751	10	SHEET	SHEET	NNP
41352	751	11	the	the	DT
41352	751	12	pans	pans	NNPS
41352	751	13	with	with	IN
41352	751	14	puff	puff	NN
41352	751	15	paste	paste	NN
41352	751	16	,	,	,
41352	751	17	and	and	CC
41352	751	18	put	put	VBD
41352	751	19	a	a	DT
41352	751	20	bit	bit	NN
41352	751	21	of	of	IN
41352	751	22	crumb	crumb	NN
41352	751	23	of	of	IN
41352	751	24	bread	bread	NN
41352	751	25	the	the	DT
41352	751	26	bigness	bigness	NN
41352	751	27	of	of	IN
41352	751	28	a	a	DT
41352	751	29	dice	dice	NN
41352	751	30	in	in	IN
41352	751	31	each	each	DT
41352	751	32	;	;	:
41352	751	33	then	then	RB
41352	751	34	cover	cover	VB
41352	751	35	them	-PRON-	PRP
41352	751	36	with	with	IN
41352	751	37	more	more	JJR
41352	751	38	paste	paste	NN
41352	751	39	,	,	,
41352	751	40	trim	trim	VBP
41352	751	41	round	round	RP
41352	751	42	the	the	DT
41352	751	43	pan	pan	NN
41352	751	44	,	,	,
41352	751	45	wash	wash	VB
41352	751	46	the	the	DT
41352	751	47	tops	top	NNS
41352	751	48	of	of	IN
41352	751	49	the	the	DT
41352	751	50	paste	paste	NN
41352	751	51	with	with	IN
41352	751	52	egg	egg	NN
41352	751	53	,	,	,
41352	751	54	and	and	CC
41352	751	55	bake	bake	VB
41352	751	56	the	the	DT
41352	751	57	patties	patty	NNS
41352	751	58	of	of	IN
41352	751	59	a	a	DT
41352	751	60	light	light	JJ
41352	751	61	colour	colour	NN
41352	751	62	.	.	.
41352	752	1	When	when	WRB
41352	752	2	they	-PRON-	PRP
41352	752	3	are	be	VBP
41352	752	4	to	to	TO
41352	752	5	be	be	VB
41352	752	6	served	serve	VBN
41352	752	7	up	up	RP
41352	752	8	take	take	VB
41352	752	9	out	out	RP
41352	752	10	the	the	DT
41352	752	11	bread	bread	NN
41352	752	12	,	,	,
41352	752	13	have	have	VBP
41352	752	14	ready	ready	JJ
41352	752	15	the	the	DT
41352	752	16	white	white	JJ
41352	752	17	meat	meat	NN
41352	752	18	of	of	IN
41352	752	19	dressed	dressed	JJ
41352	752	20	fowl	fowl	NN
41352	752	21	,	,	,
41352	752	22	lean	lean	NNP
41352	752	23	ham	ham	NNP
41352	752	24	,	,	,
41352	752	25	an	an	DT
41352	752	26	eschallot	eschallot	NN
41352	752	27	chopped	chop	VBD
41352	752	28	fine	fine	JJ
41352	752	29	,	,	,
41352	752	30	a	a	DT
41352	752	31	spoonful	spoonful	NN
41352	752	32	of	of	IN
41352	752	33	consumé	consumé	NN
41352	752	34	of	of	IN
41352	752	35	veal	veal	NN
41352	752	36	,	,	,
41352	752	37	a	a	DT
41352	752	38	little	little	JJ
41352	752	39	cream	cream	NN
41352	752	40	,	,	,
41352	752	41	flour	flour	NN
41352	752	42	,	,	,
41352	752	43	salt	salt	NN
41352	752	44	,	,	,
41352	752	45	cayenne	cayenne	NN
41352	752	46	,	,	,
41352	752	47	and	and	CC
41352	752	48	lemon	lemon	NN
41352	752	49	juice	juice	NN
41352	752	50	,	,	,
41352	752	51	a	a	DT
41352	752	52	small	small	JJ
41352	752	53	quantity	quantity	NN
41352	752	54	of	of	IN
41352	752	55	each	each	DT
41352	752	56	.	.	.
41352	753	1	Mix	mix	VB
41352	753	2	all	all	PDT
41352	753	3	the	the	DT
41352	753	4	ingredients	ingredient	NNS
41352	753	5	together	together	RB
41352	753	6	over	over	IN
41352	753	7	a	a	DT
41352	753	8	fire	fire	NN
41352	753	9	,	,	,
41352	753	10	boil	boil	VB
41352	753	11	them	-PRON-	PRP
41352	753	12	for	for	IN
41352	753	13	five	five	CD
41352	753	14	minutes	minute	NNS
41352	753	15	,	,	,
41352	753	16	fill	fill	VB
41352	753	17	the	the	DT
41352	753	18	patties	patty	NNS
41352	753	19	with	with	IN
41352	753	20	it	-PRON-	PRP
41352	753	21	,	,	,
41352	753	22	and	and	CC
41352	753	23	serve	serve	VB
41352	753	24	them	-PRON-	PRP
41352	753	25	up	up	RP
41352	753	26	very	very	RB
41352	753	27	hot	hot	JJ
41352	753	28	.	.	.
41352	754	1	_	_	NNP
41352	754	2	Patties	Patties	NNP
41352	754	3	of	of	IN
41352	754	4	Lobsters	Lobsters	NNPS
41352	754	5	or	or	CC
41352	754	6	Oysters	Oysters	NNPS
41352	754	7	.	.	.
41352	754	8	_	_	NNP
41352	754	9	BAKE	BAKE	NNP
41352	754	10	patties	pattie	VBZ
41352	754	11	as	as	IN
41352	754	12	before	before	RB
41352	754	13	directed	direct	VBN
41352	754	14	,	,	,
41352	754	15	fill	fill	VB
41352	754	16	them	-PRON-	PRP
41352	754	17	with	with	IN
41352	754	18	lobsters	lobster	NNS
41352	754	19	or	or	CC
41352	754	20	oysters	oyster	NNS
41352	754	21	chopped	chop	VBD
41352	754	22	,	,	,
41352	754	23	add	add	VB
41352	754	24	to	to	IN
41352	754	25	them	-PRON-	PRP
41352	754	26	a	a	DT
41352	754	27	little	little	RB
41352	754	28	strong	strong	JJ
41352	754	29	consumé	consumé	NN
41352	754	30	of	of	IN
41352	754	31	veal	veal	NN
41352	754	32	,	,	,
41352	754	33	a	a	DT
41352	754	34	small	small	JJ
41352	754	35	quantity	quantity	NN
41352	754	36	of	of	IN
41352	754	37	flour	flour	NN
41352	754	38	,	,	,
41352	754	39	lemon	lemon	NN
41352	754	40	juice	juice	NN
41352	754	41	,	,	,
41352	754	42	cayenne	cayenne	NNP
41352	754	43	pepper	pepper	NN
41352	754	44	,	,	,
41352	754	45	a	a	DT
41352	754	46	bit	bit	NN
41352	754	47	of	of	IN
41352	754	48	lemon	lemon	NN
41352	754	49	peel	peel	NN
41352	754	50	,	,	,
41352	754	51	an	an	DT
41352	754	52	eschallot	eschallot	NN
41352	754	53	chopped	chop	VBD
41352	754	54	fine	fine	JJ
41352	754	55	,	,	,
41352	754	56	an	an	DT
41352	754	57	anchovie	anchovie	NN
41352	754	58	rubbed	rub	VBD
41352	754	59	through	through	IN
41352	754	60	a	a	DT
41352	754	61	sieve	sieve	NN
41352	754	62	,	,	,
41352	754	63	and	and	CC
41352	754	64	mixed	mix	VBN
41352	754	65	over	over	IN
41352	754	66	a	a	DT
41352	754	67	fire	fire	NN
41352	754	68	for	for	IN
41352	754	69	five	five	CD
41352	754	70	minutes	minute	NNS
41352	754	71	.	.	.
41352	755	1	N.	N.	NNP
41352	755	2	B.	B.	NNP
41352	756	1	The	the	DT
41352	756	2	lobsters	lobster	NNS
41352	756	3	or	or	CC
41352	756	4	oysters	oyster	NNS
41352	756	5	are	be	VBP
41352	756	6	to	to	TO
41352	756	7	be	be	VB
41352	756	8	half	half	RB
41352	756	9	boiled	boil	VBN
41352	756	10	before	before	IN
41352	756	11	they	-PRON-	PRP
41352	756	12	are	be	VBP
41352	756	13	chopped	chop	VBN
41352	756	14	.	.	.
41352	757	1	_	_	NNP
41352	757	2	Forcemeat	Forcemeat	NNP
41352	757	3	Patties	Patties	NNPS
41352	757	4	.	.	.
41352	757	5	_	_	NNP
41352	757	6	SHEET	SHEET	NNP
41352	757	7	the	the	DT
41352	757	8	pans	pans	NNPS
41352	757	9	as	as	IN
41352	757	10	for	for	IN
41352	757	11	chicken	chicken	NN
41352	757	12	patties	patty	NNS
41352	757	13	,	,	,
41352	757	14	but	but	CC
41352	757	15	instead	instead	RB
41352	757	16	of	of	IN
41352	757	17	bits	bit	NNS
41352	757	18	of	of	IN
41352	757	19	bread	bread	NN
41352	757	20	fill	fill	VB
41352	757	21	them	-PRON-	PRP
41352	757	22	with	with	IN
41352	757	23	a	a	DT
41352	757	24	light	light	JJ
41352	757	25	forcemeat	forcemeat	NN
41352	757	26	well	well	RB
41352	757	27	-	-	HYPH
41352	757	28	seasoned	season	VBN
41352	757	29	.	.	.
41352	758	1	Cover	cover	VB
41352	758	2	and	and	CC
41352	758	3	bake	bake	VB
41352	758	4	them	-PRON-	PRP
41352	758	5	,	,	,
41352	758	6	and	and	CC
41352	758	7	serve	serve	VB
41352	758	8	them	-PRON-	PRP
41352	758	9	up	up	RP
41352	758	10	with	with	IN
41352	758	11	a	a	DT
41352	758	12	little	little	JJ
41352	758	13	cullis	cullis	NN
41352	758	14	added	add	VBN
41352	758	15	to	to	IN
41352	758	16	the	the	DT
41352	758	17	forcemeat	forcemeat	NN
41352	758	18	.	.	.
41352	759	1	_	_	NNP
41352	759	2	Pulpton	Pulpton	NNP
41352	759	3	of	of	IN
41352	759	4	Chicken	Chicken	NNP
41352	759	5	,	,	,
41352	759	6	Rabbits	Rabbits	NNP
41352	759	7	,	,	,
41352	759	8	&	&	CC
41352	759	9	c.	c.	NNP
41352	759	10	_	_	NNP
41352	759	11	TAKE	TAKE	NNP
41352	759	12	veal	veal	NN
41352	759	13	suet	suet	NN
41352	759	14	or	or	CC
41352	759	15	beef	beef	NN
41352	759	16	marrow	marrow	NN
41352	759	17	,	,	,
41352	759	18	chop	chop	VBP
41352	759	19	it	-PRON-	PRP
41352	759	20	,	,	,
41352	759	21	put	put	VBD
41352	759	22	it	-PRON-	PRP
41352	759	23	into	into	IN
41352	759	24	a	a	DT
41352	759	25	stewpan	stewpan	NN
41352	759	26	over	over	IN
41352	759	27	a	a	DT
41352	759	28	fire	fire	NN
41352	759	29	till	till	IN
41352	759	30	melted	melt	VBN
41352	759	31	,	,	,
41352	759	32	and	and	CC
41352	759	33	when	when	WRB
41352	759	34	lukewarm	lukewarm	JJ
41352	759	35	mix	mix	VBP
41352	759	36	it	-PRON-	PRP
41352	759	37	to	to	IN
41352	759	38	some	some	DT
41352	759	39	flour	flour	NN
41352	759	40	with	with	IN
41352	759	41	a	a	DT
41352	759	42	little	little	JJ
41352	759	43	water	water	NN
41352	759	44	into	into	IN
41352	759	45	a	a	DT
41352	759	46	paste	paste	NN
41352	759	47	.	.	.
41352	760	1	Knead	knead	VB
41352	760	2	it	-PRON-	PRP
41352	760	3	well	well	RB
41352	760	4	,	,	,
41352	760	5	and	and	CC
41352	760	6	rub	rub	VB
41352	760	7	fresh	fresh	JJ
41352	760	8	butter	butter	NN
41352	760	9	round	round	IN
41352	760	10	the	the	DT
41352	760	11	inside	inside	NN
41352	760	12	of	of	IN
41352	760	13	a	a	DT
41352	760	14	mould	mould	NN
41352	760	15	of	of	IN
41352	760	16	any	any	DT
41352	760	17	shape	shape	NN
41352	760	18	,	,	,
41352	760	19	and	and	CC
41352	760	20	strew	strew	VBD
41352	760	21	vermicelli	vermicelli	NN
41352	760	22	upon	upon	IN
41352	760	23	the	the	DT
41352	760	24	butter	butter	NN
41352	760	25	.	.	.
41352	761	1	Then	then	RB
41352	761	2	sheet	sheet	VB
41352	761	3	the	the	DT
41352	761	4	mould	mould	NN
41352	761	5	over	over	IN
41352	761	6	the	the	DT
41352	761	7	vermicelli	vermicelli	NN
41352	761	8	with	with	IN
41352	761	9	the	the	DT
41352	761	10	paste	paste	NN
41352	761	11	rolled	roll	VBN
41352	761	12	of	of	IN
41352	761	13	the	the	DT
41352	761	14	thickness	thickness	NN
41352	761	15	of	of	IN
41352	761	16	half	half	PDT
41352	761	17	an	an	DT
41352	761	18	inch	inch	NN
41352	761	19	,	,	,
41352	761	20	and	and	CC
41352	761	21	within	within	IN
41352	761	22	the	the	DT
41352	761	23	paste	paste	NN
41352	761	24	put	put	VBD
41352	761	25	a	a	DT
41352	761	26	layer	layer	NN
41352	761	27	of	of	IN
41352	761	28	chicken	chicken	NN
41352	761	29	,	,	,
41352	761	30	slices	slice	NNS
41352	761	31	of	of	IN
41352	761	32	sweetbread	sweetbread	NN
41352	761	33	,	,	,
41352	761	34	mushrooms	mushroom	NNS
41352	761	35	,	,	,
41352	761	36	artichoke	artichoke	JJ
41352	761	37	bottoms	bottom	NNS
41352	761	38	,	,	,
41352	761	39	truffles	truffle	NNS
41352	761	40	,	,	,
41352	761	41	and	and	CC
41352	761	42	morells	morell	NNS
41352	761	43	;	;	:
41352	761	44	after	after	IN
41352	761	45	which	which	WDT
41352	761	46	put	put	VBD
41352	761	47	a	a	DT
41352	761	48	little	little	JJ
41352	761	49	light	light	JJ
41352	761	50	forcemeat	forcemeat	NN
41352	761	51	round	round	NN
41352	761	52	with	with	IN
41352	761	53	a	a	DT
41352	761	54	paste	paste	NN
41352	761	55	over	over	RP
41352	761	56	,	,	,
41352	761	57	close	close	VB
41352	761	58	it	-PRON-	PRP
41352	761	59	well	well	RB
41352	761	60	,	,	,
41352	761	61	egg	egg	NN
41352	761	62	,	,	,
41352	761	63	and	and	CC
41352	761	64	bake	bake	VB
41352	761	65	it	-PRON-	PRP
41352	761	66	gently	gently	RB
41352	761	67	.	.	.
41352	762	1	When	when	WRB
41352	762	2	to	to	TO
41352	762	3	be	be	VB
41352	762	4	served	serve	VBN
41352	762	5	up	up	RP
41352	762	6	,	,	,
41352	762	7	turn	turn	VB
41352	762	8	it	-PRON-	PRP
41352	762	9	out	out	IN
41352	762	10	of	of	IN
41352	762	11	the	the	DT
41352	762	12	mould	mould	NN
41352	762	13	,	,	,
41352	762	14	make	make	VB
41352	762	15	a	a	DT
41352	762	16	little	little	JJ
41352	762	17	hole	hole	NN
41352	762	18	in	in	IN
41352	762	19	the	the	DT
41352	762	20	top	top	NN
41352	762	21	,	,	,
41352	762	22	and	and	CC
41352	762	23	put	put	VBD
41352	762	24	into	into	IN
41352	762	25	it	-PRON-	PRP
41352	762	26	a	a	DT
41352	762	27	good	good	JJ
41352	762	28	cullis	cullis	NN
41352	762	29	.	.	.
41352	763	1	N.	N.	NNP
41352	763	2	B.	B.	NNP
41352	764	1	Cut	cut	VB
41352	764	2	the	the	DT
41352	764	3	chicken	chicken	NN
41352	764	4	in	in	IN
41352	764	5	pieces	piece	NNS
41352	764	6	and	and	CC
41352	764	7	blanch	blanch	VB
41352	764	8	them	-PRON-	PRP
41352	764	9	;	;	:
41352	764	10	the	the	DT
41352	764	11	sweetbreads	sweetbread	NNS
41352	764	12	,	,	,
41352	764	13	truffles	truffle	NNS
41352	764	14	,	,	,
41352	764	15	and	and	CC
41352	764	16	morels	morel	NNS
41352	764	17	to	to	TO
41352	764	18	be	be	VB
41352	764	19	blanched	blanch	VBN
41352	764	20	,	,	,
41352	764	21	and	and	CC
41352	764	22	afterwards	afterwards	RB
41352	764	23	season	season	NN
41352	764	24	with	with	IN
41352	764	25	pepper	pepper	NN
41352	764	26	and	and	CC
41352	764	27	salt	salt	NN
41352	764	28	.	.	.
41352	765	1	_	_	NNP
41352	765	2	Fishmeagre	Fishmeagre	NNP
41352	765	3	Pie	Pie	NNP
41352	765	4	.	.	.
41352	765	5	_	_	IN
41352	765	6	BONE	BONE	NNP
41352	765	7	and	and	CC
41352	765	8	cut	cut	VBN
41352	765	9	into	into	IN
41352	765	10	pieces	piece	NNS
41352	765	11	a	a	DT
41352	765	12	male	male	JJ
41352	765	13	carp	carp	NN
41352	765	14	;	;	:
41352	765	15	make	make	VB
41352	765	16	it	-PRON-	PRP
41352	765	17	into	into	IN
41352	765	18	a	a	DT
41352	765	19	forcemeat	forcemeat	NN
41352	765	20	with	with	IN
41352	765	21	some	some	DT
41352	765	22	of	of	IN
41352	765	23	the	the	DT
41352	765	24	roe	roe	NNP
41352	765	25	,	,	,
41352	765	26	parsley	parsley	NNP
41352	765	27	,	,	,
41352	765	28	thyme	thyme	NNS
41352	765	29	,	,	,
41352	765	30	eschallots	eschallot	NNS
41352	765	31	chopped	chop	VBD
41352	765	32	very	very	RB
41352	765	33	fine	fine	JJ
41352	765	34	,	,	,
41352	765	35	a	a	DT
41352	765	36	quarter	quarter	NN
41352	765	37	of	of	IN
41352	765	38	a	a	DT
41352	765	39	pound	pound	NN
41352	765	40	of	of	IN
41352	765	41	fresh	fresh	JJ
41352	765	42	butter	butter	NN
41352	765	43	,	,	,
41352	765	44	pepper	pepper	NN
41352	765	45	,	,	,
41352	765	46	salt	salt	NN
41352	765	47	,	,	,
41352	765	48	a	a	DT
41352	765	49	little	little	JJ
41352	765	50	beaten	beat	VBN
41352	765	51	spice	spice	NN
41352	765	52	,	,	,
41352	765	53	half	half	PDT
41352	765	54	a	a	DT
41352	765	55	pint	pint	NN
41352	765	56	of	of	IN
41352	765	57	cream	cream	NN
41352	765	58	,	,	,
41352	765	59	four	four	CD
41352	765	60	eggs	egg	NNS
41352	765	61	,	,	,
41352	765	62	and	and	CC
41352	765	63	crumb	crumb	JJ
41352	765	64	of	of	IN
41352	765	65	french	french	JJ
41352	765	66	bread	bread	NN
41352	765	67	.	.	.
41352	766	1	Afterwards	afterwards	RB
41352	766	2	take	take	VBP
41352	766	3	pieces	piece	NNS
41352	766	4	of	of	IN
41352	766	5	eel	eel	NN
41352	766	6	,	,	,
41352	766	7	salmon	salmon	NN
41352	766	8	,	,	,
41352	766	9	and	and	CC
41352	766	10	skate	skate	VB
41352	766	11	,	,	,
41352	766	12	pass	pass	VB
41352	766	13	them	-PRON-	PRP
41352	766	14	with	with	IN
41352	766	15	sweet	sweet	JJ
41352	766	16	herbs	herb	NNS
41352	766	17	,	,	,
41352	766	18	pepper	pepper	NN
41352	766	19	,	,	,
41352	766	20	salt	salt	NN
41352	766	21	,	,	,
41352	766	22	lemon	lemon	NN
41352	766	23	juice	juice	NN
41352	766	24	,	,	,
41352	766	25	and	and	CC
41352	766	26	a	a	DT
41352	766	27	bit	bit	NN
41352	766	28	of	of	IN
41352	766	29	butter	butter	NN
41352	766	30	.	.	.
41352	767	1	When	when	WRB
41352	767	2	they	-PRON-	PRP
41352	767	3	are	be	VBP
41352	767	4	cold	cold	JJ
41352	767	5	,	,	,
41352	767	6	put	put	VB
41352	767	7	some	some	DT
41352	767	8	of	of	IN
41352	767	9	the	the	DT
41352	767	10	forcemeat	forcemeat	NN
41352	767	11	at	at	IN
41352	767	12	the	the	DT
41352	767	13	bottom	bottom	NN
41352	767	14	of	of	IN
41352	767	15	a	a	DT
41352	767	16	deep	deep	JJ
41352	767	17	dish	dish	NN
41352	767	18	,	,	,
41352	767	19	and	and	CC
41352	767	20	mix	mix	VB
41352	767	21	with	with	IN
41352	767	22	the	the	DT
41352	767	23	fish	fish	NN
41352	767	24	some	some	DT
41352	767	25	stewed	stew	VBN
41352	767	26	mushrooms	mushroom	NNS
41352	767	27	,	,	,
41352	767	28	button	button	NN
41352	767	29	onions	onion	NNS
41352	767	30	,	,	,
41352	767	31	truffles	truffle	NNS
41352	767	32	and	and	CC
41352	767	33	morells	morell	NNS
41352	767	34	blanched	blanch	VBD
41352	767	35	,	,	,
41352	767	36	and	and	CC
41352	767	37	the	the	DT
41352	767	38	roe	roe	NN
41352	767	39	cut	cut	NN
41352	767	40	into	into	IN
41352	767	41	pieces	piece	NNS
41352	767	42	,	,	,
41352	767	43	and	and	CC
41352	767	44	put	put	VBD
41352	767	45	them	-PRON-	PRP
41352	767	46	into	into	IN
41352	767	47	the	the	DT
41352	767	48	dish	dish	NN
41352	767	49	with	with	IN
41352	767	50	more	more	JJR
41352	767	51	forcemeat	forcemeat	NN
41352	767	52	round	round	IN
41352	767	53	the	the	DT
41352	767	54	top	top	NN
41352	767	55	;	;	:
41352	767	56	then	then	RB
41352	767	57	cover	cover	VB
41352	767	58	with	with	IN
41352	767	59	puff	puff	NN
41352	767	60	paste	paste	NN
41352	767	61	,	,	,
41352	767	62	ornament	ornament	JJ
41352	767	63	with	with	IN
41352	767	64	leaves	leave	NNS
41352	767	65	of	of	IN
41352	767	66	paste	paste	NN
41352	767	67	,	,	,
41352	767	68	egg	egg	VB
41352	767	69	it	-PRON-	PRP
41352	767	70	,	,	,
41352	767	71	and	and	CC
41352	767	72	bake	bake	VB
41352	767	73	it	-PRON-	PRP
41352	767	74	.	.	.
41352	768	1	When	when	WRB
41352	768	2	it	-PRON-	PRP
41352	768	3	is	be	VBZ
41352	768	4	to	to	TO
41352	768	5	be	be	VB
41352	768	6	served	serve	VBN
41352	768	7	up	up	RP
41352	768	8	cut	cut	VBN
41352	768	9	a	a	DT
41352	768	10	small	small	JJ
41352	768	11	hole	hole	NN
41352	768	12	in	in	IN
41352	768	13	the	the	DT
41352	768	14	center	center	NN
41352	768	15	of	of	IN
41352	768	16	the	the	DT
41352	768	17	top	top	NN
41352	768	18	,	,	,
41352	768	19	and	and	CC
41352	768	20	add	add	VB
41352	768	21	a	a	DT
41352	768	22	good	good	JJ
41352	768	23	cullis	cullis	NN
41352	768	24	.	.	.
41352	769	1	_	_	NNP
41352	769	2	Raised	Raised	NNP
41352	769	3	Ham	Ham	NNP
41352	769	4	Pie	Pie	NNP
41352	769	5	,	,	,
41352	769	6	with	with	IN
41352	769	7	Directions	Directions	NNPS
41352	769	8	for	for	IN
41352	769	9	making	make	VBG
41352	769	10	a	a	DT
41352	769	11	raised	raise	VBN
41352	769	12	Crust	Crust	NNP
41352	769	13	.	.	.
41352	769	14	_	_	NNP
41352	769	15	TAKE	TAKE	NNP
41352	769	16	water	water	NN
41352	769	17	boiling	boil	VBG
41352	769	18	hot	hot	JJ
41352	769	19	,	,	,
41352	769	20	put	put	VB
41352	769	21	a	a	DT
41352	769	22	piece	piece	NN
41352	769	23	of	of	IN
41352	769	24	fresh	fresh	JJ
41352	769	25	butter	butter	NN
41352	769	26	into	into	IN
41352	769	27	it	-PRON-	PRP
41352	769	28	,	,	,
41352	769	29	and	and	CC
41352	769	30	mix	mix	VB
41352	769	31	it	-PRON-	PRP
41352	769	32	with	with	IN
41352	769	33	flour	flour	NN
41352	769	34	into	into	IN
41352	769	35	a	a	DT
41352	769	36	paste	paste	NN
41352	769	37	,	,	,
41352	769	38	and	and	CC
41352	769	39	as	as	IN
41352	769	40	it	-PRON-	PRP
41352	769	41	gets	get	VBZ
41352	769	42	cold	cold	JJ
41352	769	43	knead	knead	NN
41352	769	44	it	-PRON-	PRP
41352	769	45	several	several	JJ
41352	769	46	times	time	NNS
41352	769	47	,	,	,
41352	769	48	taking	take	VBG
41352	769	49	care	care	NN
41352	769	50	it	-PRON-	PRP
41352	769	51	is	be	VBZ
41352	769	52	of	of	IN
41352	769	53	a	a	DT
41352	769	54	good	good	JJ
41352	769	55	consistence	consistence	NN
41352	769	56	but	but	CC
41352	769	57	not	not	RB
41352	769	58	too	too	RB
41352	769	59	stiff	stiff	JJ
41352	769	60	,	,	,
41352	769	61	and	and	CC
41352	769	62	then	then	RB
41352	769	63	raise	raise	VB
41352	769	64	it	-PRON-	PRP
41352	769	65	into	into	IN
41352	769	66	any	any	DT
41352	769	67	shape	shape	NN
41352	769	68	you	-PRON-	PRP
41352	769	69	please	please	VBP
41352	769	70	.	.	.
41352	770	1	Have	have	VBP
41352	770	2	ready	ready	JJ
41352	770	3	part	part	NN
41352	770	4	of	of	IN
41352	770	5	a	a	DT
41352	770	6	ham	ham	NN
41352	770	7	boiled	boil	VBN
41352	770	8	till	till	IN
41352	770	9	half	half	NN
41352	770	10	done	do	VBN
41352	770	11	,	,	,
41352	770	12	trim	trim	VB
41352	770	13	it	-PRON-	PRP
41352	770	14	to	to	IN
41352	770	15	the	the	DT
41352	770	16	shape	shape	NN
41352	770	17	of	of	IN
41352	770	18	the	the	DT
41352	770	19	crust	crust	NN
41352	770	20	,	,	,
41352	770	21	which	which	WDT
41352	770	22	must	must	MD
41352	770	23	be	be	VB
41352	770	24	big	big	JJ
41352	770	25	enough	enough	RB
41352	770	26	to	to	TO
41352	770	27	put	put	VB
41352	770	28	some	some	DT
41352	770	29	light	light	JJ
41352	770	30	forcemeat	forcemeat	NN
41352	770	31	at	at	IN
41352	770	32	the	the	DT
41352	770	33	bottom	bottom	NN
41352	770	34	and	and	CC
41352	770	35	round	round	VB
41352	770	36	the	the	DT
41352	770	37	ham	ham	NN
41352	770	38	when	when	WRB
41352	770	39	in	in	IN
41352	770	40	the	the	DT
41352	770	41	pie	pie	NN
41352	770	42	.	.	.
41352	771	1	Cover	cover	VB
41352	771	2	it	-PRON-	PRP
41352	771	3	with	with	IN
41352	771	4	the	the	DT
41352	771	5	same	same	JJ
41352	771	6	kind	kind	NN
41352	771	7	of	of	IN
41352	771	8	paste	paste	NN
41352	771	9	,	,	,
41352	771	10	pinch	pinch	VBP
41352	771	11	round	round	IN
41352	771	12	the	the	DT
41352	771	13	top	top	NN
41352	771	14	,	,	,
41352	771	15	and	and	CC
41352	771	16	egg	egg	NN
41352	771	17	and	and	CC
41352	771	18	ornament	ornament	VB
41352	771	19	it	-PRON-	PRP
41352	771	20	.	.	.
41352	772	1	Just	just	RB
41352	772	2	before	before	IN
41352	772	3	it	-PRON-	PRP
41352	772	4	is	be	VBZ
41352	772	5	set	set	VBN
41352	772	6	in	in	IN
41352	772	7	the	the	DT
41352	772	8	oven	oven	NN
41352	772	9	add	add	VB
41352	772	10	half	half	PDT
41352	772	11	a	a	DT
41352	772	12	pint	pint	NN
41352	772	13	of	of	IN
41352	772	14	madeira	madeira	NN
41352	772	15	wine	wine	NN
41352	772	16	,	,	,
41352	772	17	bake	bake	VBP
41352	772	18	it	-PRON-	PRP
41352	772	19	gently	gently	RB
41352	772	20	for	for	IN
41352	772	21	four	four	CD
41352	772	22	hours	hour	NNS
41352	772	23	,	,	,
41352	772	24	and	and	CC
41352	772	25	when	when	WRB
41352	772	26	it	-PRON-	PRP
41352	772	27	is	be	VBZ
41352	772	28	to	to	TO
41352	772	29	be	be	VB
41352	772	30	served	serve	VBN
41352	772	31	up	up	RP
41352	772	32	add	add	VB
41352	772	33	some	some	DT
41352	772	34	good	good	JJ
41352	772	35	cullis	cullis	NN
41352	772	36	,	,	,
41352	772	37	but	but	CC
41352	772	38	be	be	VB
41352	772	39	careful	careful	JJ
41352	772	40	it	-PRON-	PRP
41352	772	41	is	be	VBZ
41352	772	42	not	not	RB
41352	772	43	too	too	RB
41352	772	44	salt	salt	NN
41352	772	45	.	.	.
41352	773	1	_	_	NNP
41352	773	2	Raised	Raised	NNP
41352	773	3	Chicken	Chicken	NNP
41352	773	4	Pie	Pie	NNP
41352	773	5	.	.	.
41352	773	6	_	_	NNP
41352	773	7	CUT	CUT	NNP
41352	773	8	chicken	chicken	NN
41352	773	9	into	into	IN
41352	773	10	pieces	piece	NNS
41352	773	11	,	,	,
41352	773	12	and	and	CC
41352	773	13	put	put	VBD
41352	773	14	them	-PRON-	PRP
41352	773	15	into	into	IN
41352	773	16	a	a	DT
41352	773	17	stewpan	stewpan	NN
41352	773	18	,	,	,
41352	773	19	either	either	CC
41352	773	20	blanched	blanch	VBN
41352	773	21	or	or	CC
41352	773	22	not	not	RB
41352	773	23	,	,	,
41352	773	24	with	with	IN
41352	773	25	a	a	DT
41352	773	26	bit	bit	NN
41352	773	27	of	of	IN
41352	773	28	fresh	fresh	JJ
41352	773	29	butter	butter	NN
41352	773	30	,	,	,
41352	773	31	lemon	lemon	NN
41352	773	32	juice	juice	NN
41352	773	33	,	,	,
41352	773	34	pepper	pepper	NN
41352	773	35	and	and	CC
41352	773	36	salt	salt	NN
41352	773	37	,	,	,
41352	773	38	parsley	parsley	NN
41352	773	39	,	,	,
41352	773	40	thyme	thyme	NNS
41352	773	41	,	,	,
41352	773	42	eschallots	eschallot	NNS
41352	773	43	chopped	chop	VBD
41352	773	44	very	very	RB
41352	773	45	fine	fine	JJ
41352	773	46	,	,	,
41352	773	47	and	and	CC
41352	773	48	a	a	DT
41352	773	49	little	little	JJ
41352	773	50	pounded	pounded	JJ
41352	773	51	mace	mace	NN
41352	773	52	.	.	.
41352	774	1	When	when	WRB
41352	774	2	the	the	DT
41352	774	3	chicken	chicken	NN
41352	774	4	are	be	VBP
41352	774	5	half	half	RB
41352	774	6	done	do	VBN
41352	774	7	put	put	VBD
41352	774	8	them	-PRON-	PRP
41352	774	9	on	on	IN
41352	774	10	a	a	DT
41352	774	11	dish	dish	NN
41352	774	12	,	,	,
41352	774	13	and	and	CC
41352	774	14	when	when	WRB
41352	774	15	cold	cold	JJ
41352	774	16	raise	raise	VBP
41352	774	17	the	the	DT
41352	774	18	crust	crust	NN
41352	774	19	,	,	,
41352	774	20	put	put	VB
41352	774	21	light	light	JJ
41352	774	22	forcemeat	forcemeat	NN
41352	774	23	at	at	IN
41352	774	24	the	the	DT
41352	774	25	bottom	bottom	NN
41352	774	26	,	,	,
41352	774	27	the	the	DT
41352	774	28	chicken	chicken	NN
41352	774	29	upon	upon	IN
41352	774	30	it	-PRON-	PRP
41352	774	31	,	,	,
41352	774	32	and	and	CC
41352	774	33	more	more	JJR
41352	774	34	forcemeat	forcemeat	NN
41352	774	35	round	round	IN
41352	774	36	the	the	DT
41352	774	37	top	top	NN
41352	774	38	.	.	.
41352	775	1	Cover	cover	NN
41352	775	2	,	,	,
41352	775	3	bake	bake	VB
41352	775	4	gently	gently	RB
41352	775	5	,	,	,
41352	775	6	and	and	CC
41352	775	7	when	when	WRB
41352	775	8	served	serve	VBN
41352	775	9	up	up	RP
41352	775	10	,	,	,
41352	775	11	cut	cut	VBD
41352	775	12	off	off	RP
41352	775	13	the	the	DT
41352	775	14	lid	lid	NN
41352	775	15	,	,	,
41352	775	16	and	and	CC
41352	775	17	add	add	VB
41352	775	18	a	a	DT
41352	775	19	ragout	ragout	NN
41352	775	20	of	of	IN
41352	775	21	sweetbreads	sweetbread	NNS
41352	775	22	,	,	,
41352	775	23	cocks	cock	NNS
41352	775	24	combs	comb	NNS
41352	775	25	,	,	,
41352	775	26	&	&	CC
41352	775	27	c.	c.	NNP
41352	775	28	&	&	CC
41352	775	29	c.	c.	NNP
41352	775	30	N.	N.	NNP
41352	775	31	B.	B.	NNP
41352	775	32	Rabbits	Rabbits	NNP
41352	775	33	and	and	CC
41352	775	34	veal	veal	NN
41352	775	35	may	may	MD
41352	775	36	be	be	VB
41352	775	37	done	do	VBN
41352	775	38	in	in	IN
41352	775	39	the	the	DT
41352	775	40	same	same	JJ
41352	775	41	manner	manner	NN
41352	775	42	;	;	:
41352	775	43	as	as	IN
41352	775	44	also	also	RB
41352	775	45	pigeons	pigeon	NNS
41352	775	46	,	,	,
41352	775	47	but	but	CC
41352	775	48	they	-PRON-	PRP
41352	775	49	are	be	VBP
41352	775	50	to	to	TO
41352	775	51	be	be	VB
41352	775	52	put	put	VBN
41352	775	53	into	into	IN
41352	775	54	the	the	DT
41352	775	55	crust	crust	NN
41352	775	56	whole	whole	JJ
41352	775	57	.	.	.
41352	776	1	_	_	NNP
41352	776	2	Flat	Flat	NNP
41352	776	3	Chicken	Chicken	NNP
41352	776	4	Pie	Pie	NNP
41352	776	5	(	(	-LRB-
41352	776	6	or	or	CC
41352	776	7	Tourte	Tourte	NNP
41352	776	8	)	)	-RRB-
41352	776	9	.	.	.
41352	776	10	_	_	NNP
41352	776	11	CUT	CUT	NNP
41352	776	12	chicken	chicken	NN
41352	776	13	into	into	IN
41352	776	14	pieces	piece	NNS
41352	776	15	,	,	,
41352	776	16	blanch	blanch	VB
41352	776	17	them	-PRON-	PRP
41352	776	18	,	,	,
41352	776	19	and	and	CC
41352	776	20	season	season	NN
41352	776	21	with	with	IN
41352	776	22	pepper	pepper	NN
41352	776	23	and	and	CC
41352	776	24	salt	salt	NN
41352	776	25	;	;	:
41352	776	26	then	then	RB
41352	776	27	put	put	VB
41352	776	28	a	a	DT
41352	776	29	light	light	JJ
41352	776	30	forcemeat	forcemeat	NN
41352	776	31	at	at	IN
41352	776	32	the	the	DT
41352	776	33	bottom	bottom	NN
41352	776	34	of	of	IN
41352	776	35	a	a	DT
41352	776	36	deep	deep	JJ
41352	776	37	dish	dish	NN
41352	776	38	,	,	,
41352	776	39	and	and	CC
41352	776	40	upon	upon	IN
41352	776	41	it	-PRON-	PRP
41352	776	42	some	some	DT
41352	776	43	of	of	IN
41352	776	44	the	the	DT
41352	776	45	chicken	chicken	NN
41352	776	46	,	,	,
41352	776	47	some	some	DT
41352	776	48	slices	slice	NNS
41352	776	49	of	of	IN
41352	776	50	throat	throat	NN
41352	776	51	sweetbreads	sweetbread	NNS
41352	776	52	seasoned	season	VBD
41352	776	53	,	,	,
41352	776	54	some	some	DT
41352	776	55	stewed	stew	VBN
41352	776	56	mushrooms	mushroom	NNS
41352	776	57	,	,	,
41352	776	58	truffles	truffle	NNS
41352	776	59	and	and	CC
41352	776	60	morells	morell	NNS
41352	776	61	,	,	,
41352	776	62	and	and	CC
41352	776	63	upon	upon	IN
41352	776	64	them	-PRON-	PRP
41352	776	65	the	the	DT
41352	776	66	remainder	remainder	NN
41352	776	67	of	of	IN
41352	776	68	the	the	DT
41352	776	69	chicken	chicken	NN
41352	776	70	.	.	.
41352	777	1	Cover	cover	VB
41352	777	2	it	-PRON-	PRP
41352	777	3	with	with	IN
41352	777	4	a	a	DT
41352	777	5	puff	puff	NN
41352	777	6	paste	paste	NN
41352	777	7	,	,	,
41352	777	8	then	then	RB
41352	777	9	egg	egg	NN
41352	777	10	and	and	CC
41352	777	11	ornament	ornament	VB
41352	777	12	the	the	DT
41352	777	13	top	top	NN
41352	777	14	with	with	IN
41352	777	15	leaves	leave	NNS
41352	777	16	of	of	IN
41352	777	17	paste	paste	NN
41352	777	18	of	of	IN
41352	777	19	the	the	DT
41352	777	20	same	same	JJ
41352	777	21	kind	kind	NN
41352	777	22	,	,	,
41352	777	23	bake	bake	VBP
41352	777	24	it	-PRON-	PRP
41352	777	25	of	of	IN
41352	777	26	a	a	DT
41352	777	27	nice	nice	JJ
41352	777	28	colour	colour	NN
41352	777	29	,	,	,
41352	777	30	and	and	CC
41352	777	31	when	when	WRB
41352	777	32	it	-PRON-	PRP
41352	777	33	is	be	VBZ
41352	777	34	to	to	TO
41352	777	35	be	be	VB
41352	777	36	served	serve	VBN
41352	777	37	up	up	RP
41352	777	38	put	put	VB
41352	777	39	into	into	IN
41352	777	40	it	-PRON-	PRP
41352	777	41	a	a	DT
41352	777	42	good	good	JJ
41352	777	43	cullis	cullis	NN
41352	777	44	.	.	.
41352	778	1	N.	N.	NNP
41352	778	2	B.	B.	NNP
41352	779	1	The	the	DT
41352	779	2	chicken	chicken	NN
41352	779	3	may	may	MD
41352	779	4	be	be	VB
41352	779	5	passed	pass	VBN
41352	779	6	with	with	IN
41352	779	7	sweet	sweet	JJ
41352	779	8	herbs	herb	NNS
41352	779	9	,	,	,
41352	779	10	&	&	CC
41352	779	11	c.	c.	NNP
41352	779	12	and	and	CC
41352	779	13	when	when	WRB
41352	779	14	cold	cold	JJ
41352	779	15	put	put	NN
41352	779	16	into	into	IN
41352	779	17	the	the	DT
41352	779	18	dish	dish	NN
41352	779	19	as	as	IN
41352	779	20	above	above	RB
41352	779	21	.	.	.
41352	780	1	Rabbits	rabbit	NNS
41352	780	2	also	also	RB
41352	780	3	may	may	MD
41352	780	4	be	be	VB
41352	780	5	done	do	VBN
41352	780	6	in	in	IN
41352	780	7	the	the	DT
41352	780	8	same	same	JJ
41352	780	9	manner	manner	NN
41352	780	10	.	.	.
41352	781	1	_	_	NNP
41352	781	2	Pigeon	Pigeon	NNP
41352	781	3	Pie	Pie	NNP
41352	781	4	.	.	.
41352	781	5	_	_	NNP
41352	781	6	WASH	WASH	NNP
41352	781	7	the	the	DT
41352	781	8	pigeons	pigeon	NNS
41352	781	9	in	in	IN
41352	781	10	cold	cold	JJ
41352	781	11	water	water	NN
41352	781	12	and	and	CC
41352	781	13	wipe	wipe	VB
41352	781	14	them	-PRON-	PRP
41352	781	15	dry	dry	RB
41352	781	16	;	;	:
41352	781	17	then	then	RB
41352	781	18	put	put	VB
41352	781	19	into	into	IN
41352	781	20	a	a	DT
41352	781	21	deep	deep	JJ
41352	781	22	dish	dish	NN
41352	781	23	a	a	DT
41352	781	24	rump	rump	JJ
41352	781	25	steak	steak	NN
41352	781	26	cut	cut	NN
41352	781	27	into	into	IN
41352	781	28	pieces	piece	NNS
41352	781	29	,	,	,
41352	781	30	beat	beat	VBN
41352	781	31	with	with	IN
41352	781	32	a	a	DT
41352	781	33	chopper	chopper	NN
41352	781	34	,	,	,
41352	781	35	and	and	CC
41352	781	36	seasoned	season	VBN
41352	781	37	with	with	IN
41352	781	38	pepper	pepper	NN
41352	781	39	and	and	CC
41352	781	40	salt	salt	NN
41352	781	41	,	,	,
41352	781	42	and	and	CC
41352	781	43	upon	upon	IN
41352	781	44	it	-PRON-	PRP
41352	781	45	the	the	DT
41352	781	46	pigeons	pigeon	NNS
41352	781	47	with	with	IN
41352	781	48	the	the	DT
41352	781	49	liver	liver	NN
41352	781	50	,	,	,
41352	781	51	&	&	CC
41352	781	52	c.	c.	NNP
41352	781	53	seasoned	season	VBD
41352	781	54	.	.	.
41352	782	1	Add	add	VB
41352	782	2	also	also	RB
41352	782	3	some	some	DT
41352	782	4	yolk	yolk	NN
41352	782	5	of	of	IN
41352	782	6	hard	hard	JJ
41352	782	7	eggs	egg	NNS
41352	782	8	,	,	,
41352	782	9	cover	cover	VB
41352	782	10	it	-PRON-	PRP
41352	782	11	with	with	IN
41352	782	12	puff	puff	NN
41352	782	13	paste	paste	NN
41352	782	14	,	,	,
41352	782	15	egg	egg	NN
41352	782	16	and	and	CC
41352	782	17	ornament	ornament	VB
41352	782	18	it	-PRON-	PRP
41352	782	19	with	with	IN
41352	782	20	small	small	JJ
41352	782	21	leaves	leave	NNS
41352	782	22	,	,	,
41352	782	23	bake	bake	VBP
41352	782	24	it	-PRON-	PRP
41352	782	25	,	,	,
41352	782	26	and	and	CC
41352	782	27	add	add	VB
41352	782	28	some	some	DT
41352	782	29	cullis	cullis	NN
41352	782	30	.	.	.
41352	783	1	_	_	NNP
41352	783	2	Raised	Raised	NNP
41352	783	3	Turkey	Turkey	NNP
41352	783	4	Pie	Pie	NNP
41352	783	5	with	with	IN
41352	783	6	a	a	DT
41352	783	7	Tongue	Tongue	NNP
41352	783	8	.	.	.
41352	783	9	_	_	IN
41352	783	10	BONE	BONE	NNP
41352	783	11	a	a	DT
41352	783	12	turkey	turkey	NN
41352	783	13	,	,	,
41352	783	14	and	and	CC
41352	783	15	have	have	VBP
41352	783	16	ready	ready	JJ
41352	783	17	a	a	DT
41352	783	18	boiled	boil	VBN
41352	783	19	pickled	pickled	JJ
41352	783	20	tongue	tongue	NN
41352	783	21	;	;	:
41352	783	22	pare	pare	VB
41352	783	23	the	the	DT
41352	783	24	principal	principal	JJ
41352	783	25	part	part	NN
41352	783	26	,	,	,
41352	783	27	put	put	VBD
41352	783	28	it	-PRON-	PRP
41352	783	29	into	into	IN
41352	783	30	the	the	DT
41352	783	31	center	center	NN
41352	783	32	of	of	IN
41352	783	33	the	the	DT
41352	783	34	turkey	turkey	NN
41352	783	35	with	with	IN
41352	783	36	some	some	DT
41352	783	37	light	light	JJ
41352	783	38	forcemeat	forcemeat	NN
41352	783	39	well	well	RB
41352	783	40	-	-	HYPH
41352	783	41	seasoned	season	VBN
41352	783	42	,	,	,
41352	783	43	and	and	CC
41352	783	44	some	some	DT
41352	783	45	slices	slice	NNS
41352	783	46	of	of	IN
41352	783	47	throat	throat	NN
41352	783	48	sweetbreads	sweetbread	NNS
41352	783	49	.	.	.
41352	784	1	Sew	sew	VB
41352	784	2	it	-PRON-	PRP
41352	784	3	up	up	RP
41352	784	4	,	,	,
41352	784	5	and	and	CC
41352	784	6	put	put	VBD
41352	784	7	it	-PRON-	PRP
41352	784	8	into	into	IN
41352	784	9	boiling	boil	VBG
41352	784	10	water	water	NN
41352	784	11	for	for	IN
41352	784	12	ten	ten	CD
41352	784	13	minutes	minute	NNS
41352	784	14	.	.	.
41352	785	1	Then	then	RB
41352	785	2	make	make	VB
41352	785	3	a	a	DT
41352	785	4	crust	crust	NN
41352	785	5	with	with	IN
41352	785	6	raised	raise	VBN
41352	785	7	paste	paste	NN
41352	785	8	big	big	JJ
41352	785	9	enough	enough	RB
41352	785	10	to	to	TO
41352	785	11	receive	receive	VB
41352	785	12	the	the	DT
41352	785	13	turkey	turkey	NN
41352	785	14	,	,	,
41352	785	15	which	which	WDT
41352	785	16	,	,	,
41352	785	17	when	when	WRB
41352	785	18	cold	cold	JJ
41352	785	19	,	,	,
41352	785	20	put	put	VBN
41352	785	21	in	in	RP
41352	785	22	with	with	IN
41352	785	23	bards	bard	NNS
41352	785	24	of	of	IN
41352	785	25	fat	fat	JJ
41352	785	26	bacon	bacon	NN
41352	785	27	upon	upon	IN
41352	785	28	it	-PRON-	PRP
41352	785	29	and	and	CC
41352	785	30	forcemeat	forcemeat	VB
41352	785	31	at	at	IN
41352	785	32	the	the	DT
41352	785	33	bottom	bottom	NN
41352	785	34	of	of	IN
41352	785	35	the	the	DT
41352	785	36	crust	crust	NN
41352	785	37	;	;	:
41352	785	38	then	then	RB
41352	785	39	cover	cover	VB
41352	785	40	and	and	CC
41352	785	41	ornament	ornament	VBD
41352	785	42	it	-PRON-	PRP
41352	785	43	as	as	IN
41352	785	44	a	a	DT
41352	785	45	raised	raise	VBN
41352	785	46	chicken	chicken	NN
41352	785	47	pie	pie	NN
41352	785	48	,	,	,
41352	785	49	and	and	CC
41352	785	50	bake	bake	VB
41352	785	51	it	-PRON-	PRP
41352	785	52	.	.	.
41352	786	1	When	when	WRB
41352	786	2	it	-PRON-	PRP
41352	786	3	is	be	VBZ
41352	786	4	to	to	TO
41352	786	5	be	be	VB
41352	786	6	served	serve	VBN
41352	786	7	up	up	RP
41352	786	8	,	,	,
41352	786	9	take	take	VB
41352	786	10	off	off	RP
41352	786	11	the	the	DT
41352	786	12	lid	lid	NN
41352	786	13	and	and	CC
41352	786	14	the	the	DT
41352	786	15	bards	bard	NNS
41352	786	16	of	of	IN
41352	786	17	bacon	bacon	NN
41352	786	18	,	,	,
41352	786	19	glaize	glaize	VB
41352	786	20	the	the	DT
41352	786	21	breast	breast	NN
41352	786	22	lightly	lightly	RB
41352	786	23	,	,	,
41352	786	24	and	and	CC
41352	786	25	add	add	VB
41352	786	26	a	a	DT
41352	786	27	cullis	cullis	JJ
41352	786	28	or	or	CC
41352	786	29	green	green	JJ
41352	786	30	truffle	truffle	NN
41352	786	31	sauce	sauce	NN
41352	786	32	.	.	.
41352	787	1	N.	N.	NNP
41352	787	2	B.	B.	NNP
41352	787	3	Pullets	Pullets	NNP
41352	787	4	,	,	,
41352	787	5	chickens	chicken	NNS
41352	787	6	,	,	,
41352	787	7	partridges	partridge	NNS
41352	787	8	,	,	,
41352	787	9	and	and	CC
41352	787	10	pheasants	pheasant	NNS
41352	787	11	,	,	,
41352	787	12	may	may	MD
41352	787	13	be	be	VB
41352	787	14	done	do	VBN
41352	787	15	in	in	IN
41352	787	16	the	the	DT
41352	787	17	same	same	JJ
41352	787	18	manner	manner	NN
41352	787	19	;	;	:
41352	787	20	but	but	CC
41352	787	21	instead	instead	RB
41352	787	22	of	of	IN
41352	787	23	the	the	DT
41352	787	24	tongue	tongue	NN
41352	787	25	put	put	VBN
41352	787	26	in	in	IN
41352	787	27	whole	whole	JJ
41352	787	28	green	green	JJ
41352	787	29	truffles	truffle	NNS
41352	787	30	pared	pare	VBD
41352	787	31	,	,	,
41352	787	32	and	and	CC
41352	787	33	some	some	DT
41352	787	34	truffles	truffle	NNS
41352	787	35	pounded	pound	VBD
41352	787	36	with	with	IN
41352	787	37	the	the	DT
41352	787	38	forcemeat	forcemeat	NN
41352	787	39	,	,	,
41352	787	40	and	and	CC
41352	787	41	when	when	WRB
41352	787	42	served	serve	VBN
41352	787	43	up	up	RP
41352	787	44	,	,	,
41352	787	45	add	add	VB
41352	787	46	a	a	DT
41352	787	47	good	good	JJ
41352	787	48	cullis	cullis	NN
41352	787	49	.	.	.
41352	788	1	Or	or	CC
41352	788	2	,	,	,
41352	788	3	instead	instead	RB
41352	788	4	of	of	IN
41352	788	5	a	a	DT
41352	788	6	raised	raise	VBN
41352	788	7	crust	crust	NN
41352	788	8	,	,	,
41352	788	9	they	-PRON-	PRP
41352	788	10	may	may	MD
41352	788	11	be	be	VB
41352	788	12	put	put	VBN
41352	788	13	in	in	IN
41352	788	14	a	a	DT
41352	788	15	dish	dish	NN
41352	788	16	and	and	CC
41352	788	17	covered	cover	VBN
41352	788	18	with	with	IN
41352	788	19	puff	puff	NN
41352	788	20	paste	paste	NN
41352	788	21	,	,	,
41352	788	22	&	&	CC
41352	788	23	c.	c.	NNP
41352	788	24	_	_	NNP
41352	788	25	Raised	Raised	NNP
41352	788	26	Macaroni	Macaroni	NNP
41352	788	27	Pie	Pie	NNP
41352	788	28	.	.	.
41352	788	29	_	_	NNP
41352	788	30	RAISE	RAISE	NNP
41352	788	31	a	a	DT
41352	788	32	crust	crust	NN
41352	788	33	and	and	CC
41352	788	34	ornament	ornament	NN
41352	788	35	and	and	CC
41352	788	36	bake	bake	VB
41352	788	37	it	-PRON-	PRP
41352	788	38	,	,	,
41352	788	39	and	and	CC
41352	788	40	when	when	WRB
41352	788	41	it	-PRON-	PRP
41352	788	42	is	be	VBZ
41352	788	43	to	to	TO
41352	788	44	be	be	VB
41352	788	45	served	serve	VBN
41352	788	46	up	up	RP
41352	788	47	have	have	VBP
41352	788	48	ready	ready	JJ
41352	788	49	some	some	DT
41352	788	50	hot	hot	JJ
41352	788	51	macaroni	macaroni	NN
41352	788	52	stewed	stew	VBN
41352	788	53	and	and	CC
41352	788	54	a	a	DT
41352	788	55	white	white	JJ
41352	788	56	fricassee	fricassee	NN
41352	788	57	of	of	IN
41352	788	58	chicken	chicken	NNP
41352	788	59	in	in	IN
41352	788	60	separate	separate	JJ
41352	788	61	stewpans	stewpan	NNS
41352	788	62	.	.	.
41352	789	1	Put	put	VB
41352	789	2	them	-PRON-	PRP
41352	789	3	alternately	alternately	RB
41352	789	4	into	into	IN
41352	789	5	the	the	DT
41352	789	6	pie	pie	NN
41352	789	7	,	,	,
41352	789	8	strew	strew	VBD
41352	789	9	a	a	DT
41352	789	10	little	little	JJ
41352	789	11	grated	grate	VBN
41352	789	12	parmezan	parmezan	NN
41352	789	13	cheese	cheese	NN
41352	789	14	over	over	IN
41352	789	15	it	-PRON-	PRP
41352	789	16	,	,	,
41352	789	17	put	put	VB
41352	789	18	a	a	DT
41352	789	19	slip	slip	NN
41352	789	20	of	of	IN
41352	789	21	paper	paper	NN
41352	789	22	round	round	IN
41352	789	23	the	the	DT
41352	789	24	edge	edge	NN
41352	789	25	of	of	IN
41352	789	26	the	the	DT
41352	789	27	pie	pie	NN
41352	789	28	to	to	TO
41352	789	29	prevent	prevent	VB
41352	789	30	from	from	IN
41352	789	31	burning	burn	VBG
41352	789	32	,	,	,
41352	789	33	and	and	CC
41352	789	34	colour	colour	VB
41352	789	35	the	the	DT
41352	789	36	cheese	cheese	NN
41352	789	37	with	with	IN
41352	789	38	a	a	DT
41352	789	39	salamander	salamander	NN
41352	789	40	.	.	.
41352	790	1	_	_	NNP
41352	790	2	Raised	Raised	NNP
41352	790	3	Beef	Beef	NNP
41352	790	4	Steak	Steak	NNP
41352	790	5	Pie	Pie	NNP
41352	790	6	.	.	.
41352	790	7	_	_	NNP
41352	790	8	TAKE	TAKE	NNP
41352	790	9	prime	prime	JJ
41352	790	10	steaks	steak	NNS
41352	790	11	of	of	IN
41352	790	12	a	a	DT
41352	790	13	rump	rump	NN
41352	790	14	of	of	IN
41352	790	15	beef	beef	NN
41352	790	16	,	,	,
41352	790	17	cut	cut	VBD
41352	790	18	the	the	DT
41352	790	19	skin	skin	NN
41352	790	20	from	from	IN
41352	790	21	the	the	DT
41352	790	22	fat	fat	NN
41352	790	23	,	,	,
41352	790	24	beat	beat	VBD
41352	790	25	the	the	DT
41352	790	26	steaks	steak	NNS
41352	790	27	with	with	IN
41352	790	28	a	a	DT
41352	790	29	chopper	chopper	NN
41352	790	30	,	,	,
41352	790	31	cut	cut	VB
41352	790	32	them	-PRON-	PRP
41352	790	33	into	into	IN
41352	790	34	middling	middling	NN
41352	790	35	-	-	HYPH
41352	790	36	sized	sized	JJ
41352	790	37	pieces	piece	NNS
41352	790	38	,	,	,
41352	790	39	then	then	RB
41352	790	40	pass	pass	VB
41352	790	41	them	-PRON-	PRP
41352	790	42	with	with	IN
41352	790	43	a	a	DT
41352	790	44	bit	bit	NN
41352	790	45	of	of	IN
41352	790	46	fresh	fresh	JJ
41352	790	47	butter	butter	NN
41352	790	48	,	,	,
41352	790	49	pepper	pepper	NN
41352	790	50	,	,	,
41352	790	51	salt	salt	NN
41352	790	52	,	,	,
41352	790	53	lemon	lemon	NN
41352	790	54	juice	juice	NN
41352	790	55	,	,	,
41352	790	56	and	and	CC
41352	790	57	eschallots	eschallot	NNS
41352	790	58	chopped	chopped	JJ
41352	790	59	,	,	,
41352	790	60	and	and	CC
41352	790	61	when	when	WRB
41352	790	62	they	-PRON-	PRP
41352	790	63	are	be	VBP
41352	790	64	half	half	RB
41352	790	65	done	do	VBN
41352	790	66	put	put	VB
41352	790	67	them	-PRON-	PRP
41352	790	68	into	into	IN
41352	790	69	a	a	DT
41352	790	70	dish	dish	NN
41352	790	71	till	till	IN
41352	790	72	cold	cold	NN
41352	790	73	.	.	.
41352	791	1	Blanch	blanch	NN
41352	791	2	oysters	oyster	NNS
41352	791	3	,	,	,
41352	791	4	strain	strain	VB
41352	791	5	them	-PRON-	PRP
41352	791	6	,	,	,
41352	791	7	and	and	CC
41352	791	8	preserve	preserve	VB
41352	791	9	the	the	DT
41352	791	10	liquor	liquor	NN
41352	791	11	;	;	:
41352	791	12	then	then	RB
41352	791	13	raise	raise	VB
41352	791	14	a	a	DT
41352	791	15	crust	crust	NN
41352	791	16	,	,	,
41352	791	17	put	put	VB
41352	791	18	a	a	DT
41352	791	19	layer	layer	NN
41352	791	20	of	of	IN
41352	791	21	steak	steak	NN
41352	791	22	at	at	IN
41352	791	23	the	the	DT
41352	791	24	bottom	bottom	NN
41352	791	25	,	,	,
41352	791	26	some	some	DT
41352	791	27	oysters	oyster	NNS
41352	791	28	upon	upon	IN
41352	791	29	it	-PRON-	PRP
41352	791	30	,	,	,
41352	791	31	and	and	CC
41352	791	32	so	so	RB
41352	791	33	alternately	alternately	RB
41352	791	34	;	;	:
41352	791	35	cover	cover	VB
41352	791	36	the	the	DT
41352	791	37	pie	pie	NN
41352	791	38	,	,	,
41352	791	39	ornament	ornament	JJ
41352	791	40	and	and	CC
41352	791	41	bake	bake	VB
41352	791	42	it	-PRON-	PRP
41352	791	43	.	.	.
41352	792	1	When	when	WRB
41352	792	2	it	-PRON-	PRP
41352	792	3	is	be	VBZ
41352	792	4	to	to	TO
41352	792	5	be	be	VB
41352	792	6	served	serve	VBN
41352	792	7	up	up	RP
41352	792	8	put	put	VB
41352	792	9	into	into	IN
41352	792	10	it	-PRON-	PRP
41352	792	11	a	a	DT
41352	792	12	good	good	JJ
41352	792	13	cullis	cullis	NN
41352	792	14	,	,	,
41352	792	15	with	with	IN
41352	792	16	the	the	DT
41352	792	17	oyster	oyster	JJ
41352	792	18	liquor	liquor	NN
41352	792	19	and	and	CC
41352	792	20	some	some	DT
41352	792	21	ketchup	ketchup	NN
41352	792	22	mixed	mix	VBN
41352	792	23	with	with	IN
41352	792	24	it	-PRON-	PRP
41352	792	25	.	.	.
41352	793	1	N.	N.	NNP
41352	793	2	B.	B.	NNP
41352	794	1	In	in	IN
41352	794	2	the	the	DT
41352	794	3	same	same	JJ
41352	794	4	manner	manner	NN
41352	794	5	put	put	NN
41352	794	6	steaks	steak	NNS
41352	794	7	and	and	CC
41352	794	8	oysters	oyster	NNS
41352	794	9	into	into	IN
41352	794	10	a	a	DT
41352	794	11	deep	deep	JJ
41352	794	12	dish	dish	NN
41352	794	13	,	,	,
41352	794	14	and	and	CC
41352	794	15	cover	cover	VB
41352	794	16	them	-PRON-	PRP
41352	794	17	with	with	IN
41352	794	18	puff	puff	NN
41352	794	19	paste	paste	NN
41352	794	20	.	.	.
41352	795	1	_	_	NNP
41352	795	2	Veal	Veal	NNP
41352	795	3	Pie	Pie	NNP
41352	795	4	.	.	.
41352	795	5	_	_	NNP
41352	795	6	CUT	CUT	NNP
41352	795	7	the	the	DT
41352	795	8	best	good	JJS
41352	795	9	end	end	NN
41352	795	10	of	of	IN
41352	795	11	a	a	DT
41352	795	12	loin	loin	NN
41352	795	13	of	of	IN
41352	795	14	veal	veal	NN
41352	795	15	into	into	IN
41352	795	16	thin	thin	JJ
41352	795	17	chops	chop	NNS
41352	795	18	,	,	,
41352	795	19	take	take	VB
41352	795	20	off	off	RP
41352	795	21	part	part	NN
41352	795	22	of	of	IN
41352	795	23	the	the	DT
41352	795	24	bone	bone	NN
41352	795	25	and	and	CC
41352	795	26	some	some	DT
41352	795	27	of	of	IN
41352	795	28	the	the	DT
41352	795	29	fat	fat	NN
41352	795	30	from	from	IN
41352	795	31	the	the	DT
41352	795	32	kidney	kidney	NN
41352	795	33	,	,	,
41352	795	34	season	season	NN
41352	795	35	with	with	IN
41352	795	36	pepper	pepper	NN
41352	795	37	and	and	CC
41352	795	38	salt	salt	NN
41352	795	39	,	,	,
41352	795	40	put	put	VBD
41352	795	41	them	-PRON-	PRP
41352	795	42	into	into	IN
41352	795	43	a	a	DT
41352	795	44	deep	deep	JJ
41352	795	45	dish	dish	NN
41352	795	46	with	with	IN
41352	795	47	yolks	yolk	NNS
41352	795	48	of	of	IN
41352	795	49	boiled	boil	VBN
41352	795	50	eggs	egg	NNS
41352	795	51	,	,	,
41352	795	52	cover	cover	VBP
41352	795	53	with	with	IN
41352	795	54	puff	puff	NN
41352	795	55	paste	paste	NN
41352	795	56	,	,	,
41352	795	57	egg	egg	NN
41352	795	58	and	and	CC
41352	795	59	ornament	ornament	JJ
41352	795	60	with	with	IN
41352	795	61	leaves	leave	NNS
41352	795	62	,	,	,
41352	795	63	bake	bake	VBP
41352	795	64	it	-PRON-	PRP
41352	795	65	,	,	,
41352	795	66	and	and	CC
41352	795	67	when	when	WRB
41352	795	68	it	-PRON-	PRP
41352	795	69	is	be	VBZ
41352	795	70	to	to	TO
41352	795	71	be	be	VB
41352	795	72	served	serve	VBN
41352	795	73	up	up	RP
41352	795	74	,	,	,
41352	795	75	put	put	VBN
41352	795	76	into	into	IN
41352	795	77	it	-PRON-	PRP
41352	795	78	some	some	DT
41352	795	79	good	good	JJ
41352	795	80	consumé	consumé	NN
41352	795	81	.	.	.
41352	796	1	_	_	NNP
41352	796	2	Pork	Pork	NNP
41352	796	3	Pie	Pie	NNP
41352	796	4	.	.	.
41352	796	5	_	_	NNP
41352	796	6	TAKE	TAKE	NNP
41352	796	7	a	a	DT
41352	796	8	piece	piece	NN
41352	796	9	of	of	IN
41352	796	10	loin	loin	NN
41352	796	11	of	of	IN
41352	796	12	pork	pork	NN
41352	796	13	with	with	IN
41352	796	14	the	the	DT
41352	796	15	rind	rind	NN
41352	796	16	and	and	CC
41352	796	17	part	part	NN
41352	796	18	of	of	IN
41352	796	19	the	the	DT
41352	796	20	under	under	JJ
41352	796	21	bone	bone	NN
41352	796	22	cut	cut	VBN
41352	796	23	off	off	RP
41352	796	24	;	;	:
41352	796	25	then	then	RB
41352	796	26	cut	cut	VB
41352	796	27	into	into	IN
41352	796	28	chops	chop	NNS
41352	796	29	,	,	,
41352	796	30	season	season	VB
41352	796	31	them	-PRON-	PRP
41352	796	32	with	with	IN
41352	796	33	pepper	pepper	NN
41352	796	34	and	and	CC
41352	796	35	salt	salt	NN
41352	796	36	,	,	,
41352	796	37	cover	cover	VB
41352	796	38	them	-PRON-	PRP
41352	796	39	with	with	IN
41352	796	40	puff	puff	NN
41352	796	41	paste	paste	NN
41352	796	42	,	,	,
41352	796	43	bake	bake	VBP
41352	796	44	the	the	DT
41352	796	45	pie	pie	NN
41352	796	46	,	,	,
41352	796	47	and	and	CC
41352	796	48	when	when	WRB
41352	796	49	it	-PRON-	PRP
41352	796	50	is	be	VBZ
41352	796	51	to	to	TO
41352	796	52	be	be	VB
41352	796	53	served	serve	VBN
41352	796	54	up	up	RP
41352	796	55	put	put	VB
41352	796	56	into	into	IN
41352	796	57	it	-PRON-	PRP
41352	796	58	cullis	cullis	JJ
41352	796	59	,	,	,
41352	796	60	with	with	IN
41352	796	61	the	the	DT
41352	796	62	essence	essence	NN
41352	796	63	of	of	IN
41352	796	64	two	two	CD
41352	796	65	onions	onion	NNS
41352	796	66	and	and	CC
41352	796	67	a	a	DT
41352	796	68	little	little	JJ
41352	796	69	mustard	mustard	NN
41352	796	70	mixed	mix	VBN
41352	796	71	with	with	IN
41352	796	72	it	-PRON-	PRP
41352	796	73	.	.	.
41352	797	1	N.	N.	NNP
41352	797	2	B.	B.	NNP
41352	797	3	I	-PRON-	PRP
41352	797	4	have	have	VBP
41352	797	5	directed	direct	VBN
41352	797	6	puff	puff	JJ
41352	797	7	paste	paste	NN
41352	797	8	to	to	TO
41352	797	9	be	be	VB
41352	797	10	used	use	VBN
41352	797	11	for	for	IN
41352	797	12	meat	meat	NN
41352	797	13	pies	pie	NNS
41352	797	14	,	,	,
41352	797	15	it	-PRON-	PRP
41352	797	16	having	have	VBG
41352	797	17	the	the	DT
41352	797	18	best	good	JJS
41352	797	19	appearance	appearance	NN
41352	797	20	when	when	WRB
41352	797	21	baked	bake	VBD
41352	797	22	;	;	:
41352	797	23	but	but	CC
41352	797	24	there	there	EX
41352	797	25	is	be	VBZ
41352	797	26	another	another	DT
41352	797	27	mode	mode	NN
41352	797	28	which	which	WDT
41352	797	29	may	may	MD
41352	797	30	be	be	VB
41352	797	31	thought	think	VBN
41352	797	32	preferable	preferable	JJ
41352	797	33	;	;	:
41352	797	34	and	and	CC
41352	797	35	which	which	WDT
41352	797	36	is	be	VBZ
41352	797	37	,	,	,
41352	797	38	to	to	TO
41352	797	39	mix	mix	VB
41352	797	40	together	together	RB
41352	797	41	half	half	PDT
41352	797	42	a	a	DT
41352	797	43	pound	pound	NN
41352	797	44	of	of	IN
41352	797	45	sifted	sift	VBN
41352	797	46	flour	flour	NN
41352	797	47	,	,	,
41352	797	48	six	six	CD
41352	797	49	ounces	ounce	NNS
41352	797	50	of	of	IN
41352	797	51	fresh	fresh	JJ
41352	797	52	butter	butter	NN
41352	797	53	,	,	,
41352	797	54	the	the	DT
41352	797	55	yolks	yolk	NNS
41352	797	56	and	and	CC
41352	797	57	whites	white	NNS
41352	797	58	of	of	IN
41352	797	59	two	two	CD
41352	797	60	eggs	egg	NNS
41352	797	61	well	well	RB
41352	797	62	beaten	beat	VBN
41352	797	63	,	,	,
41352	797	64	and	and	CC
41352	797	65	a	a	DT
41352	797	66	little	little	JJ
41352	797	67	milk	milk	NN
41352	797	68	and	and	CC
41352	797	69	salt	salt	NN
41352	797	70	;	;	:
41352	797	71	then	then	RB
41352	797	72	knead	knead	VB
41352	797	73	it	-PRON-	PRP
41352	797	74	well	well	RB
41352	797	75	.	.	.
41352	798	1	_	_	NNP
41352	798	2	Eel	Eel	NNP
41352	798	3	Pie	Pie	NNP
41352	798	4	.	.	.
41352	798	5	_	_	NNP
41352	798	6	SKIN	SKIN	NNP
41352	798	7	and	and	CC
41352	798	8	clean	clean	VB
41352	798	9	the	the	DT
41352	798	10	eels	eel	NNS
41352	798	11	,	,	,
41352	798	12	cut	cut	VBD
41352	798	13	them	-PRON-	PRP
41352	798	14	into	into	IN
41352	798	15	pieces	piece	NNS
41352	798	16	of	of	IN
41352	798	17	two	two	CD
41352	798	18	inches	inch	NNS
41352	798	19	long	long	JJ
41352	798	20	,	,	,
41352	798	21	pass	pass	VB
41352	798	22	them	-PRON-	PRP
41352	798	23	with	with	IN
41352	798	24	chopped	chop	VBN
41352	798	25	parsley	parsley	NN
41352	798	26	and	and	CC
41352	798	27	eschallots	eschallot	NNS
41352	798	28	,	,	,
41352	798	29	a	a	DT
41352	798	30	little	little	JJ
41352	798	31	grated	grated	JJ
41352	798	32	nutmeg	nutmeg	NNS
41352	798	33	,	,	,
41352	798	34	pepper	pepper	NN
41352	798	35	,	,	,
41352	798	36	salt	salt	NN
41352	798	37	,	,	,
41352	798	38	and	and	CC
41352	798	39	lemon	lemon	NN
41352	798	40	juice	juice	NN
41352	798	41	,	,	,
41352	798	42	for	for	IN
41352	798	43	five	five	CD
41352	798	44	minutes	minute	NNS
41352	798	45	;	;	:
41352	798	46	then	then	RB
41352	798	47	put	put	VB
41352	798	48	a	a	DT
41352	798	49	little	little	JJ
41352	798	50	light	light	JJ
41352	798	51	forcemeat	forcemeat	NN
41352	798	52	at	at	IN
41352	798	53	the	the	DT
41352	798	54	bottom	bottom	NN
41352	798	55	of	of	IN
41352	798	56	a	a	DT
41352	798	57	deep	deep	JJ
41352	798	58	dish	dish	NN
41352	798	59	,	,	,
41352	798	60	put	put	VB
41352	798	61	the	the	DT
41352	798	62	eels	eel	NNS
41352	798	63	over	over	IN
41352	798	64	it	-PRON-	PRP
41352	798	65	,	,	,
41352	798	66	cover	cover	VBP
41352	798	67	with	with	IN
41352	798	68	puff	puff	NN
41352	798	69	paste	paste	NN
41352	798	70	,	,	,
41352	798	71	bake	bake	VBP
41352	798	72	it	-PRON-	PRP
41352	798	73	,	,	,
41352	798	74	and	and	CC
41352	798	75	put	put	VB
41352	798	76	into	into	IN
41352	798	77	it	-PRON-	PRP
41352	798	78	some	some	DT
41352	798	79	benshamelle	benshamelle	NNS
41352	798	80	or	or	CC
41352	798	81	cullis	cullis	NNP
41352	798	82	.	.	.
41352	799	1	_	_	NNP
41352	799	2	Mutton	Mutton	NNP
41352	799	3	Pie	Pie	NNP
41352	799	4	.	.	.
41352	799	5	_	_	NNP
41352	799	6	TAKE	TAKE	VBZ
41352	799	7	off	off	RP
41352	799	8	the	the	DT
41352	799	9	bone	bone	NN
41352	799	10	from	from	IN
41352	799	11	part	part	NN
41352	799	12	of	of	IN
41352	799	13	a	a	DT
41352	799	14	loin	loin	NN
41352	799	15	of	of	IN
41352	799	16	mutton	mutton	NN
41352	799	17	,	,	,
41352	799	18	cut	cut	VB
41352	799	19	it	-PRON-	PRP
41352	799	20	into	into	IN
41352	799	21	chops	chop	NNS
41352	799	22	,	,	,
41352	799	23	and	and	CC
41352	799	24	season	season	NN
41352	799	25	with	with	IN
41352	799	26	pepper	pepper	NN
41352	799	27	and	and	CC
41352	799	28	salt	salt	NN
41352	799	29	.	.	.
41352	800	1	Then	then	RB
41352	800	2	put	put	VB
41352	800	3	into	into	IN
41352	800	4	a	a	DT
41352	800	5	deep	deep	JJ
41352	800	6	dish	dish	NN
41352	800	7	a	a	DT
41352	800	8	layer	layer	NN
41352	800	9	of	of	IN
41352	800	10	chops	chop	NNS
41352	800	11	,	,	,
41352	800	12	and	and	CC
41352	800	13	upon	upon	IN
41352	800	14	them	-PRON-	PRP
41352	800	15	some	some	DT
41352	800	16	slices	slice	NNS
41352	800	17	of	of	IN
41352	800	18	peeled	peel	VBN
41352	800	19	potatoes	potato	NNS
41352	800	20	(	(	-LRB-
41352	800	21	and	and	CC
41352	800	22	if	if	IN
41352	800	23	approved	approve	VBN
41352	800	24	,	,	,
41352	800	25	some	some	DT
41352	800	26	thin	thin	JJ
41352	800	27	slices	slice	NNS
41352	800	28	of	of	IN
41352	800	29	onions	onion	NNS
41352	800	30	)	)	-RRB-
41352	800	31	;	;	:
41352	800	32	put	put	VB
41352	800	33	the	the	DT
41352	800	34	remaining	remain	VBG
41352	800	35	chops	chop	NNS
41352	800	36	over	over	RP
41352	800	37	,	,	,
41352	800	38	cover	cover	VBP
41352	800	39	with	with	IN
41352	800	40	puff	puff	NN
41352	800	41	paste	paste	NN
41352	800	42	,	,	,
41352	800	43	bake	bake	VBP
41352	800	44	it	-PRON-	PRP
41352	800	45	,	,	,
41352	800	46	and	and	CC
41352	800	47	add	add	VB
41352	800	48	some	some	DT
41352	800	49	cullis	cullis	NN
41352	800	50	.	.	.
41352	801	1	Or	or	CC
41352	801	2	,	,	,
41352	801	3	the	the	DT
41352	801	4	chops	chop	NNS
41352	801	5	may	may	MD
41352	801	6	be	be	VB
41352	801	7	passed	pass	VBN
41352	801	8	with	with	IN
41352	801	9	sweet	sweet	JJ
41352	801	10	herbs	herb	NNS
41352	801	11	,	,	,
41352	801	12	&	&	CC
41352	801	13	c.	c.	NNP
41352	801	14	and	and	CC
41352	801	15	when	when	WRB
41352	801	16	cold	cold	JJ
41352	801	17	put	put	NN
41352	801	18	into	into	IN
41352	801	19	small	small	JJ
41352	801	20	or	or	CC
41352	801	21	large	large	JJ
41352	801	22	raised	raise	VBN
41352	801	23	crusts	crust	NNS
41352	801	24	with	with	IN
41352	801	25	the	the	DT
41352	801	26	above	above	JJ
41352	801	27	vegetables	vegetable	NNS
41352	801	28	,	,	,
41352	801	29	and	and	CC
41352	801	30	when	when	WRB
41352	801	31	baked	bake	VBN
41352	801	32	add	add	VBP
41352	801	33	some	some	DT
41352	801	34	cullis	cullis	NN
41352	801	35	.	.	.
41352	802	1	_	_	NNP
41352	802	2	Sea	Sea	NNP
41352	802	3	Pie	Pie	NNP
41352	802	4	.	.	.
41352	802	5	_	_	NNP
41352	802	6	TAKE	TAKE	NNP
41352	802	7	small	small	JJ
41352	802	8	pieces	piece	NNS
41352	802	9	of	of	IN
41352	802	10	salt	salt	NN
41352	802	11	beef	beef	NN
41352	802	12	and	and	CC
41352	802	13	pickle	pickle	NN
41352	802	14	pork	pork	NN
41352	802	15	,	,	,
41352	802	16	veal	veal	NN
41352	802	17	and	and	CC
41352	802	18	mutton	mutton	NN
41352	802	19	chops	chop	NNS
41352	802	20	,	,	,
41352	802	21	a	a	DT
41352	802	22	goose	goose	NN
41352	802	23	or	or	CC
41352	802	24	a	a	DT
41352	802	25	duck	duck	NN
41352	802	26	cut	cut	NN
41352	802	27	into	into	IN
41352	802	28	pieces	piece	NNS
41352	802	29	,	,	,
41352	802	30	onions	onion	NNS
41352	802	31	and	and	CC
41352	802	32	potatoes	potato	NNS
41352	802	33	cut	cut	VBP
41352	802	34	into	into	IN
41352	802	35	thick	thick	JJ
41352	802	36	slices	slice	NNS
41352	802	37	,	,	,
41352	802	38	and	and	CC
41352	802	39	season	season	NN
41352	802	40	with	with	IN
41352	802	41	a	a	DT
41352	802	42	little	little	JJ
41352	802	43	salt	salt	NN
41352	802	44	and	and	CC
41352	802	45	plenty	plenty	NN
41352	802	46	of	of	IN
41352	802	47	pepper	pepper	NN
41352	802	48	.	.	.
41352	803	1	Make	make	VB
41352	803	2	a	a	DT
41352	803	3	paste	paste	NN
41352	803	4	with	with	IN
41352	803	5	beef	beef	NN
41352	803	6	suet	suet	NN
41352	803	7	chopped	chop	VBD
41352	803	8	fine	fine	JJ
41352	803	9	,	,	,
41352	803	10	some	some	DT
41352	803	11	flour	flour	NN
41352	803	12	and	and	CC
41352	803	13	water	water	NN
41352	803	14	;	;	:
41352	803	15	knead	knead	VB
41352	803	16	them	-PRON-	PRP
41352	803	17	well	well	RB
41352	803	18	together	together	RB
41352	803	19	,	,	,
41352	803	20	then	then	RB
41352	803	21	roll	roll	VB
41352	803	22	out	out	RP
41352	803	23	the	the	DT
41352	803	24	paste	paste	NN
41352	803	25	,	,	,
41352	803	26	sheet	sheet	VB
41352	803	27	a	a	DT
41352	803	28	large	large	JJ
41352	803	29	bowl	bowl	NN
41352	803	30	with	with	IN
41352	803	31	it	-PRON-	PRP
41352	803	32	,	,	,
41352	803	33	put	put	VBN
41352	803	34	into	into	IN
41352	803	35	it	-PRON-	PRP
41352	803	36	the	the	DT
41352	803	37	above	above	JJ
41352	803	38	ingredients	ingredient	NNS
41352	803	39	alternately	alternately	RB
41352	803	40	;	;	:
41352	803	41	cover	cover	VB
41352	803	42	it	-PRON-	PRP
41352	803	43	with	with	IN
41352	803	44	the	the	DT
41352	803	45	paste	paste	NN
41352	803	46	,	,	,
41352	803	47	put	put	VB
41352	803	48	a	a	DT
41352	803	49	cloth	cloth	NN
41352	803	50	over	over	RB
41352	803	51	,	,	,
41352	803	52	and	and	CC
41352	803	53	boil	boil	VB
41352	803	54	four	four	CD
41352	803	55	hours	hour	NNS
41352	803	56	.	.	.
41352	804	1	When	when	WRB
41352	804	2	it	-PRON-	PRP
41352	804	3	is	be	VBZ
41352	804	4	to	to	TO
41352	804	5	be	be	VB
41352	804	6	served	serve	VBN
41352	804	7	up	up	RP
41352	804	8	take	take	VB
41352	804	9	off	off	RP
41352	804	10	the	the	DT
41352	804	11	cloth	cloth	NN
41352	804	12	,	,	,
41352	804	13	make	make	VB
41352	804	14	a	a	DT
41352	804	15	little	little	JJ
41352	804	16	hole	hole	NN
41352	804	17	in	in	IN
41352	804	18	the	the	DT
41352	804	19	top	top	NN
41352	804	20	,	,	,
41352	804	21	and	and	CC
41352	804	22	add	add	VB
41352	804	23	a	a	DT
41352	804	24	good	good	JJ
41352	804	25	consumé	consumé	NN
41352	804	26	.	.	.
41352	805	1	_	_	NNP
41352	805	2	Rissoles	Rissoles	NNP
41352	805	3	.	.	.
41352	805	4	_	_	NNP
41352	805	5	CUT	CUT	NNP
41352	805	6	into	into	IN
41352	805	7	small	small	JJ
41352	805	8	slips	slip	NNS
41352	805	9	breast	breast	NN
41352	805	10	of	of	IN
41352	805	11	fowl	fowl	NN
41352	805	12	,	,	,
41352	805	13	lean	lean	JJ
41352	805	14	ham	ham	NN
41352	805	15	,	,	,
41352	805	16	pickle	pickle	NN
41352	805	17	cucumbers	cucumber	NNS
41352	805	18	,	,	,
41352	805	19	and	and	CC
41352	805	20	anchovies	anchovy	NNS
41352	805	21	;	;	:
41352	805	22	add	add	VB
41352	805	23	to	to	IN
41352	805	24	them	-PRON-	PRP
41352	805	25	consumé	consumé	VB
41352	805	26	,	,	,
41352	805	27	cayenne	cayenne	NNP
41352	805	28	pepper	pepper	NN
41352	805	29	,	,	,
41352	805	30	breadcrumbs	breadcrumb	NNS
41352	805	31	,	,	,
41352	805	32	and	and	CC
41352	805	33	raw	raw	JJ
41352	805	34	yolk	yolk	NN
41352	805	35	of	of	IN
41352	805	36	egg	egg	NN
41352	805	37	.	.	.
41352	806	1	Simmer	simmer	VB
41352	806	2	them	-PRON-	PRP
41352	806	3	over	over	IN
41352	806	4	a	a	DT
41352	806	5	fire	fire	NN
41352	806	6	for	for	IN
41352	806	7	five	five	CD
41352	806	8	minutes	minute	NNS
41352	806	9	,	,	,
41352	806	10	and	and	CC
41352	806	11	be	be	VB
41352	806	12	careful	careful	JJ
41352	806	13	not	not	RB
41352	806	14	to	to	TO
41352	806	15	let	let	VB
41352	806	16	the	the	DT
41352	806	17	mixture	mixture	NN
41352	806	18	burn	burn	VB
41352	806	19	.	.	.
41352	807	1	Then	then	RB
41352	807	2	put	put	VB
41352	807	3	the	the	DT
41352	807	4	mixture	mixture	NN
41352	807	5	on	on	IN
41352	807	6	a	a	DT
41352	807	7	plate	plate	NN
41352	807	8	,	,	,
41352	807	9	and	and	CC
41352	807	10	when	when	WRB
41352	807	11	cold	cold	JJ
41352	807	12	,	,	,
41352	807	13	cut	cut	VBN
41352	807	14	into	into	IN
41352	807	15	pieces	piece	NNS
41352	807	16	,	,	,
41352	807	17	and	and	CC
41352	807	18	dip	dip	VB
41352	807	19	them	-PRON-	PRP
41352	807	20	in	in	IN
41352	807	21	yolk	yolk	NNP
41352	807	22	of	of	IN
41352	807	23	raw	raw	NNP
41352	807	24	egg	egg	NN
41352	807	25	,	,	,
41352	807	26	afterwards	afterwards	RB
41352	807	27	in	in	IN
41352	807	28	fine	fine	JJ
41352	807	29	breadcrumbs	breadcrumb	NNS
41352	807	30	,	,	,
41352	807	31	and	and	CC
41352	807	32	mould	mould	VB
41352	807	33	them	-PRON-	PRP
41352	807	34	with	with	IN
41352	807	35	the	the	DT
41352	807	36	hands	hand	NNS
41352	807	37	into	into	IN
41352	807	38	what	what	WDT
41352	807	39	form	form	NN
41352	807	40	you	-PRON-	PRP
41352	807	41	please	please	VBP
41352	807	42	.	.	.
41352	808	1	Have	have	VBP
41352	808	2	ready	ready	JJ
41352	808	3	boiling	boiling	NN
41352	808	4	lard	lard	NN
41352	808	5	,	,	,
41352	808	6	fry	fry	VB
41352	808	7	them	-PRON-	PRP
41352	808	8	of	of	IN
41352	808	9	a	a	DT
41352	808	10	nice	nice	JJ
41352	808	11	colour	colour	NN
41352	808	12	,	,	,
41352	808	13	drain	drain	VB
41352	808	14	them	-PRON-	PRP
41352	808	15	dry	dry	RB
41352	808	16	,	,	,
41352	808	17	and	and	CC
41352	808	18	serve	serve	VB
41352	808	19	them	-PRON-	PRP
41352	808	20	up	up	RP
41352	808	21	with	with	IN
41352	808	22	fried	fry	VBN
41352	808	23	parsley	parsley	NN
41352	808	24	under	under	RB
41352	808	25	.	.	.
41352	809	1	_	_	NNP
41352	809	2	To	to	TO
41352	809	3	fry	fry	VB
41352	809	4	Parsley	Parsley	NNP
41352	809	5	.	.	.
41352	809	6	_	_	NNP
41352	809	7	TAKE	TAKE	NNP
41352	809	8	fresh	fresh	JJ
41352	809	9	gathered	gather	VBD
41352	809	10	parsley	parsley	NNP
41352	809	11	,	,	,
41352	809	12	pick	pick	NNP
41352	809	13	,	,	,
41352	809	14	wash	wash	NN
41352	809	15	,	,	,
41352	809	16	and	and	CC
41352	809	17	drain	drain	VB
41352	809	18	it	-PRON-	PRP
41352	809	19	very	very	RB
41352	809	20	dry	dry	JJ
41352	809	21	with	with	IN
41352	809	22	a	a	DT
41352	809	23	cloth	cloth	NN
41352	809	24	.	.	.
41352	810	1	Have	have	VBP
41352	810	2	ready	ready	JJ
41352	810	3	clean	clean	JJ
41352	810	4	boiling	boiling	NN
41352	810	5	lard	lard	NN
41352	810	6	,	,	,
41352	810	7	put	put	VBD
41352	810	8	the	the	DT
41352	810	9	parsley	parsley	NN
41352	810	10	into	into	IN
41352	810	11	it	-PRON-	PRP
41352	810	12	,	,	,
41352	810	13	keep	keep	VB
41352	810	14	stirring	stir	VBG
41352	810	15	with	with	IN
41352	810	16	a	a	DT
41352	810	17	skimmer	skimmer	NN
41352	810	18	,	,	,
41352	810	19	and	and	CC
41352	810	20	when	when	WRB
41352	810	21	a	a	DT
41352	810	22	little	little	JJ
41352	810	23	crisp	crisp	JJ
41352	810	24	,	,	,
41352	810	25	take	take	VB
41352	810	26	it	-PRON-	PRP
41352	810	27	out	out	RP
41352	810	28	,	,	,
41352	810	29	put	put	VB
41352	810	30	it	-PRON-	PRP
41352	810	31	on	on	IN
41352	810	32	a	a	DT
41352	810	33	drainer	drainer	NN
41352	810	34	,	,	,
41352	810	35	and	and	CC
41352	810	36	strew	strew	VBD
41352	810	37	salt	salt	NN
41352	810	38	over	over	RB
41352	810	39	.	.	.
41352	811	1	_	_	NNP
41352	811	2	Puffs	Puffs	NNPS
41352	811	3	with	with	IN
41352	811	4	Chicken	Chicken	NNP
41352	811	5	,	,	,
41352	811	6	&	&	CC
41352	811	7	c.	c.	NNP
41352	811	8	_	_	NNP
41352	811	9	CHOP	CHOP	NNP
41352	811	10	breast	breast	NN
41352	811	11	of	of	IN
41352	811	12	fowl	fowl	NN
41352	811	13	,	,	,
41352	811	14	lean	lean	JJ
41352	811	15	ham	ham	NN
41352	811	16	,	,	,
41352	811	17	and	and	CC
41352	811	18	half	half	PDT
41352	811	19	an	an	DT
41352	811	20	anchovie	anchovie	NN
41352	811	21	;	;	:
41352	811	22	then	then	RB
41352	811	23	add	add	VB
41352	811	24	a	a	DT
41352	811	25	small	small	JJ
41352	811	26	quantity	quantity	NN
41352	811	27	of	of	IN
41352	811	28	parsley	parsley	NN
41352	811	29	,	,	,
41352	811	30	lemon	lemon	NN
41352	811	31	peel	peel	NN
41352	811	32	,	,	,
41352	811	33	and	and	CC
41352	811	34	eschallots	eschallot	NNS
41352	811	35	,	,	,
41352	811	36	cut	cut	VBD
41352	811	37	very	very	RB
41352	811	38	fine	fine	JJ
41352	811	39	,	,	,
41352	811	40	with	with	IN
41352	811	41	a	a	DT
41352	811	42	little	little	JJ
41352	811	43	cayenne	cayenne	NN
41352	811	44	and	and	CC
41352	811	45	pounded	pound	VBD
41352	811	46	mace	mace	NN
41352	811	47	.	.	.
41352	812	1	Put	put	VB
41352	812	2	them	-PRON-	PRP
41352	812	3	into	into	IN
41352	812	4	a	a	DT
41352	812	5	stewpan	stewpan	NN
41352	812	6	with	with	IN
41352	812	7	a	a	DT
41352	812	8	ragout	ragout	NN
41352	812	9	spoonful	spoonful	JJ
41352	812	10	of	of	IN
41352	812	11	benshamelle	benshamelle	NNP
41352	812	12	,	,	,
41352	812	13	set	set	VB
41352	812	14	them	-PRON-	PRP
41352	812	15	over	over	IN
41352	812	16	a	a	DT
41352	812	17	fire	fire	NN
41352	812	18	for	for	IN
41352	812	19	five	five	CD
41352	812	20	minutes	minute	NNS
41352	812	21	;	;	:
41352	812	22	then	then	RB
41352	812	23	put	put	VB
41352	812	24	the	the	DT
41352	812	25	mixture	mixture	NN
41352	812	26	on	on	IN
41352	812	27	a	a	DT
41352	812	28	plate	plate	NN
41352	812	29	,	,	,
41352	812	30	and	and	CC
41352	812	31	when	when	WRB
41352	812	32	cold	cold	JJ
41352	812	33	roll	roll	NN
41352	812	34	out	out	RP
41352	812	35	puff	puff	NN
41352	812	36	paste	paste	NN
41352	812	37	thin	thin	RB
41352	812	38	,	,	,
41352	812	39	cut	cut	VBD
41352	812	40	it	-PRON-	PRP
41352	812	41	into	into	IN
41352	812	42	square	square	JJ
41352	812	43	pieces	piece	NNS
41352	812	44	,	,	,
41352	812	45	put	put	VBD
41352	812	46	some	some	DT
41352	812	47	of	of	IN
41352	812	48	the	the	DT
41352	812	49	mixture	mixture	NN
41352	812	50	on	on	IN
41352	812	51	them	-PRON-	PRP
41352	812	52	,	,	,
41352	812	53	fold	fold	VB
41352	812	54	the	the	DT
41352	812	55	paste	paste	NN
41352	812	56	,	,	,
41352	812	57	run	run	VB
41352	812	58	a	a	DT
41352	812	59	jagger	jagger	NN
41352	812	60	iron	iron	NN
41352	812	61	round	round	RB
41352	812	62	to	to	TO
41352	812	63	make	make	VB
41352	812	64	them	-PRON-	PRP
41352	812	65	in	in	IN
41352	812	66	form	form	NN
41352	812	67	of	of	IN
41352	812	68	a	a	DT
41352	812	69	puff	puff	NN
41352	812	70	,	,	,
41352	812	71	fry	fry	VB
41352	812	72	them	-PRON-	PRP
41352	812	73	in	in	IN
41352	812	74	boiling	boil	VBG
41352	812	75	lard	lard	NN
41352	812	76	,	,	,
41352	812	77	and	and	CC
41352	812	78	serve	serve	VB
41352	812	79	them	-PRON-	PRP
41352	812	80	up	up	RP
41352	812	81	with	with	IN
41352	812	82	fried	fry	VBN
41352	812	83	parsley	parsley	NN
41352	812	84	under	under	RB
41352	812	85	.	.	.
41352	813	1	_	_	NNP
41352	813	2	Wings	Wings	NNPS
41352	813	3	and	and	CC
41352	813	4	Legs	leg	NNS
41352	813	5	of	of	IN
41352	813	6	Fowls	Fowls	NNP
41352	813	7	with	with	IN
41352	813	8	Colours	Colours	NNPS
41352	813	9	.	.	.
41352	813	10	_	_	NNP
41352	813	11	CUT	CUT	NNP
41352	813	12	the	the	DT
41352	813	13	legs	leg	NNS
41352	813	14	from	from	IN
41352	813	15	a	a	DT
41352	813	16	good	good	JJ
41352	813	17	-	-	HYPH
41352	813	18	sized	sized	JJ
41352	813	19	fowl	fowl	NN
41352	813	20	and	and	CC
41352	813	21	the	the	DT
41352	813	22	wings	wing	NNS
41352	813	23	as	as	RB
41352	813	24	large	large	JJ
41352	813	25	as	as	IN
41352	813	26	possible	possible	JJ
41352	813	27	,	,	,
41352	813	28	leaving	leave	VBG
41352	813	29	no	no	DT
41352	813	30	breast	breast	NN
41352	813	31	bone	bone	NN
41352	813	32	;	;	:
41352	813	33	then	then	RB
41352	813	34	fill	fill	VB
41352	813	35	the	the	DT
41352	813	36	cavities	cavity	NNS
41352	813	37	with	with	IN
41352	813	38	light	light	JJ
41352	813	39	forcemeat	forcemeat	NN
41352	813	40	,	,	,
41352	813	41	sew	sew	VB
41352	813	42	them	-PRON-	PRP
41352	813	43	up	up	RP
41352	813	44	neat	neat	JJ
41352	813	45	,	,	,
41352	813	46	blanch	blanch	VB
41352	813	47	them	-PRON-	PRP
41352	813	48	,	,	,
41352	813	49	drain	drain	VB
41352	813	50	them	-PRON-	PRP
41352	813	51	dry	dry	JJ
41352	813	52	,	,	,
41352	813	53	wash	wash	VB
41352	813	54	the	the	DT
41352	813	55	tops	top	NNS
41352	813	56	with	with	IN
41352	813	57	raw	raw	JJ
41352	813	58	white	white	NN
41352	813	59	of	of	IN
41352	813	60	egg	egg	NN
41352	813	61	,	,	,
41352	813	62	and	and	CC
41352	813	63	lay	lie	VBD
41352	813	64	a	a	DT
41352	813	65	small	small	JJ
41352	813	66	quantity	quantity	NN
41352	813	67	of	of	IN
41352	813	68	forcemeat	forcemeat	NN
41352	813	69	on	on	IN
41352	813	70	it	-PRON-	PRP
41352	813	71	,	,	,
41352	813	72	and	and	CC
41352	813	73	work	work	VB
41352	813	74	a	a	DT
41352	813	75	sprig	sprig	NN
41352	813	76	with	with	IN
41352	813	77	slips	slip	NNS
41352	813	78	of	of	IN
41352	813	79	lean	lean	JJ
41352	813	80	ham	ham	NNP
41352	813	81	and	and	CC
41352	813	82	white	white	JJ
41352	813	83	and	and	CC
41352	813	84	yellow	yellow	JJ
41352	813	85	omlets	omlet	NNS
41352	813	86	of	of	IN
41352	813	87	eggs	egg	NNS
41352	813	88	.	.	.
41352	814	1	Then	then	RB
41352	814	2	put	put	VB
41352	814	3	them	-PRON-	PRP
41352	814	4	into	into	IN
41352	814	5	a	a	DT
41352	814	6	stewpan	stewpan	NN
41352	814	7	with	with	IN
41352	814	8	a	a	DT
41352	814	9	little	little	JJ
41352	814	10	stock	stock	NN
41352	814	11	,	,	,
41352	814	12	cover	cover	VB
41352	814	13	the	the	DT
41352	814	14	pan	pan	NN
41352	814	15	close	close	RB
41352	814	16	,	,	,
41352	814	17	and	and	CC
41352	814	18	stew	stew	VB
41352	814	19	them	-PRON-	PRP
41352	814	20	gently	gently	RB
41352	814	21	till	till	IN
41352	814	22	done	do	VBN
41352	814	23	and	and	CC
41352	814	24	the	the	DT
41352	814	25	liquor	liquor	NN
41352	814	26	nearly	nearly	RB
41352	814	27	reduced	reduce	VBD
41352	814	28	.	.	.
41352	815	1	When	when	WRB
41352	815	2	they	-PRON-	PRP
41352	815	3	are	be	VBP
41352	815	4	to	to	TO
41352	815	5	be	be	VB
41352	815	6	served	serve	VBN
41352	815	7	up	up	RP
41352	815	8	,	,	,
41352	815	9	put	put	VBN
41352	815	10	under	under	IN
41352	815	11	a	a	DT
41352	815	12	cullis	cullis	NN
41352	815	13	boiled	boil	VBN
41352	815	14	almost	almost	RB
41352	815	15	to	to	IN
41352	815	16	a	a	DT
41352	815	17	glaize	glaize	NN
41352	815	18	.	.	.
41352	816	1	N.	N.	NNP
41352	816	2	B.	B.	NNP
41352	817	1	They	-PRON-	PRP
41352	817	2	may	may	MD
41352	817	3	be	be	VB
41352	817	4	done	do	VBN
41352	817	5	in	in	IN
41352	817	6	the	the	DT
41352	817	7	same	same	JJ
41352	817	8	manner	manner	NN
41352	817	9	and	and	CC
41352	817	10	served	serve	VBD
41352	817	11	up	up	RP
41352	817	12	cold	cold	JJ
41352	817	13	;	;	:
41352	817	14	or	or	CC
41352	817	15	put	put	VB
41352	817	16	round	round	RB
41352	817	17	them	-PRON-	PRP
41352	817	18	savory	savory	JJ
41352	817	19	jelly	jelly	NN
41352	817	20	,	,	,
41352	817	21	instead	instead	RB
41352	817	22	of	of	IN
41352	817	23	cullis	cullis	NNP
41352	817	24	,	,	,
41352	817	25	for	for	IN
41352	817	26	an	an	DT
41352	817	27	ornamental	ornamental	JJ
41352	817	28	supper	supper	NN
41352	817	29	.	.	.
41352	818	1	_	_	NNP
41352	818	2	Wings	Wings	NNPS
41352	818	3	and	and	CC
41352	818	4	Legs	Legs	NNP
41352	818	5	larded	lard	VBN
41352	818	6	and	and	CC
41352	818	7	glaized	glaize	VBN
41352	818	8	.	.	.
41352	818	9	_	_	NNP
41352	818	10	CUT	CUT	NNP
41352	818	11	the	the	DT
41352	818	12	wings	wing	NNS
41352	818	13	and	and	CC
41352	818	14	legs	leg	NNS
41352	818	15	and	and	CC
41352	818	16	force	force	VB
41352	818	17	them	-PRON-	PRP
41352	818	18	as	as	IN
41352	818	19	before	before	RB
41352	818	20	directed	direct	VBN
41352	818	21	,	,	,
41352	818	22	then	then	RB
41352	818	23	lard	lard	NN
41352	818	24	very	very	RB
41352	818	25	neat	neat	JJ
41352	818	26	and	and	CC
41352	818	27	blanch	blanch	VB
41352	818	28	them	-PRON-	PRP
41352	818	29	,	,	,
41352	818	30	and	and	CC
41352	818	31	stew	stew	VB
41352	818	32	them	-PRON-	PRP
41352	818	33	with	with	IN
41352	818	34	a	a	DT
41352	818	35	little	little	JJ
41352	818	36	stock	stock	NN
41352	818	37	.	.	.
41352	819	1	When	when	WRB
41352	819	2	they	-PRON-	PRP
41352	819	3	are	be	VBP
41352	819	4	to	to	TO
41352	819	5	be	be	VB
41352	819	6	served	serve	VBN
41352	819	7	up	up	RP
41352	819	8	,	,	,
41352	819	9	glaize	glaize	VB
41352	819	10	the	the	DT
41352	819	11	larding	larding	NN
41352	819	12	,	,	,
41352	819	13	and	and	CC
41352	819	14	put	put	VBD
41352	819	15	under	under	IN
41352	819	16	a	a	DT
41352	819	17	strong	strong	JJ
41352	819	18	cullis	cullis	NN
41352	819	19	,	,	,
41352	819	20	or	or	CC
41352	819	21	sorrel	sorrel	NN
41352	819	22	sauce	sauce	NN
41352	819	23	,	,	,
41352	819	24	or	or	CC
41352	819	25	benshamelle	benshamelle	NN
41352	819	26	.	.	.
41352	820	1	N.	N.	NNP
41352	820	2	B.	B.	NNP
41352	821	1	They	-PRON-	PRP
41352	821	2	may	may	MD
41352	821	3	be	be	VB
41352	821	4	done	do	VBN
41352	821	5	likewise	likewise	RB
41352	821	6	in	in	IN
41352	821	7	the	the	DT
41352	821	8	above	above	JJ
41352	821	9	manner	manner	NN
41352	821	10	,	,	,
41352	821	11	and	and	CC
41352	821	12	served	serve	VBD
41352	821	13	up	up	RP
41352	821	14	cold	cold	JJ
41352	821	15	for	for	IN
41352	821	16	a	a	DT
41352	821	17	ball	ball	NN
41352	821	18	supper	supper	NN
41352	821	19	.	.	.
41352	822	1	_	_	NNP
41352	822	2	Fowl	Fowl	NNP
41352	822	3	a	a	DT
41352	822	4	la	la	NNP
41352	822	5	Menehout	Menehout	NNP
41352	822	6	.	.	.
41352	822	7	_	_	NNP
41352	822	8	TAKE	TAKE	NNP
41352	822	9	the	the	DT
41352	822	10	bones	bone	NNS
41352	822	11	out	out	IN
41352	822	12	of	of	IN
41352	822	13	the	the	DT
41352	822	14	legs	leg	NNS
41352	822	15	and	and	CC
41352	822	16	wings	wing	NNS
41352	822	17	,	,	,
41352	822	18	and	and	CC
41352	822	19	draw	draw	VB
41352	822	20	them	-PRON-	PRP
41352	822	21	in	in	RP
41352	822	22	;	;	:
41352	822	23	then	then	RB
41352	822	24	split	split	VB
41352	822	25	the	the	DT
41352	822	26	fowl	fowl	NN
41352	822	27	from	from	IN
41352	822	28	the	the	DT
41352	822	29	top	top	NN
41352	822	30	to	to	IN
41352	822	31	the	the	DT
41352	822	32	bottom	bottom	NN
41352	822	33	of	of	IN
41352	822	34	the	the	DT
41352	822	35	back	back	NN
41352	822	36	,	,	,
41352	822	37	skewer	skewer	VBD
41352	822	38	it	-PRON-	PRP
41352	822	39	down	down	RP
41352	822	40	close	close	RB
41352	822	41	,	,	,
41352	822	42	pass	pass	VB
41352	822	43	it	-PRON-	PRP
41352	822	44	with	with	IN
41352	822	45	chopped	chop	VBN
41352	822	46	parsley	parsley	NN
41352	822	47	,	,	,
41352	822	48	thyme	thyme	NNS
41352	822	49	,	,	,
41352	822	50	and	and	CC
41352	822	51	eschallots	eschallot	NNS
41352	822	52	,	,	,
41352	822	53	pepper	pepper	NN
41352	822	54	,	,	,
41352	822	55	salt	salt	NN
41352	822	56	,	,	,
41352	822	57	and	and	CC
41352	822	58	lemon	lemon	NN
41352	822	59	juice	juice	NN
41352	822	60	.	.	.
41352	823	1	When	when	WRB
41352	823	2	three	three	CD
41352	823	3	parts	part	NNS
41352	823	4	done	do	VBN
41352	823	5	put	put	VB
41352	823	6	it	-PRON-	PRP
41352	823	7	on	on	IN
41352	823	8	a	a	DT
41352	823	9	dish	dish	NN
41352	823	10	,	,	,
41352	823	11	and	and	CC
41352	823	12	when	when	WRB
41352	823	13	cold	cold	JJ
41352	823	14	wash	wash	VB
41352	823	15	it	-PRON-	PRP
41352	823	16	with	with	IN
41352	823	17	yolk	yolk	NNP
41352	823	18	of	of	IN
41352	823	19	egg	egg	NN
41352	823	20	with	with	IN
41352	823	21	a	a	DT
41352	823	22	paste	paste	NN
41352	823	23	brush	brush	NN
41352	823	24	,	,	,
41352	823	25	strew	strew	VBD
41352	823	26	breadcrumbs	breadcrumb	NNS
41352	823	27	over	over	RB
41352	823	28	,	,	,
41352	823	29	and	and	CC
41352	823	30	broil	broil	VB
41352	823	31	gently	gently	RB
41352	823	32	till	till	IN
41352	823	33	done	do	VBN
41352	823	34	and	and	CC
41352	823	35	of	of	IN
41352	823	36	a	a	DT
41352	823	37	light	light	JJ
41352	823	38	brown	brown	JJ
41352	823	39	colour	colour	NN
41352	823	40	.	.	.
41352	824	1	Serve	serve	VB
41352	824	2	it	-PRON-	PRP
41352	824	3	up	up	RP
41352	824	4	with	with	IN
41352	824	5	a	a	DT
41352	824	6	cullis	cullis	JJ
41352	824	7	sauce	sauce	NN
41352	824	8	under	under	IN
41352	824	9	,	,	,
41352	824	10	with	with	IN
41352	824	11	ketchup	ketchup	NN
41352	824	12	and	and	CC
41352	824	13	lemon	lemon	NN
41352	824	14	-	-	HYPH
41352	824	15	pickle	pickle	NN
41352	824	16	mixed	mix	VBN
41352	824	17	in	in	IN
41352	824	18	it	-PRON-	PRP
41352	824	19	.	.	.
41352	825	1	_	_	NNP
41352	825	2	Pulled	Pulled	NNP
41352	825	3	Chicken	Chicken	NNP
41352	825	4	(	(	-LRB-
41352	825	5	or	or	CC
41352	825	6	Turkey	Turkey	NNP
41352	825	7	)	)	-RRB-
41352	825	8	.	.	.
41352	825	9	_	_	NNP
41352	825	10	BOIL	BOIL	NNP
41352	825	11	a	a	DT
41352	825	12	fowl	fowl	NN
41352	825	13	till	till	IN
41352	825	14	three	three	CD
41352	825	15	parts	part	NNS
41352	825	16	done	do	VBN
41352	825	17	,	,	,
41352	825	18	and	and	CC
41352	825	19	let	let	VB
41352	825	20	it	-PRON-	PRP
41352	825	21	stand	stand	VB
41352	825	22	till	till	IN
41352	825	23	cold	cold	JJ
41352	825	24	;	;	:
41352	825	25	then	then	RB
41352	825	26	take	take	VB
41352	825	27	off	off	RP
41352	825	28	the	the	DT
41352	825	29	skin	skin	NN
41352	825	30	,	,	,
41352	825	31	cut	cut	VB
41352	825	32	the	the	DT
41352	825	33	white	white	JJ
41352	825	34	meat	meat	NN
41352	825	35	into	into	IN
41352	825	36	slips	slip	NNS
41352	825	37	,	,	,
41352	825	38	put	put	VBD
41352	825	39	them	-PRON-	PRP
41352	825	40	into	into	IN
41352	825	41	a	a	DT
41352	825	42	stewpan	stewpan	NN
41352	825	43	,	,	,
41352	825	44	add	add	VB
41352	825	45	a	a	DT
41352	825	46	little	little	JJ
41352	825	47	cream	cream	NN
41352	825	48	,	,	,
41352	825	49	a	a	DT
41352	825	50	very	very	RB
41352	825	51	small	small	JJ
41352	825	52	quantity	quantity	NN
41352	825	53	of	of	IN
41352	825	54	grated	grate	VBN
41352	825	55	lemon	lemon	NN
41352	825	56	-	-	HYPH
41352	825	57	peel	peel	NN
41352	825	58	and	and	CC
41352	825	59	pounded	pound	VBD
41352	825	60	mace	mace	NN
41352	825	61	,	,	,
41352	825	62	cayenne	cayenne	NN
41352	825	63	,	,	,
41352	825	64	salt	salt	NN
41352	825	65	,	,	,
41352	825	66	one	one	CD
41352	825	67	eschallot	eschallot	NN
41352	825	68	chopped	chop	VBD
41352	825	69	,	,	,
41352	825	70	a	a	DT
41352	825	71	little	little	JJ
41352	825	72	lemon	lemon	NN
41352	825	73	juice	juice	NN
41352	825	74	,	,	,
41352	825	75	and	and	CC
41352	825	76	a	a	DT
41352	825	77	spoonful	spoonful	NN
41352	825	78	of	of	IN
41352	825	79	consumé	consumé	NN
41352	825	80	;	;	:
41352	825	81	thicken	thicken	NN
41352	825	82	with	with	IN
41352	825	83	a	a	DT
41352	825	84	little	little	JJ
41352	825	85	flour	flour	NN
41352	825	86	and	and	CC
41352	825	87	water	water	NN
41352	825	88	,	,	,
41352	825	89	simmer	simmer	VB
41352	825	90	it	-PRON-	PRP
41352	825	91	over	over	IN
41352	825	92	a	a	DT
41352	825	93	fire	fire	NN
41352	825	94	ten	ten	CD
41352	825	95	minutes	minute	NNS
41352	825	96	,	,	,
41352	825	97	during	during	IN
41352	825	98	which	which	WDT
41352	825	99	time	time	NN
41352	825	100	score	score	VBP
41352	825	101	the	the	DT
41352	825	102	legs	leg	NNS
41352	825	103	and	and	CC
41352	825	104	rump	rump	VB
41352	825	105	,	,	,
41352	825	106	season	season	VB
41352	825	107	them	-PRON-	PRP
41352	825	108	with	with	IN
41352	825	109	pepper	pepper	NN
41352	825	110	and	and	CC
41352	825	111	salt	salt	NN
41352	825	112	,	,	,
41352	825	113	broil	broil	VB
41352	825	114	them	-PRON-	PRP
41352	825	115	of	of	IN
41352	825	116	a	a	DT
41352	825	117	good	good	JJ
41352	825	118	colour	colour	NN
41352	825	119	,	,	,
41352	825	120	and	and	CC
41352	825	121	serve	serve	VB
41352	825	122	them	-PRON-	PRP
41352	825	123	up	up	RP
41352	825	124	over	over	IN
41352	825	125	the	the	DT
41352	825	126	pulled	pull	VBN
41352	825	127	chicken	chicken	NN
41352	825	128	.	.	.
41352	826	1	_	_	NNP
41352	826	2	Another	another	DT
41352	826	3	Way	Way	NNP
41352	826	4	.	.	.
41352	826	5	_	_	NNP
41352	826	6	CUT	CUT	NNP
41352	826	7	the	the	DT
41352	826	8	fowl	fowl	NN
41352	826	9	as	as	IN
41352	826	10	above	above	RB
41352	826	11	,	,	,
41352	826	12	and	and	CC
41352	826	13	add	add	VB
41352	826	14	to	to	IN
41352	826	15	it	-PRON-	PRP
41352	826	16	some	some	DT
41352	826	17	benshamelle	benshamelle	NNS
41352	826	18	;	;	:
41352	826	19	or	or	CC
41352	826	20	,	,	,
41352	826	21	instead	instead	RB
41352	826	22	of	of	IN
41352	826	23	thickening	thicken	VBG
41352	826	24	with	with	IN
41352	826	25	flour	flour	NN
41352	826	26	and	and	CC
41352	826	27	water	water	NN
41352	826	28	as	as	IN
41352	826	29	the	the	DT
41352	826	30	above	above	JJ
41352	826	31	,	,	,
41352	826	32	add	add	VB
41352	826	33	,	,	,
41352	826	34	five	five	CD
41352	826	35	minutes	minute	NNS
41352	826	36	before	before	IN
41352	826	37	it	-PRON-	PRP
41352	826	38	is	be	VBZ
41352	826	39	to	to	TO
41352	826	40	be	be	VB
41352	826	41	served	serve	VBN
41352	826	42	up	up	RP
41352	826	43	,	,	,
41352	826	44	a	a	DT
41352	826	45	leason	leason	NN
41352	826	46	of	of	IN
41352	826	47	two	two	CD
41352	826	48	eggs	egg	NNS
41352	826	49	.	.	.
41352	827	1	_	_	NNP
41352	827	2	Pullet	Pullet	NNP
41352	827	3	a	a	DT
41352	827	4	la	la	NNP
41352	827	5	Memorancy	Memorancy	NNP
41352	827	6	.	.	.
41352	827	7	_	_	NNP
41352	827	8	BONE	BONE	NNP
41352	827	9	it	-PRON-	PRP
41352	827	10	,	,	,
41352	827	11	leaving	leave	VBG
41352	827	12	the	the	DT
41352	827	13	legs	leg	NNS
41352	827	14	and	and	CC
41352	827	15	wings	wing	NNS
41352	827	16	on	on	RP
41352	827	17	;	;	:
41352	827	18	then	then	RB
41352	827	19	season	season	VB
41352	827	20	the	the	DT
41352	827	21	inside	inside	NN
41352	827	22	with	with	IN
41352	827	23	pepper	pepper	NN
41352	827	24	,	,	,
41352	827	25	salt	salt	NN
41352	827	26	,	,	,
41352	827	27	and	and	CC
41352	827	28	beaten	beat	VBN
41352	827	29	spice	spice	NN
41352	827	30	.	.	.
41352	828	1	Put	put	VB
41352	828	2	a	a	DT
41352	828	3	light	light	JJ
41352	828	4	forcemeat	forcemeat	NN
41352	828	5	into	into	IN
41352	828	6	it	-PRON-	PRP
41352	828	7	,	,	,
41352	828	8	sew	sew	VB
41352	828	9	it	-PRON-	PRP
41352	828	10	up	up	RP
41352	828	11	,	,	,
41352	828	12	truss	truss	VB
41352	828	13	it	-PRON-	PRP
41352	828	14	as	as	IN
41352	828	15	for	for	IN
41352	828	16	roasting	roasting	NN
41352	828	17	,	,	,
41352	828	18	set	set	VB
41352	828	19	it	-PRON-	PRP
41352	828	20	with	with	IN
41352	828	21	hot	hot	JJ
41352	828	22	water	water	NN
41352	828	23	,	,	,
41352	828	24	lard	lard	VB
41352	828	25	it	-PRON-	PRP
41352	828	26	neat	neat	JJ
41352	828	27	,	,	,
41352	828	28	and	and	CC
41352	828	29	roast	roast	VB
41352	828	30	it	-PRON-	PRP
41352	828	31	gently	gently	RB
41352	828	32	with	with	IN
41352	828	33	a	a	DT
41352	828	34	veal	veal	NN
41352	828	35	caul	caul	NN
41352	828	36	over	over	RB
41352	828	37	.	.	.
41352	829	1	When	when	WRB
41352	829	2	it	-PRON-	PRP
41352	829	3	is	be	VBZ
41352	829	4	done	do	VBN
41352	829	5	,	,	,
41352	829	6	take	take	VB
41352	829	7	off	off	RP
41352	829	8	the	the	DT
41352	829	9	caul	caul	NN
41352	829	10	,	,	,
41352	829	11	glaize	glaize	VB
41352	829	12	the	the	DT
41352	829	13	larding	larding	NN
41352	829	14	,	,	,
41352	829	15	and	and	CC
41352	829	16	serve	serve	VB
41352	829	17	it	-PRON-	PRP
41352	829	18	up	up	RP
41352	829	19	with	with	IN
41352	829	20	white	white	JJ
41352	829	21	ragooed	ragooed	NN
41352	829	22	sweetbreads	sweetbread	NNS
41352	829	23	round	round	VBP
41352	829	24	it	-PRON-	PRP
41352	829	25	,	,	,
41352	829	26	or	or	CC
41352	829	27	with	with	IN
41352	829	28	strong	strong	JJ
41352	829	29	cullis	cullis	NN
41352	829	30	or	or	CC
41352	829	31	plain	plain	JJ
41352	829	32	benshamelle	benshamelle	NN
41352	829	33	.	.	.
41352	830	1	_	_	NNP
41352	830	2	Chickens	Chickens	NNP
41352	830	3	with	with	IN
41352	830	4	Lemon	Lemon	NNP
41352	830	5	Sauce	Sauce	NNP
41352	830	6	.	.	.
41352	830	7	_	_	NNP
41352	830	8	BOIL	BOIL	NNP
41352	830	9	two	two	CD
41352	830	10	chickens	chicken	NNS
41352	830	11	as	as	RB
41352	830	12	white	white	JJ
41352	830	13	as	as	IN
41352	830	14	possible	possible	JJ
41352	830	15	,	,	,
41352	830	16	or	or	CC
41352	830	17	braise	braise	VB
41352	830	18	them	-PRON-	PRP
41352	830	19	with	with	IN
41352	830	20	bards	bard	NNS
41352	830	21	of	of	IN
41352	830	22	bacon	bacon	NN
41352	830	23	over	over	IN
41352	830	24	them	-PRON-	PRP
41352	830	25	;	;	:
41352	830	26	and	and	CC
41352	830	27	when	when	WRB
41352	830	28	they	-PRON-	PRP
41352	830	29	are	be	VBP
41352	830	30	done	do	VBN
41352	830	31	wipe	wipe	NN
41352	830	32	them	-PRON-	PRP
41352	830	33	dry	dry	VB
41352	830	34	and	and	CC
41352	830	35	pour	pour	VB
41352	830	36	the	the	DT
41352	830	37	sauce	sauce	NN
41352	830	38	over	over	RP
41352	830	39	.	.	.
41352	831	1	_	_	NNP
41352	831	2	To	to	TO
41352	831	3	make	make	VB
41352	831	4	Lemon	Lemon	NNP
41352	831	5	Sauce	Sauce	NNP
41352	831	6	.	.	.
41352	831	7	_	_	NNP
41352	831	8	PARE	PARE	NNP
41352	831	9	two	two	CD
41352	831	10	lemons	lemon	NNS
41352	831	11	and	and	CC
41352	831	12	cut	cut	VBD
41352	831	13	them	-PRON-	PRP
41352	831	14	into	into	IN
41352	831	15	very	very	RB
41352	831	16	small	small	JJ
41352	831	17	pieces	piece	NNS
41352	831	18	in	in	IN
41352	831	19	the	the	DT
41352	831	20	form	form	NN
41352	831	21	of	of	IN
41352	831	22	dice	dice	NNS
41352	831	23	;	;	:
41352	831	24	then	then	RB
41352	831	25	take	take	VB
41352	831	26	the	the	DT
41352	831	27	liver	liver	NN
41352	831	28	and	and	CC
41352	831	29	scalded	scald	VBN
41352	831	30	parsley	parsley	NN
41352	831	31	chopped	chop	VBN
41352	831	32	,	,	,
41352	831	33	put	put	VBD
41352	831	34	them	-PRON-	PRP
41352	831	35	into	into	IN
41352	831	36	a	a	DT
41352	831	37	stewpan	stewpan	NN
41352	831	38	,	,	,
41352	831	39	add	add	VB
41352	831	40	some	some	DT
41352	831	41	boiling	boil	VBG
41352	831	42	benshamelle	benshamelle	NNS
41352	831	43	and	and	CC
41352	831	44	a	a	DT
41352	831	45	little	little	JJ
41352	831	46	melted	melted	JJ
41352	831	47	butter	butter	NN
41352	831	48	,	,	,
41352	831	49	and	and	CC
41352	831	50	simmer	simmer	VB
41352	831	51	over	over	IN
41352	831	52	a	a	DT
41352	831	53	fire	fire	NN
41352	831	54	for	for	IN
41352	831	55	two	two	CD
41352	831	56	minutes	minute	NNS
41352	831	57	.	.	.
41352	832	1	_	_	NNP
41352	832	2	Fricassee	Fricassee	NNP
41352	832	3	of	of	IN
41352	832	4	Chickens	Chickens	NNPS
41352	832	5	or	or	CC
41352	832	6	Rabbits	Rabbits	NNP
41352	832	7	(	(	-LRB-
41352	832	8	white	white	NNP
41352	832	9	)	)	-RRB-
41352	832	10	.	.	.
41352	832	11	_	_	NNP
41352	832	12	CUT	CUT	NNP
41352	832	13	them	-PRON-	PRP
41352	832	14	into	into	IN
41352	832	15	pieces	piece	NNS
41352	832	16	and	and	CC
41352	832	17	blanch	blanch	VB
41352	832	18	and	and	CC
41352	832	19	drain	drain	VB
41352	832	20	them	-PRON-	PRP
41352	832	21	dry	dry	RB
41352	832	22	;	;	:
41352	832	23	then	then	RB
41352	832	24	put	put	VB
41352	832	25	them	-PRON-	PRP
41352	832	26	into	into	IN
41352	832	27	a	a	DT
41352	832	28	stewpan	stewpan	NN
41352	832	29	with	with	IN
41352	832	30	a	a	DT
41352	832	31	little	little	JJ
41352	832	32	veal	veal	NN
41352	832	33	stock	stock	NN
41352	832	34	,	,	,
41352	832	35	a	a	DT
41352	832	36	blade	blade	NN
41352	832	37	of	of	IN
41352	832	38	mace	mace	NN
41352	832	39	,	,	,
41352	832	40	and	and	CC
41352	832	41	a	a	DT
41352	832	42	middling	middling	JJ
41352	832	43	-	-	HYPH
41352	832	44	sized	sized	JJ
41352	832	45	whole	whole	JJ
41352	832	46	onion	onion	NN
41352	832	47	.	.	.
41352	833	1	Stew	stew	VB
41352	833	2	them	-PRON-	PRP
41352	833	3	gently	gently	RB
41352	833	4	till	till	IN
41352	833	5	three	three	CD
41352	833	6	parts	part	NNS
41352	833	7	done	do	VBN
41352	833	8	;	;	:
41352	833	9	then	then	RB
41352	833	10	add	add	VB
41352	833	11	slices	slice	NNS
41352	833	12	of	of	IN
41352	833	13	blanched	blanch	VBN
41352	833	14	throat	throat	NN
41352	833	15	sweetbreads	sweetbread	NNS
41352	833	16	,	,	,
41352	833	17	stewed	stew	VBD
41352	833	18	white	white	JJ
41352	833	19	button	button	NN
41352	833	20	mushrooms	mushroom	NNS
41352	833	21	,	,	,
41352	833	22	egg	egg	NN
41352	833	23	balls	ball	NNS
41352	833	24	,	,	,
41352	833	25	and	and	CC
41352	833	26	pieces	piece	NNS
41352	833	27	of	of	IN
41352	833	28	artichoke	artichoke	JJ
41352	833	29	bottoms	bottom	NNS
41352	833	30	.	.	.
41352	834	1	When	when	WRB
41352	834	2	they	-PRON-	PRP
41352	834	3	are	be	VBP
41352	834	4	all	all	RB
41352	834	5	nearly	nearly	RB
41352	834	6	stewed	stew	VBN
41352	834	7	,	,	,
41352	834	8	season	season	NN
41352	834	9	with	with	IN
41352	834	10	salt	salt	NN
41352	834	11	and	and	CC
41352	834	12	a	a	DT
41352	834	13	little	little	JJ
41352	834	14	lemon	lemon	NN
41352	834	15	juice	juice	NN
41352	834	16	,	,	,
41352	834	17	add	add	VB
41352	834	18	a	a	DT
41352	834	19	leason	leason	NN
41352	834	20	of	of	IN
41352	834	21	three	three	CD
41352	834	22	eggs	egg	NNS
41352	834	23	,	,	,
41352	834	24	simmer	simmer	VB
41352	834	25	it	-PRON-	PRP
41352	834	26	over	over	IN
41352	834	27	a	a	DT
41352	834	28	fire	fire	NN
41352	834	29	for	for	IN
41352	834	30	five	five	CD
41352	834	31	minutes	minute	NNS
41352	834	32	,	,	,
41352	834	33	taking	take	VBG
41352	834	34	care	care	NN
41352	834	35	not	not	RB
41352	834	36	to	to	TO
41352	834	37	let	let	VB
41352	834	38	it	-PRON-	PRP
41352	834	39	curdle	curdle	VB
41352	834	40	,	,	,
41352	834	41	and	and	CC
41352	834	42	serve	serve	VB
41352	834	43	it	-PRON-	PRP
41352	834	44	up	up	RP
41352	834	45	very	very	RB
41352	834	46	hot	hot	JJ
41352	834	47	,	,	,
41352	834	48	with	with	IN
41352	834	49	the	the	DT
41352	834	50	mace	mace	NN
41352	834	51	and	and	CC
41352	834	52	onion	onion	NN
41352	834	53	taken	take	VBN
41352	834	54	out	out	RP
41352	834	55	.	.	.
41352	835	1	N.	N.	NNP
41352	835	2	B.	B.	NNP
41352	836	1	Instead	instead	RB
41352	836	2	of	of	IN
41352	836	3	a	a	DT
41352	836	4	leason	leason	NN
41352	836	5	,	,	,
41352	836	6	the	the	DT
41352	836	7	stock	stock	NN
41352	836	8	it	-PRON-	PRP
41352	836	9	is	be	VBZ
41352	836	10	stewed	stew	VBN
41352	836	11	in	in	IN
41352	836	12	may	may	MD
41352	836	13	be	be	VB
41352	836	14	almost	almost	RB
41352	836	15	reduced	reduce	VBN
41352	836	16	,	,	,
41352	836	17	and	and	CC
41352	836	18	a	a	DT
41352	836	19	benshamelle	benshamelle	NN
41352	836	20	added	add	VBN
41352	836	21	with	with	IN
41352	836	22	the	the	DT
41352	836	23	sweetbreads	sweetbread	NNS
41352	836	24	,	,	,
41352	836	25	mushrooms	mushroom	NNS
41352	836	26	,	,	,
41352	836	27	&	&	CC
41352	836	28	c.	c.	NNP
41352	836	29	_	_	NNP
41352	836	30	Chickens	Chickens	NNP
41352	836	31	or	or	CC
41352	836	32	Turkies	Turkies	NNP
41352	836	33	with	with	IN
41352	836	34	Celery	Celery	NNP
41352	836	35	.	.	.
41352	836	36	_	_	NNP
41352	836	37	BOIL	BOIL	NNP
41352	836	38	or	or	CC
41352	836	39	braise	braise	VBD
41352	836	40	them	-PRON-	PRP
41352	836	41	,	,	,
41352	836	42	and	and	CC
41352	836	43	when	when	WRB
41352	836	44	they	-PRON-	PRP
41352	836	45	are	be	VBP
41352	836	46	to	to	TO
41352	836	47	be	be	VB
41352	836	48	served	serve	VBN
41352	836	49	up	up	RP
41352	836	50	wipe	wipe	IN
41352	836	51	them	-PRON-	PRP
41352	836	52	dry	dry	VBP
41352	836	53	,	,	,
41352	836	54	and	and	CC
41352	836	55	pour	pour	VB
41352	836	56	over	over	IN
41352	836	57	them	-PRON-	PRP
41352	836	58	white	white	JJ
41352	836	59	celery	celery	NN
41352	836	60	sauce	sauce	NN
41352	836	61	.	.	.
41352	837	1	Or	or	CC
41352	837	2	they	-PRON-	PRP
41352	837	3	may	may	MD
41352	837	4	be	be	VB
41352	837	5	served	serve	VBN
41352	837	6	with	with	IN
41352	837	7	brown	brown	JJ
41352	837	8	celery	celery	NN
41352	837	9	sauce	sauce	NN
41352	837	10	under	under	IN
41352	837	11	them	-PRON-	PRP
41352	837	12	,	,	,
41352	837	13	and	and	CC
41352	837	14	the	the	DT
41352	837	15	breast	breast	NN
41352	837	16	of	of	IN
41352	837	17	the	the	DT
41352	837	18	poultry	poultry	NN
41352	837	19	glaized	glaize	VBN
41352	837	20	.	.	.
41352	838	1	[	[	-LRB-
41352	838	2	See	see	VB
41352	838	3	_	_	NNP
41352	838	4	Celery	Celery	NNP
41352	838	5	Sauce	Sauce	NNP
41352	838	6	,	,	,
41352	838	7	white	white	JJ
41352	838	8	and	and	CC
41352	838	9	brown	brown	JJ
41352	838	10	_	_	NNP
41352	838	11	.	.	.
41352	838	12	]	]	-RRB-
41352	839	1	_	_	NNP
41352	839	2	Turkies	Turkies	NNP
41352	839	3	,	,	,
41352	839	4	Pullets	Pullets	NNP
41352	839	5	,	,	,
41352	839	6	or	or	CC
41352	839	7	Chickens	Chickens	NNPS
41352	839	8	,	,	,
41352	839	9	with	with	IN
41352	839	10	Oyster	Oyster	NNP
41352	839	11	Sauce	Sauce	NNP
41352	839	12	.	.	.
41352	839	13	_	_	NNP
41352	839	14	BOIL	BOIL	NNP
41352	839	15	them	-PRON-	PRP
41352	839	16	,	,	,
41352	839	17	wipe	wipe	VB
41352	839	18	them	-PRON-	PRP
41352	839	19	dry	dry	RB
41352	839	20	,	,	,
41352	839	21	and	and	CC
41352	839	22	when	when	WRB
41352	839	23	they	-PRON-	PRP
41352	839	24	are	be	VBP
41352	839	25	to	to	TO
41352	839	26	be	be	VB
41352	839	27	served	serve	VBN
41352	839	28	up	up	RP
41352	839	29	pour	pour	NN
41352	839	30	over	over	IN
41352	839	31	them	-PRON-	PRP
41352	839	32	white	white	JJ
41352	839	33	oyster	oyster	JJ
41352	839	34	sauce	sauce	NN
41352	839	35	.	.	.
41352	840	1	_	_	NNP
41352	840	2	To	to	TO
41352	840	3	make	make	VB
41352	840	4	white	white	JJ
41352	840	5	Oyster	Oyster	NNP
41352	840	6	Sauce	Sauce	NNP
41352	840	7	.	.	.
41352	840	8	_	_	NNP
41352	840	9	BLANCH	BLANCH	NNP
41352	840	10	large	large	JJ
41352	840	11	oysters	oyster	NNS
41352	840	12	till	till	IN
41352	840	13	half	half	NN
41352	840	14	done	do	VBN
41352	840	15	,	,	,
41352	840	16	and	and	CC
41352	840	17	strain	strain	VB
41352	840	18	and	and	CC
41352	840	19	preserve	preserve	VB
41352	840	20	the	the	DT
41352	840	21	liquor	liquor	NN
41352	840	22	;	;	:
41352	840	23	then	then	RB
41352	840	24	beard	beard	NNP
41352	840	25	and	and	CC
41352	840	26	wash	wash	VB
41352	840	27	them	-PRON-	PRP
41352	840	28	,	,	,
41352	840	29	and	and	CC
41352	840	30	put	put	VBD
41352	840	31	the	the	DT
41352	840	32	liquor	liquor	NN
41352	840	33	,	,	,
41352	840	34	free	free	JJ
41352	840	35	from	from	IN
41352	840	36	sediment	sediment	NN
41352	840	37	,	,	,
41352	840	38	into	into	IN
41352	840	39	a	a	DT
41352	840	40	stewpan	stewpan	NN
41352	840	41	.	.	.
41352	841	1	Add	add	VB
41352	841	2	to	to	IN
41352	841	3	it	-PRON-	PRP
41352	841	4	two	two	CD
41352	841	5	ounces	ounce	NNS
41352	841	6	of	of	IN
41352	841	7	fresh	fresh	JJ
41352	841	8	butter	butter	NN
41352	841	9	,	,	,
41352	841	10	half	half	PDT
41352	841	11	a	a	DT
41352	841	12	pint	pint	NN
41352	841	13	of	of	IN
41352	841	14	good	good	JJ
41352	841	15	cream	cream	NN
41352	841	16	,	,	,
41352	841	17	a	a	DT
41352	841	18	piece	piece	NN
41352	841	19	of	of	IN
41352	841	20	lemon	lemon	NN
41352	841	21	peel	peel	NN
41352	841	22	,	,	,
41352	841	23	and	and	CC
41352	841	24	a	a	DT
41352	841	25	blade	blade	NN
41352	841	26	of	of	IN
41352	841	27	mace	mace	NN
41352	841	28	;	;	:
41352	841	29	put	put	VB
41352	841	30	it	-PRON-	PRP
41352	841	31	over	over	IN
41352	841	32	a	a	DT
41352	841	33	fire	fire	NN
41352	841	34	,	,	,
41352	841	35	and	and	CC
41352	841	36	when	when	WRB
41352	841	37	it	-PRON-	PRP
41352	841	38	nearly	nearly	RB
41352	841	39	boils	boil	VBZ
41352	841	40	add	add	VB
41352	841	41	mixed	mixed	JJ
41352	841	42	flour	flour	NN
41352	841	43	and	and	CC
41352	841	44	water	water	NN
41352	841	45	to	to	TO
41352	841	46	thicken	thicken	VB
41352	841	47	it	-PRON-	PRP
41352	841	48	properly	properly	RB
41352	841	49	.	.	.
41352	842	1	Season	season	NN
41352	842	2	to	to	IN
41352	842	3	the	the	DT
41352	842	4	palate	palate	NN
41352	842	5	with	with	IN
41352	842	6	lemon	lemon	NN
41352	842	7	juice	juice	NN
41352	842	8	,	,	,
41352	842	9	salt	salt	NN
41352	842	10	,	,	,
41352	842	11	and	and	CC
41352	842	12	a	a	DT
41352	842	13	little	little	JJ
41352	842	14	cayenne	cayenne	NN
41352	842	15	pepper	pepper	NN
41352	842	16	if	if	IN
41352	842	17	approved	approve	VBN
41352	842	18	;	;	:
41352	842	19	then	then	RB
41352	842	20	strain	strain	VB
41352	842	21	it	-PRON-	PRP
41352	842	22	through	through	IN
41352	842	23	a	a	DT
41352	842	24	fine	fine	JJ
41352	842	25	hair	hair	NN
41352	842	26	sieve	sieve	VB
41352	842	27	to	to	IN
41352	842	28	the	the	DT
41352	842	29	oysters	oyster	NNS
41352	842	30	,	,	,
41352	842	31	and	and	CC
41352	842	32	boil	boil	VB
41352	842	33	them	-PRON-	PRP
41352	842	34	gently	gently	RB
41352	842	35	five	five	CD
41352	842	36	minutes	minute	NNS
41352	842	37	.	.	.
41352	843	1	N.	N.	NNP
41352	843	2	B.	B.	NNP
41352	844	1	In	in	IN
41352	844	2	the	the	DT
41352	844	3	same	same	JJ
41352	844	4	manner	manner	NN
41352	844	5	may	may	MD
41352	844	6	be	be	VB
41352	844	7	done	do	VBN
41352	844	8	stewed	stew	VBN
41352	844	9	oysters	oyster	NNS
41352	844	10	for	for	IN
41352	844	11	dishes	dish	NNS
41352	844	12	,	,	,
41352	844	13	only	only	RB
41352	844	14	serve	serve	VB
41352	844	15	them	-PRON-	PRP
41352	844	16	up	up	RP
41352	844	17	with	with	IN
41352	844	18	sippets	sippet	NNS
41352	844	19	of	of	IN
41352	844	20	bread	bread	NN
41352	844	21	round	round	NN
41352	844	22	.	.	.
41352	845	1	_	_	NNP
41352	845	2	Chickens	Chickens	NNP
41352	845	3	with	with	IN
41352	845	4	Peas	Peas	NNP
41352	845	5	.	.	.
41352	845	6	_	_	NNP
41352	845	7	TRUSS	TRUSS	NNP
41352	845	8	them	-PRON-	PRP
41352	845	9	as	as	IN
41352	845	10	for	for	IN
41352	845	11	boiling	boil	VBG
41352	845	12	,	,	,
41352	845	13	blanch	blanch	VB
41352	845	14	them	-PRON-	PRP
41352	845	15	five	five	CD
41352	845	16	minutes	minute	NNS
41352	845	17	,	,	,
41352	845	18	and	and	CC
41352	845	19	wash	wash	VB
41352	845	20	them	-PRON-	PRP
41352	845	21	clean	clean	JJ
41352	845	22	;	;	:
41352	845	23	then	then	RB
41352	845	24	braise	braise	VB
41352	845	25	them	-PRON-	PRP
41352	845	26	till	till	IN
41352	845	27	tender	tender	NN
41352	845	28	with	with	IN
41352	845	29	a	a	DT
41352	845	30	little	little	JJ
41352	845	31	veal	veal	NN
41352	845	32	stock	stock	NN
41352	845	33	and	and	CC
41352	845	34	bards	bard	NNS
41352	845	35	of	of	IN
41352	845	36	fat	fat	NN
41352	845	37	bacon	bacon	NN
41352	845	38	or	or	CC
41352	845	39	with	with	IN
41352	845	40	white	white	JJ
41352	845	41	paper	paper	NN
41352	845	42	over	over	IN
41352	845	43	them	-PRON-	PRP
41352	845	44	.	.	.
41352	846	1	When	when	WRB
41352	846	2	they	-PRON-	PRP
41352	846	3	are	be	VBP
41352	846	4	to	to	TO
41352	846	5	be	be	VB
41352	846	6	served	serve	VBN
41352	846	7	up	up	RP
41352	846	8	wipe	wipe	IN
41352	846	9	them	-PRON-	PRP
41352	846	10	dry	dry	VBP
41352	846	11	,	,	,
41352	846	12	glaize	glaize	VB
41352	846	13	the	the	DT
41352	846	14	tops	top	NNS
41352	846	15	lightly	lightly	RB
41352	846	16	,	,	,
41352	846	17	and	and	CC
41352	846	18	put	put	VBD
41352	846	19	pea	pea	JJ
41352	846	20	sauce	sauce	NN
41352	846	21	under	under	RB
41352	846	22	.	.	.
41352	847	1	_	_	NNP
41352	847	2	Another	another	DT
41352	847	3	way	way	NN
41352	847	4	to	to	IN
41352	847	5	stew	stew	VB
41352	847	6	Chickens	chicken	NNS
41352	847	7	with	with	IN
41352	847	8	Peas	Peas	NNP
41352	847	9	.	.	.
41352	847	10	_	_	NNP
41352	847	11	CUT	CUT	NNP
41352	847	12	the	the	DT
41352	847	13	chickens	chicken	NNS
41352	847	14	into	into	IN
41352	847	15	pieces	piece	NNS
41352	847	16	,	,	,
41352	847	17	blanch	blanch	VB
41352	847	18	and	and	CC
41352	847	19	drain	drain	VB
41352	847	20	them	-PRON-	PRP
41352	847	21	dry	dry	JJ
41352	847	22	,	,	,
41352	847	23	and	and	CC
41352	847	24	put	put	VBD
41352	847	25	them	-PRON-	PRP
41352	847	26	into	into	IN
41352	847	27	a	a	DT
41352	847	28	stewpan	stewpan	NN
41352	847	29	with	with	IN
41352	847	30	a	a	DT
41352	847	31	little	little	JJ
41352	847	32	veal	veal	NN
41352	847	33	stock	stock	NN
41352	847	34	;	;	:
41352	847	35	then	then	RB
41352	847	36	stew	stew	VB
41352	847	37	them	-PRON-	PRP
41352	847	38	till	till	IN
41352	847	39	tender	tender	NN
41352	847	40	and	and	CC
41352	847	41	the	the	DT
41352	847	42	liquor	liquor	NN
41352	847	43	almost	almost	RB
41352	847	44	reduced	reduce	VBN
41352	847	45	.	.	.
41352	848	1	When	when	WRB
41352	848	2	they	-PRON-	PRP
41352	848	3	are	be	VBP
41352	848	4	to	to	TO
41352	848	5	be	be	VB
41352	848	6	served	serve	VBN
41352	848	7	up	up	RP
41352	848	8	,	,	,
41352	848	9	put	put	VB
41352	848	10	them	-PRON-	PRP
41352	848	11	on	on	IN
41352	848	12	a	a	DT
41352	848	13	dish	dish	NN
41352	848	14	,	,	,
41352	848	15	and	and	CC
41352	848	16	the	the	DT
41352	848	17	peas	pea	NNS
41352	848	18	sauce	sauce	VBP
41352	848	19	over	over	RP
41352	848	20	.	.	.
41352	849	1	_	_	NNP
41352	849	2	Fricassee	Fricassee	NNP
41352	849	3	of	of	IN
41352	849	4	Chickens	Chickens	NNPS
41352	849	5	or	or	CC
41352	849	6	Rabbits	Rabbits	NNPS
41352	849	7	(	(	-LRB-
41352	849	8	brown	brown	NNP
41352	849	9	)	)	-RRB-
41352	849	10	.	.	.
41352	849	11	_	_	NNP
41352	849	12	CUT	CUT	NNP
41352	849	13	the	the	DT
41352	849	14	chickens	chicken	NNS
41352	849	15	into	into	IN
41352	849	16	pieces	piece	NNS
41352	849	17	,	,	,
41352	849	18	and	and	CC
41352	849	19	fry	fry	VB
41352	849	20	them	-PRON-	PRP
41352	849	21	in	in	IN
41352	849	22	a	a	DT
41352	849	23	little	little	JJ
41352	849	24	lard	lard	NN
41352	849	25	till	till	IN
41352	849	26	of	of	IN
41352	849	27	a	a	DT
41352	849	28	light	light	JJ
41352	849	29	brown	brown	JJ
41352	849	30	colour	colour	NN
41352	849	31	;	;	:
41352	849	32	then	then	RB
41352	849	33	drain	drain	VB
41352	849	34	them	-PRON-	PRP
41352	849	35	with	with	IN
41352	849	36	a	a	DT
41352	849	37	cloth	cloth	NN
41352	849	38	very	very	RB
41352	849	39	dry	dry	JJ
41352	849	40	;	;	:
41352	849	41	after	after	IN
41352	849	42	which	which	WDT
41352	849	43	put	put	VBD
41352	849	44	them	-PRON-	PRP
41352	849	45	into	into	IN
41352	849	46	a	a	DT
41352	849	47	stewpan	stewpan	NN
41352	849	48	,	,	,
41352	849	49	add	add	VB
41352	849	50	button	button	NN
41352	849	51	mushrooms	mushroom	NNS
41352	849	52	stewed	stew	VBD
41352	849	53	,	,	,
41352	849	54	pieces	piece	NNS
41352	849	55	of	of	IN
41352	849	56	artichoke	artichoke	JJ
41352	849	57	bottoms	bottom	NNS
41352	849	58	,	,	,
41352	849	59	blanched	blanch	VBD
41352	849	60	truffles	truffle	NNS
41352	849	61	,	,	,
41352	849	62	morells	morell	NNS
41352	849	63	,	,	,
41352	849	64	egg	egg	NN
41352	849	65	balls	ball	NNS
41352	849	66	,	,	,
41352	849	67	and	and	CC
41352	849	68	some	some	DT
41352	849	69	good	good	RB
41352	849	70	-	-	HYPH
41352	849	71	seasoned	season	VBN
41352	849	72	cullis	culli	NNS
41352	849	73	.	.	.
41352	850	1	Set	set	VB
41352	850	2	them	-PRON-	PRP
41352	850	3	over	over	IN
41352	850	4	a	a	DT
41352	850	5	moderate	moderate	JJ
41352	850	6	fire	fire	NN
41352	850	7	,	,	,
41352	850	8	stew	stew	VB
41352	850	9	them	-PRON-	PRP
41352	850	10	gently	gently	RB
41352	850	11	till	till	IN
41352	850	12	done	do	VBN
41352	850	13	,	,	,
41352	850	14	and	and	CC
41352	850	15	serve	serve	VB
41352	850	16	up	up	RP
41352	850	17	with	with	IN
41352	850	18	fried	fried	JJ
41352	850	19	oysters	oyster	NNS
41352	850	20	round	round	IN
41352	850	21	them	-PRON-	PRP
41352	850	22	.	.	.
41352	851	1	_	_	NNP
41352	851	2	To	to	TO
41352	851	3	fry	fry	VB
41352	851	4	Oysters	oyster	NNS
41352	851	5	for	for	IN
41352	851	6	a	a	DT
41352	851	7	Dish	Dish	NNP
41352	851	8	.	.	.
41352	851	9	_	_	NNP
41352	851	10	OPEN	OPEN	NNP
41352	851	11	twenty	twenty	CD
41352	851	12	-	-	HYPH
41352	851	13	four	four	CD
41352	851	14	large	large	JJ
41352	851	15	oysters	oyster	NNS
41352	851	16	,	,	,
41352	851	17	blanch	blanch	VB
41352	851	18	them	-PRON-	PRP
41352	851	19	with	with	IN
41352	851	20	their	-PRON-	PRP$
41352	851	21	own	own	JJ
41352	851	22	liquor	liquor	NN
41352	851	23	,	,	,
41352	851	24	and	and	CC
41352	851	25	when	when	WRB
41352	851	26	three	three	CD
41352	851	27	parts	part	NNS
41352	851	28	done	do	VBN
41352	851	29	strain	strain	VB
41352	851	30	them	-PRON-	PRP
41352	851	31	,	,	,
41352	851	32	and	and	CC
41352	851	33	preserve	preserve	VB
41352	851	34	the	the	DT
41352	851	35	liquor	liquor	NN
41352	851	36	;	;	:
41352	851	37	then	then	RB
41352	851	38	wash	wash	VB
41352	851	39	and	and	CC
41352	851	40	let	let	VB
41352	851	41	them	-PRON-	PRP
41352	851	42	drain	drain	VB
41352	851	43	.	.	.
41352	852	1	In	in	IN
41352	852	2	the	the	DT
41352	852	3	meanwhile	meanwhile	RB
41352	852	4	make	make	VBP
41352	852	5	a	a	DT
41352	852	6	batter	batter	NN
41352	852	7	with	with	IN
41352	852	8	four	four	CD
41352	852	9	table	table	NN
41352	852	10	spoonfuls	spoonful	NNS
41352	852	11	of	of	IN
41352	852	12	flour	flour	NN
41352	852	13	,	,	,
41352	852	14	two	two	CD
41352	852	15	eggs	egg	NNS
41352	852	16	,	,	,
41352	852	17	a	a	DT
41352	852	18	little	little	JJ
41352	852	19	pepper	pepper	NN
41352	852	20	and	and	CC
41352	852	21	salt	salt	NN
41352	852	22	,	,	,
41352	852	23	and	and	CC
41352	852	24	their	-PRON-	PRP$
41352	852	25	liquor	liquor	NN
41352	852	26	.	.	.
41352	853	1	Beat	beat	VB
41352	853	2	it	-PRON-	PRP
41352	853	3	well	well	RB
41352	853	4	with	with	IN
41352	853	5	a	a	DT
41352	853	6	wooden	wooden	JJ
41352	853	7	spoon	spoon	NN
41352	853	8	or	or	CC
41352	853	9	a	a	DT
41352	853	10	whisk	whisk	NN
41352	853	11	for	for	IN
41352	853	12	five	five	CD
41352	853	13	minutes	minute	NNS
41352	853	14	.	.	.
41352	854	1	Put	put	VB
41352	854	2	the	the	DT
41352	854	3	oysters	oyster	NNS
41352	854	4	into	into	IN
41352	854	5	the	the	DT
41352	854	6	batter	batter	NN
41352	854	7	,	,	,
41352	854	8	mix	mix	VB
41352	854	9	them	-PRON-	PRP
41352	854	10	lightly	lightly	RB
41352	854	11	,	,	,
41352	854	12	and	and	CC
41352	854	13	have	have	VBP
41352	854	14	ready	ready	JJ
41352	854	15	boiling	boiling	NN
41352	854	16	lard	lard	NN
41352	854	17	.	.	.
41352	855	1	Take	take	VB
41352	855	2	the	the	DT
41352	855	3	oysters	oyster	NNS
41352	855	4	out	out	RP
41352	855	5	singly	singly	RB
41352	855	6	with	with	IN
41352	855	7	a	a	DT
41352	855	8	fork	fork	NN
41352	855	9	,	,	,
41352	855	10	put	put	VB
41352	855	11	them	-PRON-	PRP
41352	855	12	into	into	IN
41352	855	13	the	the	DT
41352	855	14	lard	lard	NN
41352	855	15	,	,	,
41352	855	16	and	and	CC
41352	855	17	fry	fry	VB
41352	855	18	them	-PRON-	PRP
41352	855	19	of	of	IN
41352	855	20	a	a	DT
41352	855	21	nice	nice	JJ
41352	855	22	brown	brown	JJ
41352	855	23	colour	colour	NN
41352	855	24	.	.	.
41352	856	1	Then	then	RB
41352	856	2	put	put	VB
41352	856	3	them	-PRON-	PRP
41352	856	4	on	on	IN
41352	856	5	a	a	DT
41352	856	6	drainer	drainer	NN
41352	856	7	,	,	,
41352	856	8	strew	strew	VBD
41352	856	9	over	over	IN
41352	856	10	a	a	DT
41352	856	11	small	small	JJ
41352	856	12	quantity	quantity	NN
41352	856	13	of	of	IN
41352	856	14	salt	salt	NN
41352	856	15	,	,	,
41352	856	16	and	and	CC
41352	856	17	serve	serve	VB
41352	856	18	them	-PRON-	PRP
41352	856	19	up	up	RP
41352	856	20	.	.	.
41352	857	1	If	if	IN
41352	857	2	they	-PRON-	PRP
41352	857	3	are	be	VBP
41352	857	4	for	for	IN
41352	857	5	a	a	DT
41352	857	6	dish	dish	NN
41352	857	7	put	put	VBN
41352	857	8	fried	fried	JJ
41352	857	9	parsley	parsley	NN
41352	857	10	under	under	IN
41352	857	11	them	-PRON-	PRP
41352	857	12	,	,	,
41352	857	13	or	or	CC
41352	857	14	stewed	stew	VBN
41352	857	15	spinach	spinach	NN
41352	857	16	.	.	.
41352	858	1	_	_	NNP
41352	858	2	Directions	Directions	NNPS
41352	858	3	for	for	IN
41352	858	4	Poultry	Poultry	NNP
41352	858	5	,	,	,
41352	858	6	&	&	CC
41352	858	7	c.	c.	NNP
41352	858	8	plain	plain	NNP
41352	858	9	boiled	boil	VBD
41352	858	10	.	.	.
41352	858	11	_	_	NNP
41352	858	12	LET	let	VB
41352	858	13	it	-PRON-	PRP
41352	858	14	be	be	VB
41352	858	15	observed	observe	VBN
41352	858	16	that	that	IN
41352	858	17	turkies	turkie	NNS
41352	858	18	,	,	,
41352	858	19	chickens	chicken	NNS
41352	858	20	,	,	,
41352	858	21	and	and	CC
41352	858	22	meats	meat	NNS
41352	858	23	,	,	,
41352	858	24	intended	intend	VBN
41352	858	25	to	to	TO
41352	858	26	be	be	VB
41352	858	27	plain	plain	RB
41352	858	28	boiled	boil	VBN
41352	858	29	,	,	,
41352	858	30	should	should	MD
41352	858	31	be	be	VB
41352	858	32	soaked	soak	VBN
41352	858	33	in	in	IN
41352	858	34	cold	cold	JJ
41352	858	35	water	water	NN
41352	858	36	,	,	,
41352	858	37	and	and	CC
41352	858	38	put	put	VBD
41352	858	39	afterwards	afterwards	RB
41352	858	40	into	into	IN
41352	858	41	plenty	plenty	NN
41352	858	42	of	of	IN
41352	858	43	boiling	boil	VBG
41352	858	44	pump	pump	NN
41352	858	45	water	water	NN
41352	858	46	,	,	,
41352	858	47	kept	keep	VBD
41352	858	48	skimmed	skim	VBN
41352	858	49	and	and	CC
41352	858	50	preserved	preserve	VBN
41352	858	51	as	as	RB
41352	858	52	white	white	JJ
41352	858	53	as	as	IN
41352	858	54	possible	possible	JJ
41352	858	55	.	.	.
41352	859	1	The	the	DT
41352	859	2	time	time	NN
41352	859	3	they	-PRON-	PRP
41352	859	4	will	will	MD
41352	859	5	take	take	VB
41352	859	6	dressing	dress	VBG
41352	859	7	depends	depend	VBZ
41352	859	8	on	on	IN
41352	859	9	a	a	DT
41352	859	10	little	little	JJ
41352	859	11	practice	practice	NN
41352	859	12	,	,	,
41352	859	13	as	as	IN
41352	859	14	in	in	IN
41352	859	15	roasting	roast	VBG
41352	859	16	.	.	.
41352	860	1	Be	be	VB
41352	860	2	particular	particular	JJ
41352	860	3	in	in	IN
41352	860	4	trimming	trim	VBG
41352	860	5	the	the	DT
41352	860	6	meats	meat	NNS
41352	860	7	neat	neat	JJ
41352	860	8	,	,	,
41352	860	9	and	and	CC
41352	860	10	in	in	IN
41352	860	11	trussing	truss	VBG
41352	860	12	the	the	DT
41352	860	13	poultry	poultry	NN
41352	860	14	.	.	.
41352	861	1	The	the	DT
41352	861	2	carving	carving	NN
41352	861	3	,	,	,
41352	861	4	likewise	likewise	RB
41352	861	5	,	,	,
41352	861	6	should	should	MD
41352	861	7	be	be	VB
41352	861	8	carefully	carefully	RB
41352	861	9	attended	attend	VBN
41352	861	10	to	to	TO
41352	861	11	,	,	,
41352	861	12	which	which	WDT
41352	861	13	is	be	VBZ
41352	861	14	frequently	frequently	RB
41352	861	15	expressed	express	VBN
41352	861	16	by	by	IN
41352	861	17	the	the	DT
41352	861	18	phrase	phrase	NN
41352	861	19	of	of	IN
41352	861	20	_	_	NNP
41352	861	21	cutting	cut	VBG
41352	861	22	into	into	IN
41352	861	23	pieces	piece	NNS
41352	861	24	_	_	NNP
41352	861	25	.	.	.
41352	862	1	_	_	NNP
41352	862	2	Jugged	Jugged	NNP
41352	862	3	Hare	Hare	NNP
41352	862	4	.	.	.
41352	862	5	_	_	NNP
41352	862	6	CASE	case	NN
41352	862	7	the	the	DT
41352	862	8	hare	hare	NN
41352	862	9	,	,	,
41352	862	10	cut	cut	VBD
41352	862	11	off	off	RP
41352	862	12	the	the	DT
41352	862	13	shoulders	shoulder	NNS
41352	862	14	and	and	CC
41352	862	15	legs	leg	NNS
41352	862	16	,	,	,
41352	862	17	and	and	CC
41352	862	18	the	the	DT
41352	862	19	back	back	NN
41352	862	20	into	into	IN
41352	862	21	three	three	CD
41352	862	22	pieces	piece	NNS
41352	862	23	.	.	.
41352	863	1	Daub	daub	VB
41352	863	2	them	-PRON-	PRP
41352	863	3	well	well	RB
41352	863	4	with	with	IN
41352	863	5	fat	fat	JJ
41352	863	6	bacon	bacon	NN
41352	863	7	,	,	,
41352	863	8	and	and	CC
41352	863	9	put	put	VBD
41352	863	10	them	-PRON-	PRP
41352	863	11	into	into	IN
41352	863	12	a	a	DT
41352	863	13	stewpot	stewpot	NN
41352	863	14	with	with	IN
41352	863	15	the	the	DT
41352	863	16	trimmings	trimming	NNS
41352	863	17	.	.	.
41352	864	1	Add	add	VB
41352	864	2	to	to	IN
41352	864	3	them	-PRON-	PRP
41352	864	4	allspice	allspice	VB
41352	864	5	,	,	,
41352	864	6	mace	mace	NN
41352	864	7	,	,	,
41352	864	8	whole	whole	JJ
41352	864	9	pepper	pepper	NN
41352	864	10	,	,	,
41352	864	11	a	a	DT
41352	864	12	little	little	JJ
41352	864	13	of	of	IN
41352	864	14	each	each	DT
41352	864	15	;	;	:
41352	864	16	a	a	DT
41352	864	17	small	small	JJ
41352	864	18	clove	clove	NN
41352	864	19	of	of	IN
41352	864	20	garlick	garlick	NNP
41352	864	21	,	,	,
41352	864	22	three	three	CD
41352	864	23	onions	onion	NNS
41352	864	24	,	,	,
41352	864	25	two	two	CD
41352	864	26	bay	bay	NN
41352	864	27	leaves	leave	NNS
41352	864	28	,	,	,
41352	864	29	parsley	parsley	NN
41352	864	30	,	,	,
41352	864	31	thyme	thyme	NNS
41352	864	32	,	,	,
41352	864	33	and	and	CC
41352	864	34	savory	savory	JJ
41352	864	35	,	,	,
41352	864	36	tied	tie	VBN
41352	864	37	together	together	RB
41352	864	38	in	in	IN
41352	864	39	a	a	DT
41352	864	40	small	small	JJ
41352	864	41	bunch	bunch	NN
41352	864	42	;	;	:
41352	864	43	a	a	DT
41352	864	44	quart	quart	NN
41352	864	45	of	of	IN
41352	864	46	veal	veal	NN
41352	864	47	stock	stock	NN
41352	864	48	,	,	,
41352	864	49	three	three	CD
41352	864	50	gills	gill	NNS
41352	864	51	of	of	IN
41352	864	52	red	red	JJ
41352	864	53	port	port	NN
41352	864	54	;	;	:
41352	864	55	and	and	CC
41352	864	56	simmer	simmer	VB
41352	864	57	them	-PRON-	PRP
41352	864	58	over	over	IN
41352	864	59	a	a	DT
41352	864	60	fire	fire	NN
41352	864	61	till	till	IN
41352	864	62	three	three	CD
41352	864	63	parts	part	NNS
41352	864	64	done	do	VBN
41352	864	65	.	.	.
41352	865	1	Then	then	RB
41352	865	2	take	take	VB
41352	865	3	out	out	RP
41352	865	4	the	the	DT
41352	865	5	shoulders	shoulder	NNS
41352	865	6	,	,	,
41352	865	7	legs	leg	NNS
41352	865	8	,	,	,
41352	865	9	and	and	CC
41352	865	10	back	back	RB
41352	865	11	;	;	:
41352	865	12	put	put	VB
41352	865	13	them	-PRON-	PRP
41352	865	14	into	into	IN
41352	865	15	another	another	DT
41352	865	16	stewpan	stewpan	NN
41352	865	17	,	,	,
41352	865	18	strain	strain	VB
41352	865	19	the	the	DT
41352	865	20	liquor	liquor	NN
41352	865	21	to	to	IN
41352	865	22	them	-PRON-	PRP
41352	865	23	,	,	,
41352	865	24	and	and	CC
41352	865	25	add	add	VB
41352	865	26	some	some	DT
41352	865	27	passed	pass	VBN
41352	865	28	flour	flour	NN
41352	865	29	and	and	CC
41352	865	30	butter	butter	NN
41352	865	31	to	to	TO
41352	865	32	thicken	thicken	VB
41352	865	33	it	-PRON-	PRP
41352	865	34	a	a	DT
41352	865	35	little	little	JJ
41352	865	36	.	.	.
41352	866	1	Let	let	VB
41352	866	2	it	-PRON-	PRP
41352	866	3	stew	stew	VB
41352	866	4	till	till	IN
41352	866	5	tender	tender	NNP
41352	866	6	,	,	,
41352	866	7	skim	skim	NNP
41352	866	8	it	-PRON-	PRP
41352	866	9	free	free	JJ
41352	866	10	from	from	IN
41352	866	11	fat	fat	NN
41352	866	12	,	,	,
41352	866	13	season	season	NN
41352	866	14	with	with	IN
41352	866	15	cayenne	cayenne	NN
41352	866	16	,	,	,
41352	866	17	salt	salt	NN
41352	866	18	,	,	,
41352	866	19	and	and	CC
41352	866	20	lemon	lemon	NN
41352	866	21	juice	juice	NN
41352	866	22	,	,	,
41352	866	23	and	and	CC
41352	866	24	serve	serve	VB
41352	866	25	it	-PRON-	PRP
41352	866	26	up	up	RP
41352	866	27	in	in	IN
41352	866	28	a	a	DT
41352	866	29	deep	deep	JJ
41352	866	30	dish	dish	NN
41352	866	31	.	.	.
41352	867	1	_	_	NNP
41352	867	2	Glaized	Glaized	NNP
41352	867	3	Hare	Hare	NNP
41352	867	4	.	.	.
41352	867	5	_	_	NNP
41352	867	6	CASE	case	NN
41352	867	7	the	the	DT
41352	867	8	hare	hare	NN
41352	867	9	,	,	,
41352	867	10	bone	bone	VB
41352	867	11	it	-PRON-	PRP
41352	867	12	as	as	RB
41352	867	13	whole	whole	JJ
41352	867	14	as	as	IN
41352	867	15	possible	possible	JJ
41352	867	16	,	,	,
41352	867	17	wash	wash	VB
41352	867	18	it	-PRON-	PRP
41352	867	19	,	,	,
41352	867	20	and	and	CC
41352	867	21	fill	fill	VB
41352	867	22	the	the	DT
41352	867	23	inside	inside	NN
41352	867	24	with	with	IN
41352	867	25	light	light	JJ
41352	867	26	forcemeat	forcemeat	NN
41352	867	27	;	;	:
41352	867	28	then	then	RB
41352	867	29	sew	sew	VB
41352	867	30	it	-PRON-	PRP
41352	867	31	up	up	RP
41352	867	32	,	,	,
41352	867	33	and	and	CC
41352	867	34	truss	truss	VB
41352	867	35	it	-PRON-	PRP
41352	867	36	as	as	IN
41352	867	37	for	for	IN
41352	867	38	roasting	roast	VBG
41352	867	39	.	.	.
41352	868	1	Lard	lard	VB
41352	868	2	the	the	DT
41352	868	3	back	back	NN
41352	868	4	with	with	IN
41352	868	5	bacon	bacon	NN
41352	868	6	,	,	,
41352	868	7	the	the	DT
41352	868	8	same	same	JJ
41352	868	9	as	as	IN
41352	868	10	a	a	DT
41352	868	11	fricando	fricando	NN
41352	868	12	veal	veal	NN
41352	868	13	;	;	:
41352	868	14	cover	cover	VB
41352	868	15	it	-PRON-	PRP
41352	868	16	with	with	IN
41352	868	17	a	a	DT
41352	868	18	veal	veal	NN
41352	868	19	caul	caul	NN
41352	868	20	,	,	,
41352	868	21	and	and	CC
41352	868	22	roast	roast	VB
41352	868	23	it	-PRON-	PRP
41352	868	24	very	very	RB
41352	868	25	gently	gently	RB
41352	868	26	.	.	.
41352	869	1	When	when	WRB
41352	869	2	it	-PRON-	PRP
41352	869	3	is	be	VBZ
41352	869	4	to	to	TO
41352	869	5	be	be	VB
41352	869	6	served	serve	VBN
41352	869	7	up	up	RP
41352	869	8	,	,	,
41352	869	9	take	take	VB
41352	869	10	off	off	RP
41352	869	11	the	the	DT
41352	869	12	caul	caul	NN
41352	869	13	,	,	,
41352	869	14	glaize	glaize	VB
41352	869	15	the	the	DT
41352	869	16	larding	larding	NN
41352	869	17	,	,	,
41352	869	18	and	and	CC
41352	869	19	put	put	VBD
41352	869	20	strong	strong	JJ
41352	869	21	cullis	cullis	NN
41352	869	22	,	,	,
41352	869	23	with	with	IN
41352	869	24	a	a	DT
41352	869	25	gill	gill	NN
41352	869	26	of	of	IN
41352	869	27	red	red	JJ
41352	869	28	port	port	NN
41352	869	29	boiled	boil	VBN
41352	869	30	with	with	IN
41352	869	31	it	-PRON-	PRP
41352	869	32	,	,	,
41352	869	33	under	under	IN
41352	869	34	the	the	DT
41352	869	35	hare	hare	NN
41352	869	36	.	.	.
41352	870	1	_	_	NNP
41352	870	2	Duck	Duck	NNP
41352	870	3	aux	aux	NNP
41352	870	4	Naves	Naves	NNP
41352	870	5	.	.	.
41352	870	6	_	_	IN
41352	870	7	BONE	BONE	NNP
41352	870	8	a	a	DT
41352	870	9	tame	tame	JJ
41352	870	10	duck	duck	NN
41352	870	11	as	as	RB
41352	870	12	whole	whole	JJ
41352	870	13	as	as	IN
41352	870	14	possible	possible	JJ
41352	870	15	,	,	,
41352	870	16	and	and	CC
41352	870	17	season	season	VB
41352	870	18	the	the	DT
41352	870	19	inside	inside	NN
41352	870	20	with	with	IN
41352	870	21	beaten	beat	VBN
41352	870	22	spices	spice	NNS
41352	870	23	,	,	,
41352	870	24	pepper	pepper	NN
41352	870	25	,	,	,
41352	870	26	and	and	CC
41352	870	27	salt	salt	NN
41352	870	28	;	;	:
41352	870	29	then	then	RB
41352	870	30	draw	draw	VB
41352	870	31	in	in	IN
41352	870	32	the	the	DT
41352	870	33	legs	leg	NNS
41352	870	34	and	and	CC
41352	870	35	wings	wing	NNS
41352	870	36	,	,	,
41352	870	37	and	and	CC
41352	870	38	fill	fill	VB
41352	870	39	the	the	DT
41352	870	40	inside	inside	NN
41352	870	41	with	with	IN
41352	870	42	light	light	JJ
41352	870	43	forcemeat	forcemeat	NN
41352	870	44	.	.	.
41352	871	1	Sew	sew	VB
41352	871	2	it	-PRON-	PRP
41352	871	3	up	up	RP
41352	871	4	,	,	,
41352	871	5	braise	braise	VB
41352	871	6	it	-PRON-	PRP
41352	871	7	in	in	IN
41352	871	8	a	a	DT
41352	871	9	pint	pint	NN
41352	871	10	of	of	IN
41352	871	11	veal	veal	NN
41352	871	12	stock	stock	NN
41352	871	13	,	,	,
41352	871	14	cover	cover	VB
41352	871	15	it	-PRON-	PRP
41352	871	16	with	with	IN
41352	871	17	white	white	JJ
41352	871	18	paper	paper	NN
41352	871	19	and	and	CC
41352	871	20	the	the	DT
41352	871	21	cover	cover	NN
41352	871	22	of	of	IN
41352	871	23	the	the	DT
41352	871	24	stewpan	stewpan	NN
41352	871	25	.	.	.
41352	872	1	Let	let	VB
41352	872	2	it	-PRON-	PRP
41352	872	3	stew	stew	VB
41352	872	4	gently	gently	RB
41352	872	5	till	till	IN
41352	872	6	tender	tender	NN
41352	872	7	,	,	,
41352	872	8	and	and	CC
41352	872	9	the	the	DT
41352	872	10	liquor	liquor	NN
41352	872	11	almost	almost	RB
41352	872	12	reduced	reduce	VBN
41352	872	13	.	.	.
41352	873	1	When	when	WRB
41352	873	2	it	-PRON-	PRP
41352	873	3	is	be	VBZ
41352	873	4	to	to	TO
41352	873	5	be	be	VB
41352	873	6	served	serve	VBN
41352	873	7	up	up	RP
41352	873	8	glaize	glaize	VB
41352	873	9	the	the	DT
41352	873	10	breast	breast	NN
41352	873	11	,	,	,
41352	873	12	and	and	CC
41352	873	13	pour	pour	VB
41352	873	14	the	the	DT
41352	873	15	sauce	sauce	NN
41352	873	16	round	round	IN
41352	873	17	it	-PRON-	PRP
41352	873	18	,	,	,
41352	873	19	which	which	WDT
41352	873	20	is	be	VBZ
41352	873	21	to	to	TO
41352	873	22	be	be	VB
41352	873	23	made	make	VBN
41352	873	24	with	with	IN
41352	873	25	turnips	turnip	NNS
41352	873	26	cut	cut	VBN
41352	873	27	into	into	IN
41352	873	28	shapes	shape	NNS
41352	873	29	as	as	IN
41352	873	30	for	for	IN
41352	873	31	haricot	haricot	NNP
41352	873	32	;	;	:
41352	873	33	afterwards	afterwards	RB
41352	873	34	to	to	TO
41352	873	35	be	be	VB
41352	873	36	put	put	VBN
41352	873	37	into	into	IN
41352	873	38	a	a	DT
41352	873	39	stewpan	stewpan	NN
41352	873	40	and	and	CC
41352	873	41	sweated	sweat	VBN
41352	873	42	with	with	IN
41352	873	43	a	a	DT
41352	873	44	bit	bit	NN
41352	873	45	of	of	IN
41352	873	46	fresh	fresh	JJ
41352	873	47	butter	butter	NN
41352	873	48	till	till	IN
41352	873	49	three	three	CD
41352	873	50	parts	part	NNS
41352	873	51	done	do	VBN
41352	873	52	;	;	:
41352	873	53	then	then	RB
41352	873	54	add	add	VB
41352	873	55	a	a	DT
41352	873	56	good	good	JJ
41352	873	57	cullis	cullis	NN
41352	873	58	and	and	CC
41352	873	59	the	the	DT
41352	873	60	essence	essence	NN
41352	873	61	in	in	IN
41352	873	62	which	which	WDT
41352	873	63	the	the	DT
41352	873	64	duck	duck	NN
41352	873	65	was	be	VBD
41352	873	66	braised	braise	VBN
41352	873	67	.	.	.
41352	874	1	When	when	WRB
41352	874	2	it	-PRON-	PRP
41352	874	3	boils	boil	VBZ
41352	874	4	,	,	,
41352	874	5	skim	skim	NNP
41352	874	6	free	free	JJ
41352	874	7	from	from	IN
41352	874	8	fat	fat	NN
41352	874	9	,	,	,
41352	874	10	season	season	NN
41352	874	11	to	to	IN
41352	874	12	the	the	DT
41352	874	13	palate	palate	NN
41352	874	14	,	,	,
41352	874	15	and	and	CC
41352	874	16	stew	stew	VB
41352	874	17	the	the	DT
41352	874	18	turnips	turnip	NNS
41352	874	19	till	till	IN
41352	874	20	done	do	VBN
41352	874	21	.	.	.
41352	875	1	_	_	NNP
41352	875	2	A	a	DT
41352	875	3	Duck	Duck	NNP
41352	875	4	with	with	IN
41352	875	5	Cucumbers	Cucumbers	NNPS
41352	875	6	.	.	.
41352	875	7	_	_	NNP
41352	875	8	THE	the	DT
41352	875	9	duck	duck	NN
41352	875	10	to	to	TO
41352	875	11	be	be	VB
41352	875	12	boned	bone	VBN
41352	875	13	,	,	,
41352	875	14	braised	braise	VBN
41352	875	15	,	,	,
41352	875	16	and	and	CC
41352	875	17	served	serve	VBD
41352	875	18	up	up	RP
41352	875	19	in	in	IN
41352	875	20	the	the	DT
41352	875	21	same	same	JJ
41352	875	22	manner	manner	NN
41352	875	23	as	as	IN
41352	875	24	the	the	DT
41352	875	25	above	above	JJ
41352	875	26	,	,	,
41352	875	27	but	but	CC
41352	875	28	instead	instead	RB
41352	875	29	of	of	IN
41352	875	30	turnips	turnip	NNS
41352	875	31	put	put	VBN
41352	875	32	cucumber	cucumber	NN
41352	875	33	sauce	sauce	NN
41352	875	34	,	,	,
41352	875	35	or	or	CC
41352	875	36	peas	pea	NNS
41352	875	37	,	,	,
41352	875	38	as	as	IN
41352	875	39	for	for	IN
41352	875	40	veal	veal	NN
41352	875	41	tendrons	tendron	NNS
41352	875	42	.	.	.
41352	876	1	_	_	NNP
41352	876	2	A	a	DT
41352	876	3	Duck	Duck	NNP
41352	876	4	a	a	NN
41352	876	5	la	la	FW
41352	876	6	Benshamelle	Benshamelle	NNP
41352	876	7	.	.	.
41352	876	8	_	_	NNP
41352	876	9	BONE	BONE	NNP
41352	876	10	,	,	,
41352	876	11	braise	braise	NN
41352	876	12	,	,	,
41352	876	13	and	and	CC
41352	876	14	glaize	glaize	VB
41352	876	15	the	the	DT
41352	876	16	duck	duck	NN
41352	876	17	as	as	IN
41352	876	18	mentioned	mention	VBN
41352	876	19	in	in	IN
41352	876	20	the	the	DT
41352	876	21	preceding	precede	VBG
41352	876	22	article	article	NN
41352	876	23	,	,	,
41352	876	24	and	and	CC
41352	876	25	when	when	WRB
41352	876	26	it	-PRON-	PRP
41352	876	27	is	be	VBZ
41352	876	28	to	to	TO
41352	876	29	be	be	VB
41352	876	30	served	serve	VBN
41352	876	31	up	up	RP
41352	876	32	put	put	VBN
41352	876	33	a	a	DT
41352	876	34	sauce	sauce	NN
41352	876	35	round	round	NN
41352	876	36	it	-PRON-	PRP
41352	876	37	made	make	VBD
41352	876	38	with	with	IN
41352	876	39	heads	head	NNS
41352	876	40	of	of	IN
41352	876	41	sprue	sprue	JJ
41352	876	42	grass	grass	NN
41352	876	43	boiled	boil	VBN
41352	876	44	in	in	IN
41352	876	45	a	a	DT
41352	876	46	little	little	JJ
41352	876	47	veal	veal	NN
41352	876	48	stock	stock	NN
41352	876	49	,	,	,
41352	876	50	and	and	CC
41352	876	51	when	when	WRB
41352	876	52	tender	tender	NNP
41352	876	53	rub	rub	VBD
41352	876	54	them	-PRON-	PRP
41352	876	55	through	through	IN
41352	876	56	a	a	DT
41352	876	57	tamis	tamis	NN
41352	876	58	.	.	.
41352	877	1	Add	add	VB
41352	877	2	the	the	DT
41352	877	3	pulp	pulp	NN
41352	877	4	to	to	IN
41352	877	5	a	a	DT
41352	877	6	small	small	JJ
41352	877	7	quantity	quantity	NN
41352	877	8	of	of	IN
41352	877	9	benshamelle	benshamelle	NNS
41352	877	10	,	,	,
41352	877	11	boil	boil	VB
41352	877	12	them	-PRON-	PRP
41352	877	13	together	together	RB
41352	877	14	for	for	IN
41352	877	15	five	five	CD
41352	877	16	minutes	minute	NNS
41352	877	17	,	,	,
41352	877	18	and	and	CC
41352	877	19	let	let	VB
41352	877	20	the	the	DT
41352	877	21	sauce	sauce	NN
41352	877	22	be	be	VB
41352	877	23	very	very	RB
41352	877	24	white	white	JJ
41352	877	25	and	and	CC
41352	877	26	strong	strong	JJ
41352	877	27	.	.	.
41352	878	1	_	_	NNP
41352	878	2	Hashed	Hashed	NNP
41352	878	3	Mutton	Mutton	NNP
41352	878	4	for	for	IN
41352	878	5	a	a	DT
41352	878	6	Dish	Dish	NNP
41352	878	7	.	.	.
41352	878	8	_	_	NNP
41352	878	9	TAKE	TAKE	NNP
41352	878	10	mutton	mutton	NN
41352	878	11	ready	ready	JJ
41352	878	12	dressed	dress	VBD
41352	878	13	,	,	,
41352	878	14	cut	cut	VB
41352	878	15	it	-PRON-	PRP
41352	878	16	into	into	IN
41352	878	17	thin	thin	JJ
41352	878	18	slices	slice	NNS
41352	878	19	,	,	,
41352	878	20	put	put	VBD
41352	878	21	them	-PRON-	PRP
41352	878	22	into	into	IN
41352	878	23	a	a	DT
41352	878	24	stewpan	stewpan	NN
41352	878	25	with	with	IN
41352	878	26	slices	slice	NNS
41352	878	27	of	of	IN
41352	878	28	pickle	pickle	NN
41352	878	29	cucumbers	cucumber	NNS
41352	878	30	,	,	,
41352	878	31	or	or	CC
41352	878	32	walnuts	walnut	NNS
41352	878	33	,	,	,
41352	878	34	or	or	CC
41352	878	35	onions	onion	NNS
41352	878	36	;	;	:
41352	878	37	then	then	RB
41352	878	38	make	make	VB
41352	878	39	a	a	DT
41352	878	40	sauce	sauce	NN
41352	878	41	with	with	IN
41352	878	42	chopped	chop	VBN
41352	878	43	eschallots	eschallot	NNS
41352	878	44	or	or	CC
41352	878	45	onions	onion	NNS
41352	878	46	passed	pass	VBD
41352	878	47	with	with	IN
41352	878	48	a	a	DT
41352	878	49	bit	bit	NN
41352	878	50	of	of	IN
41352	878	51	fresh	fresh	JJ
41352	878	52	butter	butter	NN
41352	878	53	over	over	IN
41352	878	54	a	a	DT
41352	878	55	slow	slow	JJ
41352	878	56	fire	fire	NN
41352	878	57	till	till	IN
41352	878	58	three	three	CD
41352	878	59	parts	part	NNS
41352	878	60	done	do	VBN
41352	878	61	;	;	:
41352	878	62	after	after	IN
41352	878	63	which	which	WDT
41352	878	64	add	add	VBP
41352	878	65	a	a	DT
41352	878	66	pint	pint	NN
41352	878	67	of	of	IN
41352	878	68	veal	veal	NN
41352	878	69	stock	stock	NN
41352	878	70	,	,	,
41352	878	71	or	or	CC
41352	878	72	gravy	gravy	NN
41352	878	73	,	,	,
41352	878	74	and	and	CC
41352	878	75	a	a	DT
41352	878	76	little	little	JJ
41352	878	77	ketchup	ketchup	NN
41352	878	78	.	.	.
41352	879	1	Boil	boil	VB
41352	879	2	it	-PRON-	PRP
41352	879	3	ten	ten	CD
41352	879	4	minutes	minute	NNS
41352	879	5	,	,	,
41352	879	6	season	season	NN
41352	879	7	to	to	IN
41352	879	8	the	the	DT
41352	879	9	palate	palate	NN
41352	879	10	with	with	IN
41352	879	11	cayenne	cayenne	NN
41352	879	12	pepper	pepper	NN
41352	879	13	and	and	CC
41352	879	14	salt	salt	NN
41352	879	15	;	;	:
41352	879	16	then	then	RB
41352	879	17	strain	strain	VB
41352	879	18	it	-PRON-	PRP
41352	879	19	to	to	IN
41352	879	20	the	the	DT
41352	879	21	mutton	mutton	NN
41352	879	22	,	,	,
41352	879	23	let	let	VB
41352	879	24	it	-PRON-	PRP
41352	879	25	stew	stew	VB
41352	879	26	gently	gently	RB
41352	879	27	till	till	IN
41352	879	28	thoroughly	thoroughly	RB
41352	879	29	hot	hot	JJ
41352	879	30	,	,	,
41352	879	31	and	and	CC
41352	879	32	add	add	VB
41352	879	33	a	a	DT
41352	879	34	small	small	JJ
41352	879	35	quantity	quantity	NN
41352	879	36	of	of	IN
41352	879	37	liquid	liquid	NN
41352	879	38	of	of	IN
41352	879	39	colour	colour	NN
41352	879	40	.	.	.
41352	880	1	N.	N.	NNP
41352	880	2	B.	B.	NNP
41352	881	1	In	in	IN
41352	881	2	the	the	DT
41352	881	3	same	same	JJ
41352	881	4	manner	manner	NN
41352	881	5	may	may	MD
41352	881	6	be	be	VB
41352	881	7	done	do	VBN
41352	881	8	beef	beef	NN
41352	881	9	;	;	:
41352	881	10	and	and	CC
41352	881	11	when	when	WRB
41352	881	12	it	-PRON-	PRP
41352	881	13	is	be	VBZ
41352	881	14	to	to	TO
41352	881	15	be	be	VB
41352	881	16	served	serve	VBN
41352	881	17	up	up	RP
41352	881	18	put	put	VBN
41352	881	19	the	the	DT
41352	881	20	bones	bone	NNS
41352	881	21	(	(	-LRB-
41352	881	22	which	which	WDT
41352	881	23	are	be	VBP
41352	881	24	to	to	TO
41352	881	25	be	be	VB
41352	881	26	seasoned	season	VBN
41352	881	27	with	with	IN
41352	881	28	pepper	pepper	NN
41352	881	29	and	and	CC
41352	881	30	salt	salt	NN
41352	881	31	,	,	,
41352	881	32	and	and	CC
41352	881	33	grilled	grill	VBD
41352	881	34	)	)	-RRB-
41352	881	35	over	over	IN
41352	881	36	the	the	DT
41352	881	37	hash	hash	NN
41352	881	38	.	.	.
41352	882	1	_	_	NNP
41352	882	2	Hashed	Hashed	NNP
41352	882	3	Venison	Venison	NNP
41352	882	4	.	.	.
41352	882	5	_	_	NNP
41352	882	6	TAKE	TAKE	NNP
41352	882	7	the	the	DT
41352	882	8	part	part	NN
41352	882	9	least	least	RBS
41352	882	10	done	do	VBN
41352	882	11	of	of	IN
41352	882	12	ready	ready	JJ
41352	882	13	-	-	HYPH
41352	882	14	dressed	dress	VBN
41352	882	15	venison	venison	NN
41352	882	16	,	,	,
41352	882	17	cut	cut	VBD
41352	882	18	it	-PRON-	PRP
41352	882	19	in	in	IN
41352	882	20	slices	slice	NNS
41352	882	21	,	,	,
41352	882	22	and	and	CC
41352	882	23	put	put	VBD
41352	882	24	them	-PRON-	PRP
41352	882	25	into	into	IN
41352	882	26	a	a	DT
41352	882	27	stewpan	stewpan	NN
41352	882	28	;	;	:
41352	882	29	then	then	RB
41352	882	30	pass	pass	VB
41352	882	31	a	a	DT
41352	882	32	bit	bit	NN
41352	882	33	of	of	IN
41352	882	34	fresh	fresh	JJ
41352	882	35	butter	butter	NN
41352	882	36	and	and	CC
41352	882	37	flour	flour	NN
41352	882	38	and	and	CC
41352	882	39	chopped	chop	VBD
41352	882	40	eschallots	eschallot	NNS
41352	882	41	over	over	IN
41352	882	42	a	a	DT
41352	882	43	slow	slow	JJ
41352	882	44	fire	fire	NN
41352	882	45	for	for	IN
41352	882	46	ten	ten	CD
41352	882	47	minutes	minute	NNS
41352	882	48	,	,	,
41352	882	49	and	and	CC
41352	882	50	add	add	VB
41352	882	51	to	to	IN
41352	882	52	them	-PRON-	PRP
41352	882	53	half	half	PDT
41352	882	54	a	a	DT
41352	882	55	pint	pint	NN
41352	882	56	of	of	IN
41352	882	57	red	red	JJ
41352	882	58	port	port	NN
41352	882	59	,	,	,
41352	882	60	a	a	DT
41352	882	61	pint	pint	NN
41352	882	62	and	and	CC
41352	882	63	a	a	DT
41352	882	64	half	half	NN
41352	882	65	of	of	IN
41352	882	66	veal	veal	NN
41352	882	67	stock	stock	NN
41352	882	68	,	,	,
41352	882	69	its	-PRON-	PRP$
41352	882	70	own	own	JJ
41352	882	71	gravy	gravy	NN
41352	882	72	,	,	,
41352	882	73	if	if	IN
41352	882	74	any	any	DT
41352	882	75	,	,	,
41352	882	76	a	a	DT
41352	882	77	little	little	JJ
41352	882	78	piece	piece	NN
41352	882	79	of	of	IN
41352	882	80	lemon	lemon	NN
41352	882	81	peel	peel	NN
41352	882	82	,	,	,
41352	882	83	cayenne	cayenne	NN
41352	882	84	pepper	pepper	NN
41352	882	85	,	,	,
41352	882	86	salt	salt	NN
41352	882	87	,	,	,
41352	882	88	and	and	CC
41352	882	89	lemon	lemon	NN
41352	882	90	juice	juice	NN
41352	882	91	.	.	.
41352	883	1	Season	season	NN
41352	883	2	to	to	IN
41352	883	3	the	the	DT
41352	883	4	palate	palate	NN
41352	883	5	,	,	,
41352	883	6	boil	boil	VB
41352	883	7	all	all	RB
41352	883	8	together	together	RB
41352	883	9	a	a	DT
41352	883	10	quarter	quarter	NN
41352	883	11	of	of	IN
41352	883	12	an	an	DT
41352	883	13	hour	hour	NN
41352	883	14	,	,	,
41352	883	15	and	and	CC
41352	883	16	strain	strain	VB
41352	883	17	it	-PRON-	PRP
41352	883	18	to	to	IN
41352	883	19	the	the	DT
41352	883	20	venison	venison	NN
41352	883	21	.	.	.
41352	884	1	Let	let	VB
41352	884	2	it	-PRON-	PRP
41352	884	3	simmer	simmer	VB
41352	884	4	gently	gently	RB
41352	884	5	till	till	IN
41352	884	6	thoroughly	thoroughly	RB
41352	884	7	hot	hot	JJ
41352	884	8	.	.	.
41352	885	1	N.	N.	NNP
41352	885	2	B.	B.	NNP
41352	886	1	The	the	DT
41352	886	2	venison	venison	NN
41352	886	3	should	should	MD
41352	886	4	not	not	RB
41352	886	5	be	be	VB
41352	886	6	put	put	VBN
41352	886	7	into	into	IN
41352	886	8	the	the	DT
41352	886	9	liquor	liquor	NN
41352	886	10	above	above	IN
41352	886	11	ten	ten	CD
41352	886	12	minutes	minute	NNS
41352	886	13	before	before	IN
41352	886	14	it	-PRON-	PRP
41352	886	15	is	be	VBZ
41352	886	16	to	to	TO
41352	886	17	be	be	VB
41352	886	18	served	serve	VBN
41352	886	19	up	up	RP
41352	886	20	,	,	,
41352	886	21	by	by	IN
41352	886	22	reason	reason	NN
41352	886	23	of	of	IN
41352	886	24	the	the	DT
41352	886	25	fat	fat	JJ
41352	886	26	dissolving	dissolving	NN
41352	886	27	too	too	RB
41352	886	28	much	much	RB
41352	886	29	.	.	.
41352	887	1	_	_	NNP
41352	887	2	Hashed	Hashed	NNP
41352	887	3	Fowls	Fowls	NNP
41352	887	4	.	.	.
41352	887	5	_	_	NNP
41352	887	6	CUT	CUT	NNP
41352	887	7	into	into	IN
41352	887	8	pieces	piece	NNS
41352	887	9	(	(	-LRB-
41352	887	10	very	very	RB
41352	887	11	neat	neat	JJ
41352	887	12	)	)	-RRB-
41352	887	13	ready	ready	JJ
41352	887	14	-	-	HYPH
41352	887	15	dressed	dress	VBN
41352	887	16	fowls	fowl	NNS
41352	887	17	,	,	,
41352	887	18	turkies	turkie	NNS
41352	887	19	,	,	,
41352	887	20	or	or	CC
41352	887	21	rabbits	rabbit	NNS
41352	887	22	,	,	,
41352	887	23	and	and	CC
41352	887	24	put	put	VBD
41352	887	25	them	-PRON-	PRP
41352	887	26	into	into	IN
41352	887	27	a	a	DT
41352	887	28	stewpan	stewpan	NN
41352	887	29	;	;	:
41352	887	30	then	then	RB
41352	887	31	make	make	VB
41352	887	32	a	a	DT
41352	887	33	thickening	thickening	NN
41352	887	34	with	with	IN
41352	887	35	a	a	DT
41352	887	36	bit	bit	NN
41352	887	37	of	of	IN
41352	887	38	fresh	fresh	JJ
41352	887	39	butter	butter	NN
41352	887	40	,	,	,
41352	887	41	flour	flour	NN
41352	887	42	,	,	,
41352	887	43	and	and	CC
41352	887	44	chopped	chop	VBN
41352	887	45	eschallots	eschallot	NNS
41352	887	46	or	or	CC
41352	887	47	onions	onion	NNS
41352	887	48	mixed	mix	VBN
41352	887	49	over	over	IN
41352	887	50	a	a	DT
41352	887	51	slow	slow	JJ
41352	887	52	fire	fire	NN
41352	887	53	.	.	.
41352	888	1	Discharge	discharge	VB
41352	888	2	it	-PRON-	PRP
41352	888	3	with	with	IN
41352	888	4	veal	veal	NN
41352	888	5	stock	stock	NN
41352	888	6	,	,	,
41352	888	7	add	add	VB
41352	888	8	a	a	DT
41352	888	9	little	little	JJ
41352	888	10	lemon	lemon	NN
41352	888	11	pickle	pickle	NN
41352	888	12	and	and	CC
41352	888	13	ketchup	ketchup	NN
41352	888	14	,	,	,
41352	888	15	season	season	NN
41352	888	16	to	to	IN
41352	888	17	the	the	DT
41352	888	18	palate	palate	NN
41352	888	19	,	,	,
41352	888	20	put	put	VB
41352	888	21	a	a	DT
41352	888	22	small	small	JJ
41352	888	23	quantity	quantity	NN
41352	888	24	of	of	IN
41352	888	25	liquid	liquid	NN
41352	888	26	of	of	IN
41352	888	27	colour	colour	NN
41352	888	28	,	,	,
41352	888	29	boil	boil	VB
41352	888	30	for	for	IN
41352	888	31	ten	ten	CD
41352	888	32	minutes	minute	NNS
41352	888	33	,	,	,
41352	888	34	strain	strain	VB
41352	888	35	to	to	IN
41352	888	36	the	the	DT
41352	888	37	poultry	poultry	NN
41352	888	38	,	,	,
41352	888	39	and	and	CC
41352	888	40	let	let	VB
41352	888	41	it	-PRON-	PRP
41352	888	42	stew	stew	VB
41352	888	43	gently	gently	RB
41352	888	44	.	.	.
41352	889	1	When	when	WRB
41352	889	2	served	serve	VBN
41352	889	3	up	up	RP
41352	889	4	,	,	,
41352	889	5	there	there	EX
41352	889	6	may	may	MD
41352	889	7	be	be	VB
41352	889	8	put	put	VBN
41352	889	9	a	a	DT
41352	889	10	few	few	JJ
41352	889	11	pieces	piece	NNS
41352	889	12	of	of	IN
41352	889	13	the	the	DT
41352	889	14	fowl	fowl	NN
41352	889	15	grilled	grill	VBN
41352	889	16	round	round	IN
41352	889	17	it	-PRON-	PRP
41352	889	18	.	.	.
41352	890	1	N.	N.	NNP
41352	890	2	B.	B.	NNP
41352	891	1	Instead	instead	RB
41352	891	2	of	of	IN
41352	891	3	the	the	DT
41352	891	4	thickening	thickening	NN
41352	891	5	and	and	CC
41352	891	6	veal	veal	NN
41352	891	7	stock	stock	NN
41352	891	8	,	,	,
41352	891	9	may	may	MD
41352	891	10	be	be	VB
41352	891	11	added	add	VBN
41352	891	12	cullis	culli	NNS
41352	891	13	with	with	IN
41352	891	14	lemon	lemon	NN
41352	891	15	pickle	pickle	NN
41352	891	16	and	and	CC
41352	891	17	ketchup	ketchup	NN
41352	891	18	.	.	.
41352	892	1	_	_	NNP
41352	892	2	Hashed	Hashed	NNP
41352	892	3	Hare	Hare	NNP
41352	892	4	,	,	,
41352	892	5	Wild	Wild	NNP
41352	892	6	Fowl	Fowl	NNP
41352	892	7	,	,	,
41352	892	8	Pheasants	Pheasants	NNPS
41352	892	9	,	,	,
41352	892	10	or	or	CC
41352	892	11	Partridges	Partridges	NNP
41352	892	12	.	.	.
41352	892	13	_	_	NNP
41352	892	14	CUT	CUT	NNP
41352	892	15	the	the	DT
41352	892	16	poultry	poultry	NN
41352	892	17	into	into	IN
41352	892	18	neat	neat	JJ
41352	892	19	pieces	piece	NNS
41352	892	20	,	,	,
41352	892	21	put	put	VBD
41352	892	22	them	-PRON-	PRP
41352	892	23	into	into	IN
41352	892	24	a	a	DT
41352	892	25	stewpan	stewpan	NN
41352	892	26	,	,	,
41352	892	27	and	and	CC
41352	892	28	add	add	VB
41352	892	29	a	a	DT
41352	892	30	liquor	liquor	NN
41352	892	31	made	make	VBN
41352	892	32	in	in	IN
41352	892	33	the	the	DT
41352	892	34	same	same	JJ
41352	892	35	manner	manner	NN
41352	892	36	as	as	IN
41352	892	37	for	for	IN
41352	892	38	venison	venison	NN
41352	892	39	;	;	,
41352	892	40	or	or	CC
41352	892	41	put	put	VB
41352	892	42	cullis	cullis	JJ
41352	892	43	and	and	CC
41352	892	44	red	red	JJ
41352	892	45	port	port	NN
41352	892	46	with	with	IN
41352	892	47	their	-PRON-	PRP$
41352	892	48	own	own	JJ
41352	892	49	gravy	gravy	NN
41352	892	50	.	.	.
41352	893	1	_	_	NNP
41352	893	2	Broiled	Broiled	NNP
41352	893	3	Beef	Beef	NNP
41352	893	4	Steaks	Steaks	NNP
41352	893	5	.	.	.
41352	893	6	_	_	NNP
41352	893	7	TAKE	TAKE	NNP
41352	893	8	a	a	DT
41352	893	9	small	small	JJ
41352	893	10	fat	fat	JJ
41352	893	11	rump	rump	NN
41352	893	12	of	of	IN
41352	893	13	beef	beef	NN
41352	893	14	,	,	,
41352	893	15	and	and	CC
41352	893	16	cut	cut	VBD
41352	893	17	off	off	RP
41352	893	18	the	the	DT
41352	893	19	fillet	fillet	NN
41352	893	20	and	and	CC
41352	893	21	the	the	DT
41352	893	22	first	first	JJ
41352	893	23	two	two	CD
41352	893	24	or	or	CC
41352	893	25	three	three	CD
41352	893	26	steaks	steak	NNS
41352	893	27	;	;	:
41352	893	28	then	then	RB
41352	893	29	cut	cut	VB
41352	893	30	the	the	DT
41352	893	31	remainder	remainder	NN
41352	893	32	into	into	IN
41352	893	33	steaks	steak	NNS
41352	893	34	also	also	RB
41352	893	35	,	,	,
41352	893	36	and	and	CC
41352	893	37	cut	cut	VBD
41352	893	38	the	the	DT
41352	893	39	skin	skin	NN
41352	893	40	from	from	IN
41352	893	41	the	the	DT
41352	893	42	fat	fat	NN
41352	893	43	.	.	.
41352	894	1	Beat	beat	VB
41352	894	2	them	-PRON-	PRP
41352	894	3	with	with	IN
41352	894	4	a	a	DT
41352	894	5	chopper	chopper	NN
41352	894	6	,	,	,
41352	894	7	and	and	CC
41352	894	8	season	season	NN
41352	894	9	with	with	IN
41352	894	10	pepper	pepper	NN
41352	894	11	and	and	CC
41352	894	12	salt	salt	NN
41352	894	13	just	just	RB
41352	894	14	before	before	IN
41352	894	15	they	-PRON-	PRP
41352	894	16	are	be	VBP
41352	894	17	to	to	TO
41352	894	18	be	be	VB
41352	894	19	put	put	VBN
41352	894	20	on	on	IN
41352	894	21	the	the	DT
41352	894	22	gridiron	gridiron	NN
41352	894	23	,	,	,
41352	894	24	which	which	WDT
41352	894	25	should	should	MD
41352	894	26	be	be	VB
41352	894	27	well	well	RB
41352	894	28	cleaned	clean	VBN
41352	894	29	,	,	,
41352	894	30	and	and	CC
41352	894	31	the	the	DT
41352	894	32	steaks	steak	NNS
41352	894	33	frequently	frequently	RB
41352	894	34	turned	turn	VBD
41352	894	35	.	.	.
41352	895	1	When	when	WRB
41352	895	2	they	-PRON-	PRP
41352	895	3	are	be	VBP
41352	895	4	done	do	VBN
41352	895	5	according	accord	VBG
41352	895	6	to	to	IN
41352	895	7	desire	desire	NN
41352	895	8	,	,	,
41352	895	9	serve	serve	VB
41352	895	10	them	-PRON-	PRP
41352	895	11	up	up	RP
41352	895	12	on	on	IN
41352	895	13	a	a	DT
41352	895	14	hot	hot	JJ
41352	895	15	dish	dish	NN
41352	895	16	with	with	IN
41352	895	17	a	a	DT
41352	895	18	little	little	JJ
41352	895	19	gravy	gravy	NN
41352	895	20	under	under	IN
41352	895	21	,	,	,
41352	895	22	some	some	DT
41352	895	23	scraped	scrape	VBN
41352	895	24	horseradish	horseradish	JJ
41352	895	25	,	,	,
41352	895	26	chopped	chop	VBN
41352	895	27	eschallots	eschallot	NNS
41352	895	28	,	,	,
41352	895	29	and	and	CC
41352	895	30	pickles	pickle	NNS
41352	895	31	,	,	,
41352	895	32	on	on	IN
41352	895	33	small	small	JJ
41352	895	34	plates	plate	NNS
41352	895	35	,	,	,
41352	895	36	and	and	CC
41352	895	37	oyster	oyster	JJ
41352	895	38	sauce	sauce	NN
41352	895	39	in	in	IN
41352	895	40	a	a	DT
41352	895	41	sauce	sauce	NN
41352	895	42	boat	boat	NN
41352	895	43	,	,	,
41352	895	44	or	or	CC
41352	895	45	with	with	IN
41352	895	46	slices	slice	NNS
41352	895	47	of	of	IN
41352	895	48	onions	onion	NNS
41352	895	49	dipped	dip	VBN
41352	895	50	in	in	IN
41352	895	51	batter	batter	NN
41352	895	52	and	and	CC
41352	895	53	fried	fry	VBN
41352	895	54	.	.	.
41352	896	1	N.	N.	NNP
41352	896	2	B.	B.	NNP
41352	897	1	The	the	DT
41352	897	2	fillet	fillet	NN
41352	897	3	and	and	CC
41352	897	4	outside	outside	JJ
41352	897	5	steaks	steak	NNS
41352	897	6	of	of	IN
41352	897	7	the	the	DT
41352	897	8	rump	rump	NN
41352	897	9	may	may	MD
41352	897	10	be	be	VB
41352	897	11	made	make	VBN
41352	897	12	into	into	IN
41352	897	13	a	a	DT
41352	897	14	pudding	pudding	NN
41352	897	15	,	,	,
41352	897	16	in	in	IN
41352	897	17	order	order	NN
41352	897	18	to	to	TO
41352	897	19	have	have	VB
41352	897	20	prime	prime	JJ
41352	897	21	steaks	steak	NNS
41352	897	22	for	for	IN
41352	897	23	broiling	broil	VBG
41352	897	24	.	.	.
41352	898	1	_	_	NNP
41352	898	2	Beef	Beef	NNP
41352	898	3	Steak	Steak	NNP
41352	898	4	Pudding	Pudding	NNP
41352	898	5	.	.	.
41352	898	6	_	_	NNP
41352	898	7	TAKE	TAKE	NNP
41352	898	8	flour	flour	NN
41352	898	9	,	,	,
41352	898	10	chopped	chop	VBN
41352	898	11	suet	suet	NN
41352	898	12	,	,	,
41352	898	13	some	some	DT
41352	898	14	milk	milk	NN
41352	898	15	,	,	,
41352	898	16	a	a	DT
41352	898	17	little	little	JJ
41352	898	18	salt	salt	NN
41352	898	19	,	,	,
41352	898	20	and	and	CC
41352	898	21	one	one	CD
41352	898	22	egg	egg	NN
41352	898	23	,	,	,
41352	898	24	and	and	CC
41352	898	25	mix	mix	VB
41352	898	26	them	-PRON-	PRP
41352	898	27	well	well	RB
41352	898	28	together	together	RB
41352	898	29	.	.	.
41352	899	1	Roll	roll	VB
41352	899	2	out	out	RP
41352	899	3	the	the	DT
41352	899	4	paste	paste	NN
41352	899	5	of	of	IN
41352	899	6	half	half	PDT
41352	899	7	an	an	DT
41352	899	8	inch	inch	NN
41352	899	9	thick	thick	JJ
41352	899	10	,	,	,
41352	899	11	and	and	CC
41352	899	12	sheet	sheet	VB
41352	899	13	a	a	DT
41352	899	14	bason	bason	NN
41352	899	15	or	or	CC
41352	899	16	a	a	DT
41352	899	17	bowl	bowl	NN
41352	899	18	with	with	IN
41352	899	19	it	-PRON-	PRP
41352	899	20	.	.	.
41352	900	1	Then	then	RB
41352	900	2	trim	trim	VB
41352	900	3	the	the	DT
41352	900	4	skin	skin	NN
41352	900	5	from	from	IN
41352	900	6	the	the	DT
41352	900	7	meat	meat	NN
41352	900	8	,	,	,
41352	900	9	beat	beat	VBD
41352	900	10	the	the	DT
41352	900	11	steaks	steak	NNS
41352	900	12	well	well	RB
41352	900	13	with	with	IN
41352	900	14	a	a	DT
41352	900	15	chopper	chopper	NN
41352	900	16	,	,	,
41352	900	17	cut	cut	VB
41352	900	18	them	-PRON-	PRP
41352	900	19	into	into	IN
41352	900	20	middling	middling	NN
41352	900	21	-	-	HYPH
41352	900	22	sized	sized	JJ
41352	900	23	pieces	piece	NNS
41352	900	24	,	,	,
41352	900	25	season	season	NN
41352	900	26	with	with	IN
41352	900	27	pepper	pepper	NN
41352	900	28	and	and	CC
41352	900	29	salt	salt	NN
41352	900	30	,	,	,
41352	900	31	put	put	VBD
41352	900	32	them	-PRON-	PRP
41352	900	33	into	into	IN
41352	900	34	the	the	DT
41352	900	35	bason	bason	NN
41352	900	36	with	with	IN
41352	900	37	blanched	blanch	VBN
41352	900	38	oysters	oyster	NNS
41352	900	39	and	and	CC
41352	900	40	slices	slice	NNS
41352	900	41	of	of	IN
41352	900	42	potatoes	potato	NNS
41352	900	43	alternately	alternately	RB
41352	900	44	(	(	-LRB-
41352	900	45	or	or	CC
41352	900	46	slices	slice	NNS
41352	900	47	of	of	IN
41352	900	48	onions	onion	NNS
41352	900	49	,	,	,
41352	900	50	if	if	IN
41352	900	51	approved	approve	VBN
41352	900	52	)	)	-RRB-
41352	900	53	.	.	.
41352	901	1	Cover	cover	VB
41352	901	2	the	the	DT
41352	901	3	top	top	NN
41352	901	4	with	with	IN
41352	901	5	paste	paste	NN
41352	901	6	,	,	,
41352	901	7	and	and	CC
41352	901	8	tie	tie	VB
41352	901	9	a	a	DT
41352	901	10	cloth	cloth	NN
41352	901	11	over	over	IN
41352	901	12	the	the	DT
41352	901	13	bason	bason	NN
41352	901	14	.	.	.
41352	902	1	Boil	Boil	NNP
41352	902	2	the	the	DT
41352	902	3	pudding	pudding	NN
41352	902	4	(	(	-LRB-
41352	902	5	if	if	IN
41352	902	6	of	of	IN
41352	902	7	a	a	DT
41352	902	8	middling	middling	JJ
41352	902	9	size	size	NN
41352	902	10	)	)	-RRB-
41352	902	11	two	two	CD
41352	902	12	hours	hour	NNS
41352	902	13	;	;	:
41352	902	14	and	and	CC
41352	902	15	when	when	WRB
41352	902	16	it	-PRON-	PRP
41352	902	17	is	be	VBZ
41352	902	18	to	to	TO
41352	902	19	be	be	VB
41352	902	20	served	serve	VBN
41352	902	21	up	up	RP
41352	902	22	put	put	VB
41352	902	23	into	into	IN
41352	902	24	it	-PRON-	PRP
41352	902	25	a	a	DT
41352	902	26	little	little	JJ
41352	902	27	cullis	cullis	NN
41352	902	28	and	and	CC
41352	902	29	ketchup	ketchup	NN
41352	902	30	.	.	.
41352	903	1	_	_	NNP
41352	903	2	Oyster	Oyster	NNP
41352	903	3	Sauce	Sauce	NNP
41352	903	4	for	for	IN
41352	903	5	Beef	Beef	NNP
41352	903	6	Steaks	Steaks	NNP
41352	903	7	.	.	.
41352	903	8	_	_	NNP
41352	903	9	BLANCH	BLANCH	NNP
41352	903	10	a	a	DT
41352	903	11	pint	pint	NN
41352	903	12	of	of	IN
41352	903	13	oysters	oyster	NNS
41352	903	14	,	,	,
41352	903	15	and	and	CC
41352	903	16	preserve	preserve	VB
41352	903	17	their	-PRON-	PRP$
41352	903	18	liquor	liquor	NN
41352	903	19	;	;	:
41352	903	20	then	then	RB
41352	903	21	wash	wash	VB
41352	903	22	and	and	CC
41352	903	23	beard	beard	VBD
41352	903	24	them	-PRON-	PRP
41352	903	25	,	,	,
41352	903	26	and	and	CC
41352	903	27	put	put	VBD
41352	903	28	their	-PRON-	PRP$
41352	903	29	liquor	liquor	NN
41352	903	30	into	into	IN
41352	903	31	a	a	DT
41352	903	32	stewpan	stewpan	NN
41352	903	33	with	with	IN
41352	903	34	india	india	NNP
41352	903	35	soy	soy	NNP
41352	903	36	and	and	CC
41352	903	37	ketchup	ketchup	NNP
41352	903	38	,	,	,
41352	903	39	a	a	DT
41352	903	40	small	small	JJ
41352	903	41	quantity	quantity	NN
41352	903	42	of	of	IN
41352	903	43	each	each	DT
41352	903	44	,	,	,
41352	903	45	and	and	CC
41352	903	46	a	a	DT
41352	903	47	quarter	quarter	NN
41352	903	48	of	of	IN
41352	903	49	a	a	DT
41352	903	50	pound	pound	NN
41352	903	51	of	of	IN
41352	903	52	fresh	fresh	JJ
41352	903	53	butter	butter	NN
41352	903	54	.	.	.
41352	904	1	Set	set	VB
41352	904	2	them	-PRON-	PRP
41352	904	3	over	over	IN
41352	904	4	a	a	DT
41352	904	5	fire	fire	NN
41352	904	6	,	,	,
41352	904	7	and	and	CC
41352	904	8	when	when	WRB
41352	904	9	nearly	nearly	RB
41352	904	10	boiling	boil	VBG
41352	904	11	thicken	thicken	NN
41352	904	12	with	with	IN
41352	904	13	flour	flour	NN
41352	904	14	and	and	CC
41352	904	15	water	water	NN
41352	904	16	;	;	:
41352	904	17	season	season	NN
41352	904	18	to	to	IN
41352	904	19	the	the	DT
41352	904	20	palate	palate	NN
41352	904	21	with	with	IN
41352	904	22	a	a	DT
41352	904	23	little	little	JJ
41352	904	24	cayenne	cayenne	NN
41352	904	25	pepper	pepper	NN
41352	904	26	,	,	,
41352	904	27	salt	salt	NN
41352	904	28	,	,	,
41352	904	29	and	and	CC
41352	904	30	lemon	lemon	NN
41352	904	31	juice	juice	NN
41352	904	32	;	;	:
41352	904	33	strain	strain	VB
41352	904	34	it	-PRON-	PRP
41352	904	35	to	to	IN
41352	904	36	the	the	DT
41352	904	37	oysters	oyster	NNS
41352	904	38	,	,	,
41352	904	39	and	and	CC
41352	904	40	stew	stew	VB
41352	904	41	them	-PRON-	PRP
41352	904	42	gently	gently	RB
41352	904	43	five	five	CD
41352	904	44	minutes	minute	NNS
41352	904	45	.	.	.
41352	905	1	_	_	NNP
41352	905	2	To	to	TO
41352	905	3	dress	dress	VB
41352	905	4	Mutton	Mutton	NNP
41352	905	5	,	,	,
41352	905	6	Lamb	Lamb	NNP
41352	905	7	,	,	,
41352	905	8	or	or	CC
41352	905	9	Pork	Pork	NNP
41352	905	10	Chops	Chops	NNPS
41352	905	11	in	in	IN
41352	905	12	a	a	DT
41352	905	13	plain	plain	JJ
41352	905	14	Manner	Manner	NNP
41352	905	15	.	.	.
41352	905	16	_	_	NNP
41352	905	17	CUT	CUT	NNP
41352	905	18	a	a	DT
41352	905	19	loin	loin	NN
41352	905	20	of	of	IN
41352	905	21	mutton	mutton	NN
41352	905	22	,	,	,
41352	905	23	lamb	lamb	NN
41352	905	24	,	,	,
41352	905	25	or	or	CC
41352	905	26	pork	pork	NN
41352	905	27	,	,	,
41352	905	28	into	into	IN
41352	905	29	chops	chop	NNS
41352	905	30	of	of	IN
41352	905	31	a	a	DT
41352	905	32	middling	middling	JJ
41352	905	33	thickness	thickness	NN
41352	905	34	;	;	:
41352	905	35	beat	beat	VB
41352	905	36	them	-PRON-	PRP
41352	905	37	with	with	IN
41352	905	38	a	a	DT
41352	905	39	chopper	chopper	NN
41352	905	40	,	,	,
41352	905	41	trim	trim	VB
41352	905	42	off	off	RP
41352	905	43	a	a	DT
41352	905	44	sufficient	sufficient	JJ
41352	905	45	quantity	quantity	NN
41352	905	46	of	of	IN
41352	905	47	the	the	DT
41352	905	48	bone	bone	NN
41352	905	49	and	and	CC
41352	905	50	fat	fat	NN
41352	905	51	;	;	:
41352	905	52	then	then	RB
41352	905	53	season	season	NN
41352	905	54	with	with	IN
41352	905	55	pepper	pepper	NN
41352	905	56	and	and	CC
41352	905	57	salt	salt	NN
41352	905	58	,	,	,
41352	905	59	broil	broil	VB
41352	905	60	them	-PRON-	PRP
41352	905	61	over	over	IN
41352	905	62	a	a	DT
41352	905	63	clear	clear	JJ
41352	905	64	moderate	moderate	JJ
41352	905	65	fire	fire	NN
41352	905	66	,	,	,
41352	905	67	and	and	CC
41352	905	68	serve	serve	VB
41352	905	69	them	-PRON-	PRP
41352	905	70	up	up	RP
41352	905	71	very	very	RB
41352	905	72	hot	hot	JJ
41352	905	73	with	with	IN
41352	905	74	gravy	gravy	NN
41352	905	75	.	.	.
41352	906	1	N.	N.	NNP
41352	906	2	B.	B.	NNP
41352	906	3	Lamb	Lamb	NNP
41352	906	4	chops	chop	NNS
41352	906	5	may	may	MD
41352	906	6	have	have	VB
41352	906	7	stewed	stew	VBN
41352	906	8	spinach	spinach	NN
41352	906	9	or	or	CC
41352	906	10	fried	fry	VBN
41352	906	11	parsley	parsley	NN
41352	906	12	underneath	underneath	NN
41352	906	13	.	.	.
41352	907	1	_	_	NNP
41352	907	2	To	to	TO
41352	907	3	dress	dress	VB
41352	907	4	Veal	Veal	NNP
41352	907	5	Cutlets	Cutlets	NNPS
41352	907	6	.	.	.
41352	907	7	_	_	NNP
41352	907	8	BEAT	BEAT	VBD
41352	907	9	the	the	DT
41352	907	10	cutlets	cutlet	NNS
41352	907	11	with	with	IN
41352	907	12	a	a	DT
41352	907	13	chopper	chopper	NN
41352	907	14	,	,	,
41352	907	15	and	and	CC
41352	907	16	cut	cut	VBD
41352	907	17	them	-PRON-	PRP
41352	907	18	into	into	IN
41352	907	19	middling	middling	NN
41352	907	20	-	-	HYPH
41352	907	21	sized	sized	JJ
41352	907	22	pieces	piece	NNS
41352	907	23	;	;	:
41352	907	24	then	then	RB
41352	907	25	strew	strew	VBD
41352	907	26	on	on	IN
41352	907	27	each	each	DT
41352	907	28	side	side	NN
41352	907	29	of	of	IN
41352	907	30	them	-PRON-	PRP
41352	907	31	a	a	DT
41352	907	32	mixture	mixture	NN
41352	907	33	of	of	IN
41352	907	34	breadcrumbs	breadcrumb	NNS
41352	907	35	,	,	,
41352	907	36	chopped	chop	VBD
41352	907	37	parsley	parsley	NN
41352	907	38	and	and	CC
41352	907	39	thyme	thyme	NNS
41352	907	40	,	,	,
41352	907	41	grated	grate	VBD
41352	907	42	nutmeg	nutmeg	NNS
41352	907	43	,	,	,
41352	907	44	pepper	pepper	NN
41352	907	45	and	and	CC
41352	907	46	salt	salt	NN
41352	907	47	,	,	,
41352	907	48	and	and	CC
41352	907	49	broil	broil	VB
41352	907	50	them	-PRON-	PRP
41352	907	51	over	over	IN
41352	907	52	a	a	DT
41352	907	53	clear	clear	JJ
41352	907	54	fire	fire	NN
41352	907	55	till	till	IN
41352	907	56	done	do	VBN
41352	907	57	and	and	CC
41352	907	58	of	of	IN
41352	907	59	a	a	DT
41352	907	60	nice	nice	JJ
41352	907	61	colour	colour	NN
41352	907	62	.	.	.
41352	908	1	Serve	serve	VB
41352	908	2	them	-PRON-	PRP
41352	908	3	up	up	RP
41352	908	4	with	with	IN
41352	908	5	cullis	cullis	NNP
41352	908	6	sauce	sauce	NN
41352	908	7	and	and	CC
41352	908	8	ketchup	ketchup	NN
41352	908	9	in	in	IN
41352	908	10	it	-PRON-	PRP
41352	908	11	,	,	,
41352	908	12	or	or	CC
41352	908	13	stewed	stew	VBD
41352	908	14	mushrooms	mushroom	NNS
41352	908	15	and	and	CC
41352	908	16	cullis	culli	NNS
41352	908	17	.	.	.
41352	909	1	Rashers	rasher	NNS
41352	909	2	of	of	IN
41352	909	3	broiled	broil	VBN
41352	909	4	bacon	bacon	NN
41352	909	5	and	and	CC
41352	909	6	fried	fried	JJ
41352	909	7	oysters	oyster	NNS
41352	909	8	(	(	-LRB-
41352	909	9	a	a	DT
41352	909	10	few	few	JJ
41352	909	11	of	of	IN
41352	909	12	each	each	DT
41352	909	13	if	if	IN
41352	909	14	approved	approve	VBN
41352	909	15	)	)	-RRB-
41352	909	16	may	may	MD
41352	909	17	be	be	VB
41352	909	18	put	put	VBN
41352	909	19	round	round	IN
41352	909	20	the	the	DT
41352	909	21	cutlets	cutlet	NNS
41352	909	22	or	or	CC
41352	909	23	chops	chop	NNS
41352	909	24	,	,	,
41352	909	25	which	which	WDT
41352	909	26	may	may	MD
41352	909	27	be	be	VB
41352	909	28	done	do	VBN
41352	909	29	in	in	IN
41352	909	30	the	the	DT
41352	909	31	same	same	JJ
41352	909	32	manner	manner	NN
41352	909	33	.	.	.
41352	910	1	_	_	NNP
41352	910	2	Minced	Minced	NNP
41352	910	3	Veal	Veal	NNP
41352	910	4	for	for	IN
41352	910	5	a	a	DT
41352	910	6	Dish	Dish	NNP
41352	910	7	.	.	.
41352	910	8	_	_	NNP
41352	910	9	CUT	CUT	NNP
41352	910	10	into	into	IN
41352	910	11	small	small	JJ
41352	910	12	pieces	piece	NNS
41352	910	13	ready	ready	JJ
41352	910	14	dressed	dress	VBN
41352	910	15	veal	veal	NN
41352	910	16	,	,	,
41352	910	17	put	put	VB
41352	910	18	it	-PRON-	PRP
41352	910	19	into	into	IN
41352	910	20	a	a	DT
41352	910	21	stewpan	stewpan	NN
41352	910	22	,	,	,
41352	910	23	add	add	VB
41352	910	24	to	to	IN
41352	910	25	it	-PRON-	PRP
41352	910	26	a	a	DT
41352	910	27	very	very	RB
41352	910	28	small	small	JJ
41352	910	29	quantity	quantity	NN
41352	910	30	of	of	IN
41352	910	31	grated	grate	VBN
41352	910	32	lemon	lemon	NN
41352	910	33	peel	peel	NN
41352	910	34	and	and	CC
41352	910	35	a	a	DT
41352	910	36	little	little	JJ
41352	910	37	benshamelle	benshamelle	NN
41352	910	38	;	;	:
41352	910	39	season	season	NN
41352	910	40	to	to	IN
41352	910	41	the	the	DT
41352	910	42	palate	palate	NN
41352	910	43	with	with	IN
41352	910	44	cayenne	cayenne	NNP
41352	910	45	pepper	pepper	NN
41352	910	46	,	,	,
41352	910	47	lemon	lemon	NN
41352	910	48	juice	juice	NN
41352	910	49	,	,	,
41352	910	50	and	and	CC
41352	910	51	salt	salt	NN
41352	910	52	;	;	:
41352	910	53	stew	stew	VB
41352	910	54	the	the	DT
41352	910	55	veal	veal	NN
41352	910	56	gently	gently	RB
41352	910	57	ten	ten	CD
41352	910	58	minutes	minute	NNS
41352	910	59	,	,	,
41352	910	60	and	and	CC
41352	910	61	serve	serve	VB
41352	910	62	it	-PRON-	PRP
41352	910	63	up	up	RP
41352	910	64	with	with	IN
41352	910	65	sippets	sippet	NNS
41352	910	66	of	of	IN
41352	910	67	bread	bread	NN
41352	910	68	round	round	IN
41352	910	69	it	-PRON-	PRP
41352	910	70	either	either	CC
41352	910	71	fried	fry	VBD
41352	910	72	or	or	CC
41352	910	73	plain	plain	JJ
41352	910	74	.	.	.
41352	911	1	_	_	NNP
41352	911	2	Minced	Minced	NNP
41352	911	3	Veal	Veal	NNP
41352	911	4	another	another	DT
41352	911	5	way	way	NN
41352	911	6	.	.	.
41352	911	7	_	_	NNP
41352	911	8	ADD	ADD	NNP
41352	911	9	to	to	IN
41352	911	10	the	the	DT
41352	911	11	veal	veal	NN
41352	911	12	a	a	DT
41352	911	13	little	little	JJ
41352	911	14	stock	stock	NN
41352	911	15	,	,	,
41352	911	16	one	one	CD
41352	911	17	eschallot	eschallot	NN
41352	911	18	chopped	chop	VBD
41352	911	19	fine	fine	JJ
41352	911	20	,	,	,
41352	911	21	some	some	DT
41352	911	22	grated	grate	VBN
41352	911	23	nutmeg	nutmeg	NNS
41352	911	24	and	and	CC
41352	911	25	grated	grate	VBD
41352	911	26	lemon	lemon	NN
41352	911	27	peel	peel	NN
41352	911	28	,	,	,
41352	911	29	a	a	DT
41352	911	30	very	very	RB
41352	911	31	small	small	JJ
41352	911	32	quantity	quantity	NN
41352	911	33	of	of	IN
41352	911	34	each	each	DT
41352	911	35	.	.	.
41352	912	1	Season	season	NN
41352	912	2	with	with	IN
41352	912	3	cayenne	cayenne	NN
41352	912	4	pepper	pepper	NN
41352	912	5	,	,	,
41352	912	6	lemon	lemon	NN
41352	912	7	juice	juice	NN
41352	912	8	,	,	,
41352	912	9	and	and	CC
41352	912	10	salt	salt	NN
41352	912	11	.	.	.
41352	913	1	Let	let	VB
41352	913	2	it	-PRON-	PRP
41352	913	3	stew	stew	VB
41352	913	4	ten	ten	CD
41352	913	5	minutes	minute	NNS
41352	913	6	,	,	,
41352	913	7	and	and	CC
41352	913	8	just	just	RB
41352	913	9	before	before	IN
41352	913	10	it	-PRON-	PRP
41352	913	11	is	be	VBZ
41352	913	12	to	to	TO
41352	913	13	be	be	VB
41352	913	14	served	serve	VBN
41352	913	15	up	up	RP
41352	913	16	add	add	VB
41352	913	17	a	a	DT
41352	913	18	leason	leason	NN
41352	913	19	of	of	IN
41352	913	20	two	two	CD
41352	913	21	eggs	egg	NNS
41352	913	22	and	and	CC
41352	913	23	cream	cream	NN
41352	913	24	,	,	,
41352	913	25	simmer	simmer	VB
41352	913	26	them	-PRON-	PRP
41352	913	27	together	together	RB
41352	913	28	five	five	CD
41352	913	29	minutes	minute	NNS
41352	913	30	,	,	,
41352	913	31	and	and	CC
41352	913	32	be	be	VB
41352	913	33	careful	careful	JJ
41352	913	34	it	-PRON-	PRP
41352	913	35	does	do	VBZ
41352	913	36	not	not	RB
41352	913	37	burn	burn	VB
41352	913	38	nor	nor	CC
41352	913	39	curdle	curdle	VB
41352	913	40	.	.	.
41352	914	1	Sippets	sippet	NNS
41352	914	2	of	of	IN
41352	914	3	bread	bread	NN
41352	914	4	,	,	,
41352	914	5	likewise	likewise	RB
41352	914	6	,	,	,
41352	914	7	to	to	TO
41352	914	8	be	be	VB
41352	914	9	placed	place	VBN
41352	914	10	round	round	RB
41352	914	11	.	.	.
41352	915	1	_	_	NNP
41352	915	2	Partridges	Partridges	NNPS
41352	915	3	or	or	CC
41352	915	4	Pheasants	Pheasants	NNPS
41352	915	5	au	au	NNP
41352	915	6	Choux	Choux	NNP
41352	915	7	.	.	.
41352	915	8	_	_	IN
41352	915	9	BONE	BONE	NNP
41352	915	10	the	the	DT
41352	915	11	birds	bird	NNS
41352	915	12	,	,	,
41352	915	13	put	put	VBN
41352	915	14	into	into	IN
41352	915	15	them	-PRON-	PRP
41352	915	16	some	some	DT
41352	915	17	light	light	JJ
41352	915	18	forcemeat	forcemeat	NN
41352	915	19	well	well	RB
41352	915	20	-	-	HYPH
41352	915	21	seasoned	season	VBN
41352	915	22	;	;	:
41352	915	23	sew	sew	VB
41352	915	24	them	-PRON-	PRP
41352	915	25	up	up	RP
41352	915	26	,	,	,
41352	915	27	blanch	blanch	VB
41352	915	28	and	and	CC
41352	915	29	wipe	wipe	VB
41352	915	30	them	-PRON-	PRP
41352	915	31	dry	dry	VBP
41352	915	32	,	,	,
41352	915	33	and	and	CC
41352	915	34	braise	braise	VB
41352	915	35	them	-PRON-	PRP
41352	915	36	in	in	IN
41352	915	37	a	a	DT
41352	915	38	pint	pint	NN
41352	915	39	of	of	IN
41352	915	40	stock	stock	NN
41352	915	41	till	till	IN
41352	915	42	tender	tender	NN
41352	915	43	.	.	.
41352	916	1	After	after	IN
41352	916	2	which	which	WDT
41352	916	3	cut	cut	VBD
41352	916	4	two	two	CD
41352	916	5	savoys	savoy	NNS
41352	916	6	into	into	IN
41352	916	7	quarters	quarter	NNS
41352	916	8	and	and	CC
41352	916	9	boil	boil	VB
41352	916	10	them	-PRON-	PRP
41352	916	11	till	till	IN
41352	916	12	a	a	DT
41352	916	13	fourth	fourth	JJ
41352	916	14	part	part	NN
41352	916	15	done	do	VBN
41352	916	16	;	;	:
41352	916	17	then	then	RB
41352	916	18	squeeze	squeeze	VB
41352	916	19	them	-PRON-	PRP
41352	916	20	and	and	CC
41352	916	21	tie	tie	VB
41352	916	22	round	round	NN
41352	916	23	with	with	IN
41352	916	24	twine	twine	NN
41352	916	25	,	,	,
41352	916	26	put	put	VBD
41352	916	27	them	-PRON-	PRP
41352	916	28	into	into	IN
41352	916	29	a	a	DT
41352	916	30	stewpan	stewpan	NN
41352	916	31	,	,	,
41352	916	32	add	add	VB
41352	916	33	a	a	DT
41352	916	34	pint	pint	NN
41352	916	35	of	of	IN
41352	916	36	stock	stock	NN
41352	916	37	,	,	,
41352	916	38	and	and	CC
41352	916	39	boil	boil	VB
41352	916	40	them	-PRON-	PRP
41352	916	41	gently	gently	RB
41352	916	42	till	till	IN
41352	916	43	done	do	VBN
41352	916	44	.	.	.
41352	917	1	Then	then	RB
41352	917	2	take	take	VB
41352	917	3	the	the	DT
41352	917	4	savoys	savoy	NNS
41352	917	5	out	out	RB
41352	917	6	,	,	,
41352	917	7	cut	cut	VBD
41352	917	8	off	off	RP
41352	917	9	the	the	DT
41352	917	10	strings	string	NNS
41352	917	11	,	,	,
41352	917	12	put	put	VBD
41352	917	13	the	the	DT
41352	917	14	birds	bird	NNS
41352	917	15	into	into	IN
41352	917	16	the	the	DT
41352	917	17	center	center	NN
41352	917	18	of	of	IN
41352	917	19	a	a	DT
41352	917	20	dish	dish	NN
41352	917	21	,	,	,
41352	917	22	the	the	DT
41352	917	23	savoys	savoy	NNS
41352	917	24	round	round	VBP
41352	917	25	them	-PRON-	PRP
41352	917	26	,	,	,
41352	917	27	and	and	CC
41352	917	28	set	set	VBD
41352	917	29	the	the	DT
41352	917	30	dish	dish	NN
41352	917	31	in	in	IN
41352	917	32	an	an	DT
41352	917	33	oven	oven	NN
41352	917	34	or	or	CC
41352	917	35	in	in	IN
41352	917	36	a	a	DT
41352	917	37	warm	warm	JJ
41352	917	38	place	place	NN
41352	917	39	covered	cover	VBN
41352	917	40	over	over	RB
41352	917	41	.	.	.
41352	918	1	Then	then	RB
41352	918	2	mix	mix	VB
41352	918	3	the	the	DT
41352	918	4	two	two	CD
41352	918	5	liquors	liquor	NNS
41352	918	6	together	together	RB
41352	918	7	,	,	,
41352	918	8	season	season	NN
41352	918	9	to	to	IN
41352	918	10	the	the	DT
41352	918	11	palate	palate	NN
41352	918	12	with	with	IN
41352	918	13	pepper	pepper	NN
41352	918	14	,	,	,
41352	918	15	salt	salt	NN
41352	918	16	,	,	,
41352	918	17	and	and	CC
41352	918	18	lemon	lemon	NN
41352	918	19	juice	juice	NN
41352	918	20	.	.	.
41352	919	1	Make	make	VB
41352	919	2	it	-PRON-	PRP
41352	919	3	of	of	IN
41352	919	4	a	a	DT
41352	919	5	proper	proper	JJ
41352	919	6	thickness	thickness	NN
41352	919	7	with	with	IN
41352	919	8	flour	flour	NN
41352	919	9	and	and	CC
41352	919	10	water	water	NN
41352	919	11	,	,	,
41352	919	12	boil	boil	VB
41352	919	13	it	-PRON-	PRP
41352	919	14	till	till	IN
41352	919	15	three	three	CD
41352	919	16	parts	part	NNS
41352	919	17	reduced	reduce	VBN
41352	919	18	,	,	,
41352	919	19	add	add	VB
41352	919	20	a	a	DT
41352	919	21	little	little	JJ
41352	919	22	colour	colour	NN
41352	919	23	and	and	CC
41352	919	24	strain	strain	VB
41352	919	25	it	-PRON-	PRP
41352	919	26	.	.	.
41352	920	1	When	when	WRB
41352	920	2	the	the	DT
41352	920	3	birds	bird	NNS
41352	920	4	are	be	VBP
41352	920	5	to	to	TO
41352	920	6	be	be	VB
41352	920	7	served	serve	VBN
41352	920	8	up	up	RP
41352	920	9	glaize	glaize	VB
41352	920	10	their	-PRON-	PRP$
41352	920	11	breasts	breast	NNS
41352	920	12	lightly	lightly	RB
41352	920	13	,	,	,
41352	920	14	and	and	CC
41352	920	15	put	put	VBD
41352	920	16	the	the	DT
41352	920	17	sauce	sauce	NN
41352	920	18	over	over	IN
41352	920	19	the	the	DT
41352	920	20	savoys	savoy	NNS
41352	920	21	.	.	.
41352	921	1	_	_	NNP
41352	921	2	Partridges	Partridges	NNPS
41352	921	3	or	or	CC
41352	921	4	Pheasants	Pheasants	NNPS
41352	921	5	with	with	IN
41352	921	6	Truffles	Truffles	NNPS
41352	921	7	.	.	.
41352	921	8	_	_	IN
41352	921	9	BONE	BONE	NNP
41352	921	10	the	the	DT
41352	921	11	birds	bird	NNS
41352	921	12	,	,	,
41352	921	13	and	and	CC
41352	921	14	force	force	NN
41352	921	15	and	and	CC
41352	921	16	braise	braise	VB
41352	921	17	them	-PRON-	PRP
41352	921	18	in	in	IN
41352	921	19	a	a	DT
41352	921	20	small	small	JJ
41352	921	21	quantity	quantity	NN
41352	921	22	of	of	IN
41352	921	23	stock	stock	NN
41352	921	24	.	.	.
41352	922	1	When	when	WRB
41352	922	2	they	-PRON-	PRP
41352	922	3	are	be	VBP
41352	922	4	to	to	TO
41352	922	5	be	be	VB
41352	922	6	served	serve	VBN
41352	922	7	up	up	RP
41352	922	8	glaize	glaize	VB
41352	922	9	the	the	DT
41352	922	10	breasts	breast	NNS
41352	922	11	lightly	lightly	RB
41352	922	12	,	,	,
41352	922	13	and	and	CC
41352	922	14	put	put	VBD
41352	922	15	green	green	JJ
41352	922	16	truffle	truffle	NN
41352	922	17	sauce	sauce	NN
41352	922	18	round	round	IN
41352	922	19	them	-PRON-	PRP
41352	922	20	,	,	,
41352	922	21	with	with	IN
41352	922	22	the	the	DT
41352	922	23	essence	essence	NN
41352	922	24	of	of	IN
41352	922	25	the	the	DT
41352	922	26	birds	bird	NNS
41352	922	27	mixed	mix	VBN
41352	922	28	in	in	IN
41352	922	29	it	-PRON-	PRP
41352	922	30	.	.	.
41352	923	1	_	_	NNP
41352	923	2	Turkey	Turkey	NNP
41352	923	3	with	with	IN
41352	923	4	Truffles	Truffles	NNPS
41352	923	5	.	.	.
41352	923	6	_	_	NNP
41352	923	7	TRUSS	TRUSS	NNP
41352	923	8	the	the	DT
41352	923	9	turkey	turkey	NN
41352	923	10	as	as	IN
41352	923	11	for	for	IN
41352	923	12	boiling	boiling	NN
41352	923	13	,	,	,
41352	923	14	put	put	VB
41352	923	15	some	some	DT
41352	923	16	light	light	JJ
41352	923	17	forcemeat	forcemeat	NN
41352	923	18	with	with	IN
41352	923	19	truffles	truffle	NNS
41352	923	20	pounded	pound	VBD
41352	923	21	with	with	IN
41352	923	22	it	-PRON-	PRP
41352	923	23	into	into	IN
41352	923	24	the	the	DT
41352	923	25	cavity	cavity	NN
41352	923	26	near	near	IN
41352	923	27	the	the	DT
41352	923	28	breast	breast	NN
41352	923	29	,	,	,
41352	923	30	and	and	CC
41352	923	31	secure	secure	VB
41352	923	32	it	-PRON-	PRP
41352	923	33	from	from	IN
41352	923	34	falling	fall	VBG
41352	923	35	out	out	RP
41352	923	36	.	.	.
41352	924	1	Then	then	RB
41352	924	2	put	put	VB
41352	924	3	slices	slice	NNS
41352	924	4	of	of	IN
41352	924	5	lemon	lemon	NN
41352	924	6	,	,	,
41352	924	7	some	some	DT
41352	924	8	salt	salt	NN
41352	924	9	,	,	,
41352	924	10	and	and	CC
41352	924	11	bards	bard	NNS
41352	924	12	of	of	IN
41352	924	13	fat	fat	JJ
41352	924	14	bacon	bacon	NN
41352	924	15	on	on	IN
41352	924	16	the	the	DT
41352	924	17	breast	breast	NN
41352	924	18	,	,	,
41352	924	19	and	and	CC
41352	924	20	white	white	JJ
41352	924	21	paper	paper	NN
41352	924	22	over	over	IN
41352	924	23	it	-PRON-	PRP
41352	924	24	bound	bind	VBN
41352	924	25	on	on	RP
41352	924	26	with	with	IN
41352	924	27	packthread	packthread	NN
41352	924	28	,	,	,
41352	924	29	and	and	CC
41352	924	30	roast	roast	VB
41352	924	31	gently	gently	RB
41352	924	32	(	(	-LRB-
41352	924	33	if	if	IN
41352	924	34	a	a	DT
41352	924	35	good	good	JJ
41352	924	36	-	-	HYPH
41352	924	37	sized	sized	JJ
41352	924	38	turkey	turkey	NN
41352	924	39	)	)	-RRB-
41352	924	40	one	one	CD
41352	924	41	hour	hour	NN
41352	924	42	and	and	CC
41352	924	43	a	a	DT
41352	924	44	half	half	NN
41352	924	45	.	.	.
41352	925	1	When	when	WRB
41352	925	2	it	-PRON-	PRP
41352	925	3	is	be	VBZ
41352	925	4	to	to	TO
41352	925	5	be	be	VB
41352	925	6	served	serve	VBN
41352	925	7	up	up	RP
41352	925	8	,	,	,
41352	925	9	take	take	VB
41352	925	10	off	off	RP
41352	925	11	the	the	DT
41352	925	12	paper	paper	NN
41352	925	13	,	,	,
41352	925	14	glaize	glaize	VB
41352	925	15	the	the	DT
41352	925	16	breast	breast	NN
41352	925	17	,	,	,
41352	925	18	and	and	CC
41352	925	19	put	put	VBD
41352	925	20	the	the	DT
41352	925	21	truffle	truffle	NN
41352	925	22	sauce	sauce	NN
41352	925	23	round	round	IN
41352	925	24	the	the	DT
41352	925	25	turkey	turkey	NN
41352	925	26	.	.	.
41352	926	1	N.	N.	NNP
41352	926	2	B.	B.	NNP
41352	927	1	In	in	IN
41352	927	2	the	the	DT
41352	927	3	same	same	JJ
41352	927	4	manner	manner	NN
41352	927	5	may	may	MD
41352	927	6	be	be	VB
41352	927	7	done	do	VBN
41352	927	8	pullets	pullet	NNS
41352	927	9	or	or	CC
41352	927	10	chickens	chicken	NNS
41352	927	11	.	.	.
41352	928	1	_	_	NNP
41352	928	2	Truffle	Truffle	NNP
41352	928	3	Sauce	Sauce	NNP
41352	928	4	for	for	IN
41352	928	5	Turkies	Turkies	NNP
41352	928	6	,	,	,
41352	928	7	&	&	CC
41352	928	8	c.	c.	NNP
41352	928	9	_	_	NNP
41352	928	10	PUT	PUT	NNP
41352	928	11	green	green	JJ
41352	928	12	truffles	truffle	NNS
41352	928	13	into	into	IN
41352	928	14	water	water	NN
41352	928	15	,	,	,
41352	928	16	clean	clean	VB
41352	928	17	them	-PRON-	PRP
41352	928	18	well	well	RB
41352	928	19	with	with	IN
41352	928	20	a	a	DT
41352	928	21	hard	hard	JJ
41352	928	22	brush	brush	NN
41352	928	23	,	,	,
41352	928	24	cut	cut	VBD
41352	928	25	the	the	DT
41352	928	26	outside	outside	JJ
41352	928	27	paring	paring	NN
41352	928	28	thinly	thinly	RB
41352	928	29	off	off	RB
41352	928	30	,	,	,
41352	928	31	trim	trim	VB
41352	928	32	them	-PRON-	PRP
41352	928	33	into	into	IN
41352	928	34	shapes	shape	NNS
41352	928	35	or	or	CC
41352	928	36	round	round	NN
41352	928	37	,	,	,
41352	928	38	put	put	VBD
41352	928	39	the	the	DT
41352	928	40	trimmings	trimming	NNS
41352	928	41	into	into	IN
41352	928	42	a	a	DT
41352	928	43	marble	marble	NN
41352	928	44	mortar	mortar	NN
41352	928	45	,	,	,
41352	928	46	pound	pound	VB
41352	928	47	them	-PRON-	PRP
41352	928	48	,	,	,
41352	928	49	and	and	CC
41352	928	50	add	add	VB
41352	928	51	to	to	IN
41352	928	52	the	the	DT
41352	928	53	forcemeat	forcemeat	NN
41352	928	54	which	which	WDT
41352	928	55	is	be	VBZ
41352	928	56	to	to	TO
41352	928	57	be	be	VB
41352	928	58	put	put	VBN
41352	928	59	into	into	IN
41352	928	60	the	the	DT
41352	928	61	cavity	cavity	NN
41352	928	62	near	near	IN
41352	928	63	the	the	DT
41352	928	64	breast	breast	NN
41352	928	65	of	of	IN
41352	928	66	the	the	DT
41352	928	67	turkey	turkey	NN
41352	928	68	.	.	.
41352	929	1	Then	then	RB
41352	929	2	put	put	VB
41352	929	3	the	the	DT
41352	929	4	truffles	truffle	NNS
41352	929	5	into	into	IN
41352	929	6	a	a	DT
41352	929	7	stewpan	stewpan	NN
41352	929	8	with	with	IN
41352	929	9	a	a	DT
41352	929	10	pint	pint	NN
41352	929	11	of	of	IN
41352	929	12	beef	beef	NN
41352	929	13	stock	stock	NN
41352	929	14	,	,	,
41352	929	15	stew	stew	VBP
41352	929	16	them	-PRON-	PRP
41352	929	17	gently	gently	RB
41352	929	18	,	,	,
41352	929	19	and	and	CC
41352	929	20	when	when	WRB
41352	929	21	the	the	DT
41352	929	22	liquor	liquor	NN
41352	929	23	is	be	VBZ
41352	929	24	almost	almost	RB
41352	929	25	reduced	reduce	VBN
41352	929	26	add	add	VB
41352	929	27	some	some	DT
41352	929	28	cullis	cullis	NN
41352	929	29	well	well	RB
41352	929	30	-	-	HYPH
41352	929	31	seasoned	season	VBN
41352	929	32	.	.	.
41352	930	1	_	_	NNP
41352	930	2	Turkey	Turkey	NNP
41352	930	3	with	with	IN
41352	930	4	Chesnuts	Chesnuts	NNP
41352	930	5	.	.	.
41352	930	6	_	_	NNP
41352	930	7	TRUSS	TRUSS	NNP
41352	930	8	the	the	DT
41352	930	9	turkey	turkey	NN
41352	930	10	as	as	IN
41352	930	11	for	for	IN
41352	930	12	boiling	boiling	NN
41352	930	13	,	,	,
41352	930	14	stuff	stuff	VB
41352	930	15	it	-PRON-	PRP
41352	930	16	with	with	IN
41352	930	17	light	light	JJ
41352	930	18	forcemeat	forcemeat	NN
41352	930	19	and	and	CC
41352	930	20	Spanish	spanish	JJ
41352	930	21	chesnuts	chesnut	NNS
41352	930	22	whole	whole	NN
41352	930	23	,	,	,
41352	930	24	and	and	CC
41352	930	25	paper	paper	NN
41352	930	26	and	and	CC
41352	930	27	roast	roast	VB
41352	930	28	it	-PRON-	PRP
41352	930	29	as	as	IN
41352	930	30	a	a	DT
41352	930	31	turkey	turkey	NN
41352	930	32	with	with	IN
41352	930	33	truffles	truffle	NNS
41352	930	34	.	.	.
41352	931	1	When	when	WRB
41352	931	2	it	-PRON-	PRP
41352	931	3	is	be	VBZ
41352	931	4	to	to	TO
41352	931	5	be	be	VB
41352	931	6	served	serve	VBN
41352	931	7	up	up	RP
41352	931	8	,	,	,
41352	931	9	glaize	glaize	VB
41352	931	10	the	the	DT
41352	931	11	breast	breast	NN
41352	931	12	and	and	CC
41352	931	13	put	put	VB
41352	931	14	chesnut	chesnut	NNP
41352	931	15	sauce	sauce	NN
41352	931	16	round	round	IN
41352	931	17	it	-PRON-	PRP
41352	931	18	,	,	,
41352	931	19	made	make	VBN
41352	931	20	with	with	IN
41352	931	21	good	good	JJ
41352	931	22	cullis	culli	NNS
41352	931	23	and	and	CC
41352	931	24	chesnuts	chesnut	NNS
41352	931	25	,	,	,
41352	931	26	which	which	WDT
41352	931	27	should	should	MD
41352	931	28	be	be	VB
41352	931	29	boiled	boil	VBN
41352	931	30	till	till	IN
41352	931	31	half	half	NN
41352	931	32	done	do	VBN
41352	931	33	,	,	,
41352	931	34	and	and	CC
41352	931	35	then	then	RB
41352	931	36	roasted	roast	VBD
41352	931	37	in	in	IN
41352	931	38	a	a	DT
41352	931	39	frying	fry	VBG
41352	931	40	pan	pan	NN
41352	931	41	till	till	IN
41352	931	42	wholly	wholly	RB
41352	931	43	done	do	VBN
41352	931	44	;	;	:
41352	931	45	after	after	IN
41352	931	46	which	which	WDT
41352	931	47	let	let	VBD
41352	931	48	them	-PRON-	PRP
41352	931	49	be	be	VB
41352	931	50	peeled	peel	VBN
41352	931	51	and	and	CC
41352	931	52	put	put	VBN
41352	931	53	into	into	IN
41352	931	54	the	the	DT
41352	931	55	cullis	cullis	JJ
41352	931	56	five	five	CD
41352	931	57	minutes	minute	NNS
41352	931	58	before	before	IN
41352	931	59	the	the	DT
41352	931	60	turkey	turkey	NN
41352	931	61	is	be	VBZ
41352	931	62	served	serve	VBN
41352	931	63	up	up	RP
41352	931	64	.	.	.
41352	932	1	_	_	NNP
41352	932	2	Turkey	Turkey	NNP
41352	932	3	with	with	IN
41352	932	4	Ragout	Ragout	NNP
41352	932	5	.	.	.
41352	932	6	_	_	NNP
41352	932	7	STUFF	STUFF	VBD
41352	932	8	it	-PRON-	PRP
41352	932	9	in	in	IN
41352	932	10	the	the	DT
41352	932	11	plain	plain	JJ
41352	932	12	way	way	NN
41352	932	13	,	,	,
41352	932	14	boil	boil	VB
41352	932	15	it	-PRON-	PRP
41352	932	16	,	,	,
41352	932	17	and	and	CC
41352	932	18	when	when	WRB
41352	932	19	it	-PRON-	PRP
41352	932	20	is	be	VBZ
41352	932	21	to	to	TO
41352	932	22	be	be	VB
41352	932	23	served	serve	VBN
41352	932	24	up	up	RP
41352	932	25	put	put	VBN
41352	932	26	over	over	RP
41352	932	27	the	the	DT
41352	932	28	following	follow	VBG
41352	932	29	sauce:--Take	sauce:--Take	NNP
41352	932	30	slices	slice	NNS
41352	932	31	of	of	IN
41352	932	32	throat	throat	NN
41352	932	33	sweetbreads	sweetbread	NNS
41352	932	34	blanched	blanch	VBD
41352	932	35	,	,	,
41352	932	36	white	white	JJ
41352	932	37	button	button	NNP
41352	932	38	mushrooms	mushroom	NNS
41352	932	39	stewed	stew	VBD
41352	932	40	,	,	,
41352	932	41	artichoke	artichoke	JJ
41352	932	42	bottoms	bottom	NNS
41352	932	43	boiled	boil	VBN
41352	932	44	till	till	IN
41352	932	45	half	half	NN
41352	932	46	done	do	VBN
41352	932	47	and	and	CC
41352	932	48	cut	cut	VBN
41352	932	49	in	in	IN
41352	932	50	halves	half	NNS
41352	932	51	,	,	,
41352	932	52	cocks	cock	NNS
41352	932	53	combs	comb	NNS
41352	932	54	boiled	boil	VBN
41352	932	55	till	till	IN
41352	932	56	done	do	VBN
41352	932	57	,	,	,
41352	932	58	a	a	DT
41352	932	59	few	few	JJ
41352	932	60	egg	egg	NN
41352	932	61	balls	ball	NNS
41352	932	62	scalded	scald	VBN
41352	932	63	;	;	:
41352	932	64	add	add	VB
41352	932	65	a	a	DT
41352	932	66	good	good	JJ
41352	932	67	benshamelle	benshamelle	NN
41352	932	68	,	,	,
41352	932	69	and	and	CC
41352	932	70	stew	stew	VB
41352	932	71	them	-PRON-	PRP
41352	932	72	gently	gently	RB
41352	932	73	for	for	IN
41352	932	74	ten	ten	CD
41352	932	75	minutes	minute	NNS
41352	932	76	.	.	.
41352	933	1	Or	or	CC
41352	933	2	,	,	,
41352	933	3	instead	instead	RB
41352	933	4	of	of	IN
41352	933	5	benshamelle	benshamelle	NNS
41352	933	6	,	,	,
41352	933	7	there	there	EX
41352	933	8	may	may	MD
41352	933	9	be	be	VB
41352	933	10	put	put	VBN
41352	933	11	to	to	IN
41352	933	12	the	the	DT
41352	933	13	above	above	JJ
41352	933	14	ingredients	ingredient	NNS
41352	933	15	half	half	PDT
41352	933	16	a	a	DT
41352	933	17	pint	pint	NN
41352	933	18	of	of	IN
41352	933	19	veal	veal	NN
41352	933	20	stock	stock	NN
41352	933	21	,	,	,
41352	933	22	and	and	CC
41352	933	23	let	let	VB
41352	933	24	them	-PRON-	PRP
41352	933	25	all	all	DT
41352	933	26	be	be	VB
41352	933	27	boiled	boil	VBN
41352	933	28	ten	ten	CD
41352	933	29	minutes	minute	NNS
41352	933	30	;	;	:
41352	933	31	then	then	RB
41352	933	32	add	add	VB
41352	933	33	a	a	DT
41352	933	34	leason	leason	NN
41352	933	35	of	of	IN
41352	933	36	three	three	CD
41352	933	37	eggs	egg	NNS
41352	933	38	and	and	CC
41352	933	39	cream	cream	NN
41352	933	40	,	,	,
41352	933	41	simmer	simmer	VB
41352	933	42	them	-PRON-	PRP
41352	933	43	together	together	RB
41352	933	44	five	five	CD
41352	933	45	minutes	minute	NNS
41352	933	46	more	more	RBR
41352	933	47	,	,	,
41352	933	48	and	and	CC
41352	933	49	season	season	NN
41352	933	50	with	with	IN
41352	933	51	salt	salt	NN
41352	933	52	,	,	,
41352	933	53	lemon	lemon	NN
41352	933	54	juice	juice	NN
41352	933	55	,	,	,
41352	933	56	and	and	CC
41352	933	57	cayenne	cayenne	NN
41352	933	58	pepper	pepper	NN
41352	933	59	.	.	.
41352	934	1	_	_	NNP
41352	934	2	Rabbits	Rabbits	NNP
41352	934	3	with	with	IN
41352	934	4	Onions	Onions	NNPS
41352	934	5	.	.	.
41352	934	6	_	_	NNP
41352	934	7	BOIL	BOIL	NNP
41352	934	8	them	-PRON-	PRP
41352	934	9	as	as	RB
41352	934	10	white	white	JJ
41352	934	11	as	as	IN
41352	934	12	possible	possible	JJ
41352	934	13	,	,	,
41352	934	14	and	and	CC
41352	934	15	when	when	WRB
41352	934	16	they	-PRON-	PRP
41352	934	17	are	be	VBP
41352	934	18	to	to	TO
41352	934	19	be	be	VB
41352	934	20	served	serve	VBN
41352	934	21	up	up	RP
41352	934	22	,	,	,
41352	934	23	wipe	wipe	VB
41352	934	24	them	-PRON-	PRP
41352	934	25	dry	dry	VB
41352	934	26	and	and	CC
41352	934	27	put	put	VBN
41352	934	28	over	over	RP
41352	934	29	onion	onion	NN
41352	934	30	sauce	sauce	NN
41352	934	31	,	,	,
41352	934	32	made	make	VBD
41352	934	33	thus:--Take	thus:--Take	NNP
41352	934	34	mild	mild	JJ
41352	934	35	onions	onion	NNS
41352	934	36	peeled	peel	VBN
41352	934	37	,	,	,
41352	934	38	and	and	CC
41352	934	39	boiled	boil	VBN
41352	934	40	till	till	IN
41352	934	41	three	three	CD
41352	934	42	parts	part	NNS
41352	934	43	done	do	VBN
41352	934	44	;	;	:
41352	934	45	then	then	RB
41352	934	46	squeeze	squeeze	VB
41352	934	47	and	and	CC
41352	934	48	chop	chop	VB
41352	934	49	them	-PRON-	PRP
41352	934	50	but	but	CC
41352	934	51	not	not	RB
41352	934	52	too	too	RB
41352	934	53	small	small	JJ
41352	934	54	;	;	:
41352	934	55	add	add	VB
41352	934	56	a	a	DT
41352	934	57	bit	bit	NN
41352	934	58	of	of	IN
41352	934	59	fresh	fresh	JJ
41352	934	60	butter	butter	NN
41352	934	61	,	,	,
41352	934	62	a	a	DT
41352	934	63	little	little	JJ
41352	934	64	salt	salt	NN
41352	934	65	and	and	CC
41352	934	66	flour	flour	NN
41352	934	67	,	,	,
41352	934	68	a	a	DT
41352	934	69	sufficient	sufficient	JJ
41352	934	70	quantity	quantity	NN
41352	934	71	of	of	IN
41352	934	72	cream	cream	NN
41352	934	73	to	to	TO
41352	934	74	mix	mix	VB
41352	934	75	them	-PRON-	PRP
41352	934	76	,	,	,
41352	934	77	and	and	CC
41352	934	78	a	a	DT
41352	934	79	little	little	JJ
41352	934	80	white	white	JJ
41352	934	81	ground	ground	NN
41352	934	82	pepper	pepper	NN
41352	934	83	,	,	,
41352	934	84	if	if	IN
41352	934	85	approved	approve	VBN
41352	934	86	.	.	.
41352	935	1	Let	let	VB
41352	935	2	the	the	DT
41352	935	3	sauce	sauce	NN
41352	935	4	be	be	VB
41352	935	5	of	of	IN
41352	935	6	a	a	DT
41352	935	7	good	good	JJ
41352	935	8	thickness	thickness	NN
41352	935	9	,	,	,
41352	935	10	and	and	CC
41352	935	11	simmered	simmer	VBD
41352	935	12	over	over	IN
41352	935	13	a	a	DT
41352	935	14	slow	slow	JJ
41352	935	15	fire	fire	NN
41352	935	16	for	for	IN
41352	935	17	ten	ten	CD
41352	935	18	minutes	minute	NNS
41352	935	19	.	.	.
41352	936	1	_	_	NNP
41352	936	2	Glaized	Glaized	NNP
41352	936	3	Sweetbreads	Sweetbreads	NNP
41352	936	4	.	.	.
41352	936	5	_	_	NNP
41352	936	6	LARD	LARD	NNP
41352	936	7	very	very	RB
41352	936	8	neat	neat	JJ
41352	936	9	two	two	CD
41352	936	10	heart	heart	NN
41352	936	11	sweetbreads	sweetbread	NNS
41352	936	12	,	,	,
41352	936	13	then	then	RB
41352	936	14	blanch	blanch	NN
41352	936	15	and	and	CC
41352	936	16	braise	braise	NN
41352	936	17	or	or	CC
41352	936	18	roast	roast	VB
41352	936	19	them	-PRON-	PRP
41352	936	20	;	;	:
41352	936	21	and	and	CC
41352	936	22	when	when	WRB
41352	936	23	they	-PRON-	PRP
41352	936	24	are	be	VBP
41352	936	25	to	to	TO
41352	936	26	be	be	VB
41352	936	27	served	serve	VBN
41352	936	28	up	up	RP
41352	936	29	,	,	,
41352	936	30	glaize	glaize	VB
41352	936	31	the	the	DT
41352	936	32	top	top	JJ
41352	936	33	part	part	NN
41352	936	34	,	,	,
41352	936	35	and	and	CC
41352	936	36	put	put	VBD
41352	936	37	stewed	stewed	JJ
41352	936	38	endive	endive	JJ
41352	936	39	under	under	IN
41352	936	40	them	-PRON-	PRP
41352	936	41	.	.	.
41352	937	1	_	_	NNP
41352	937	2	Matelote	Matelote	NNP
41352	937	3	of	of	IN
41352	937	4	Rabbits	Rabbits	NNP
41352	937	5	.	.	.
41352	937	6	_	_	NNP
41352	937	7	CUT	CUT	NNP
41352	937	8	them	-PRON-	PRP
41352	937	9	into	into	IN
41352	937	10	pieces	piece	NNS
41352	937	11	and	and	CC
41352	937	12	blanch	blanch	VB
41352	937	13	and	and	CC
41352	937	14	wash	wash	VB
41352	937	15	them	-PRON-	PRP
41352	937	16	;	;	:
41352	937	17	then	then	RB
41352	937	18	put	put	VB
41352	937	19	them	-PRON-	PRP
41352	937	20	into	into	IN
41352	937	21	a	a	DT
41352	937	22	stewpan	stewpan	NN
41352	937	23	with	with	IN
41352	937	24	a	a	DT
41352	937	25	gill	gill	NN
41352	937	26	of	of	IN
41352	937	27	water	water	NN
41352	937	28	,	,	,
41352	937	29	cover	cover	VB
41352	937	30	close	close	RB
41352	937	31	and	and	CC
41352	937	32	preserve	preserve	VB
41352	937	33	them	-PRON-	PRP
41352	937	34	as	as	RB
41352	937	35	white	white	JJ
41352	937	36	as	as	IN
41352	937	37	possible	possible	JJ
41352	937	38	.	.	.
41352	938	1	When	when	WRB
41352	938	2	they	-PRON-	PRP
41352	938	3	are	be	VBP
41352	938	4	nearly	nearly	RB
41352	938	5	done	do	VBN
41352	938	6	and	and	CC
41352	938	7	the	the	DT
41352	938	8	liquor	liquor	NN
41352	938	9	almost	almost	RB
41352	938	10	reduced	reduce	VBN
41352	938	11	,	,	,
41352	938	12	which	which	WDT
41352	938	13	should	should	MD
41352	938	14	not	not	RB
41352	938	15	be	be	VB
41352	938	16	of	of	IN
41352	938	17	any	any	DT
41352	938	18	colour	colour	NN
41352	938	19	,	,	,
41352	938	20	add	add	VB
41352	938	21	half	half	PDT
41352	938	22	a	a	DT
41352	938	23	pint	pint	NN
41352	938	24	of	of	IN
41352	938	25	good	good	JJ
41352	938	26	benshamelle	benshamelle	NNS
41352	938	27	,	,	,
41352	938	28	a	a	DT
41352	938	29	few	few	JJ
41352	938	30	whole	whole	JJ
41352	938	31	boiled	boil	VBN
41352	938	32	cocks	cock	NNS
41352	938	33	combs	comb	NNS
41352	938	34	,	,	,
41352	938	35	pickle	pickle	NN
41352	938	36	cucumbers	cucumber	NNS
41352	938	37	,	,	,
41352	938	38	ham	ham	NN
41352	938	39	,	,	,
41352	938	40	tongue	tongue	NN
41352	938	41	,	,	,
41352	938	42	omlets	omlet	NNS
41352	938	43	of	of	IN
41352	938	44	eggs	egg	NNS
41352	938	45	(	(	-LRB-
41352	938	46	the	the	DT
41352	938	47	same	same	JJ
41352	938	48	as	as	IN
41352	938	49	for	for	IN
41352	938	50	garnishing	garnishing	NN
41352	938	51	)	)	-RRB-
41352	938	52	cut	cut	NN
41352	938	53	into	into	IN
41352	938	54	small	small	JJ
41352	938	55	squares	square	NNS
41352	938	56	,	,	,
41352	938	57	and	and	CC
41352	938	58	a	a	DT
41352	938	59	few	few	JJ
41352	938	60	stewed	stew	VBN
41352	938	61	button	button	NN
41352	938	62	mushrooms	mushroom	NNS
41352	938	63	.	.	.
41352	939	1	Stew	stew	VB
41352	939	2	them	-PRON-	PRP
41352	939	3	together	together	RB
41352	939	4	for	for	IN
41352	939	5	ten	ten	CD
41352	939	6	minutes	minute	NNS
41352	939	7	,	,	,
41352	939	8	and	and	CC
41352	939	9	serve	serve	VB
41352	939	10	the	the	DT
41352	939	11	matelote	matelote	NN
41352	939	12	up	up	RP
41352	939	13	directly	directly	RB
41352	939	14	.	.	.
41352	940	1	_	_	NNP
41352	940	2	Sweetbreads	Sweetbreads	NNPS
41352	940	3	en	en	NNP
41352	940	4	Erison	Erison	NNP
41352	940	5	.	.	.
41352	940	6	_	_	IN
41352	940	7	TO	to	TO
41352	940	8	be	be	VB
41352	940	9	done	do	VBN
41352	940	10	in	in	IN
41352	940	11	the	the	DT
41352	940	12	same	same	JJ
41352	940	13	manner	manner	NN
41352	940	14	as	as	IN
41352	940	15	neck	neck	NN
41352	940	16	of	of	IN
41352	940	17	veal	veal	NN
41352	940	18	,	,	,
41352	940	19	which	which	WDT
41352	940	20	see	see	VBP
41352	940	21	.	.	.
41352	941	1	_	_	NNP
41352	941	2	Stewed	Stewed	NNP
41352	941	3	Giblets	Giblets	NNP
41352	941	4	plain	plain	JJ
41352	941	5	.	.	.
41352	941	6	_	_	NNP
41352	941	7	CUT	CUT	NNP
41352	941	8	two	two	CD
41352	941	9	pair	pair	NN
41352	941	10	of	of	IN
41352	941	11	scalded	scald	VBN
41352	941	12	goose	goose	JJ
41352	941	13	giblets	giblet	NNS
41352	941	14	into	into	IN
41352	941	15	pieces	piece	NNS
41352	941	16	of	of	IN
41352	941	17	two	two	CD
41352	941	18	inches	inch	NNS
41352	941	19	long	long	JJ
41352	941	20	;	;	:
41352	941	21	then	then	RB
41352	941	22	blanch	blanch	VB
41352	941	23	them	-PRON-	PRP
41352	941	24	,	,	,
41352	941	25	trim	trim	VBP
41352	941	26	the	the	DT
41352	941	27	bones	bone	NNS
41352	941	28	from	from	IN
41352	941	29	the	the	DT
41352	941	30	ends	end	NNS
41352	941	31	,	,	,
41352	941	32	and	and	CC
41352	941	33	wash	wash	VB
41352	941	34	the	the	DT
41352	941	35	giblets	giblet	NNS
41352	941	36	;	;	:
41352	941	37	after	after	IN
41352	941	38	which	which	WDT
41352	941	39	drain	drain	VBP
41352	941	40	them	-PRON-	PRP
41352	941	41	dry	dry	RB
41352	941	42	,	,	,
41352	941	43	put	put	VB
41352	941	44	them	-PRON-	PRP
41352	941	45	into	into	IN
41352	941	46	a	a	DT
41352	941	47	stewpan	stewpan	NN
41352	941	48	with	with	IN
41352	941	49	half	half	PDT
41352	941	50	a	a	DT
41352	941	51	pint	pint	NN
41352	941	52	of	of	IN
41352	941	53	stock	stock	NN
41352	941	54	,	,	,
41352	941	55	cover	cover	VB
41352	941	56	the	the	DT
41352	941	57	pan	pan	NN
41352	941	58	close	close	JJ
41352	941	59	,	,	,
41352	941	60	simmer	simmer	VBP
41352	941	61	over	over	IN
41352	941	62	a	a	DT
41352	941	63	slow	slow	JJ
41352	941	64	fire	fire	NN
41352	941	65	till	till	IN
41352	941	66	three	three	CD
41352	941	67	parts	part	NNS
41352	941	68	done	do	VBN
41352	941	69	and	and	CC
41352	941	70	the	the	DT
41352	941	71	liquor	liquor	NN
41352	941	72	nearly	nearly	RB
41352	941	73	reduced	reduce	VBD
41352	941	74	,	,	,
41352	941	75	then	then	RB
41352	941	76	add	add	VB
41352	941	77	good	good	RB
41352	941	78	-	-	HYPH
41352	941	79	seasoned	season	VBN
41352	941	80	cullis	cullis	NN
41352	941	81	,	,	,
41352	941	82	and	and	CC
41352	941	83	stew	stew	VB
41352	941	84	them	-PRON-	PRP
41352	941	85	till	till	IN
41352	941	86	tender	tender	NN
41352	941	87	.	.	.
41352	942	1	_	_	NNP
41352	942	2	Stewed	Stewed	NNP
41352	942	3	Giblets	Giblets	NNPS
41352	942	4	with	with	IN
41352	942	5	Peas	Peas	NNP
41352	942	6	.	.	.
41352	942	7	_	_	NNP
41352	942	8	PROCEED	PROCEED	NNP
41352	942	9	as	as	IN
41352	942	10	with	with	IN
41352	942	11	the	the	DT
41352	942	12	above	above	JJ
41352	942	13	,	,	,
41352	942	14	except	except	IN
41352	942	15	,	,	,
41352	942	16	instead	instead	RB
41352	942	17	of	of	IN
41352	942	18	plain	plain	JJ
41352	942	19	cullis	cullis	NN
41352	942	20	,	,	,
41352	942	21	take	take	VB
41352	942	22	a	a	DT
41352	942	23	pint	pint	NN
41352	942	24	of	of	IN
41352	942	25	shelled	shell	VBN
41352	942	26	young	young	JJ
41352	942	27	green	green	JJ
41352	942	28	peas	pea	NNS
41352	942	29	,	,	,
41352	942	30	and	and	CC
41352	942	31	sweat	sweat	VB
41352	942	32	them	-PRON-	PRP
41352	942	33	till	till	IN
41352	942	34	three	three	CD
41352	942	35	parts	part	NNS
41352	942	36	done	do	VBN
41352	942	37	with	with	IN
41352	942	38	a	a	DT
41352	942	39	bit	bit	NN
41352	942	40	of	of	IN
41352	942	41	fresh	fresh	JJ
41352	942	42	butter	butter	NN
41352	942	43	and	and	CC
41352	942	44	a	a	DT
41352	942	45	little	little	JJ
41352	942	46	salt	salt	NN
41352	942	47	;	;	:
41352	942	48	then	then	RB
41352	942	49	add	add	VB
41352	942	50	some	some	DT
41352	942	51	cullis	cullis	NN
41352	942	52	,	,	,
41352	942	53	put	put	VB
41352	942	54	them	-PRON-	PRP
41352	942	55	to	to	IN
41352	942	56	the	the	DT
41352	942	57	giblets	giblet	NNS
41352	942	58	,	,	,
41352	942	59	and	and	CC
41352	942	60	stew	stew	VB
41352	942	61	them	-PRON-	PRP
41352	942	62	till	till	IN
41352	942	63	tender	tender	NN
41352	942	64	.	.	.
41352	943	1	If	if	IN
41352	943	2	requisite	requisite	RB
41352	943	3	put	put	VBP
41352	943	4	a	a	DT
41352	943	5	little	little	JJ
41352	943	6	liquid	liquid	NN
41352	943	7	of	of	IN
41352	943	8	colour	colour	NN
41352	943	9	.	.	.
41352	944	1	_	_	NNP
41352	944	2	Green	Green	NNP
41352	944	3	Truffles	Truffles	NNP
41352	944	4	for	for	IN
41352	944	5	a	a	DT
41352	944	6	Dish	Dish	NNP
41352	944	7	.	.	.
41352	944	8	_	_	NNP
41352	944	9	WELL	well	UH
41352	944	10	clean	clean	VB
41352	944	11	two	two	CD
41352	944	12	pounds	pound	NNS
41352	944	13	of	of	IN
41352	944	14	green	green	JJ
41352	944	15	truffles	truffle	NNS
41352	944	16	;	;	:
41352	944	17	then	then	RB
41352	944	18	put	put	VB
41352	944	19	them	-PRON-	PRP
41352	944	20	into	into	IN
41352	944	21	a	a	DT
41352	944	22	stewpan	stewpan	NN
41352	944	23	with	with	IN
41352	944	24	half	half	PDT
41352	944	25	a	a	DT
41352	944	26	pint	pint	NN
41352	944	27	of	of	IN
41352	944	28	stock	stock	NN
41352	944	29	,	,	,
41352	944	30	a	a	DT
41352	944	31	gill	gill	NN
41352	944	32	of	of	IN
41352	944	33	red	red	JJ
41352	944	34	port	port	NN
41352	944	35	,	,	,
41352	944	36	and	and	CC
41352	944	37	a	a	DT
41352	944	38	little	little	JJ
41352	944	39	salt	salt	NN
41352	944	40	,	,	,
41352	944	41	and	and	CC
41352	944	42	boil	boil	VB
41352	944	43	them	-PRON-	PRP
41352	944	44	gently	gently	RB
41352	944	45	half	half	PDT
41352	944	46	an	an	DT
41352	944	47	hour	hour	NN
41352	944	48	.	.	.
41352	945	1	When	when	WRB
41352	945	2	they	-PRON-	PRP
41352	945	3	are	be	VBP
41352	945	4	to	to	TO
41352	945	5	be	be	VB
41352	945	6	served	serve	VBN
41352	945	7	up	up	RP
41352	945	8	,	,	,
41352	945	9	drain	drain	VB
41352	945	10	them	-PRON-	PRP
41352	945	11	dry	dry	VB
41352	945	12	and	and	CC
41352	945	13	put	put	VB
41352	945	14	them	-PRON-	PRP
41352	945	15	into	into	IN
41352	945	16	a	a	DT
41352	945	17	folded	fold	VBN
41352	945	18	napkin	napkin	NNP
41352	945	19	.	.	.
41352	946	1	They	-PRON-	PRP
41352	946	2	are	be	VBP
41352	946	3	to	to	TO
41352	946	4	be	be	VB
41352	946	5	eaten	eat	VBN
41352	946	6	with	with	IN
41352	946	7	cold	cold	JJ
41352	946	8	fresh	fresh	JJ
41352	946	9	butter	butter	NN
41352	946	10	,	,	,
41352	946	11	or	or	CC
41352	946	12	with	with	IN
41352	946	13	oil	oil	NN
41352	946	14	,	,	,
41352	946	15	vinegar	vinegar	NN
41352	946	16	,	,	,
41352	946	17	and	and	CC
41352	946	18	cayenne	cayenne	NN
41352	946	19	pepper	pepper	NN
41352	946	20	.	.	.
41352	947	1	N.	N.	NNP
41352	947	2	B.	B.	NNP
41352	948	1	The	the	DT
41352	948	2	liquor	liquor	NN
41352	948	3	they	-PRON-	PRP
41352	948	4	were	be	VBD
41352	948	5	boiled	boil	VBN
41352	948	6	in	in	IN
41352	948	7	may	may	MD
41352	948	8	be	be	VB
41352	948	9	made	make	VBN
41352	948	10	into	into	IN
41352	948	11	a	a	DT
41352	948	12	cullis	cullis	NN
41352	948	13	,	,	,
41352	948	14	and	and	CC
41352	948	15	put	put	VBN
41352	948	16	into	into	IN
41352	948	17	different	different	JJ
41352	948	18	sauces	sauce	NNS
41352	948	19	,	,	,
41352	948	20	such	such	JJ
41352	948	21	as	as	IN
41352	948	22	haricot	haricot	NNP
41352	948	23	,	,	,
41352	948	24	ragout	ragout	NN
41352	948	25	,	,	,
41352	948	26	or	or	CC
41352	948	27	celery	celery	NNP
41352	948	28	,	,	,
41352	948	29	&	&	CC
41352	948	30	c.	c.	NNP
41352	948	31	_	_	NNP
41352	948	32	Rabbits	Rabbits	NNP
41352	948	33	en	en	IN
41352	948	34	Gallentine	Gallentine	NNP
41352	948	35	for	for	IN
41352	948	36	a	a	DT
41352	948	37	Dish	Dish	NNP
41352	948	38	.	.	.
41352	948	39	_	_	IN
41352	948	40	BONE	BONE	NNP
41352	948	41	two	two	CD
41352	948	42	rabbits	rabbit	NNS
41352	948	43	,	,	,
41352	948	44	lay	lie	VBD
41352	948	45	them	-PRON-	PRP
41352	948	46	flat	flat	JJ
41352	948	47	,	,	,
41352	948	48	put	put	VB
41352	948	49	a	a	DT
41352	948	50	little	little	JJ
41352	948	51	light	light	JJ
41352	948	52	forcemeat	forcemeat	NN
41352	948	53	upon	upon	IN
41352	948	54	them	-PRON-	PRP
41352	948	55	,	,	,
41352	948	56	and	and	CC
41352	948	57	slips	slip	NNS
41352	948	58	of	of	IN
41352	948	59	lean	lean	JJ
41352	948	60	ham	ham	NNP
41352	948	61	,	,	,
41352	948	62	breast	breast	NN
41352	948	63	of	of	IN
41352	948	64	fowl	fowl	NN
41352	948	65	,	,	,
41352	948	66	and	and	CC
41352	948	67	omlets	omlet	NNS
41352	948	68	of	of	IN
41352	948	69	eggs	egg	NNS
41352	948	70	white	white	JJ
41352	948	71	and	and	CC
41352	948	72	yellow	yellow	JJ
41352	948	73	,	,	,
41352	948	74	the	the	DT
41352	948	75	same	same	JJ
41352	948	76	as	as	IN
41352	948	77	for	for	IN
41352	948	78	garnishing	garnishing	NN
41352	948	79	.	.	.
41352	949	1	Roll	roll	VB
41352	949	2	the	the	DT
41352	949	3	rabbits	rabbit	NNS
41352	949	4	up	up	RB
41352	949	5	tight	tight	RB
41352	949	6	and	and	CC
41352	949	7	sew	sew	VB
41352	949	8	them	-PRON-	PRP
41352	949	9	,	,	,
41352	949	10	lard	lard	VB
41352	949	11	the	the	DT
41352	949	12	top	top	JJ
41352	949	13	part	part	NN
41352	949	14	with	with	IN
41352	949	15	slips	slip	NNS
41352	949	16	of	of	IN
41352	949	17	fat	fat	NN
41352	949	18	bacon	bacon	NN
41352	949	19	very	very	RB
41352	949	20	neat	neat	JJ
41352	949	21	,	,	,
41352	949	22	and	and	CC
41352	949	23	blanch	blanch	VB
41352	949	24	and	and	CC
41352	949	25	braise	braise	VB
41352	949	26	them	-PRON-	PRP
41352	949	27	.	.	.
41352	950	1	When	when	WRB
41352	950	2	they	-PRON-	PRP
41352	950	3	are	be	VBP
41352	950	4	to	to	TO
41352	950	5	be	be	VB
41352	950	6	served	serve	VBN
41352	950	7	up	up	RP
41352	950	8	glaize	glaize	VB
41352	950	9	the	the	DT
41352	950	10	larding	larding	NN
41352	950	11	,	,	,
41352	950	12	and	and	CC
41352	950	13	put	put	VB
41352	950	14	good	good	JJ
41352	950	15	cullis	culli	NNS
41352	950	16	under	under	IN
41352	950	17	them	-PRON-	PRP
41352	950	18	.	.	.
41352	951	1	_	_	NNP
41352	951	2	Ham	Ham	NNP
41352	951	3	braised	braise	VBD
41352	951	4	.	.	.
41352	951	5	_	_	NNP
41352	951	6	TAKE	TAKE	NNP
41352	951	7	a	a	DT
41352	951	8	mellow	mellow	JJ
41352	951	9	smoked	smoke	VBN
41352	951	10	ham	ham	NN
41352	951	11	perfectly	perfectly	RB
41352	951	12	clean	clean	JJ
41352	951	13	;	;	:
41352	951	14	then	then	RB
41352	951	15	well	well	RB
41352	951	16	trim	trim	VB
41352	951	17	and	and	CC
41352	951	18	put	put	VBD
41352	951	19	it	-PRON-	PRP
41352	951	20	into	into	IN
41352	951	21	a	a	DT
41352	951	22	braising	braise	VBG
41352	951	23	pan	pan	NN
41352	951	24	;	;	:
41352	951	25	after	after	IN
41352	951	26	which	which	WDT
41352	951	27	,	,	,
41352	951	28	add	add	VB
41352	951	29	to	to	IN
41352	951	30	it	-PRON-	PRP
41352	951	31	four	four	CD
41352	951	32	quarts	quart	NNS
41352	951	33	of	of	IN
41352	951	34	water	water	NN
41352	951	35	,	,	,
41352	951	36	a	a	DT
41352	951	37	bottle	bottle	NN
41352	951	38	of	of	IN
41352	951	39	madeira	madeira	NN
41352	951	40	wine	wine	NN
41352	951	41	,	,	,
41352	951	42	and	and	CC
41352	951	43	a	a	DT
41352	951	44	few	few	JJ
41352	951	45	bay	bay	NN
41352	951	46	leaves	leave	NNS
41352	951	47	.	.	.
41352	952	1	Cover	cover	VB
41352	952	2	the	the	DT
41352	952	3	pan	pan	NN
41352	952	4	close	close	RB
41352	952	5	,	,	,
41352	952	6	and	and	CC
41352	952	7	simmer	simmer	VB
41352	952	8	the	the	DT
41352	952	9	ham	ham	NN
41352	952	10	over	over	IN
41352	952	11	a	a	DT
41352	952	12	moderate	moderate	JJ
41352	952	13	fire	fire	NN
41352	952	14	till	till	IN
41352	952	15	very	very	RB
41352	952	16	tender	tender	NN
41352	952	17	.	.	.
41352	953	1	Then	then	RB
41352	953	2	wipe	wipe	VB
41352	953	3	it	-PRON-	PRP
41352	953	4	quite	quite	RB
41352	953	5	dry	dry	JJ
41352	953	6	,	,	,
41352	953	7	take	take	VB
41352	953	8	off	off	RP
41352	953	9	the	the	DT
41352	953	10	rind	rind	NN
41352	953	11	,	,	,
41352	953	12	glaize	glaize	VB
41352	953	13	the	the	DT
41352	953	14	top	top	JJ
41352	953	15	part	part	NN
41352	953	16	,	,	,
41352	953	17	and	and	CC
41352	953	18	serve	serve	VB
41352	953	19	it	-PRON-	PRP
41352	953	20	up	up	RP
41352	953	21	on	on	IN
41352	953	22	a	a	DT
41352	953	23	large	large	JJ
41352	953	24	dish	dish	NN
41352	953	25	with	with	IN
41352	953	26	stewed	stewed	JJ
41352	953	27	spinach	spinach	NN
41352	953	28	on	on	IN
41352	953	29	one	one	CD
41352	953	30	side	side	NN
41352	953	31	and	and	CC
41352	953	32	mashed	mash	VBD
41352	953	33	turnips	turnip	NNS
41352	953	34	on	on	IN
41352	953	35	the	the	DT
41352	953	36	other	other	JJ
41352	953	37	.	.	.
41352	954	1	N.	N.	NNP
41352	954	2	B.	B.	NNP
41352	954	3	Hams	Hams	NNP
41352	954	4	may	may	MD
41352	954	5	be	be	VB
41352	954	6	plain	plain	RB
41352	954	7	boiled	boil	VBN
41352	954	8	and	and	CC
41352	954	9	served	serve	VBD
41352	954	10	up	up	RP
41352	954	11	in	in	IN
41352	954	12	the	the	DT
41352	954	13	same	same	JJ
41352	954	14	manner	manner	NN
41352	954	15	.	.	.
41352	955	1	Pickled	pickle	VBN
41352	955	2	tongues	tongue	NNS
41352	955	3	may	may	MD
41352	955	4	be	be	VB
41352	955	5	stuffed	stuff	VBN
41352	955	6	with	with	IN
41352	955	7	marrow	marrow	NN
41352	955	8	and	and	CC
41352	955	9	boiled	boil	VBD
41352	955	10	,	,	,
41352	955	11	then	then	RB
41352	955	12	peeled	peel	VBN
41352	955	13	,	,	,
41352	955	14	and	and	CC
41352	955	15	served	serve	VBD
41352	955	16	up	up	RP
41352	955	17	with	with	IN
41352	955	18	the	the	DT
41352	955	19	above	above	JJ
41352	955	20	vegetables	vegetable	NNS
41352	955	21	and	and	CC
41352	955	22	in	in	IN
41352	955	23	the	the	DT
41352	955	24	same	same	JJ
41352	955	25	manner	manner	NN
41352	955	26	.	.	.
41352	956	1	_	_	NNP
41352	956	2	Jerusalem	Jerusalem	NNP
41352	956	3	Artichokes	Artichokes	NNP
41352	956	4	stewed	stew	VBD
41352	956	5	.	.	.
41352	956	6	_	_	NNP
41352	956	7	PARE	PARE	NNP
41352	956	8	and	and	CC
41352	956	9	cut	cut	VBD
41352	956	10	them	-PRON-	PRP
41352	956	11	into	into	IN
41352	956	12	halves	half	NNS
41352	956	13	,	,	,
41352	956	14	boil	boil	VB
41352	956	15	them	-PRON-	PRP
41352	956	16	in	in	IN
41352	956	17	a	a	DT
41352	956	18	little	little	JJ
41352	956	19	consumé	consumé	NN
41352	956	20	till	till	IN
41352	956	21	nearly	nearly	RB
41352	956	22	done	do	VBN
41352	956	23	and	and	CC
41352	956	24	the	the	DT
41352	956	25	liquor	liquor	NN
41352	956	26	almost	almost	RB
41352	956	27	reduced	reduce	VBN
41352	956	28	;	;	:
41352	956	29	then	then	RB
41352	956	30	add	add	VB
41352	956	31	a	a	DT
41352	956	32	bit	bit	NN
41352	956	33	of	of	IN
41352	956	34	fresh	fresh	JJ
41352	956	35	butter	butter	NN
41352	956	36	,	,	,
41352	956	37	salt	salt	NN
41352	956	38	,	,	,
41352	956	39	flour	flour	NN
41352	956	40	,	,	,
41352	956	41	and	and	CC
41352	956	42	cream	cream	NN
41352	956	43	,	,	,
41352	956	44	a	a	DT
41352	956	45	small	small	JJ
41352	956	46	quantity	quantity	NN
41352	956	47	of	of	IN
41352	956	48	each	each	DT
41352	956	49	.	.	.
41352	957	1	Set	set	VB
41352	957	2	them	-PRON-	PRP
41352	957	3	over	over	IN
41352	957	4	a	a	DT
41352	957	5	fire	fire	NN
41352	957	6	for	for	IN
41352	957	7	five	five	CD
41352	957	8	minutes	minute	NNS
41352	957	9	,	,	,
41352	957	10	and	and	CC
41352	957	11	serve	serve	VB
41352	957	12	them	-PRON-	PRP
41352	957	13	up	up	RP
41352	957	14	with	with	IN
41352	957	15	fried	fried	JJ
41352	957	16	bread	bread	NN
41352	957	17	round	round	NN
41352	957	18	.	.	.
41352	958	1	_	_	NNP
41352	958	2	Jerusalem	Jerusalem	NNP
41352	958	3	Artichokes	Artichokes	NNP
41352	958	4	another	another	DT
41352	958	5	way	way	NN
41352	958	6	.	.	.
41352	958	7	_	_	NNP
41352	958	8	PARE	PARE	NNP
41352	958	9	and	and	CC
41352	958	10	cut	cut	VBD
41352	958	11	them	-PRON-	PRP
41352	958	12	into	into	IN
41352	958	13	shapes	shape	NNS
41352	958	14	as	as	IN
41352	958	15	for	for	IN
41352	958	16	haricot	haricot	NNP
41352	958	17	,	,	,
41352	958	18	and	and	CC
41352	958	19	fry	fry	VB
41352	958	20	them	-PRON-	PRP
41352	958	21	in	in	IN
41352	958	22	boiling	boil	VBG
41352	958	23	-	-	HYPH
41352	958	24	hot	hot	JJ
41352	958	25	lard	lard	NN
41352	958	26	till	till	IN
41352	958	27	of	of	IN
41352	958	28	a	a	DT
41352	958	29	light	light	JJ
41352	958	30	brown	brown	JJ
41352	958	31	colour	colour	NN
41352	958	32	;	;	:
41352	958	33	then	then	RB
41352	958	34	drain	drain	VB
41352	958	35	them	-PRON-	PRP
41352	958	36	dry	dry	RB
41352	958	37	,	,	,
41352	958	38	put	put	VB
41352	958	39	them	-PRON-	PRP
41352	958	40	into	into	IN
41352	958	41	a	a	DT
41352	958	42	stewpan	stewpan	NN
41352	958	43	,	,	,
41352	958	44	and	and	CC
41352	958	45	add	add	VB
41352	958	46	a	a	DT
41352	958	47	little	little	JJ
41352	958	48	strong	strong	JJ
41352	958	49	cullis	cullis	NN
41352	958	50	with	with	IN
41352	958	51	a	a	DT
41352	958	52	small	small	JJ
41352	958	53	quantity	quantity	NN
41352	958	54	of	of	IN
41352	958	55	vinegar	vinegar	NN
41352	958	56	and	and	CC
41352	958	57	mustard	mustard	NN
41352	958	58	mixed	mixed	JJ
41352	958	59	in	in	IN
41352	958	60	it	-PRON-	PRP
41352	958	61	.	.	.
41352	959	1	Serve	serve	VB
41352	959	2	them	-PRON-	PRP
41352	959	3	up	up	RP
41352	959	4	with	with	IN
41352	959	5	fried	fried	JJ
41352	959	6	bread	bread	NN
41352	959	7	round	round	NN
41352	959	8	.	.	.
41352	960	1	_	_	NNP
41352	960	2	Mashed	Mashed	NNP
41352	960	3	Potatoes	Potatoes	NNP
41352	960	4	.	.	.
41352	960	5	_	_	NNP
41352	960	6	PARE	PARE	NNP
41352	960	7	and	and	CC
41352	960	8	steam	steam	NN
41352	960	9	or	or	CC
41352	960	10	boil	boil	VB
41352	960	11	floury	floury	NNP
41352	960	12	potatoes	potato	NNS
41352	960	13	,	,	,
41352	960	14	and	and	CC
41352	960	15	mash	mash	VB
41352	960	16	them	-PRON-	PRP
41352	960	17	with	with	IN
41352	960	18	a	a	DT
41352	960	19	wooden	wooden	JJ
41352	960	20	spoon	spoon	NN
41352	960	21	;	;	:
41352	960	22	then	then	RB
41352	960	23	add	add	VB
41352	960	24	a	a	DT
41352	960	25	bit	bit	NN
41352	960	26	of	of	IN
41352	960	27	fresh	fresh	JJ
41352	960	28	butter	butter	NN
41352	960	29	,	,	,
41352	960	30	a	a	DT
41352	960	31	little	little	JJ
41352	960	32	salt	salt	NN
41352	960	33	,	,	,
41352	960	34	and	and	CC
41352	960	35	some	some	DT
41352	960	36	milk	milk	NN
41352	960	37	or	or	CC
41352	960	38	cream	cream	NN
41352	960	39	.	.	.
41352	961	1	Mix	mix	VB
41352	961	2	them	-PRON-	PRP
41352	961	3	well	well	RB
41352	961	4	together	together	RB
41352	961	5	over	over	IN
41352	961	6	a	a	DT
41352	961	7	fire	fire	NN
41352	961	8	for	for	IN
41352	961	9	five	five	CD
41352	961	10	minutes	minute	NNS
41352	961	11	,	,	,
41352	961	12	then	then	RB
41352	961	13	put	put	VB
41352	961	14	them	-PRON-	PRP
41352	961	15	in	in	IN
41352	961	16	the	the	DT
41352	961	17	center	center	NN
41352	961	18	of	of	IN
41352	961	19	a	a	DT
41352	961	20	dish	dish	NN
41352	961	21	,	,	,
41352	961	22	make	make	VB
41352	961	23	them	-PRON-	PRP
41352	961	24	smooth	smooth	JJ
41352	961	25	,	,	,
41352	961	26	chequer	chequer	VB
41352	961	27	the	the	DT
41352	961	28	top	top	NN
41352	961	29	with	with	IN
41352	961	30	the	the	DT
41352	961	31	back	back	NN
41352	961	32	of	of	IN
41352	961	33	a	a	DT
41352	961	34	knife	knife	NN
41352	961	35	,	,	,
41352	961	36	and	and	CC
41352	961	37	put	put	VBD
41352	961	38	some	some	DT
41352	961	39	whole	whole	JJ
41352	961	40	potatoes	potato	NNS
41352	961	41	round	round	RB
41352	961	42	if	if	IN
41352	961	43	approved	approve	VBN
41352	961	44	.	.	.
41352	962	1	Serve	serve	VB
41352	962	2	them	-PRON-	PRP
41352	962	3	up	up	RP
41352	962	4	very	very	RB
41352	962	5	hot	hot	JJ
41352	962	6	,	,	,
41352	962	7	but	but	CC
41352	962	8	be	be	VB
41352	962	9	careful	careful	JJ
41352	962	10	the	the	DT
41352	962	11	mash	mash	NN
41352	962	12	is	be	VBZ
41352	962	13	not	not	RB
41352	962	14	too	too	RB
41352	962	15	thin	thin	JJ
41352	962	16	,	,	,
41352	962	17	and	and	CC
41352	962	18	preserve	preserve	VB
41352	962	19	them	-PRON-	PRP
41352	962	20	as	as	RB
41352	962	21	white	white	JJ
41352	962	22	as	as	IN
41352	962	23	possible	possible	JJ
41352	962	24	.	.	.
41352	963	1	N.	N.	NNP
41352	963	2	B.	B.	NNP
41352	964	1	The	the	DT
41352	964	2	same	same	JJ
41352	964	3	mash	mash	NN
41352	964	4	may	may	MD
41352	964	5	be	be	VB
41352	964	6	put	put	VBN
41352	964	7	into	into	IN
41352	964	8	scollop	scollop	NN
41352	964	9	shells	shell	NNS
41352	964	10	and	and	CC
41352	964	11	coloured	colour	VBN
41352	964	12	with	with	IN
41352	964	13	a	a	DT
41352	964	14	salamander	salamander	JJ
41352	964	15	;	;	:
41352	964	16	or	or	CC
41352	964	17	the	the	DT
41352	964	18	mash	mash	NN
41352	964	19	may	may	MD
41352	964	20	be	be	VB
41352	964	21	mixed	mix	VBN
41352	964	22	with	with	IN
41352	964	23	yolk	yolk	NNP
41352	964	24	of	of	IN
41352	964	25	egg	egg	NN
41352	964	26	,	,	,
41352	964	27	then	then	RB
41352	964	28	moulded	mould	VBN
41352	964	29	with	with	IN
41352	964	30	the	the	DT
41352	964	31	hands	hand	NNS
41352	964	32	into	into	IN
41352	964	33	round	round	JJ
41352	964	34	balls	ball	NNS
41352	964	35	,	,	,
41352	964	36	and	and	CC
41352	964	37	fried	fry	VBN
41352	964	38	in	in	IN
41352	964	39	boiling	boil	VBG
41352	964	40	lard	lard	NN
41352	964	41	.	.	.
41352	965	1	_	_	NNP
41352	965	2	Cauliflower	Cauliflower	NNP
41352	965	3	with	with	IN
41352	965	4	Parmezan	Parmezan	NNP
41352	965	5	Cheese	Cheese	NNP
41352	965	6	.	.	.
41352	965	7	_	_	NNP
41352	965	8	CUT	CUT	NNP
41352	965	9	off	off	IN
41352	965	10	the	the	DT
41352	965	11	leaves	leave	NNS
41352	965	12	and	and	CC
41352	965	13	stalk	stalk	NN
41352	965	14	,	,	,
41352	965	15	boil	boil	VB
41352	965	16	it	-PRON-	PRP
41352	965	17	in	in	IN
41352	965	18	salt	salt	NN
41352	965	19	and	and	CC
41352	965	20	water	water	NN
41352	965	21	till	till	IN
41352	965	22	nearly	nearly	RB
41352	965	23	done	do	VBN
41352	965	24	,	,	,
41352	965	25	and	and	CC
41352	965	26	drain	drain	VB
41352	965	27	till	till	IN
41352	965	28	dry	dry	VB
41352	965	29	.	.	.
41352	966	1	Have	have	VBP
41352	966	2	ready	ready	JJ
41352	966	3	a	a	DT
41352	966	4	dish	dish	NN
41352	966	5	with	with	IN
41352	966	6	fried	fried	JJ
41352	966	7	bread	bread	NN
41352	966	8	dipped	dip	VBN
41352	966	9	in	in	IN
41352	966	10	white	white	NN
41352	966	11	of	of	IN
41352	966	12	raw	raw	JJ
41352	966	13	egg	egg	NN
41352	966	14	,	,	,
41352	966	15	and	and	CC
41352	966	16	put	put	VBD
41352	966	17	round	round	RB
41352	966	18	the	the	DT
41352	966	19	rim	rim	NN
41352	966	20	.	.	.
41352	967	1	Set	set	VB
41352	967	2	the	the	DT
41352	967	3	flower	flower	NN
41352	967	4	in	in	IN
41352	967	5	the	the	DT
41352	967	6	center	center	NN
41352	967	7	of	of	IN
41352	967	8	the	the	DT
41352	967	9	dish	dish	NN
41352	967	10	,	,	,
41352	967	11	and	and	CC
41352	967	12	pour	pour	VB
41352	967	13	over	over	IN
41352	967	14	it	-PRON-	PRP
41352	967	15	a	a	DT
41352	967	16	sauce	sauce	NN
41352	967	17	made	make	VBN
41352	967	18	with	with	IN
41352	967	19	boiling	boil	VBG
41352	967	20	-	-	HYPH
41352	967	21	hot	hot	JJ
41352	967	22	benshamelle	benshamelle	NN
41352	967	23	,	,	,
41352	967	24	and	and	CC
41352	967	25	,	,	,
41352	967	26	three	three	CD
41352	967	27	minutes	minute	NNS
41352	967	28	before	before	IN
41352	967	29	it	-PRON-	PRP
41352	967	30	is	be	VBZ
41352	967	31	to	to	TO
41352	967	32	be	be	VB
41352	967	33	put	put	VBN
41352	967	34	over	over	IN
41352	967	35	the	the	DT
41352	967	36	cauliflower	cauliflower	NN
41352	967	37	,	,	,
41352	967	38	add	add	VB
41352	967	39	grated	grate	VBN
41352	967	40	parmezan	parmezan	NNP
41352	967	41	cheese	cheese	NN
41352	967	42	.	.	.
41352	968	1	_	_	NNP
41352	968	2	Cauliflower	Cauliflower	NNP
41352	968	3	a	a	DT
41352	968	4	la	la	FW
41352	968	5	Sauce	sauce	NN
41352	968	6	.	.	.
41352	968	7	_	_	NNP
41352	968	8	BOIL	BOIL	NNP
41352	968	9	the	the	DT
41352	968	10	flower	flower	NN
41352	968	11	,	,	,
41352	968	12	and	and	CC
41352	968	13	either	either	CC
41352	968	14	serve	serve	VB
41352	968	15	it	-PRON-	PRP
41352	968	16	up	up	RP
41352	968	17	whole	whole	JJ
41352	968	18	or	or	CC
41352	968	19	in	in	IN
41352	968	20	pieces	piece	NNS
41352	968	21	,	,	,
41352	968	22	placed	place	VBD
41352	968	23	round	round	IN
41352	968	24	each	each	DT
41352	968	25	other	other	JJ
41352	968	26	in	in	IN
41352	968	27	a	a	DT
41352	968	28	dish	dish	NN
41352	968	29	.	.	.
41352	969	1	The	the	DT
41352	969	2	sauce	sauce	NN
41352	969	3	over	over	IN
41352	969	4	it	-PRON-	PRP
41352	969	5	to	to	TO
41352	969	6	be	be	VB
41352	969	7	boiling	boil	VBG
41352	969	8	hot	hot	JJ
41352	969	9	and	and	CC
41352	969	10	of	of	IN
41352	969	11	a	a	DT
41352	969	12	good	good	JJ
41352	969	13	thickness	thickness	NN
41352	969	14	,	,	,
41352	969	15	made	make	VBN
41352	969	16	with	with	IN
41352	969	17	strong	strong	JJ
41352	969	18	cullis	cullis	NN
41352	969	19	,	,	,
41352	969	20	a	a	DT
41352	969	21	little	little	JJ
41352	969	22	vinegar	vinegar	NN
41352	969	23	,	,	,
41352	969	24	and	and	CC
41352	969	25	fresh	fresh	JJ
41352	969	26	butter	butter	NN
41352	969	27	mixed	mix	VBN
41352	969	28	together	together	RB
41352	969	29	.	.	.
41352	970	1	N.	N.	NNP
41352	970	2	B.	B.	NNP
41352	971	1	Broccoli	Broccoli	NNP
41352	971	2	may	may	MD
41352	971	3	be	be	VB
41352	971	4	done	do	VBN
41352	971	5	in	in	IN
41352	971	6	the	the	DT
41352	971	7	same	same	JJ
41352	971	8	manner	manner	NN
41352	971	9	.	.	.
41352	972	1	_	_	NNP
41352	972	2	Cauliflower	Cauliflower	NNP
41352	972	3	a	a	NNP
41352	972	4	la	la	NNP
41352	972	5	Cream	Cream	NNP
41352	972	6	.	.	.
41352	972	7	_	_	NNP
41352	972	8	BOIL	BOIL	NNP
41352	972	9	the	the	DT
41352	972	10	flower	flower	NN
41352	972	11	and	and	CC
41352	972	12	pour	pour	VB
41352	972	13	over	over	IN
41352	972	14	it	-PRON-	PRP
41352	972	15	the	the	DT
41352	972	16	following	follow	VBG
41352	972	17	sauce:--Take	sauce:--Take	NNP
41352	972	18	a	a	DT
41352	972	19	gill	gill	NN
41352	972	20	of	of	IN
41352	972	21	consumé	consumé	NN
41352	972	22	and	and	CC
41352	972	23	a	a	DT
41352	972	24	table	table	NN
41352	972	25	spoonful	spoonful	JJ
41352	972	26	of	of	IN
41352	972	27	vinegar	vinegar	NN
41352	972	28	,	,	,
41352	972	29	which	which	WDT
41352	972	30	put	put	VBD
41352	972	31	into	into	IN
41352	972	32	a	a	DT
41352	972	33	stewpan	stewpan	NN
41352	972	34	and	and	CC
41352	972	35	set	set	VBN
41352	972	36	over	over	IN
41352	972	37	a	a	DT
41352	972	38	fire	fire	NN
41352	972	39	till	till	IN
41352	972	40	hot	hot	JJ
41352	972	41	,	,	,
41352	972	42	and	and	CC
41352	972	43	five	five	CD
41352	972	44	minutes	minute	NNS
41352	972	45	before	before	IN
41352	972	46	it	-PRON-	PRP
41352	972	47	is	be	VBZ
41352	972	48	to	to	TO
41352	972	49	be	be	VB
41352	972	50	sent	send	VBN
41352	972	51	to	to	IN
41352	972	52	table	table	NN
41352	972	53	add	add	VB
41352	972	54	a	a	DT
41352	972	55	leason	leason	NN
41352	972	56	of	of	IN
41352	972	57	two	two	CD
41352	972	58	eggs	egg	NNS
41352	972	59	and	and	CC
41352	972	60	a	a	DT
41352	972	61	gill	gill	NN
41352	972	62	of	of	IN
41352	972	63	cream	cream	NN
41352	972	64	.	.	.
41352	973	1	_	_	NNP
41352	973	2	Stewed	Stewed	NNP
41352	973	3	Artichoke	Artichoke	NNP
41352	973	4	Bottoms	Bottoms	NNP
41352	973	5	.	.	.
41352	973	6	_	_	NNP
41352	973	7	BOIL	BOIL	NNP
41352	973	8	six	six	CD
41352	973	9	artichokes	artichoke	NNS
41352	973	10	till	till	IN
41352	973	11	half	half	NN
41352	973	12	done	do	VBN
41352	973	13	;	;	:
41352	973	14	then	then	RB
41352	973	15	take	take	VB
41352	973	16	the	the	DT
41352	973	17	leaves	leave	NNS
41352	973	18	and	and	CC
41352	973	19	choke	choke	VB
41352	973	20	away	away	RB
41352	973	21	,	,	,
41352	973	22	trim	trim	VBP
41352	973	23	the	the	DT
41352	973	24	bottoms	bottom	NNS
41352	973	25	neat	neat	JJ
41352	973	26	with	with	IN
41352	973	27	a	a	DT
41352	973	28	knife	knife	NN
41352	973	29	,	,	,
41352	973	30	or	or	CC
41352	973	31	cut	cut	VB
41352	973	32	them	-PRON-	PRP
41352	973	33	with	with	IN
41352	973	34	a	a	DT
41352	973	35	shape	shape	NN
41352	973	36	;	;	:
41352	973	37	after	after	IN
41352	973	38	which	which	WDT
41352	973	39	put	put	VBD
41352	973	40	them	-PRON-	PRP
41352	973	41	into	into	IN
41352	973	42	a	a	DT
41352	973	43	stewpan	stewpan	NN
41352	973	44	,	,	,
41352	973	45	add	add	VB
41352	973	46	half	half	PDT
41352	973	47	a	a	DT
41352	973	48	pint	pint	NN
41352	973	49	of	of	IN
41352	973	50	stock	stock	NN
41352	973	51	,	,	,
41352	973	52	a	a	DT
41352	973	53	little	little	JJ
41352	973	54	salt	salt	NN
41352	973	55	and	and	CC
41352	973	56	lemon	lemon	NN
41352	973	57	juice	juice	NN
41352	973	58	,	,	,
41352	973	59	and	and	CC
41352	973	60	boil	boil	VB
41352	973	61	them	-PRON-	PRP
41352	973	62	gently	gently	RB
41352	973	63	till	till	IN
41352	973	64	done	do	VBN
41352	973	65	.	.	.
41352	974	1	When	when	WRB
41352	974	2	they	-PRON-	PRP
41352	974	3	are	be	VBP
41352	974	4	to	to	TO
41352	974	5	be	be	VB
41352	974	6	served	serve	VBN
41352	974	7	up	up	RP
41352	974	8	wipe	wipe	IN
41352	974	9	them	-PRON-	PRP
41352	974	10	dry	dry	RB
41352	974	11	,	,	,
41352	974	12	put	put	VB
41352	974	13	them	-PRON-	PRP
41352	974	14	in	in	IN
41352	974	15	the	the	DT
41352	974	16	center	center	NN
41352	974	17	of	of	IN
41352	974	18	a	a	DT
41352	974	19	dish	dish	NN
41352	974	20	with	with	IN
41352	974	21	fried	fried	JJ
41352	974	22	bread	bread	NN
41352	974	23	round	round	IN
41352	974	24	the	the	DT
41352	974	25	rim	rim	NN
41352	974	26	,	,	,
41352	974	27	and	and	CC
41352	974	28	a	a	DT
41352	974	29	strong	strong	JJ
41352	974	30	bright	bright	JJ
41352	974	31	cullis	cullis	NN
41352	974	32	over	over	IN
41352	974	33	them	-PRON-	PRP
41352	974	34	,	,	,
41352	974	35	or	or	CC
41352	974	36	benshamelle	benshamelle	NNP
41352	974	37	.	.	.
41352	975	1	_	_	NNP
41352	975	2	French	French	NNP
41352	975	3	Beans	Beans	NNPS
41352	975	4	a	a	FW
41352	975	5	la	la	JJ
41352	975	6	Cream	Cream	NNP
41352	975	7	for	for	IN
41352	975	8	a	a	DT
41352	975	9	Dish	Dish	NNP
41352	975	10	.	.	.
41352	975	11	_	_	NNP
41352	975	12	CUT	CUT	NNP
41352	975	13	young	young	JJ
41352	975	14	beans	bean	NNS
41352	975	15	in	in	IN
41352	975	16	slips	slip	NNS
41352	975	17	,	,	,
41352	975	18	boil	boil	VB
41352	975	19	them	-PRON-	PRP
41352	975	20	in	in	IN
41352	975	21	plenty	plenty	NN
41352	975	22	of	of	IN
41352	975	23	water	water	NN
41352	975	24	and	and	CC
41352	975	25	salt	salt	NN
41352	975	26	to	to	TO
41352	975	27	preserve	preserve	VB
41352	975	28	them	-PRON-	PRP
41352	975	29	green	green	JJ
41352	975	30	,	,	,
41352	975	31	and	and	CC
41352	975	32	when	when	WRB
41352	975	33	they	-PRON-	PRP
41352	975	34	are	be	VBP
41352	975	35	done	do	VBN
41352	975	36	drain	drain	VB
41352	975	37	them	-PRON-	PRP
41352	975	38	dry	dry	RB
41352	975	39	.	.	.
41352	976	1	Then	then	RB
41352	976	2	put	put	VB
41352	976	3	into	into	IN
41352	976	4	a	a	DT
41352	976	5	stewpan	stewpan	NN
41352	976	6	two	two	CD
41352	976	7	ounces	ounce	NNS
41352	976	8	of	of	IN
41352	976	9	fresh	fresh	JJ
41352	976	10	butter	butter	NN
41352	976	11	,	,	,
41352	976	12	the	the	DT
41352	976	13	yolks	yolk	NNS
41352	976	14	of	of	IN
41352	976	15	three	three	CD
41352	976	16	eggs	egg	NNS
41352	976	17	beat	beat	VBD
41352	976	18	up	up	RP
41352	976	19	in	in	IN
41352	976	20	a	a	DT
41352	976	21	gill	gill	NN
41352	976	22	of	of	IN
41352	976	23	cream	cream	NN
41352	976	24	,	,	,
41352	976	25	and	and	CC
41352	976	26	set	set	VBD
41352	976	27	over	over	RP
41352	976	28	a	a	DT
41352	976	29	slow	slow	JJ
41352	976	30	fire	fire	NN
41352	976	31	.	.	.
41352	977	1	When	when	WRB
41352	977	2	it	-PRON-	PRP
41352	977	3	is	be	VBZ
41352	977	4	hot	hot	JJ
41352	977	5	add	add	VB
41352	977	6	a	a	DT
41352	977	7	table	table	NN
41352	977	8	spoonful	spoonful	JJ
41352	977	9	of	of	IN
41352	977	10	vinegar	vinegar	NN
41352	977	11	and	and	CC
41352	977	12	the	the	DT
41352	977	13	beans	beans	NNPS
41352	977	14	,	,	,
41352	977	15	simmer	simmer	VB
41352	977	16	all	all	RB
41352	977	17	together	together	RB
41352	977	18	for	for	IN
41352	977	19	five	five	CD
41352	977	20	minutes	minute	NNS
41352	977	21	,	,	,
41352	977	22	and	and	CC
41352	977	23	keep	keep	VB
41352	977	24	stirring	stir	VBG
41352	977	25	the	the	DT
41352	977	26	beans	bean	NNS
41352	977	27	with	with	IN
41352	977	28	a	a	DT
41352	977	29	wooden	wooden	JJ
41352	977	30	spoon	spoon	NN
41352	977	31	to	to	TO
41352	977	32	prevent	prevent	VB
41352	977	33	the	the	DT
41352	977	34	mixture	mixture	NN
41352	977	35	from	from	IN
41352	977	36	burning	burn	VBG
41352	977	37	or	or	CC
41352	977	38	curdling	curdling	NN
41352	977	39	.	.	.
41352	978	1	_	_	NNP
41352	978	2	Stewed	Stewed	NNP
41352	978	3	Cardoons	Cardoons	NNP
41352	978	4	.	.	.
41352	978	5	_	_	NNP
41352	978	6	CUT	CUT	NNP
41352	978	7	the	the	DT
41352	978	8	heads	head	NNS
41352	978	9	in	in	IN
41352	978	10	pieces	piece	NNS
41352	978	11	,	,	,
41352	978	12	take	take	VB
41352	978	13	off	off	RP
41352	978	14	the	the	DT
41352	978	15	outside	outside	JJ
41352	978	16	skin	skin	NN
41352	978	17	,	,	,
41352	978	18	wash	wash	NN
41352	978	19	,	,	,
41352	978	20	and	and	CC
41352	978	21	scald	scald	VB
41352	978	22	them	-PRON-	PRP
41352	978	23	;	;	:
41352	978	24	then	then	RB
41352	978	25	put	put	VB
41352	978	26	them	-PRON-	PRP
41352	978	27	into	into	IN
41352	978	28	a	a	DT
41352	978	29	stewpan	stewpan	NN
41352	978	30	,	,	,
41352	978	31	add	add	VB
41352	978	32	a	a	DT
41352	978	33	little	little	JJ
41352	978	34	stock	stock	NN
41352	978	35	to	to	TO
41352	978	36	cover	cover	VB
41352	978	37	them	-PRON-	PRP
41352	978	38	,	,	,
41352	978	39	boil	boil	VBP
41352	978	40	till	till	IN
41352	978	41	three	three	CD
41352	978	42	parts	part	NNS
41352	978	43	done	do	VBN
41352	978	44	and	and	CC
41352	978	45	the	the	DT
41352	978	46	liquor	liquor	NN
41352	978	47	almost	almost	RB
41352	978	48	reduced	reduce	VBN
41352	978	49	,	,	,
41352	978	50	then	then	RB
41352	978	51	add	add	VB
41352	978	52	a	a	DT
41352	978	53	small	small	JJ
41352	978	54	quantity	quantity	NN
41352	978	55	of	of	IN
41352	978	56	benshamelle	benshamelle	NNS
41352	978	57	and	and	CC
41352	978	58	stew	stew	VB
41352	978	59	them	-PRON-	PRP
41352	978	60	gently	gently	RB
41352	978	61	till	till	IN
41352	978	62	done	do	VBN
41352	978	63	.	.	.
41352	979	1	Serve	serve	VB
41352	979	2	them	-PRON-	PRP
41352	979	3	up	up	RP
41352	979	4	with	with	IN
41352	979	5	sippets	sippet	NNS
41352	979	6	of	of	IN
41352	979	7	fried	fried	JJ
41352	979	8	bread	bread	NN
41352	979	9	and	and	CC
41352	979	10	stewed	stew	VBN
41352	979	11	watercresses	watercress	NNS
41352	979	12	alternately	alternately	RB
41352	979	13	round	round	IN
41352	979	14	the	the	DT
41352	979	15	rim	rim	NN
41352	979	16	of	of	IN
41352	979	17	the	the	DT
41352	979	18	dish	dish	NN
41352	979	19	,	,	,
41352	979	20	and	and	CC
41352	979	21	the	the	DT
41352	979	22	cardoons	cardoon	NNS
41352	979	23	in	in	IN
41352	979	24	the	the	DT
41352	979	25	center	center	NN
41352	979	26	.	.	.
41352	980	1	Or	or	CC
41352	980	2	they	-PRON-	PRP
41352	980	3	may	may	MD
41352	980	4	be	be	VB
41352	980	5	done	do	VBN
41352	980	6	in	in	IN
41352	980	7	the	the	DT
41352	980	8	same	same	JJ
41352	980	9	manner	manner	NN
41352	980	10	with	with	IN
41352	980	11	cullis	cullis	NNP
41352	980	12	instead	instead	RB
41352	980	13	of	of	IN
41352	980	14	benshamelle	benshamelle	NNS
41352	980	15	.	.	.
41352	981	1	_	_	NNP
41352	981	2	Vegetables	Vegetables	NNP
41352	981	3	in	in	IN
41352	981	4	a	a	DT
41352	981	5	Mould	Mould	NNP
41352	981	6	.	.	.
41352	981	7	_	_	NNP
41352	981	8	SHEET	SHEET	NNP
41352	981	9	the	the	DT
41352	981	10	inside	inside	NN
41352	981	11	of	of	IN
41352	981	12	an	an	DT
41352	981	13	oval	oval	NN
41352	981	14	jelly	jelly	NN
41352	981	15	or	or	CC
41352	981	16	cake	cake	NN
41352	981	17	mould	mould	NN
41352	981	18	with	with	IN
41352	981	19	bards	bard	NNS
41352	981	20	of	of	IN
41352	981	21	fat	fat	JJ
41352	981	22	bacon	bacon	NN
41352	981	23	;	;	:
41352	981	24	then	then	RB
41352	981	25	put	put	VB
41352	981	26	upright	upright	JJ
41352	981	27	alternately	alternately	RB
41352	981	28	round	round	IN
41352	981	29	the	the	DT
41352	981	30	inside	inside	NN
41352	981	31	of	of	IN
41352	981	32	the	the	DT
41352	981	33	bacon	bacon	NN
41352	981	34	slips	slip	NNS
41352	981	35	of	of	IN
41352	981	36	cleaned	clean	VBN
41352	981	37	turnips	turnip	NNS
41352	981	38	,	,	,
41352	981	39	carrots	carrot	NNS
41352	981	40	,	,	,
41352	981	41	pickle	pickle	NN
41352	981	42	cucumbers	cucumber	NNS
41352	981	43	,	,	,
41352	981	44	and	and	CC
41352	981	45	celery	celery	NN
41352	981	46	and	and	CC
41352	981	47	asparagus	asparagus	NN
41352	981	48	heads	head	NNS
41352	981	49	.	.	.
41352	982	1	Lay	lay	VB
41352	982	2	a	a	DT
41352	982	3	forcemeat	forcemeat	NN
41352	982	4	at	at	IN
41352	982	5	the	the	DT
41352	982	6	bottom	bottom	NN
41352	982	7	and	and	CC
41352	982	8	round	round	VB
41352	982	9	the	the	DT
41352	982	10	inside	inside	NN
41352	982	11	of	of	IN
41352	982	12	the	the	DT
41352	982	13	vegetables	vegetable	NNS
41352	982	14	,	,	,
41352	982	15	filling	fill	VBG
41352	982	16	the	the	DT
41352	982	17	center	center	NN
41352	982	18	with	with	IN
41352	982	19	small	small	JJ
41352	982	20	pieces	piece	NNS
41352	982	21	of	of	IN
41352	982	22	veal	veal	NN
41352	982	23	or	or	CC
41352	982	24	mutton	mutton	NN
41352	982	25	passed	pass	VBD
41352	982	26	with	with	IN
41352	982	27	sweet	sweet	JJ
41352	982	28	herbs	herb	NNS
41352	982	29	,	,	,
41352	982	30	pepper	pepper	NN
41352	982	31	,	,	,
41352	982	32	salt	salt	NN
41352	982	33	,	,	,
41352	982	34	and	and	CC
41352	982	35	lemon	lemon	NN
41352	982	36	juice	juice	NN
41352	982	37	.	.	.
41352	983	1	Cover	cover	VB
41352	983	2	it	-PRON-	PRP
41352	983	3	with	with	IN
41352	983	4	forcemeat	forcemeat	NN
41352	983	5	,	,	,
41352	983	6	wash	wash	VB
41352	983	7	it	-PRON-	PRP
41352	983	8	with	with	IN
41352	983	9	yolk	yolk	NNP
41352	983	10	of	of	IN
41352	983	11	egg	egg	NN
41352	983	12	,	,	,
41352	983	13	and	and	CC
41352	983	14	bake	bake	VB
41352	983	15	it	-PRON-	PRP
41352	983	16	.	.	.
41352	984	1	When	when	WRB
41352	984	2	it	-PRON-	PRP
41352	984	3	is	be	VBZ
41352	984	4	to	to	TO
41352	984	5	be	be	VB
41352	984	6	served	serve	VBN
41352	984	7	up	up	RP
41352	984	8	turn	turn	VB
41352	984	9	it	-PRON-	PRP
41352	984	10	gently	gently	RB
41352	984	11	out	out	IN
41352	984	12	of	of	IN
41352	984	13	the	the	DT
41352	984	14	mould	mould	NN
41352	984	15	into	into	IN
41352	984	16	a	a	DT
41352	984	17	deep	deep	JJ
41352	984	18	dish	dish	NN
41352	984	19	,	,	,
41352	984	20	take	take	VB
41352	984	21	off	off	RP
41352	984	22	the	the	DT
41352	984	23	bacon	bacon	NN
41352	984	24	,	,	,
41352	984	25	make	make	VB
41352	984	26	a	a	DT
41352	984	27	little	little	JJ
41352	984	28	hole	hole	NN
41352	984	29	at	at	IN
41352	984	30	the	the	DT
41352	984	31	top	top	NN
41352	984	32	,	,	,
41352	984	33	and	and	CC
41352	984	34	add	add	VB
41352	984	35	a	a	DT
41352	984	36	small	small	JJ
41352	984	37	quantity	quantity	NN
41352	984	38	of	of	IN
41352	984	39	good	good	JJ
41352	984	40	cullis	culli	NNS
41352	984	41	.	.	.
41352	985	1	_	_	NNP
41352	985	2	Broiled	Broiled	NNP
41352	985	3	Mushrooms	Mushrooms	NNP
41352	985	4	.	.	.
41352	985	5	_	_	NNP
41352	985	6	CLEAN	CLEAN	NNP
41352	985	7	with	with	IN
41352	985	8	a	a	DT
41352	985	9	knife	knife	NN
41352	985	10	fresh	fresh	JJ
41352	985	11	forced	force	VBN
41352	985	12	mushrooms	mushroom	NNS
41352	985	13	,	,	,
41352	985	14	and	and	CC
41352	985	15	wash	wash	VB
41352	985	16	and	and	CC
41352	985	17	drain	drain	VB
41352	985	18	them	-PRON-	PRP
41352	985	19	dry	dry	RB
41352	985	20	.	.	.
41352	986	1	Then	then	RB
41352	986	2	make	make	VB
41352	986	3	a	a	DT
41352	986	4	case	case	NN
41352	986	5	with	with	IN
41352	986	6	a	a	DT
41352	986	7	sheet	sheet	NN
41352	986	8	of	of	IN
41352	986	9	writing	write	VBG
41352	986	10	paper	paper	NN
41352	986	11	,	,	,
41352	986	12	rub	rub	VB
41352	986	13	the	the	DT
41352	986	14	inside	inside	NN
41352	986	15	well	well	RB
41352	986	16	with	with	IN
41352	986	17	fresh	fresh	JJ
41352	986	18	butter	butter	NN
41352	986	19	,	,	,
41352	986	20	and	and	CC
41352	986	21	fill	fill	VB
41352	986	22	it	-PRON-	PRP
41352	986	23	with	with	IN
41352	986	24	the	the	DT
41352	986	25	mushrooms	mushroom	NNS
41352	986	26	.	.	.
41352	987	1	Season	season	VB
41352	987	2	them	-PRON-	PRP
41352	987	3	with	with	IN
41352	987	4	pepper	pepper	NN
41352	987	5	and	and	CC
41352	987	6	salt	salt	NN
41352	987	7	,	,	,
41352	987	8	put	put	VBD
41352	987	9	them	-PRON-	PRP
41352	987	10	upon	upon	IN
41352	987	11	a	a	DT
41352	987	12	baking	baking	NN
41352	987	13	plate	plate	NN
41352	987	14	over	over	IN
41352	987	15	a	a	DT
41352	987	16	slow	slow	JJ
41352	987	17	fire	fire	NN
41352	987	18	,	,	,
41352	987	19	cover	cover	VB
41352	987	20	them	-PRON-	PRP
41352	987	21	with	with	IN
41352	987	22	a	a	DT
41352	987	23	stewpot	stewpot	JJ
41352	987	24	cover	cover	NN
41352	987	25	with	with	IN
41352	987	26	some	some	DT
41352	987	27	fire	fire	NN
41352	987	28	upon	upon	IN
41352	987	29	it	-PRON-	PRP
41352	987	30	,	,	,
41352	987	31	and	and	CC
41352	987	32	when	when	WRB
41352	987	33	the	the	DT
41352	987	34	mushrooms	mushroom	NNS
41352	987	35	are	be	VBP
41352	987	36	nearly	nearly	RB
41352	987	37	dry	dry	JJ
41352	987	38	,	,	,
41352	987	39	serve	serve	VB
41352	987	40	them	-PRON-	PRP
41352	987	41	up	up	RP
41352	987	42	very	very	RB
41352	987	43	hot	hot	JJ
41352	987	44	.	.	.
41352	988	1	_	_	NNP
41352	988	2	Stewed	Stewed	NNP
41352	988	3	Mushrooms	Mushrooms	NNP
41352	988	4	(	(	-LRB-
41352	988	5	brown	brown	NNP
41352	988	6	)	)	-RRB-
41352	988	7	.	.	.
41352	988	8	_	_	NNP
41352	988	9	CLEAN	CLEAN	NNP
41352	988	10	with	with	IN
41352	988	11	a	a	DT
41352	988	12	knife	knife	NN
41352	988	13	a	a	DT
41352	988	14	pottle	pottle	NN
41352	988	15	of	of	IN
41352	988	16	fresh	fresh	JJ
41352	988	17	forced	force	VBN
41352	988	18	mushrooms	mushroom	NNS
41352	988	19	,	,	,
41352	988	20	put	put	VBD
41352	988	21	them	-PRON-	PRP
41352	988	22	into	into	IN
41352	988	23	water	water	NN
41352	988	24	,	,	,
41352	988	25	and	and	CC
41352	988	26	when	when	WRB
41352	988	27	they	-PRON-	PRP
41352	988	28	are	be	VBP
41352	988	29	to	to	TO
41352	988	30	be	be	VB
41352	988	31	stewed	stew	VBN
41352	988	32	take	take	VB
41352	988	33	them	-PRON-	PRP
41352	988	34	out	out	RP
41352	988	35	with	with	IN
41352	988	36	the	the	DT
41352	988	37	hands	hand	NNS
41352	988	38	to	to	TO
41352	988	39	avoid	avoid	VB
41352	988	40	the	the	DT
41352	988	41	sediment	sediment	NN
41352	988	42	.	.	.
41352	989	1	Then	then	RB
41352	989	2	put	put	VB
41352	989	3	them	-PRON-	PRP
41352	989	4	into	into	IN
41352	989	5	a	a	DT
41352	989	6	stewpan	stewpan	NN
41352	989	7	with	with	IN
41352	989	8	an	an	DT
41352	989	9	ounce	ounce	NN
41352	989	10	and	and	CC
41352	989	11	an	an	DT
41352	989	12	half	half	NN
41352	989	13	of	of	IN
41352	989	14	fresh	fresh	JJ
41352	989	15	butter	butter	NN
41352	989	16	,	,	,
41352	989	17	a	a	DT
41352	989	18	little	little	JJ
41352	989	19	salt	salt	NN
41352	989	20	,	,	,
41352	989	21	and	and	CC
41352	989	22	the	the	DT
41352	989	23	juice	juice	NN
41352	989	24	of	of	IN
41352	989	25	half	half	PDT
41352	989	26	a	a	DT
41352	989	27	lemon	lemon	NN
41352	989	28	.	.	.
41352	990	1	Cover	cover	VB
41352	990	2	the	the	DT
41352	990	3	stewpan	stewpan	NN
41352	990	4	close	close	NN
41352	990	5	,	,	,
41352	990	6	put	put	VB
41352	990	7	it	-PRON-	PRP
41352	990	8	over	over	IN
41352	990	9	a	a	DT
41352	990	10	fire	fire	NN
41352	990	11	,	,	,
41352	990	12	and	and	CC
41352	990	13	let	let	VB
41352	990	14	the	the	DT
41352	990	15	mushrooms	mushroom	NNS
41352	990	16	boil	boil	VB
41352	990	17	for	for	IN
41352	990	18	five	five	CD
41352	990	19	minutes	minute	NNS
41352	990	20	.	.	.
41352	991	1	Then	then	RB
41352	991	2	thicken	thicken	VB
41352	991	3	them	-PRON-	PRP
41352	991	4	with	with	IN
41352	991	5	a	a	DT
41352	991	6	little	little	JJ
41352	991	7	flour	flour	NN
41352	991	8	and	and	CC
41352	991	9	water	water	NN
41352	991	10	mixed	mix	VBN
41352	991	11	,	,	,
41352	991	12	add	add	VB
41352	991	13	a	a	DT
41352	991	14	small	small	JJ
41352	991	15	quantity	quantity	NN
41352	991	16	of	of	IN
41352	991	17	liquid	liquid	NN
41352	991	18	of	of	IN
41352	991	19	colour	colour	NN
41352	991	20	,	,	,
41352	991	21	(	(	-LRB-
41352	991	22	some	some	DT
41352	991	23	cayenne	cayenne	NN
41352	991	24	if	if	IN
41352	991	25	approved	approve	VBN
41352	991	26	,	,	,
41352	991	27	)	)	-RRB-
41352	991	28	and	and	CC
41352	991	29	stew	stew	VB
41352	991	30	them	-PRON-	PRP
41352	991	31	gently	gently	RB
41352	991	32	for	for	IN
41352	991	33	five	five	CD
41352	991	34	minutes	minute	NNS
41352	991	35	more	more	JJR
41352	991	36	.	.	.
41352	992	1	_	_	NNP
41352	992	2	Stewed	Stewed	NNP
41352	992	3	Mushrooms	Mushrooms	NNP
41352	992	4	(	(	-LRB-
41352	992	5	white	white	NNP
41352	992	6	)	)	-RRB-
41352	992	7	.	.	.
41352	992	8	_	_	NNP
41352	992	9	LET	let	VB
41352	992	10	the	the	DT
41352	992	11	same	same	JJ
41352	992	12	process	process	NN
41352	992	13	be	be	VB
41352	992	14	followed	follow	VBN
41352	992	15	as	as	IN
41352	992	16	above	above	RB
41352	992	17	;	;	:
41352	992	18	but	but	CC
41352	992	19	instead	instead	RB
41352	992	20	of	of	IN
41352	992	21	adding	add	VBG
41352	992	22	liquid	liquid	NN
41352	992	23	of	of	IN
41352	992	24	colour	colour	NN
41352	992	25	put	put	VBN
41352	992	26	to	to	IN
41352	992	27	them	-PRON-	PRP
41352	992	28	a	a	DT
41352	992	29	gill	gill	NN
41352	992	30	of	of	IN
41352	992	31	good	good	JJ
41352	992	32	cream	cream	NN
41352	992	33	.	.	.
41352	993	1	_	_	NNP
41352	993	2	Mashed	Mashed	NNP
41352	993	3	Turnips	Turnips	NNP
41352	993	4	.	.	.
41352	993	5	_	_	NNP
41352	993	6	PARE	PARE	NNP
41352	993	7	and	and	CC
41352	993	8	boil	boil	VB
41352	993	9	them	-PRON-	PRP
41352	993	10	till	till	IN
41352	993	11	three	three	CD
41352	993	12	parts	part	NNS
41352	993	13	done	do	VBN
41352	993	14	;	;	:
41352	993	15	then	then	RB
41352	993	16	squeeze	squeeze	VB
41352	993	17	them	-PRON-	PRP
41352	993	18	between	between	IN
41352	993	19	two	two	CD
41352	993	20	plates	plate	NNS
41352	993	21	,	,	,
41352	993	22	put	put	VBD
41352	993	23	them	-PRON-	PRP
41352	993	24	into	into	IN
41352	993	25	a	a	DT
41352	993	26	stewpan	stewpan	NN
41352	993	27	,	,	,
41352	993	28	add	add	VB
41352	993	29	flour	flour	NN
41352	993	30	,	,	,
41352	993	31	fresh	fresh	JJ
41352	993	32	butter	butter	NN
41352	993	33	,	,	,
41352	993	34	cream	cream	NN
41352	993	35	,	,	,
41352	993	36	and	and	CC
41352	993	37	salt	salt	NN
41352	993	38	,	,	,
41352	993	39	a	a	DT
41352	993	40	little	little	JJ
41352	993	41	of	of	IN
41352	993	42	each	each	DT
41352	993	43	.	.	.
41352	994	1	Mix	mix	VB
41352	994	2	them	-PRON-	PRP
41352	994	3	well	well	RB
41352	994	4	over	over	IN
41352	994	5	a	a	DT
41352	994	6	fire	fire	NN
41352	994	7	,	,	,
41352	994	8	stew	stew	VB
41352	994	9	them	-PRON-	PRP
41352	994	10	gently	gently	RB
41352	994	11	for	for	IN
41352	994	12	five	five	CD
41352	994	13	minutes	minute	NNS
41352	994	14	,	,	,
41352	994	15	and	and	CC
41352	994	16	preserve	preserve	VB
41352	994	17	them	-PRON-	PRP
41352	994	18	as	as	RB
41352	994	19	white	white	JJ
41352	994	20	as	as	IN
41352	994	21	possible	possible	JJ
41352	994	22	.	.	.
41352	995	1	_	_	NNP
41352	995	2	Potatoes	Potatoes	NNP
41352	995	3	creamed	cream	VBD
41352	995	4	.	.	.
41352	995	5	_	_	NNP
41352	995	6	PARE	PARE	NNP
41352	995	7	good	good	JJ
41352	995	8	potatoes	potato	NNS
41352	995	9	,	,	,
41352	995	10	cut	cut	VBD
41352	995	11	them	-PRON-	PRP
41352	995	12	into	into	IN
41352	995	13	quarters	quarter	NNS
41352	995	14	,	,	,
41352	995	15	trim	trim	VB
41352	995	16	them	-PRON-	PRP
41352	995	17	round	round	NN
41352	995	18	,	,	,
41352	995	19	and	and	CC
41352	995	20	put	put	VBD
41352	995	21	them	-PRON-	PRP
41352	995	22	into	into	IN
41352	995	23	a	a	DT
41352	995	24	stewpan	stewpan	NN
41352	995	25	.	.	.
41352	996	1	Boil	boil	VB
41352	996	2	them	-PRON-	PRP
41352	996	3	gently	gently	RB
41352	996	4	till	till	IN
41352	996	5	half	half	NN
41352	996	6	done	do	VBN
41352	996	7	,	,	,
41352	996	8	drain	drain	VB
41352	996	9	them	-PRON-	PRP
41352	996	10	dry	dry	RB
41352	996	11	,	,	,
41352	996	12	add	add	VB
41352	996	13	to	to	IN
41352	996	14	them	-PRON-	PRP
41352	996	15	cream	cream	NN
41352	996	16	,	,	,
41352	996	17	salt	salt	NN
41352	996	18	,	,	,
41352	996	19	and	and	CC
41352	996	20	fresh	fresh	JJ
41352	996	21	butter	butter	NN
41352	996	22	,	,	,
41352	996	23	a	a	DT
41352	996	24	small	small	JJ
41352	996	25	quantity	quantity	NN
41352	996	26	of	of	IN
41352	996	27	each	each	DT
41352	996	28	,	,	,
41352	996	29	or	or	CC
41352	996	30	some	some	DT
41352	996	31	benshamelle	benshamelle	NNS
41352	996	32	.	.	.
41352	997	1	Stew	stew	VB
41352	997	2	them	-PRON-	PRP
41352	997	3	very	very	RB
41352	997	4	gently	gently	RB
41352	997	5	till	till	IN
41352	997	6	they	-PRON-	PRP
41352	997	7	are	be	VBP
41352	997	8	done	do	VBN
41352	997	9	,	,	,
41352	997	10	and	and	CC
41352	997	11	be	be	VB
41352	997	12	careful	careful	JJ
41352	997	13	they	-PRON-	PRP
41352	997	14	do	do	VBP
41352	997	15	not	not	RB
41352	997	16	break	break	VB
41352	997	17	.	.	.
41352	998	1	_	_	NNP
41352	998	2	Stewed	Stewed	NNP
41352	998	3	Watercresses	Watercresses	NNP
41352	998	4	.	.	.
41352	998	5	_	_	NNP
41352	998	6	PICK	PICK	NNP
41352	998	7	and	and	CC
41352	998	8	wash	wash	VB
41352	998	9	twelve	twelve	CD
41352	998	10	bunches	bunche	NNS
41352	998	11	of	of	IN
41352	998	12	watercresses	watercress	NNS
41352	998	13	,	,	,
41352	998	14	boil	boil	VB
41352	998	15	them	-PRON-	PRP
41352	998	16	till	till	IN
41352	998	17	half	half	RB
41352	998	18	done	do	VBN
41352	998	19	,	,	,
41352	998	20	and	and	CC
41352	998	21	drain	drain	VB
41352	998	22	and	and	CC
41352	998	23	squeeze	squeeze	VB
41352	998	24	them	-PRON-	PRP
41352	998	25	dry	dry	JJ
41352	998	26	;	;	:
41352	998	27	then	then	RB
41352	998	28	chop	chop	VB
41352	998	29	and	and	CC
41352	998	30	put	put	VB
41352	998	31	them	-PRON-	PRP
41352	998	32	into	into	IN
41352	998	33	a	a	DT
41352	998	34	stewpan	stewpan	NN
41352	998	35	,	,	,
41352	998	36	add	add	VB
41352	998	37	to	to	IN
41352	998	38	them	-PRON-	PRP
41352	998	39	cullis	culli	NNS
41352	998	40	,	,	,
41352	998	41	cream	cream	NN
41352	998	42	,	,	,
41352	998	43	salt	salt	NN
41352	998	44	,	,	,
41352	998	45	pepper	pepper	NN
41352	998	46	,	,	,
41352	998	47	and	and	CC
41352	998	48	flour	flour	NN
41352	998	49	,	,	,
41352	998	50	a	a	DT
41352	998	51	little	little	JJ
41352	998	52	of	of	IN
41352	998	53	each	each	DT
41352	998	54	.	.	.
41352	999	1	Stew	stew	VB
41352	999	2	them	-PRON-	PRP
41352	999	3	gently	gently	RB
41352	999	4	ten	ten	CD
41352	999	5	minutes	minute	NNS
41352	999	6	,	,	,
41352	999	7	and	and	CC
41352	999	8	serve	serve	VB
41352	999	9	them	-PRON-	PRP
41352	999	10	up	up	RP
41352	999	11	with	with	IN
41352	999	12	fried	fried	JJ
41352	999	13	bread	bread	NN
41352	999	14	round	round	NN
41352	999	15	.	.	.
41352	1000	1	_	_	NNP
41352	1000	2	A	a	DT
41352	1000	3	neat	neat	JJ
41352	1000	4	Dish	dish	NN
41352	1000	5	of	of	IN
41352	1000	6	Vegetables	Vegetables	NNPS
41352	1000	7	.	.	.
41352	1000	8	_	_	NNP
41352	1000	9	WASH	WASH	NNP
41352	1000	10	a	a	DT
41352	1000	11	dish	dish	NN
41352	1000	12	with	with	IN
41352	1000	13	white	white	NN
41352	1000	14	of	of	IN
41352	1000	15	raw	raw	JJ
41352	1000	16	egg	egg	NN
41352	1000	17	,	,	,
41352	1000	18	then	then	RB
41352	1000	19	make	make	VB
41352	1000	20	four	four	CD
41352	1000	21	divisions	division	NNS
41352	1000	22	in	in	IN
41352	1000	23	it	-PRON-	PRP
41352	1000	24	with	with	IN
41352	1000	25	fried	fried	JJ
41352	1000	26	bread	bread	NN
41352	1000	27	,	,	,
41352	1000	28	and	and	CC
41352	1000	29	put	put	VBD
41352	1000	30	alternately	alternately	RB
41352	1000	31	in	in	IN
41352	1000	32	each	each	DT
41352	1000	33	the	the	DT
41352	1000	34	following	follow	VBG
41352	1000	35	vegetables:--in	vegetables:--in	VBD
41352	1000	36	the	the	DT
41352	1000	37	first	first	JJ
41352	1000	38	,	,	,
41352	1000	39	stewed	stewed	JJ
41352	1000	40	spinach	spinach	NN
41352	1000	41	;	;	:
41352	1000	42	in	in	IN
41352	1000	43	the	the	DT
41352	1000	44	second	second	JJ
41352	1000	45	,	,	,
41352	1000	46	mashed	mashed	JJ
41352	1000	47	turnips	turnip	NNS
41352	1000	48	;	;	:
41352	1000	49	in	in	IN
41352	1000	50	the	the	DT
41352	1000	51	third	third	JJ
41352	1000	52	,	,	,
41352	1000	53	mashed	mashed	JJ
41352	1000	54	potatoes	potato	NNS
41352	1000	55	;	;	:
41352	1000	56	and	and	CC
41352	1000	57	in	in	IN
41352	1000	58	the	the	DT
41352	1000	59	fourth	fourth	JJ
41352	1000	60	,	,	,
41352	1000	61	slices	slice	NNS
41352	1000	62	of	of	IN
41352	1000	63	carrots	carrot	NNS
41352	1000	64	and	and	CC
41352	1000	65	some	some	DT
41352	1000	66	button	button	NN
41352	1000	67	onions	onion	NNS
41352	1000	68	blanched	blanch	VBD
41352	1000	69	:	:	:
41352	1000	70	afterwards	afterwards	RB
41352	1000	71	stew	stew	VB
41352	1000	72	them	-PRON-	PRP
41352	1000	73	in	in	IN
41352	1000	74	a	a	DT
41352	1000	75	little	little	JJ
41352	1000	76	cullis	cullis	NN
41352	1000	77	,	,	,
41352	1000	78	and	and	CC
41352	1000	79	when	when	WRB
41352	1000	80	they	-PRON-	PRP
41352	1000	81	are	be	VBP
41352	1000	82	put	put	VBN
41352	1000	83	into	into	IN
41352	1000	84	the	the	DT
41352	1000	85	dish	dish	NN
41352	1000	86	let	let	VBD
41352	1000	87	the	the	DT
41352	1000	88	essence	essence	NN
41352	1000	89	adhere	adhere	VB
41352	1000	90	to	to	IN
41352	1000	91	them	-PRON-	PRP
41352	1000	92	:	:	:
41352	1000	93	or	or	CC
41352	1000	94	in	in	IN
41352	1000	95	the	the	DT
41352	1000	96	fourth	fourth	JJ
41352	1000	97	partition	partition	NN
41352	1000	98	put	put	VBD
41352	1000	99	pieces	piece	NNS
41352	1000	100	of	of	IN
41352	1000	101	cauliflower	cauliflower	NN
41352	1000	102	or	or	CC
41352	1000	103	heads	head	NNS
41352	1000	104	of	of	IN
41352	1000	105	broccoli	broccoli	NNP
41352	1000	106	.	.	.
41352	1001	1	N.	N.	NNP
41352	1001	2	B.	B.	NNP
41352	1002	1	Instead	instead	RB
41352	1002	2	of	of	IN
41352	1002	3	fried	fry	VBN
41352	1002	4	bread	bread	NN
41352	1002	5	to	to	TO
41352	1002	6	make	make	VB
41352	1002	7	the	the	DT
41352	1002	8	divisions	division	NNS
41352	1002	9	,	,	,
41352	1002	10	may	may	MD
41352	1002	11	be	be	VB
41352	1002	12	used	use	VBN
41352	1002	13	mashed	mash	VBN
41352	1002	14	potatoes	potato	NNS
41352	1002	15	and	and	CC
41352	1002	16	yolks	yolk	NNS
41352	1002	17	of	of	IN
41352	1002	18	eggs	egg	NNS
41352	1002	19	mixed	mix	VBN
41352	1002	20	together	together	RB
41352	1002	21	,	,	,
41352	1002	22	and	and	CC
41352	1002	23	put	put	VBD
41352	1002	24	on	on	RP
41352	1002	25	a	a	DT
41352	1002	26	dish	dish	NN
41352	1002	27	in	in	IN
41352	1002	28	as	as	RB
41352	1002	29	many	many	JJ
41352	1002	30	partitions	partition	NNS
41352	1002	31	as	as	IN
41352	1002	32	approved	approve	VBN
41352	1002	33	;	;	:
41352	1002	34	afterwards	afterwards	RB
41352	1002	35	baked	bake	VBN
41352	1002	36	till	till	IN
41352	1002	37	of	of	IN
41352	1002	38	a	a	DT
41352	1002	39	nice	nice	JJ
41352	1002	40	colour	colour	NN
41352	1002	41	,	,	,
41352	1002	42	and	and	CC
41352	1002	43	served	serve	VBD
41352	1002	44	up	up	RP
41352	1002	45	with	with	IN
41352	1002	46	any	any	DT
41352	1002	47	kind	kind	NN
41352	1002	48	of	of	IN
41352	1002	49	stewed	stew	VBN
41352	1002	50	vegetable	vegetable	NN
41352	1002	51	alternately	alternately	RB
41352	1002	52	.	.	.
41352	1003	1	_	_	NNP
41352	1003	2	Vegetable	Vegetable	NNP
41352	1003	3	Pie	Pie	NNP
41352	1003	4	.	.	.
41352	1003	5	_	_	NNP
41352	1003	6	CUT	CUT	NNP
41352	1003	7	celery	celery	NN
41352	1003	8	heads	head	NNS
41352	1003	9	two	two	CD
41352	1003	10	inches	inch	NNS
41352	1003	11	long	long	JJ
41352	1003	12	,	,	,
41352	1003	13	turnips	turnip	NNS
41352	1003	14	and	and	CC
41352	1003	15	carrots	carrot	NNS
41352	1003	16	into	into	IN
41352	1003	17	shapes	shape	NNS
41352	1003	18	,	,	,
41352	1003	19	some	some	DT
41352	1003	20	peeled	peel	VBN
41352	1003	21	button	button	NN
41352	1003	22	onions	onion	NNS
41352	1003	23	or	or	CC
41352	1003	24	two	two	CD
41352	1003	25	Spanish	spanish	JJ
41352	1003	26	onions	onion	NNS
41352	1003	27	,	,	,
41352	1003	28	artichoke	artichoke	JJ
41352	1003	29	bottoms	bottom	NNS
41352	1003	30	cut	cut	VBP
41352	1003	31	into	into	IN
41352	1003	32	quarters	quarter	NNS
41352	1003	33	,	,	,
41352	1003	34	pieces	piece	NNS
41352	1003	35	of	of	IN
41352	1003	36	cauliflowers	cauliflower	NNS
41352	1003	37	or	or	CC
41352	1003	38	heads	head	NNS
41352	1003	39	of	of	IN
41352	1003	40	broccoli	broccoli	NNP
41352	1003	41	,	,	,
41352	1003	42	and	and	CC
41352	1003	43	heads	head	NNS
41352	1003	44	of	of	IN
41352	1003	45	large	large	JJ
41352	1003	46	asparagus	asparagus	NN
41352	1003	47	.	.	.
41352	1004	1	Let	let	VB
41352	1004	2	all	all	PDT
41352	1004	3	the	the	DT
41352	1004	4	vegetables	vegetable	NNS
41352	1004	5	be	be	VB
41352	1004	6	washed	wash	VBN
41352	1004	7	clean	clean	JJ
41352	1004	8	;	;	:
41352	1004	9	then	then	RB
41352	1004	10	boil	boil	VB
41352	1004	11	each	each	DT
41352	1004	12	separately	separately	RB
41352	1004	13	in	in	IN
41352	1004	14	a	a	DT
41352	1004	15	sufficient	sufficient	JJ
41352	1004	16	quantity	quantity	NN
41352	1004	17	of	of	IN
41352	1004	18	water	water	NN
41352	1004	19	to	to	TO
41352	1004	20	cover	cover	VB
41352	1004	21	them	-PRON-	PRP
41352	1004	22	,	,	,
41352	1004	23	and	and	CC
41352	1004	24	as	as	IN
41352	1004	25	they	-PRON-	PRP
41352	1004	26	get	get	VBP
41352	1004	27	tender	tender	NN
41352	1004	28	strain	strain	NN
41352	1004	29	the	the	DT
41352	1004	30	liquor	liquor	NN
41352	1004	31	into	into	IN
41352	1004	32	one	one	CD
41352	1004	33	stewpan	stewpan	NN
41352	1004	34	and	and	CC
41352	1004	35	put	put	VBD
41352	1004	36	the	the	DT
41352	1004	37	vegetables	vegetable	NNS
41352	1004	38	into	into	IN
41352	1004	39	another	another	DT
41352	1004	40	.	.	.
41352	1005	1	Then	then	RB
41352	1005	2	add	add	VB
41352	1005	3	to	to	IN
41352	1005	4	their	-PRON-	PRP$
41352	1005	5	essences	essence	NNS
41352	1005	6	half	half	PDT
41352	1005	7	a	a	DT
41352	1005	8	pint	pint	NN
41352	1005	9	of	of	IN
41352	1005	10	strong	strong	JJ
41352	1005	11	consumé	consumé	NN
41352	1005	12	,	,	,
41352	1005	13	thicken	thicken	VB
41352	1005	14	it	-PRON-	PRP
41352	1005	15	with	with	IN
41352	1005	16	flour	flour	NN
41352	1005	17	and	and	CC
41352	1005	18	water	water	NN
41352	1005	19	,	,	,
41352	1005	20	season	season	NN
41352	1005	21	to	to	IN
41352	1005	22	the	the	DT
41352	1005	23	palate	palate	NN
41352	1005	24	with	with	IN
41352	1005	25	cayenne	cayenne	NN
41352	1005	26	pepper	pepper	NN
41352	1005	27	,	,	,
41352	1005	28	salt	salt	NN
41352	1005	29	,	,	,
41352	1005	30	and	and	CC
41352	1005	31	lemon	lemon	NN
41352	1005	32	juice	juice	NN
41352	1005	33	;	;	:
41352	1005	34	add	add	VB
41352	1005	35	also	also	RB
41352	1005	36	a	a	DT
41352	1005	37	little	little	JJ
41352	1005	38	colour	colour	NN
41352	1005	39	.	.	.
41352	1006	1	Let	let	VB
41352	1006	2	it	-PRON-	PRP
41352	1006	3	boil	boil	VB
41352	1006	4	ten	ten	CD
41352	1006	5	minutes	minute	NNS
41352	1006	6	and	and	CC
41352	1006	7	strain	strain	VB
41352	1006	8	it	-PRON-	PRP
41352	1006	9	to	to	IN
41352	1006	10	the	the	DT
41352	1006	11	vegetables	vegetable	NNS
41352	1006	12	;	;	:
41352	1006	13	then	then	RB
41352	1006	14	simmer	simmer	VB
41352	1006	15	them	-PRON-	PRP
41352	1006	16	together	together	RB
41352	1006	17	,	,	,
41352	1006	18	and	and	CC
41352	1006	19	serve	serve	VB
41352	1006	20	them	-PRON-	PRP
41352	1006	21	up	up	RP
41352	1006	22	in	in	IN
41352	1006	23	a	a	DT
41352	1006	24	raised	raise	VBN
41352	1006	25	pie	pie	NN
41352	1006	26	crust	crust	NN
41352	1006	27	,	,	,
41352	1006	28	or	or	CC
41352	1006	29	in	in	IN
41352	1006	30	a	a	DT
41352	1006	31	deep	deep	JJ
41352	1006	32	dish	dish	NN
41352	1006	33	with	with	IN
41352	1006	34	a	a	DT
41352	1006	35	raised	raise	VBN
41352	1006	36	crust	crust	NN
41352	1006	37	baked	bake	VBD
41352	1006	38	round	round	IN
41352	1006	39	it	-PRON-	PRP
41352	1006	40	,	,	,
41352	1006	41	of	of	IN
41352	1006	42	two	two	CD
41352	1006	43	inches	inch	NNS
41352	1006	44	high	high	JJ
41352	1006	45	.	.	.
41352	1007	1	_	_	NNP
41352	1007	2	Fried	Fried	NNP
41352	1007	3	Potatoes	Potatoes	NNP
41352	1007	4	.	.	.
41352	1007	5	_	_	NNP
41352	1007	6	PARE	PARE	NNP
41352	1007	7	and	and	CC
41352	1007	8	slice	slice	VB
41352	1007	9	potatoes	potato	NNS
41352	1007	10	half	half	PDT
41352	1007	11	an	an	DT
41352	1007	12	inch	inch	NN
41352	1007	13	thick	thick	JJ
41352	1007	14	;	;	:
41352	1007	15	then	then	RB
41352	1007	16	wipe	wipe	VB
41352	1007	17	them	-PRON-	PRP
41352	1007	18	dry	dry	JJ
41352	1007	19	,	,	,
41352	1007	20	flour	flour	NN
41352	1007	21	,	,	,
41352	1007	22	and	and	CC
41352	1007	23	put	put	VBD
41352	1007	24	them	-PRON-	PRP
41352	1007	25	into	into	IN
41352	1007	26	boiling	boil	VBG
41352	1007	27	hot	hot	JJ
41352	1007	28	lard	lard	NN
41352	1007	29	or	or	CC
41352	1007	30	dripping	dripping	NN
41352	1007	31	,	,	,
41352	1007	32	and	and	CC
41352	1007	33	fry	fry	VB
41352	1007	34	them	-PRON-	PRP
41352	1007	35	of	of	IN
41352	1007	36	a	a	DT
41352	1007	37	light	light	JJ
41352	1007	38	brown	brown	JJ
41352	1007	39	colour	colour	NN
41352	1007	40	.	.	.
41352	1008	1	Then	then	RB
41352	1008	2	drain	drain	VB
41352	1008	3	them	-PRON-	PRP
41352	1008	4	dry	dry	RB
41352	1008	5	,	,	,
41352	1008	6	sprinkle	sprinkle	VB
41352	1008	7	a	a	DT
41352	1008	8	little	little	JJ
41352	1008	9	salt	salt	NN
41352	1008	10	over	over	RB
41352	1008	11	,	,	,
41352	1008	12	and	and	CC
41352	1008	13	serve	serve	VB
41352	1008	14	them	-PRON-	PRP
41352	1008	15	up	up	RP
41352	1008	16	directly	directly	RB
41352	1008	17	with	with	IN
41352	1008	18	melted	melted	JJ
41352	1008	19	butter	butter	NN
41352	1008	20	in	in	IN
41352	1008	21	a	a	DT
41352	1008	22	sauce	sauce	NN
41352	1008	23	boat	boat	NN
41352	1008	24	.	.	.
41352	1009	1	_	_	NNP
41352	1009	2	Fried	Fried	NNP
41352	1009	3	Onions	Onions	NNPS
41352	1009	4	with	with	IN
41352	1009	5	Parmezan	Parmezan	NNP
41352	1009	6	Cheese	Cheese	NNP
41352	1009	7	.	.	.
41352	1009	8	_	_	NNP
41352	1009	9	PARE	PARE	NNP
41352	1009	10	six	six	CD
41352	1009	11	large	large	JJ
41352	1009	12	mild	mild	JJ
41352	1009	13	onions	onion	NNS
41352	1009	14	,	,	,
41352	1009	15	and	and	CC
41352	1009	16	cut	cut	VB
41352	1009	17	them	-PRON-	PRP
41352	1009	18	into	into	IN
41352	1009	19	round	round	JJ
41352	1009	20	slices	slice	NNS
41352	1009	21	of	of	IN
41352	1009	22	half	half	PDT
41352	1009	23	an	an	DT
41352	1009	24	inch	inch	NN
41352	1009	25	thick	thick	JJ
41352	1009	26	.	.	.
41352	1010	1	Then	then	RB
41352	1010	2	make	make	VB
41352	1010	3	a	a	DT
41352	1010	4	batter	batter	NN
41352	1010	5	with	with	IN
41352	1010	6	flour	flour	NN
41352	1010	7	,	,	,
41352	1010	8	half	half	PDT
41352	1010	9	a	a	DT
41352	1010	10	gill	gill	NN
41352	1010	11	of	of	IN
41352	1010	12	cream	cream	NN
41352	1010	13	,	,	,
41352	1010	14	a	a	DT
41352	1010	15	little	little	JJ
41352	1010	16	pepper	pepper	NN
41352	1010	17	,	,	,
41352	1010	18	salt	salt	NN
41352	1010	19	,	,	,
41352	1010	20	and	and	CC
41352	1010	21	three	three	CD
41352	1010	22	eggs	egg	NNS
41352	1010	23	,	,	,
41352	1010	24	beat	beat	VBD
41352	1010	25	up	up	RP
41352	1010	26	for	for	IN
41352	1010	27	ten	ten	CD
41352	1010	28	minutes	minute	NNS
41352	1010	29	;	;	:
41352	1010	30	after	after	IN
41352	1010	31	which	which	WDT
41352	1010	32	add	add	VBP
41352	1010	33	a	a	DT
41352	1010	34	quarter	quarter	NN
41352	1010	35	of	of	IN
41352	1010	36	a	a	DT
41352	1010	37	pound	pound	NN
41352	1010	38	of	of	IN
41352	1010	39	parmezan	parmezan	NNP
41352	1010	40	cheese	cheese	NN
41352	1010	41	grated	grate	VBD
41352	1010	42	fine	fine	JJ
41352	1010	43	and	and	CC
41352	1010	44	mixed	mixed	JJ
41352	1010	45	well	well	RB
41352	1010	46	together	together	RB
41352	1010	47	,	,	,
41352	1010	48	to	to	TO
41352	1010	49	which	which	WDT
41352	1010	50	add	add	VB
41352	1010	51	the	the	DT
41352	1010	52	onions	onion	NNS
41352	1010	53	.	.	.
41352	1011	1	Have	have	VBP
41352	1011	2	ready	ready	JJ
41352	1011	3	boiling	boiling	NN
41352	1011	4	lard	lard	NN
41352	1011	5	;	;	:
41352	1011	6	then	then	RB
41352	1011	7	take	take	VB
41352	1011	8	the	the	DT
41352	1011	9	slices	slice	NNS
41352	1011	10	of	of	IN
41352	1011	11	onions	onion	NNS
41352	1011	12	out	out	IN
41352	1011	13	of	of	IN
41352	1011	14	the	the	DT
41352	1011	15	batter	batter	NN
41352	1011	16	with	with	IN
41352	1011	17	a	a	DT
41352	1011	18	fork	fork	NN
41352	1011	19	singly	singly	RB
41352	1011	20	,	,	,
41352	1011	21	and	and	CC
41352	1011	22	fry	fry	VB
41352	1011	23	them	-PRON-	PRP
41352	1011	24	gently	gently	RB
41352	1011	25	till	till	IN
41352	1011	26	done	do	VBN
41352	1011	27	and	and	CC
41352	1011	28	of	of	IN
41352	1011	29	a	a	DT
41352	1011	30	nice	nice	JJ
41352	1011	31	brown	brown	JJ
41352	1011	32	colour	colour	NN
41352	1011	33	.	.	.
41352	1012	1	Drain	drain	VB
41352	1012	2	them	-PRON-	PRP
41352	1012	3	dry	dry	VBP
41352	1012	4	,	,	,
41352	1012	5	and	and	CC
41352	1012	6	serve	serve	VB
41352	1012	7	them	-PRON-	PRP
41352	1012	8	up	up	RP
41352	1012	9	placed	place	VBN
41352	1012	10	round	round	RB
41352	1012	11	each	each	DT
41352	1012	12	other	other	JJ
41352	1012	13	.	.	.
41352	1013	1	Melted	melted	JJ
41352	1013	2	butter	butter	NN
41352	1013	3	with	with	IN
41352	1013	4	a	a	DT
41352	1013	5	little	little	JJ
41352	1013	6	mustard	mustard	NN
41352	1013	7	in	in	IN
41352	1013	8	it	-PRON-	PRP
41352	1013	9	to	to	TO
41352	1013	10	be	be	VB
41352	1013	11	served	serve	VBN
41352	1013	12	in	in	IN
41352	1013	13	a	a	DT
41352	1013	14	sauce	sauce	NN
41352	1013	15	boat	boat	NN
41352	1013	16	.	.	.
41352	1014	1	_	_	NNP
41352	1014	2	Pickle	Pickle	NNP
41352	1014	3	Tongue	Tongue	NNP
41352	1014	4	forced	force	VBD
41352	1014	5	.	.	.
41352	1014	6	_	_	NNP
41352	1014	7	BOIL	BOIL	NNP
41352	1014	8	it	-PRON-	PRP
41352	1014	9	till	till	IN
41352	1014	10	half	half	NN
41352	1014	11	done	do	VBN
41352	1014	12	,	,	,
41352	1014	13	then	then	RB
41352	1014	14	peel	peel	VB
41352	1014	15	it	-PRON-	PRP
41352	1014	16	,	,	,
41352	1014	17	and	and	CC
41352	1014	18	cut	cut	VB
41352	1014	19	a	a	DT
41352	1014	20	piece	piece	NN
41352	1014	21	out	out	IN
41352	1014	22	of	of	IN
41352	1014	23	the	the	DT
41352	1014	24	under	under	JJ
41352	1014	25	part	part	NN
41352	1014	26	from	from	IN
41352	1014	27	the	the	DT
41352	1014	28	center	center	NN
41352	1014	29	,	,	,
41352	1014	30	and	and	CC
41352	1014	31	put	put	VBD
41352	1014	32	it	-PRON-	PRP
41352	1014	33	into	into	IN
41352	1014	34	a	a	DT
41352	1014	35	marble	marble	NN
41352	1014	36	mortar	mortar	NN
41352	1014	37	.	.	.
41352	1015	1	Then	then	RB
41352	1015	2	add	add	VB
41352	1015	3	three	three	CD
41352	1015	4	ounces	ounce	NNS
41352	1015	5	of	of	IN
41352	1015	6	beef	beef	NN
41352	1015	7	marrow	marrow	NNP
41352	1015	8	,	,	,
41352	1015	9	half	half	PDT
41352	1015	10	a	a	DT
41352	1015	11	gill	gill	NN
41352	1015	12	of	of	IN
41352	1015	13	cream	cream	NN
41352	1015	14	,	,	,
41352	1015	15	the	the	DT
41352	1015	16	yolk	yolk	NN
41352	1015	17	of	of	IN
41352	1015	18	two	two	CD
41352	1015	19	eggs	egg	NNS
41352	1015	20	,	,	,
41352	1015	21	a	a	DT
41352	1015	22	few	few	JJ
41352	1015	23	breadcrumbs	breadcrumb	NNS
41352	1015	24	,	,	,
41352	1015	25	a	a	DT
41352	1015	26	little	little	JJ
41352	1015	27	pepper	pepper	NN
41352	1015	28	,	,	,
41352	1015	29	and	and	CC
41352	1015	30	a	a	DT
41352	1015	31	spoonful	spoonful	NN
41352	1015	32	of	of	IN
41352	1015	33	madeira	madeira	NN
41352	1015	34	wine	wine	NN
41352	1015	35	.	.	.
41352	1016	1	Pound	pound	NN
41352	1016	2	them	-PRON-	PRP
41352	1016	3	well	well	RB
41352	1016	4	together	together	RB
41352	1016	5	,	,	,
41352	1016	6	fill	fill	VB
41352	1016	7	the	the	DT
41352	1016	8	cavity	cavity	NN
41352	1016	9	in	in	IN
41352	1016	10	the	the	DT
41352	1016	11	tongue	tongue	NN
41352	1016	12	with	with	IN
41352	1016	13	it	-PRON-	PRP
41352	1016	14	,	,	,
41352	1016	15	sew	sew	VB
41352	1016	16	it	-PRON-	PRP
41352	1016	17	up	up	RP
41352	1016	18	,	,	,
41352	1016	19	cover	cover	VB
41352	1016	20	it	-PRON-	PRP
41352	1016	21	with	with	IN
41352	1016	22	a	a	DT
41352	1016	23	veal	veal	NN
41352	1016	24	caul	caul	NN
41352	1016	25	,	,	,
41352	1016	26	and	and	CC
41352	1016	27	roast	roast	VB
41352	1016	28	till	till	IN
41352	1016	29	tender	tender	NN
41352	1016	30	,	,	,
41352	1016	31	or	or	CC
41352	1016	32	boil	boil	VB
41352	1016	33	it	-PRON-	PRP
41352	1016	34	.	.	.
41352	1017	1	_	_	NNP
41352	1017	2	Stewed	Stewed	NNP
41352	1017	3	Endive	Endive	NNP
41352	1017	4	.	.	.
41352	1017	5	_	_	NNP
41352	1017	6	TRIM	TRIM	VBD
41352	1017	7	off	off	RP
41352	1017	8	the	the	DT
41352	1017	9	green	green	JJ
41352	1017	10	part	part	NN
41352	1017	11	of	of	IN
41352	1017	12	endive	endive	JJ
41352	1017	13	heads	head	NNS
41352	1017	14	,	,	,
41352	1017	15	wash	wash	VB
41352	1017	16	and	and	CC
41352	1017	17	cut	cut	VBD
41352	1017	18	them	-PRON-	PRP
41352	1017	19	into	into	IN
41352	1017	20	pieces	piece	NNS
41352	1017	21	,	,	,
41352	1017	22	and	and	CC
41352	1017	23	scald	scald	VB
41352	1017	24	them	-PRON-	PRP
41352	1017	25	till	till	IN
41352	1017	26	half	half	RB
41352	1017	27	done	do	VBN
41352	1017	28	;	;	:
41352	1017	29	then	then	RB
41352	1017	30	squeeze	squeeze	VB
41352	1017	31	,	,	,
41352	1017	32	chop	chop	NN
41352	1017	33	,	,	,
41352	1017	34	and	and	CC
41352	1017	35	put	put	VBD
41352	1017	36	them	-PRON-	PRP
41352	1017	37	into	into	IN
41352	1017	38	a	a	DT
41352	1017	39	stewpan	stewpan	NN
41352	1017	40	;	;	:
41352	1017	41	add	add	VB
41352	1017	42	a	a	DT
41352	1017	43	small	small	JJ
41352	1017	44	quantity	quantity	NN
41352	1017	45	of	of	IN
41352	1017	46	strong	strong	JJ
41352	1017	47	cullis	cullis	NNP
41352	1017	48	,	,	,
41352	1017	49	stew	stew	VB
41352	1017	50	it	-PRON-	PRP
41352	1017	51	till	till	IN
41352	1017	52	tender	tender	NN
41352	1017	53	,	,	,
41352	1017	54	and	and	CC
41352	1017	55	serve	serve	VB
41352	1017	56	it	-PRON-	PRP
41352	1017	57	up	up	RP
41352	1017	58	in	in	IN
41352	1017	59	a	a	DT
41352	1017	60	sauce	sauce	NN
41352	1017	61	boat	boat	NN
41352	1017	62	,	,	,
41352	1017	63	or	or	CC
41352	1017	64	it	-PRON-	PRP
41352	1017	65	may	may	MD
41352	1017	66	be	be	VB
41352	1017	67	put	put	VBN
41352	1017	68	under	under	IN
41352	1017	69	roast	roast	NN
41352	1017	70	mutton	mutton	NN
41352	1017	71	.	.	.
41352	1018	1	_	_	NNP
41352	1018	2	Forced	Forced	NNP
41352	1018	3	Cucumbers	Cucumbers	NNPS
41352	1018	4	.	.	.
41352	1018	5	_	_	NNP
41352	1018	6	PARE	PARE	NNP
41352	1018	7	fresh	fresh	JJ
41352	1018	8	gathered	gather	VBN
41352	1018	9	cucumbers	cucumber	NNS
41352	1018	10	of	of	IN
41352	1018	11	a	a	DT
41352	1018	12	middling	middling	NN
41352	1018	13	-	-	HYPH
41352	1018	14	size	size	NN
41352	1018	15	;	;	:
41352	1018	16	then	then	RB
41352	1018	17	cut	cut	VB
41352	1018	18	them	-PRON-	PRP
41352	1018	19	into	into	IN
41352	1018	20	halves	half	NNS
41352	1018	21	,	,	,
41352	1018	22	take	take	VB
41352	1018	23	out	out	RP
41352	1018	24	the	the	DT
41352	1018	25	seeds	seed	NNS
41352	1018	26	with	with	IN
41352	1018	27	a	a	DT
41352	1018	28	knife	knife	NN
41352	1018	29	,	,	,
41352	1018	30	fill	fill	VB
41352	1018	31	the	the	DT
41352	1018	32	cavity	cavity	NN
41352	1018	33	with	with	IN
41352	1018	34	forcemeat	forcemeat	NN
41352	1018	35	,	,	,
41352	1018	36	and	and	CC
41352	1018	37	bind	bind	VB
41352	1018	38	the	the	DT
41352	1018	39	two	two	CD
41352	1018	40	halves	half	NNS
41352	1018	41	together	together	RB
41352	1018	42	with	with	IN
41352	1018	43	strong	strong	JJ
41352	1018	44	thread	thread	NN
41352	1018	45	.	.	.
41352	1019	1	Put	put	VB
41352	1019	2	them	-PRON-	PRP
41352	1019	3	into	into	IN
41352	1019	4	a	a	DT
41352	1019	5	stewpan	stewpan	NN
41352	1019	6	with	with	IN
41352	1019	7	vinegar	vinegar	NN
41352	1019	8	,	,	,
41352	1019	9	salt	salt	NN
41352	1019	10	,	,	,
41352	1019	11	and	and	CC
41352	1019	12	veal	veal	NN
41352	1019	13	stock	stock	NN
41352	1019	14	,	,	,
41352	1019	15	a	a	DT
41352	1019	16	small	small	JJ
41352	1019	17	quantity	quantity	NN
41352	1019	18	of	of	IN
41352	1019	19	each	each	DT
41352	1019	20	.	.	.
41352	1020	1	Set	set	VB
41352	1020	2	them	-PRON-	PRP
41352	1020	3	over	over	IN
41352	1020	4	a	a	DT
41352	1020	5	fire	fire	NN
41352	1020	6	,	,	,
41352	1020	7	simmer	simmer	VB
41352	1020	8	them	-PRON-	PRP
41352	1020	9	till	till	IN
41352	1020	10	three	three	CD
41352	1020	11	parts	part	NNS
41352	1020	12	done	do	VBN
41352	1020	13	,	,	,
41352	1020	14	and	and	CC
41352	1020	15	reduce	reduce	VB
41352	1020	16	the	the	DT
41352	1020	17	liquor	liquor	NN
41352	1020	18	;	;	:
41352	1020	19	then	then	RB
41352	1020	20	add	add	VB
41352	1020	21	with	with	IN
41352	1020	22	it	-PRON-	PRP
41352	1020	23	a	a	DT
41352	1020	24	strong	strong	JJ
41352	1020	25	cullis	cullis	NN
41352	1020	26	,	,	,
41352	1020	27	put	put	VB
41352	1020	28	it	-PRON-	PRP
41352	1020	29	to	to	IN
41352	1020	30	the	the	DT
41352	1020	31	cucumbers	cucumber	NNS
41352	1020	32	,	,	,
41352	1020	33	and	and	CC
41352	1020	34	stew	stew	VB
41352	1020	35	them	-PRON-	PRP
41352	1020	36	gently	gently	RB
41352	1020	37	till	till	IN
41352	1020	38	done	do	VBN
41352	1020	39	.	.	.
41352	1021	1	_	_	NNP
41352	1021	2	To	to	TO
41352	1021	3	stew	stew	VB
41352	1021	4	Peas	Peas	NNP
41352	1021	5	for	for	IN
41352	1021	6	a	a	DT
41352	1021	7	Dish	Dish	NNP
41352	1021	8	.	.	.
41352	1021	9	_	_	NNP
41352	1021	10	PUT	PUT	NNP
41352	1021	11	a	a	DT
41352	1021	12	quart	quart	NN
41352	1021	13	of	of	IN
41352	1021	14	fresh	fresh	JJ
41352	1021	15	shelled	shell	VBN
41352	1021	16	young	young	JJ
41352	1021	17	peas	pea	NNS
41352	1021	18	into	into	IN
41352	1021	19	a	a	DT
41352	1021	20	stewpan	stewpan	NN
41352	1021	21	,	,	,
41352	1021	22	add	add	VB
41352	1021	23	to	to	IN
41352	1021	24	them	-PRON-	PRP
41352	1021	25	a	a	DT
41352	1021	26	quarter	quarter	NN
41352	1021	27	of	of	IN
41352	1021	28	a	a	DT
41352	1021	29	pound	pound	NN
41352	1021	30	of	of	IN
41352	1021	31	fresh	fresh	JJ
41352	1021	32	butter	butter	NN
41352	1021	33	,	,	,
41352	1021	34	a	a	DT
41352	1021	35	middling	middling	JJ
41352	1021	36	-	-	HYPH
41352	1021	37	sized	sized	JJ
41352	1021	38	onion	onion	NN
41352	1021	39	sliced	slice	VBD
41352	1021	40	very	very	RB
41352	1021	41	fine	fine	JJ
41352	1021	42	,	,	,
41352	1021	43	a	a	DT
41352	1021	44	cos	cos	NN
41352	1021	45	or	or	CC
41352	1021	46	cabbage	cabbage	NN
41352	1021	47	lettuce	lettuce	NN
41352	1021	48	washed	wash	VBD
41352	1021	49	and	and	CC
41352	1021	50	cut	cut	VBN
41352	1021	51	into	into	IN
41352	1021	52	pieces	piece	NNS
41352	1021	53	,	,	,
41352	1021	54	and	and	CC
41352	1021	55	a	a	DT
41352	1021	56	very	very	RB
41352	1021	57	little	little	JJ
41352	1021	58	salt	salt	NN
41352	1021	59	.	.	.
41352	1022	1	Cover	cover	VB
41352	1022	2	the	the	DT
41352	1022	3	pan	pan	NN
41352	1022	4	close	close	RB
41352	1022	5	,	,	,
41352	1022	6	put	put	VB
41352	1022	7	it	-PRON-	PRP
41352	1022	8	over	over	IN
41352	1022	9	a	a	DT
41352	1022	10	moderate	moderate	JJ
41352	1022	11	fire	fire	NN
41352	1022	12	,	,	,
41352	1022	13	and	and	CC
41352	1022	14	sweat	sweat	VB
41352	1022	15	the	the	DT
41352	1022	16	peas	pea	NNS
41352	1022	17	till	till	IN
41352	1022	18	half	half	NN
41352	1022	19	done	do	VBN
41352	1022	20	.	.	.
41352	1023	1	Make	make	VB
41352	1023	2	them	-PRON-	PRP
41352	1023	3	of	of	IN
41352	1023	4	a	a	DT
41352	1023	5	proper	proper	JJ
41352	1023	6	thickness	thickness	NN
41352	1023	7	with	with	IN
41352	1023	8	flour	flour	NN
41352	1023	9	and	and	CC
41352	1023	10	water	water	NN
41352	1023	11	,	,	,
41352	1023	12	add	add	VB
41352	1023	13	a	a	DT
41352	1023	14	spoonful	spoonful	NN
41352	1023	15	of	of	IN
41352	1023	16	essence	essence	NN
41352	1023	17	of	of	IN
41352	1023	18	ham	ham	NN
41352	1023	19	,	,	,
41352	1023	20	season	season	NN
41352	1023	21	to	to	IN
41352	1023	22	the	the	DT
41352	1023	23	palate	palate	NN
41352	1023	24	with	with	IN
41352	1023	25	cayenne	cayenne	NN
41352	1023	26	pepper	pepper	NN
41352	1023	27	,	,	,
41352	1023	28	and	and	CC
41352	1023	29	add	add	VB
41352	1023	30	a	a	DT
41352	1023	31	small	small	JJ
41352	1023	32	lump	lump	NN
41352	1023	33	of	of	IN
41352	1023	34	sugar	sugar	NN
41352	1023	35	if	if	IN
41352	1023	36	approved	approve	VBN
41352	1023	37	.	.	.
41352	1024	1	Let	let	VB
41352	1024	2	the	the	DT
41352	1024	3	peas	pea	NNS
41352	1024	4	stew	stew	VB
41352	1024	5	gently	gently	RB
41352	1024	6	till	till	IN
41352	1024	7	tender	tender	NN
41352	1024	8	,	,	,
41352	1024	9	being	be	VBG
41352	1024	10	careful	careful	JJ
41352	1024	11	not	not	RB
41352	1024	12	to	to	TO
41352	1024	13	let	let	VB
41352	1024	14	them	-PRON-	PRP
41352	1024	15	burn	burn	VB
41352	1024	16	.	.	.
41352	1025	1	_	_	NNP
41352	1025	2	Salad	Salad	NNP
41352	1025	3	of	of	IN
41352	1025	4	Asparagus	Asparagus	NNP
41352	1025	5	.	.	.
41352	1025	6	_	_	NNP
41352	1025	7	SCALE	SCALE	NNP
41352	1025	8	and	and	CC
41352	1025	9	cut	cut	VBD
41352	1025	10	off	off	RP
41352	1025	11	the	the	DT
41352	1025	12	heads	head	NNS
41352	1025	13	of	of	IN
41352	1025	14	large	large	JJ
41352	1025	15	asparagus	asparagus	NN
41352	1025	16	,	,	,
41352	1025	17	boil	boil	VB
41352	1025	18	them	-PRON-	PRP
41352	1025	19	till	till	IN
41352	1025	20	nearly	nearly	RB
41352	1025	21	done	do	VBN
41352	1025	22	,	,	,
41352	1025	23	strain	strain	VB
41352	1025	24	,	,	,
41352	1025	25	and	and	CC
41352	1025	26	put	put	VBD
41352	1025	27	them	-PRON-	PRP
41352	1025	28	into	into	IN
41352	1025	29	cold	cold	JJ
41352	1025	30	water	water	NN
41352	1025	31	for	for	IN
41352	1025	32	five	five	CD
41352	1025	33	minutes	minute	NNS
41352	1025	34	,	,	,
41352	1025	35	and	and	CC
41352	1025	36	drain	drain	VB
41352	1025	37	them	-PRON-	PRP
41352	1025	38	dry	dry	RB
41352	1025	39	;	;	:
41352	1025	40	afterwards	afterwards	RB
41352	1025	41	lay	lie	VBD
41352	1025	42	them	-PRON-	PRP
41352	1025	43	in	in	IN
41352	1025	44	rows	row	NNS
41352	1025	45	on	on	IN
41352	1025	46	a	a	DT
41352	1025	47	dish	dish	NN
41352	1025	48	,	,	,
41352	1025	49	put	put	VB
41352	1025	50	slices	slice	NNS
41352	1025	51	of	of	IN
41352	1025	52	lemon	lemon	NN
41352	1025	53	round	round	IN
41352	1025	54	the	the	DT
41352	1025	55	rim	rim	NN
41352	1025	56	,	,	,
41352	1025	57	and	and	CC
41352	1025	58	mix	mix	VB
41352	1025	59	well	well	RB
41352	1025	60	together	together	RB
41352	1025	61	a	a	DT
41352	1025	62	little	little	JJ
41352	1025	63	mustard	mustard	NN
41352	1025	64	,	,	,
41352	1025	65	oil	oil	NN
41352	1025	66	,	,	,
41352	1025	67	vinegar	vinegar	NN
41352	1025	68	,	,	,
41352	1025	69	cayenne	cayenne	NN
41352	1025	70	pepper	pepper	NN
41352	1025	71	,	,	,
41352	1025	72	and	and	CC
41352	1025	73	salt	salt	NN
41352	1025	74	,	,	,
41352	1025	75	and	and	CC
41352	1025	76	put	put	VBD
41352	1025	77	it	-PRON-	PRP
41352	1025	78	over	over	IN
41352	1025	79	the	the	DT
41352	1025	80	asparagus	asparagus	NN
41352	1025	81	just	just	RB
41352	1025	82	before	before	IN
41352	1025	83	they	-PRON-	PRP
41352	1025	84	are	be	VBP
41352	1025	85	to	to	TO
41352	1025	86	be	be	VB
41352	1025	87	eaten	eat	VBN
41352	1025	88	.	.	.
41352	1026	1	_	_	NNP
41352	1026	2	Asparagus	Asparagus	NNP
41352	1026	3	Peas	Peas	NNP
41352	1026	4	.	.	.
41352	1026	5	_	_	NNP
41352	1026	6	SCALE	SCALE	NNP
41352	1026	7	sprue	sprue	NNP
41352	1026	8	grass	grass	NN
41352	1026	9	,	,	,
41352	1026	10	cut	cut	VBD
41352	1026	11	it	-PRON-	PRP
41352	1026	12	into	into	IN
41352	1026	13	pieces	piece	NNS
41352	1026	14	the	the	DT
41352	1026	15	bigness	bigness	NN
41352	1026	16	of	of	IN
41352	1026	17	peas	pea	NNS
41352	1026	18	as	as	RB
41352	1026	19	far	far	RB
41352	1026	20	as	as	IN
41352	1026	21	the	the	DT
41352	1026	22	green	green	JJ
41352	1026	23	part	part	NN
41352	1026	24	extends	extend	VBZ
41352	1026	25	from	from	IN
41352	1026	26	the	the	DT
41352	1026	27	heads	head	NNS
41352	1026	28	,	,	,
41352	1026	29	and	and	CC
41352	1026	30	wash	wash	VB
41352	1026	31	and	and	CC
41352	1026	32	put	put	VBD
41352	1026	33	them	-PRON-	PRP
41352	1026	34	into	into	IN
41352	1026	35	a	a	DT
41352	1026	36	stewpan	stewpan	NN
41352	1026	37	.	.	.
41352	1027	1	To	to	IN
41352	1027	2	a	a	DT
41352	1027	3	quart	quart	NN
41352	1027	4	of	of	IN
41352	1027	5	grass	grass	NN
41352	1027	6	peas	pea	NNS
41352	1027	7	add	add	VB
41352	1027	8	half	half	PDT
41352	1027	9	a	a	DT
41352	1027	10	pint	pint	NN
41352	1027	11	of	of	IN
41352	1027	12	hot	hot	JJ
41352	1027	13	water	water	NN
41352	1027	14	lightly	lightly	RB
41352	1027	15	salted	salt	VBN
41352	1027	16	,	,	,
41352	1027	17	and	and	CC
41352	1027	18	boil	boil	VB
41352	1027	19	them	-PRON-	PRP
41352	1027	20	till	till	IN
41352	1027	21	three	three	CD
41352	1027	22	parts	part	NNS
41352	1027	23	done	do	VBN
41352	1027	24	;	;	:
41352	1027	25	after	after	IN
41352	1027	26	which	which	WDT
41352	1027	27	strain	strain	VBP
41352	1027	28	and	and	CC
41352	1027	29	preserve	preserve	VBP
41352	1027	30	the	the	DT
41352	1027	31	liquor	liquor	NN
41352	1027	32	,	,	,
41352	1027	33	which	which	WDT
41352	1027	34	boil	boil	VBP
41352	1027	35	down	down	RP
41352	1027	36	till	till	IN
41352	1027	37	nearly	nearly	RB
41352	1027	38	reduced	reduce	VBN
41352	1027	39	,	,	,
41352	1027	40	and	and	CC
41352	1027	41	put	put	VBD
41352	1027	42	to	to	IN
41352	1027	43	it	-PRON-	PRP
41352	1027	44	three	three	CD
41352	1027	45	ounces	ounce	NNS
41352	1027	46	of	of	IN
41352	1027	47	fresh	fresh	JJ
41352	1027	48	butter	butter	NN
41352	1027	49	,	,	,
41352	1027	50	half	half	PDT
41352	1027	51	a	a	DT
41352	1027	52	gill	gill	NN
41352	1027	53	of	of	IN
41352	1027	54	cream	cream	NN
41352	1027	55	,	,	,
41352	1027	56	a	a	DT
41352	1027	57	little	little	RB
41352	1027	58	sifted	sifted	JJ
41352	1027	59	sugar	sugar	NN
41352	1027	60	,	,	,
41352	1027	61	flour	flour	NN
41352	1027	62	,	,	,
41352	1027	63	and	and	CC
41352	1027	64	water	water	NN
41352	1027	65	,	,	,
41352	1027	66	sufficient	sufficient	JJ
41352	1027	67	to	to	TO
41352	1027	68	make	make	VB
41352	1027	69	it	-PRON-	PRP
41352	1027	70	of	of	IN
41352	1027	71	a	a	DT
41352	1027	72	proper	proper	JJ
41352	1027	73	thickness	thickness	NN
41352	1027	74	;	;	:
41352	1027	75	add	add	VB
41352	1027	76	the	the	DT
41352	1027	77	peas	pea	NNS
41352	1027	78	,	,	,
41352	1027	79	stew	stew	VB
41352	1027	80	them	-PRON-	PRP
41352	1027	81	till	till	IN
41352	1027	82	tender	tender	NN
41352	1027	83	,	,	,
41352	1027	84	and	and	CC
41352	1027	85	serve	serve	VB
41352	1027	86	them	-PRON-	PRP
41352	1027	87	up	up	RP
41352	1027	88	with	with	IN
41352	1027	89	the	the	DT
41352	1027	90	top	top	NN
41352	1027	91	of	of	IN
41352	1027	92	a	a	DT
41352	1027	93	french	french	JJ
41352	1027	94	roll	roll	NN
41352	1027	95	toasted	toast	VBD
41352	1027	96	and	and	CC
41352	1027	97	buttered	butter	VBD
41352	1027	98	put	put	VBN
41352	1027	99	under	under	IN
41352	1027	100	them	-PRON-	PRP
41352	1027	101	in	in	IN
41352	1027	102	a	a	DT
41352	1027	103	dish	dish	NN
41352	1027	104	.	.	.
41352	1028	1	_	_	NNP
41352	1028	2	Another	another	DT
41352	1028	3	way	way	NN
41352	1028	4	.	.	.
41352	1028	5	_	_	NNP
41352	1028	6	BOIL	BOIL	NNP
41352	1028	7	the	the	DT
41352	1028	8	peas	pea	NNS
41352	1028	9	in	in	IN
41352	1028	10	salt	salt	NN
41352	1028	11	and	and	CC
41352	1028	12	water	water	NN
41352	1028	13	till	till	IN
41352	1028	14	nearly	nearly	RB
41352	1028	15	done	do	VBN
41352	1028	16	,	,	,
41352	1028	17	strain	strain	VB
41352	1028	18	and	and	CC
41352	1028	19	put	put	VB
41352	1028	20	them	-PRON-	PRP
41352	1028	21	into	into	IN
41352	1028	22	a	a	DT
41352	1028	23	stewpan	stewpan	NN
41352	1028	24	,	,	,
41352	1028	25	add	add	VB
41352	1028	26	to	to	IN
41352	1028	27	them	-PRON-	PRP
41352	1028	28	a	a	DT
41352	1028	29	little	little	RB
41352	1028	30	sifted	sifted	JJ
41352	1028	31	sugar	sugar	NN
41352	1028	32	,	,	,
41352	1028	33	two	two	CD
41352	1028	34	ounces	ounce	NNS
41352	1028	35	of	of	IN
41352	1028	36	fresh	fresh	JJ
41352	1028	37	butter	butter	NN
41352	1028	38	,	,	,
41352	1028	39	a	a	DT
41352	1028	40	table	table	NN
41352	1028	41	spoonful	spoonful	JJ
41352	1028	42	of	of	IN
41352	1028	43	essence	essence	NN
41352	1028	44	of	of	IN
41352	1028	45	ham	ham	NN
41352	1028	46	,	,	,
41352	1028	47	half	half	PDT
41352	1028	48	a	a	DT
41352	1028	49	gill	gill	NN
41352	1028	50	of	of	IN
41352	1028	51	cream	cream	NN
41352	1028	52	,	,	,
41352	1028	53	with	with	IN
41352	1028	54	two	two	CD
41352	1028	55	yolks	yolk	NNS
41352	1028	56	of	of	IN
41352	1028	57	raw	raw	JJ
41352	1028	58	eggs	egg	NNS
41352	1028	59	beat	beat	VBN
41352	1028	60	up	up	RP
41352	1028	61	in	in	IN
41352	1028	62	it	-PRON-	PRP
41352	1028	63	;	;	:
41352	1028	64	stew	stew	VB
41352	1028	65	them	-PRON-	PRP
41352	1028	66	gently	gently	RB
41352	1028	67	five	five	CD
41352	1028	68	minutes	minute	NNS
41352	1028	69	,	,	,
41352	1028	70	and	and	CC
41352	1028	71	be	be	VB
41352	1028	72	careful	careful	JJ
41352	1028	73	they	-PRON-	PRP
41352	1028	74	do	do	VBP
41352	1028	75	not	not	RB
41352	1028	76	burn	burn	VB
41352	1028	77	.	.	.
41352	1029	1	Serve	serve	VB
41352	1029	2	them	-PRON-	PRP
41352	1029	3	up	up	RP
41352	1029	4	in	in	IN
41352	1029	5	the	the	DT
41352	1029	6	same	same	JJ
41352	1029	7	manner	manner	NN
41352	1029	8	as	as	IN
41352	1029	9	the	the	DT
41352	1029	10	above	above	JJ
41352	1029	11	.	.	.
41352	1030	1	N.	N.	NNP
41352	1030	2	B.	B.	NNP
41352	1031	1	Large	large	JJ
41352	1031	2	heads	head	NNS
41352	1031	3	of	of	IN
41352	1031	4	asparagus	asparagus	NN
41352	1031	5	may	may	MD
41352	1031	6	be	be	VB
41352	1031	7	done	do	VBN
41352	1031	8	in	in	IN
41352	1031	9	the	the	DT
41352	1031	10	same	same	JJ
41352	1031	11	manner	manner	NN
41352	1031	12	whole	whole	NN
41352	1031	13	.	.	.
41352	1032	1	_	_	NNP
41352	1032	2	Stewed	Stewed	NNP
41352	1032	3	Asparagus	Asparagus	NNP
41352	1032	4	for	for	IN
41352	1032	5	Sauce	Sauce	NNP
41352	1032	6	.	.	.
41352	1032	7	_	_	NNP
41352	1032	8	SCALE	SCALE	NNP
41352	1032	9	sprue	sprue	VBD
41352	1032	10	or	or	CC
41352	1032	11	large	large	JJ
41352	1032	12	asparagus	asparagus	NN
41352	1032	13	,	,	,
41352	1032	14	then	then	RB
41352	1032	15	cut	cut	VB
41352	1032	16	off	off	RP
41352	1032	17	the	the	DT
41352	1032	18	heads	head	NNS
41352	1032	19	as	as	RB
41352	1032	20	far	far	RB
41352	1032	21	as	as	IN
41352	1032	22	they	-PRON-	PRP
41352	1032	23	are	be	VBP
41352	1032	24	eatable	eatable	JJ
41352	1032	25	,	,	,
41352	1032	26	boil	boil	VB
41352	1032	27	them	-PRON-	PRP
41352	1032	28	till	till	IN
41352	1032	29	nearly	nearly	RB
41352	1032	30	done	do	VBN
41352	1032	31	,	,	,
41352	1032	32	strain	strain	VB
41352	1032	33	them	-PRON-	PRP
41352	1032	34	,	,	,
41352	1032	35	and	and	CC
41352	1032	36	pour	pour	VB
41352	1032	37	cold	cold	JJ
41352	1032	38	water	water	NN
41352	1032	39	over	over	RP
41352	1032	40	to	to	TO
41352	1032	41	preserve	preserve	VB
41352	1032	42	them	-PRON-	PRP
41352	1032	43	green	green	JJ
41352	1032	44	.	.	.
41352	1033	1	Then	then	RB
41352	1033	2	make	make	VB
41352	1033	3	(	(	-LRB-
41352	1033	4	boiling	boil	VBG
41352	1033	5	)	)	-RRB-
41352	1033	6	a	a	DT
41352	1033	7	good	good	JJ
41352	1033	8	strong	strong	JJ
41352	1033	9	cullis	cullis	NN
41352	1033	10	,	,	,
41352	1033	11	and	and	CC
41352	1033	12	put	put	VBD
41352	1033	13	in	in	RP
41352	1033	14	the	the	DT
41352	1033	15	heads	head	NNS
41352	1033	16	five	five	CD
41352	1033	17	minutes	minute	NNS
41352	1033	18	before	before	IN
41352	1033	19	the	the	DT
41352	1033	20	sauce	sauce	NN
41352	1033	21	is	be	VBZ
41352	1033	22	served	serve	VBN
41352	1033	23	up	up	RP
41352	1033	24	,	,	,
41352	1033	25	which	which	WDT
41352	1033	26	may	may	MD
41352	1033	27	be	be	VB
41352	1033	28	put	put	VBN
41352	1033	29	over	over	RP
41352	1033	30	tendrons	tendron	NNS
41352	1033	31	of	of	IN
41352	1033	32	veal	veal	NN
41352	1033	33	,	,	,
41352	1033	34	lamb	lamb	NNP
41352	1033	35	,	,	,
41352	1033	36	&	&	CC
41352	1033	37	c.	c.	NNP
41352	1033	38	N.	N.	NNP
41352	1033	39	B.	B.	NNP
41352	1034	1	Some	some	DT
41352	1034	2	tops	top	NNS
41352	1034	3	of	of	IN
41352	1034	4	sprue	sprue	JJ
41352	1034	5	grass	grass	NN
41352	1034	6	may	may	MD
41352	1034	7	be	be	VB
41352	1034	8	boiled	boil	VBN
41352	1034	9	in	in	IN
41352	1034	10	a	a	DT
41352	1034	11	little	little	JJ
41352	1034	12	stock	stock	NN
41352	1034	13	till	till	IN
41352	1034	14	tender	tender	NN
41352	1034	15	,	,	,
41352	1034	16	and	and	CC
41352	1034	17	rubbed	rub	VBD
41352	1034	18	through	through	IN
41352	1034	19	a	a	DT
41352	1034	20	tamis	tamis	NN
41352	1034	21	.	.	.
41352	1035	1	The	the	DT
41352	1035	2	pulp	pulp	NN
41352	1035	3	to	to	TO
41352	1035	4	be	be	VB
41352	1035	5	put	put	VBN
41352	1035	6	to	to	IN
41352	1035	7	the	the	DT
41352	1035	8	cullis	cullis	NN
41352	1035	9	before	before	IN
41352	1035	10	the	the	DT
41352	1035	11	heads	head	NNS
41352	1035	12	are	be	VBP
41352	1035	13	added	add	VBN
41352	1035	14	.	.	.
41352	1036	1	_	_	NNP
41352	1036	2	Directions	Directions	NNPS
41352	1036	3	for	for	IN
41352	1036	4	Vegetables	Vegetables	NNPS
41352	1036	5	.	.	.
41352	1036	6	_	_	NNP
41352	1036	7	IT	IT	NNP
41352	1036	8	is	be	VBZ
41352	1036	9	necessary	necessary	JJ
41352	1036	10	to	to	TO
41352	1036	11	remember	remember	VB
41352	1036	12	,	,	,
41352	1036	13	that	that	IN
41352	1036	14	in	in	IN
41352	1036	15	dressing	dress	VBG
41352	1036	16	vegetables	vegetable	NNS
41352	1036	17	of	of	IN
41352	1036	18	every	every	DT
41352	1036	19	kind	kind	NN
41352	1036	20	,	,	,
41352	1036	21	they	-PRON-	PRP
41352	1036	22	should	should	MD
41352	1036	23	be	be	VB
41352	1036	24	gathered	gather	VBN
41352	1036	25	fresh	fresh	JJ
41352	1036	26	,	,	,
41352	1036	27	picked	pick	VBN
41352	1036	28	clean	clean	JJ
41352	1036	29	,	,	,
41352	1036	30	trimmed	trim	VBN
41352	1036	31	or	or	CC
41352	1036	32	pared	pare	VBN
41352	1036	33	neatly	neatly	RB
41352	1036	34	,	,	,
41352	1036	35	and	and	CC
41352	1036	36	washed	wash	VBD
41352	1036	37	in	in	IN
41352	1036	38	several	several	JJ
41352	1036	39	waters	water	NNS
41352	1036	40	.	.	.
41352	1037	1	Those	those	DT
41352	1037	2	that	that	WDT
41352	1037	3	are	be	VBP
41352	1037	4	to	to	TO
41352	1037	5	be	be	VB
41352	1037	6	plain	plain	RB
41352	1037	7	boiled	boil	VBN
41352	1037	8	should	should	MD
41352	1037	9	be	be	VB
41352	1037	10	put	put	VBN
41352	1037	11	into	into	IN
41352	1037	12	plenty	plenty	NN
41352	1037	13	of	of	IN
41352	1037	14	boiling	boil	VBG
41352	1037	15	water	water	NN
41352	1037	16	and	and	CC
41352	1037	17	salt	salt	NN
41352	1037	18	.	.	.
41352	1038	1	If	if	IN
41352	1038	2	they	-PRON-	PRP
41352	1038	3	are	be	VBP
41352	1038	4	not	not	RB
41352	1038	5	to	to	TO
41352	1038	6	be	be	VB
41352	1038	7	used	use	VBN
41352	1038	8	directly	directly	RB
41352	1038	9	,	,	,
41352	1038	10	when	when	WRB
41352	1038	11	they	-PRON-	PRP
41352	1038	12	are	be	VBP
41352	1038	13	three	three	CD
41352	1038	14	parts	part	NNS
41352	1038	15	done	do	VBN
41352	1038	16	put	put	VB
41352	1038	17	them	-PRON-	PRP
41352	1038	18	into	into	IN
41352	1038	19	cold	cold	JJ
41352	1038	20	water	water	NN
41352	1038	21	for	for	IN
41352	1038	22	five	five	CD
41352	1038	23	minutes	minute	NNS
41352	1038	24	,	,	,
41352	1038	25	such	such	JJ
41352	1038	26	as	as	IN
41352	1038	27	spinach	spinach	NN
41352	1038	28	,	,	,
41352	1038	29	greens	green	NNS
41352	1038	30	,	,	,
41352	1038	31	cauliflowers	cauliflower	NNS
41352	1038	32	,	,	,
41352	1038	33	and	and	CC
41352	1038	34	broccoli	broccoli	NNP
41352	1038	35	,	,	,
41352	1038	36	as	as	IN
41352	1038	37	it	-PRON-	PRP
41352	1038	38	preserves	preserve	VBZ
41352	1038	39	their	-PRON-	PRP$
41352	1038	40	colour	colour	NN
41352	1038	41	;	;	,
41352	1038	42	and	and	CC
41352	1038	43	when	when	WRB
41352	1038	44	they	-PRON-	PRP
41352	1038	45	are	be	VBP
41352	1038	46	to	to	TO
41352	1038	47	be	be	VB
41352	1038	48	served	serve	VBN
41352	1038	49	up	up	RP
41352	1038	50	put	put	VBN
41352	1038	51	them	-PRON-	PRP
41352	1038	52	again	again	RB
41352	1038	53	into	into	IN
41352	1038	54	boiling	boil	VBG
41352	1038	55	water	water	NN
41352	1038	56	till	till	IN
41352	1038	57	done	do	VBN
41352	1038	58	,	,	,
41352	1038	59	then	then	RB
41352	1038	60	drain	drain	VB
41352	1038	61	them	-PRON-	PRP
41352	1038	62	dry	dry	RB
41352	1038	63	.	.	.
41352	1039	1	N.	N.	NNP
41352	1039	2	B.	B.	NNP
41352	1040	1	Potatoes	potato	NNS
41352	1040	2	and	and	CC
41352	1040	3	carrots	carrot	NNS
41352	1040	4	are	be	VBP
41352	1040	5	best	best	RB
41352	1040	6	steamed	steamed	JJ
41352	1040	7	.	.	.
41352	1041	1	_	_	NNP
41352	1041	2	Pickled	Pickled	NNP
41352	1041	3	Oysters	Oysters	NNP
41352	1041	4	.	.	.
41352	1041	5	_	_	NNP
41352	1041	6	PUT	PUT	NNP
41352	1041	7	two	two	CD
41352	1041	8	dozen	dozen	NN
41352	1041	9	of	of	IN
41352	1041	10	large	large	JJ
41352	1041	11	oysters	oyster	NNS
41352	1041	12	into	into	IN
41352	1041	13	a	a	DT
41352	1041	14	stewpan	stewpan	NN
41352	1041	15	over	over	IN
41352	1041	16	a	a	DT
41352	1041	17	fire	fire	NN
41352	1041	18	with	with	IN
41352	1041	19	their	-PRON-	PRP$
41352	1041	20	liquor	liquor	NN
41352	1041	21	only	only	RB
41352	1041	22	,	,	,
41352	1041	23	and	and	CC
41352	1041	24	boil	boil	VB
41352	1041	25	them	-PRON-	PRP
41352	1041	26	five	five	CD
41352	1041	27	minutes	minute	NNS
41352	1041	28	;	;	:
41352	1041	29	then	then	RB
41352	1041	30	strain	strain	VB
41352	1041	31	the	the	DT
41352	1041	32	liquor	liquor	NN
41352	1041	33	into	into	IN
41352	1041	34	another	another	DT
41352	1041	35	stewpan	stewpan	NN
41352	1041	36	,	,	,
41352	1041	37	and	and	CC
41352	1041	38	add	add	VB
41352	1041	39	to	to	IN
41352	1041	40	it	-PRON-	PRP
41352	1041	41	a	a	DT
41352	1041	42	bay	bay	NN
41352	1041	43	leaf	leaf	NN
41352	1041	44	,	,	,
41352	1041	45	a	a	DT
41352	1041	46	little	little	JJ
41352	1041	47	cayenne	cayenne	NN
41352	1041	48	pepper	pepper	NN
41352	1041	49	,	,	,
41352	1041	50	salt	salt	NN
41352	1041	51	,	,	,
41352	1041	52	a	a	DT
41352	1041	53	gill	gill	NN
41352	1041	54	and	and	CC
41352	1041	55	a	a	DT
41352	1041	56	half	half	NN
41352	1041	57	of	of	IN
41352	1041	58	vinegar	vinegar	NN
41352	1041	59	,	,	,
41352	1041	60	half	half	PDT
41352	1041	61	a	a	DT
41352	1041	62	gill	gill	NN
41352	1041	63	of	of	IN
41352	1041	64	ketchup	ketchup	NN
41352	1041	65	,	,	,
41352	1041	66	a	a	DT
41352	1041	67	blade	blade	NN
41352	1041	68	of	of	IN
41352	1041	69	mace	mace	NN
41352	1041	70	,	,	,
41352	1041	71	a	a	DT
41352	1041	72	few	few	JJ
41352	1041	73	allspice	allspice	NN
41352	1041	74	,	,	,
41352	1041	75	and	and	CC
41352	1041	76	a	a	DT
41352	1041	77	bit	bit	NN
41352	1041	78	of	of	IN
41352	1041	79	lemon	lemon	NN
41352	1041	80	peel	peel	NN
41352	1041	81	.	.	.
41352	1042	1	Boil	boil	VB
41352	1042	2	it	-PRON-	PRP
41352	1042	3	till	till	IN
41352	1042	4	three	three	CD
41352	1042	5	parts	part	NNS
41352	1042	6	reduced	reduce	VBN
41352	1042	7	,	,	,
41352	1042	8	then	then	RB
41352	1042	9	beard	beard	NNP
41352	1042	10	and	and	CC
41352	1042	11	wash	wash	VB
41352	1042	12	the	the	DT
41352	1042	13	oysters	oyster	NNS
41352	1042	14	,	,	,
41352	1042	15	put	put	VB
41352	1042	16	them	-PRON-	PRP
41352	1042	17	to	to	IN
41352	1042	18	the	the	DT
41352	1042	19	pickle	pickle	NN
41352	1042	20	,	,	,
41352	1042	21	and	and	CC
41352	1042	22	boil	boil	VB
41352	1042	23	them	-PRON-	PRP
41352	1042	24	together	together	RB
41352	1042	25	two	two	CD
41352	1042	26	minutes	minute	NNS
41352	1042	27	.	.	.
41352	1043	1	When	when	WRB
41352	1043	2	they	-PRON-	PRP
41352	1043	3	are	be	VBP
41352	1043	4	to	to	TO
41352	1043	5	be	be	VB
41352	1043	6	served	serve	VBN
41352	1043	7	up	up	RP
41352	1043	8	place	place	VB
41352	1043	9	the	the	DT
41352	1043	10	oysters	oyster	NNS
41352	1043	11	in	in	IN
41352	1043	12	rows	row	NNS
41352	1043	13	,	,	,
41352	1043	14	and	and	CC
41352	1043	15	strain	strain	VB
41352	1043	16	the	the	DT
41352	1043	17	liquor	liquor	NN
41352	1043	18	over	over	IN
41352	1043	19	them	-PRON-	PRP
41352	1043	20	.	.	.
41352	1044	1	Garnish	garnish	VB
41352	1044	2	the	the	DT
41352	1044	3	dish	dish	NN
41352	1044	4	with	with	IN
41352	1044	5	slices	slice	NNS
41352	1044	6	of	of	IN
41352	1044	7	lemon	lemon	NN
41352	1044	8	or	or	CC
41352	1044	9	barberries	barberry	NNS
41352	1044	10	.	.	.
41352	1045	1	_	_	NNP
41352	1045	2	Oyster	Oyster	NNP
41352	1045	3	Atlets	Atlets	NNP
41352	1045	4	.	.	.
41352	1045	5	_	_	NNP
41352	1045	6	BLANCH	BLANCH	NNP
41352	1045	7	throat	throat	NN
41352	1045	8	sweetbreads	sweetbread	NNS
41352	1045	9	,	,	,
41352	1045	10	and	and	CC
41352	1045	11	cut	cut	VBD
41352	1045	12	them	-PRON-	PRP
41352	1045	13	into	into	IN
41352	1045	14	slices	slice	NNS
41352	1045	15	;	;	:
41352	1045	16	then	then	RB
41352	1045	17	take	take	VB
41352	1045	18	rashers	rasher	NNS
41352	1045	19	of	of	IN
41352	1045	20	bacon	bacon	NN
41352	1045	21	the	the	DT
41352	1045	22	bigness	bigness	NN
41352	1045	23	of	of	IN
41352	1045	24	the	the	DT
41352	1045	25	slices	slice	NNS
41352	1045	26	of	of	IN
41352	1045	27	the	the	DT
41352	1045	28	sweetbreads	sweetbread	NNS
41352	1045	29	,	,	,
41352	1045	30	and	and	CC
41352	1045	31	as	as	IN
41352	1045	32	many	many	JJ
41352	1045	33	large	large	JJ
41352	1045	34	oysters	oyster	NNS
41352	1045	35	blanched	blanch	VBN
41352	1045	36	as	as	IN
41352	1045	37	there	there	EX
41352	1045	38	are	be	VBP
41352	1045	39	pieces	piece	NNS
41352	1045	40	of	of	IN
41352	1045	41	sweetbread	sweetbread	NN
41352	1045	42	and	and	CC
41352	1045	43	bacon	bacon	NN
41352	1045	44	.	.	.
41352	1046	1	Put	put	VB
41352	1046	2	the	the	DT
41352	1046	3	whole	whole	NN
41352	1046	4	into	into	IN
41352	1046	5	a	a	DT
41352	1046	6	stewpan	stewpan	NN
41352	1046	7	with	with	IN
41352	1046	8	a	a	DT
41352	1046	9	bit	bit	NN
41352	1046	10	of	of	IN
41352	1046	11	fresh	fresh	JJ
41352	1046	12	butter	butter	NN
41352	1046	13	,	,	,
41352	1046	14	parsley	parsley	NN
41352	1046	15	,	,	,
41352	1046	16	thyme	thyme	NNS
41352	1046	17	,	,	,
41352	1046	18	and	and	CC
41352	1046	19	eschallots	eschallot	NNS
41352	1046	20	,	,	,
41352	1046	21	chopped	chop	VBD
41352	1046	22	very	very	RB
41352	1046	23	fine	fine	JJ
41352	1046	24	,	,	,
41352	1046	25	pepper	pepper	NN
41352	1046	26	,	,	,
41352	1046	27	salt	salt	NN
41352	1046	28	,	,	,
41352	1046	29	and	and	CC
41352	1046	30	lemon	lemon	NN
41352	1046	31	juice	juice	NN
41352	1046	32	,	,	,
41352	1046	33	a	a	DT
41352	1046	34	small	small	JJ
41352	1046	35	quantity	quantity	NN
41352	1046	36	of	of	IN
41352	1046	37	each	each	DT
41352	1046	38	.	.	.
41352	1047	1	Put	put	VB
41352	1047	2	them	-PRON-	PRP
41352	1047	3	over	over	IN
41352	1047	4	a	a	DT
41352	1047	5	slow	slow	JJ
41352	1047	6	fire	fire	NN
41352	1047	7	,	,	,
41352	1047	8	and	and	CC
41352	1047	9	simmer	simmer	VB
41352	1047	10	them	-PRON-	PRP
41352	1047	11	five	five	CD
41352	1047	12	minutes	minute	NNS
41352	1047	13	;	;	:
41352	1047	14	then	then	RB
41352	1047	15	lay	lay	VB
41352	1047	16	them	-PRON-	PRP
41352	1047	17	on	on	IN
41352	1047	18	a	a	DT
41352	1047	19	dish	dish	NN
41352	1047	20	,	,	,
41352	1047	21	and	and	CC
41352	1047	22	when	when	WRB
41352	1047	23	a	a	DT
41352	1047	24	little	little	JJ
41352	1047	25	cool	cool	JJ
41352	1047	26	,	,	,
41352	1047	27	put	put	VBN
41352	1047	28	upon	upon	IN
41352	1047	29	a	a	DT
41352	1047	30	small	small	JJ
41352	1047	31	wooden	wooden	JJ
41352	1047	32	or	or	CC
41352	1047	33	silver	silver	JJ
41352	1047	34	skewer	skewer	NN
41352	1047	35	a	a	DT
41352	1047	36	slice	slice	NN
41352	1047	37	of	of	IN
41352	1047	38	sweetbread	sweetbread	NN
41352	1047	39	,	,	,
41352	1047	40	a	a	DT
41352	1047	41	slice	slice	NN
41352	1047	42	of	of	IN
41352	1047	43	bacon	bacon	NN
41352	1047	44	,	,	,
41352	1047	45	and	and	CC
41352	1047	46	an	an	DT
41352	1047	47	oyster	oyster	NN
41352	1047	48	,	,	,
41352	1047	49	and	and	CC
41352	1047	50	so	so	RB
41352	1047	51	alternately	alternately	RB
41352	1047	52	till	till	IN
41352	1047	53	the	the	DT
41352	1047	54	skewers	skewer	NNS
41352	1047	55	are	be	VBP
41352	1047	56	full	full	JJ
41352	1047	57	;	;	:
41352	1047	58	then	then	RB
41352	1047	59	put	put	VB
41352	1047	60	breadcrumbs	breadcrumb	NNS
41352	1047	61	over	over	IN
41352	1047	62	them	-PRON-	PRP
41352	1047	63	,	,	,
41352	1047	64	which	which	WDT
41352	1047	65	should	should	MD
41352	1047	66	be	be	VB
41352	1047	67	rubbed	rub	VBN
41352	1047	68	through	through	IN
41352	1047	69	a	a	DT
41352	1047	70	hair	hair	NN
41352	1047	71	sieve	sieve	NN
41352	1047	72	,	,	,
41352	1047	73	and	and	CC
41352	1047	74	broil	broil	VB
41352	1047	75	the	the	DT
41352	1047	76	atlets	atlet	NNS
41352	1047	77	gently	gently	RB
41352	1047	78	till	till	IN
41352	1047	79	done	do	VBN
41352	1047	80	and	and	CC
41352	1047	81	of	of	IN
41352	1047	82	a	a	DT
41352	1047	83	light	light	JJ
41352	1047	84	brown	brown	JJ
41352	1047	85	colour	colour	NN
41352	1047	86	.	.	.
41352	1048	1	Serve	serve	VB
41352	1048	2	them	-PRON-	PRP
41352	1048	3	up	up	RP
41352	1048	4	with	with	IN
41352	1048	5	a	a	DT
41352	1048	6	little	little	JJ
41352	1048	7	cullis	cullis	NN
41352	1048	8	under	under	IN
41352	1048	9	them	-PRON-	PRP
41352	1048	10	,	,	,
41352	1048	11	together	together	RB
41352	1048	12	with	with	IN
41352	1048	13	the	the	DT
41352	1048	14	liquor	liquor	NN
41352	1048	15	from	from	IN
41352	1048	16	the	the	DT
41352	1048	17	blanched	blanch	VBN
41352	1048	18	oysters	oyster	NNS
41352	1048	19	reduced	reduce	VBN
41352	1048	20	and	and	CC
41352	1048	21	added	add	VBD
41352	1048	22	to	to	IN
41352	1048	23	it	-PRON-	PRP
41352	1048	24	.	.	.
41352	1049	1	_	_	NNP
41352	1049	2	Scollop	Scollop	NNP
41352	1049	3	Oysters	Oysters	NNP
41352	1049	4	.	.	.
41352	1049	5	_	_	NNP
41352	1049	6	BLANCH	BLANCH	NNP
41352	1049	7	the	the	DT
41352	1049	8	oysters	oyster	NNS
41352	1049	9	and	and	CC
41352	1049	10	strain	strain	VB
41352	1049	11	them	-PRON-	PRP
41352	1049	12	;	;	:
41352	1049	13	then	then	RB
41352	1049	14	add	add	VB
41352	1049	15	to	to	IN
41352	1049	16	their	-PRON-	PRP$
41352	1049	17	liquor	liquor	NN
41352	1049	18	,	,	,
41352	1049	19	which	which	WDT
41352	1049	20	must	must	MD
41352	1049	21	be	be	VB
41352	1049	22	free	free	JJ
41352	1049	23	from	from	IN
41352	1049	24	sediment	sediment	NN
41352	1049	25	,	,	,
41352	1049	26	a	a	DT
41352	1049	27	good	good	JJ
41352	1049	28	piece	piece	NN
41352	1049	29	of	of	IN
41352	1049	30	fresh	fresh	JJ
41352	1049	31	butter	butter	NN
41352	1049	32	,	,	,
41352	1049	33	a	a	DT
41352	1049	34	little	little	JJ
41352	1049	35	pepper	pepper	NN
41352	1049	36	and	and	CC
41352	1049	37	salt	salt	NN
41352	1049	38	,	,	,
41352	1049	39	some	some	DT
41352	1049	40	lemon	lemon	NN
41352	1049	41	peel	peel	NN
41352	1049	42	and	and	CC
41352	1049	43	grated	grate	VBD
41352	1049	44	nutmeg	nutmeg	NNS
41352	1049	45	,	,	,
41352	1049	46	a	a	DT
41352	1049	47	small	small	JJ
41352	1049	48	quantity	quantity	NN
41352	1049	49	of	of	IN
41352	1049	50	each	each	DT
41352	1049	51	.	.	.
41352	1050	1	Then	then	RB
41352	1050	2	beard	beard	NNP
41352	1050	3	and	and	CC
41352	1050	4	wash	wash	VB
41352	1050	5	the	the	DT
41352	1050	6	oysters	oyster	NNS
41352	1050	7	,	,	,
41352	1050	8	add	add	VB
41352	1050	9	them	-PRON-	PRP
41352	1050	10	to	to	IN
41352	1050	11	the	the	DT
41352	1050	12	ingredients	ingredient	NNS
41352	1050	13	,	,	,
41352	1050	14	simmer	simmer	VB
41352	1050	15	them	-PRON-	PRP
41352	1050	16	over	over	IN
41352	1050	17	a	a	DT
41352	1050	18	fire	fire	NN
41352	1050	19	five	five	CD
41352	1050	20	minutes	minute	NNS
41352	1050	21	,	,	,
41352	1050	22	and	and	CC
41352	1050	23	put	put	VBD
41352	1050	24	the	the	DT
41352	1050	25	oysters	oyster	NNS
41352	1050	26	into	into	IN
41352	1050	27	scollop	scollop	NN
41352	1050	28	shells	shell	NNS
41352	1050	29	with	with	IN
41352	1050	30	the	the	DT
41352	1050	31	liquor	liquor	NN
41352	1050	32	.	.	.
41352	1051	1	If	if	IN
41352	1051	2	there	there	EX
41352	1051	3	be	be	VBP
41352	1051	4	more	more	JJR
41352	1051	5	than	than	IN
41352	1051	6	sufficient	sufficient	JJ
41352	1051	7	,	,	,
41352	1051	8	boil	boil	VB
41352	1051	9	it	-PRON-	PRP
41352	1051	10	till	till	IN
41352	1051	11	nearly	nearly	RB
41352	1051	12	reduced	reduce	VBN
41352	1051	13	and	and	CC
41352	1051	14	add	add	VB
41352	1051	15	it	-PRON-	PRP
41352	1051	16	;	;	:
41352	1051	17	then	then	RB
41352	1051	18	put	put	VB
41352	1051	19	fine	fine	JJ
41352	1051	20	breadcrumbs	breadcrumb	NNS
41352	1051	21	over	over	RB
41352	1051	22	,	,	,
41352	1051	23	smooth	smooth	VB
41352	1051	24	them	-PRON-	PRP
41352	1051	25	with	with	IN
41352	1051	26	a	a	DT
41352	1051	27	knife	knife	NN
41352	1051	28	,	,	,
41352	1051	29	bake	bake	VB
41352	1051	30	or	or	CC
41352	1051	31	set	set	VBD
41352	1051	32	them	-PRON-	PRP
41352	1051	33	over	over	IN
41352	1051	34	a	a	DT
41352	1051	35	fire	fire	NN
41352	1051	36	upon	upon	IN
41352	1051	37	a	a	DT
41352	1051	38	gridiron	gridiron	NN
41352	1051	39	for	for	IN
41352	1051	40	half	half	PDT
41352	1051	41	an	an	DT
41352	1051	42	hour	hour	NN
41352	1051	43	,	,	,
41352	1051	44	and	and	CC
41352	1051	45	colour	colour	VB
41352	1051	46	the	the	DT
41352	1051	47	top	top	JJ
41352	1051	48	part	part	NN
41352	1051	49	with	with	IN
41352	1051	50	a	a	DT
41352	1051	51	salamander	salamander	NN
41352	1051	52	.	.	.
41352	1052	1	_	_	NNP
41352	1052	2	Oyster	Oyster	NNP
41352	1052	3	Loaves	Loaves	NNP
41352	1052	4	.	.	.
41352	1052	5	_	_	NNP
41352	1052	6	TAKE	TAKE	NNP
41352	1052	7	small	small	JJ
41352	1052	8	french	french	JJ
41352	1052	9	rasped	rasp	VBN
41352	1052	10	rolls	roll	NNS
41352	1052	11	,	,	,
41352	1052	12	and	and	CC
41352	1052	13	cut	cut	VB
41352	1052	14	a	a	DT
41352	1052	15	little	little	JJ
41352	1052	16	piece	piece	NN
41352	1052	17	off	off	IN
41352	1052	18	the	the	DT
41352	1052	19	top	top	JJ
41352	1052	20	part	part	NN
41352	1052	21	;	;	:
41352	1052	22	then	then	RB
41352	1052	23	take	take	VB
41352	1052	24	the	the	DT
41352	1052	25	crumb	crumb	NN
41352	1052	26	entirely	entirely	RB
41352	1052	27	out	out	RP
41352	1052	28	,	,	,
41352	1052	29	and	and	CC
41352	1052	30	afterwards	afterwards	RB
41352	1052	31	fry	fry	VB
41352	1052	32	the	the	DT
41352	1052	33	case	case	NN
41352	1052	34	and	and	CC
41352	1052	35	tops	top	NNS
41352	1052	36	in	in	IN
41352	1052	37	boiling	boil	VBG
41352	1052	38	lard	lard	NN
41352	1052	39	only	only	RB
41352	1052	40	till	till	IN
41352	1052	41	they	-PRON-	PRP
41352	1052	42	are	be	VBP
41352	1052	43	crisp	crisp	JJ
41352	1052	44	and	and	CC
41352	1052	45	of	of	IN
41352	1052	46	a	a	DT
41352	1052	47	light	light	JJ
41352	1052	48	colour	colour	NN
41352	1052	49	.	.	.
41352	1053	1	Drain	drain	VB
41352	1053	2	them	-PRON-	PRP
41352	1053	3	dry	dry	RB
41352	1053	4	,	,	,
41352	1053	5	keep	keep	VB
41352	1053	6	them	-PRON-	PRP
41352	1053	7	warm	warm	JJ
41352	1053	8	,	,	,
41352	1053	9	and	and	CC
41352	1053	10	just	just	RB
41352	1053	11	before	before	IN
41352	1053	12	they	-PRON-	PRP
41352	1053	13	are	be	VBP
41352	1053	14	to	to	TO
41352	1053	15	be	be	VB
41352	1053	16	served	serve	VBN
41352	1053	17	up	up	RP
41352	1053	18	put	put	VB
41352	1053	19	oysters	oyster	NNS
41352	1053	20	into	into	IN
41352	1053	21	them	-PRON-	PRP
41352	1053	22	,	,	,
41352	1053	23	done	do	VBN
41352	1053	24	in	in	IN
41352	1053	25	the	the	DT
41352	1053	26	same	same	JJ
41352	1053	27	manner	manner	NN
41352	1053	28	as	as	IN
41352	1053	29	for	for	IN
41352	1053	30	scollops	scollop	NNS
41352	1053	31	,	,	,
41352	1053	32	with	with	IN
41352	1053	33	the	the	DT
41352	1053	34	top	top	NN
41352	1053	35	of	of	IN
41352	1053	36	the	the	DT
41352	1053	37	rolls	roll	NNS
41352	1053	38	over	over	RP
41352	1053	39	.	.	.
41352	1054	1	_	_	NNP
41352	1054	2	Ragout	Ragout	NNP
41352	1054	3	of	of	IN
41352	1054	4	Sweetbreads	Sweetbreads	NNP
41352	1054	5	(	(	-LRB-
41352	1054	6	brown	brown	NNP
41352	1054	7	)	)	-RRB-
41352	1054	8	.	.	.
41352	1054	9	_	_	NNP
41352	1054	10	TAKE	TAKE	NNP
41352	1054	11	throat	throat	NN
41352	1054	12	sweetbreads	sweetbread	NNS
41352	1054	13	blanched	blanch	VBD
41352	1054	14	and	and	CC
41352	1054	15	cut	cut	VBN
41352	1054	16	into	into	IN
41352	1054	17	slices	slice	NNS
41352	1054	18	;	;	:
41352	1054	19	morells	morell	NNS
41352	1054	20	blanched	blanch	VBD
41352	1054	21	,	,	,
41352	1054	22	cut	cut	VBN
41352	1054	23	into	into	IN
41352	1054	24	halves	half	NNS
41352	1054	25	,	,	,
41352	1054	26	and	and	CC
41352	1054	27	washed	wash	VBD
41352	1054	28	free	free	JJ
41352	1054	29	from	from	IN
41352	1054	30	grit	grit	NN
41352	1054	31	;	;	:
41352	1054	32	some	some	DT
41352	1054	33	stewed	stew	VBN
41352	1054	34	mushrooms	mushroom	NNS
41352	1054	35	,	,	,
41352	1054	36	egg	egg	NN
41352	1054	37	balls	ball	NNS
41352	1054	38	,	,	,
41352	1054	39	artichoke	artichoke	NN
41352	1054	40	bottoms	bottom	NNS
41352	1054	41	,	,	,
41352	1054	42	or	or	CC
41352	1054	43	jerusalem	jerusalem	NNP
41352	1054	44	artichokes	artichokes	NNP
41352	1054	45	,	,	,
41352	1054	46	boiled	boil	VBN
41352	1054	47	till	till	IN
41352	1054	48	half	half	NN
41352	1054	49	done	do	VBN
41352	1054	50	and	and	CC
41352	1054	51	cut	cut	VBN
41352	1054	52	into	into	IN
41352	1054	53	pieces	piece	NNS
41352	1054	54	;	;	:
41352	1054	55	green	green	JJ
41352	1054	56	truffles	truffle	NNS
41352	1054	57	pared	pare	VBD
41352	1054	58	,	,	,
41352	1054	59	cut	cut	VBD
41352	1054	60	into	into	IN
41352	1054	61	slices	slice	NNS
41352	1054	62	half	half	PDT
41352	1054	63	an	an	DT
41352	1054	64	inch	inch	NN
41352	1054	65	thick	thick	JJ
41352	1054	66	,	,	,
41352	1054	67	and	and	CC
41352	1054	68	stewed	stew	VBN
41352	1054	69	in	in	IN
41352	1054	70	a	a	DT
41352	1054	71	little	little	JJ
41352	1054	72	stock	stock	NN
41352	1054	73	till	till	IN
41352	1054	74	it	-PRON-	PRP
41352	1054	75	is	be	VBZ
41352	1054	76	nearly	nearly	RB
41352	1054	77	reduced	reduce	VBN
41352	1054	78	;	;	:
41352	1054	79	and	and	CC
41352	1054	80	cocks	cock	NNS
41352	1054	81	combs	comb	NNS
41352	1054	82	boiled	boil	VBN
41352	1054	83	till	till	IN
41352	1054	84	three	three	CD
41352	1054	85	parts	part	NNS
41352	1054	86	done	do	VBN
41352	1054	87	.	.	.
41352	1055	1	Then	then	RB
41352	1055	2	mix	mix	VB
41352	1055	3	all	all	PDT
41352	1055	4	the	the	DT
41352	1055	5	ingredients	ingredient	NNS
41352	1055	6	together	together	RB
41352	1055	7	,	,	,
41352	1055	8	add	add	VB
41352	1055	9	some	some	DT
41352	1055	10	cullis	cullis	NN
41352	1055	11	,	,	,
41352	1055	12	stew	stew	VB
41352	1055	13	them	-PRON-	PRP
41352	1055	14	gently	gently	RB
41352	1055	15	a	a	DT
41352	1055	16	quarter	quarter	NN
41352	1055	17	of	of	IN
41352	1055	18	an	an	DT
41352	1055	19	hour	hour	NN
41352	1055	20	,	,	,
41352	1055	21	and	and	CC
41352	1055	22	season	season	NN
41352	1055	23	to	to	IN
41352	1055	24	the	the	DT
41352	1055	25	palate	palate	NN
41352	1055	26	.	.	.
41352	1056	1	_	_	NNP
41352	1056	2	Ragout	Ragout	NNP
41352	1056	3	of	of	IN
41352	1056	4	Sweetbreads	Sweetbreads	NNP
41352	1056	5	(	(	-LRB-
41352	1056	6	white	white	NNP
41352	1056	7	)	)	-RRB-
41352	1056	8	.	.	.
41352	1056	9	_	_	NNP
41352	1056	10	PUT	PUT	NNP
41352	1056	11	into	into	IN
41352	1056	12	a	a	DT
41352	1056	13	stewpan	stewpan	NN
41352	1056	14	some	some	DT
41352	1056	15	stewed	stew	VBN
41352	1056	16	mushrooms	mushroom	NNS
41352	1056	17	,	,	,
41352	1056	18	egg	egg	NN
41352	1056	19	balls	ball	NNS
41352	1056	20	,	,	,
41352	1056	21	slices	slice	NNS
41352	1056	22	of	of	IN
41352	1056	23	blanched	blanch	VBN
41352	1056	24	throat	throat	NN
41352	1056	25	sweetbreads	sweetbread	NNS
41352	1056	26	,	,	,
41352	1056	27	cocks	cock	NNS
41352	1056	28	combs	comb	NNS
41352	1056	29	boiled	boil	VBN
41352	1056	30	till	till	IN
41352	1056	31	nearly	nearly	RB
41352	1056	32	done	do	VBN
41352	1056	33	,	,	,
41352	1056	34	and	and	CC
41352	1056	35	half	half	PDT
41352	1056	36	a	a	DT
41352	1056	37	pint	pint	NN
41352	1056	38	of	of	IN
41352	1056	39	consumé	consumé	NN
41352	1056	40	.	.	.
41352	1057	1	Stew	stew	VB
41352	1057	2	them	-PRON-	PRP
41352	1057	3	ten	ten	CD
41352	1057	4	minutes	minute	NNS
41352	1057	5	,	,	,
41352	1057	6	then	then	RB
41352	1057	7	pour	pour	VB
41352	1057	8	the	the	DT
41352	1057	9	liquor	liquor	NN
41352	1057	10	into	into	IN
41352	1057	11	another	another	DT
41352	1057	12	stewpan	stewpan	NN
41352	1057	13	,	,	,
41352	1057	14	and	and	CC
41352	1057	15	reduce	reduce	VB
41352	1057	16	it	-PRON-	PRP
41352	1057	17	over	over	IN
41352	1057	18	a	a	DT
41352	1057	19	fire	fire	NN
41352	1057	20	to	to	IN
41352	1057	21	one	one	CD
41352	1057	22	half	half	PDT
41352	1057	23	the	the	DT
41352	1057	24	quantity	quantity	NN
41352	1057	25	.	.	.
41352	1058	1	Beat	beat	VB
41352	1058	2	up	up	RP
41352	1058	3	the	the	DT
41352	1058	4	yolks	yolk	NNS
41352	1058	5	of	of	IN
41352	1058	6	two	two	CD
41352	1058	7	eggs	egg	NNS
41352	1058	8	,	,	,
41352	1058	9	a	a	DT
41352	1058	10	gill	gill	NN
41352	1058	11	of	of	IN
41352	1058	12	cream	cream	NN
41352	1058	13	,	,	,
41352	1058	14	a	a	DT
41352	1058	15	little	little	JJ
41352	1058	16	salt	salt	NN
41352	1058	17	,	,	,
41352	1058	18	and	and	CC
41352	1058	19	strain	strain	VB
41352	1058	20	them	-PRON-	PRP
41352	1058	21	through	through	IN
41352	1058	22	a	a	DT
41352	1058	23	hair	hair	NN
41352	1058	24	sieve	sieve	VB
41352	1058	25	to	to	IN
41352	1058	26	the	the	DT
41352	1058	27	sweetbreads	sweetbread	NNS
41352	1058	28	,	,	,
41352	1058	29	&	&	CC
41352	1058	30	c.	c.	NNP
41352	1058	31	then	then	RB
41352	1058	32	put	put	VBD
41352	1058	33	them	-PRON-	PRP
41352	1058	34	over	over	IN
41352	1058	35	a	a	DT
41352	1058	36	slow	slow	JJ
41352	1058	37	fire	fire	NN
41352	1058	38	and	and	CC
41352	1058	39	let	let	VB
41352	1058	40	them	-PRON-	PRP
41352	1058	41	simmer	simmer	VB
41352	1058	42	five	five	CD
41352	1058	43	minutes	minute	NNS
41352	1058	44	;	;	:
41352	1058	45	or	or	CC
41352	1058	46	the	the	DT
41352	1058	47	above	above	JJ
41352	1058	48	four	four	CD
41352	1058	49	articles	article	NNS
41352	1058	50	may	may	MD
41352	1058	51	be	be	VB
41352	1058	52	put	put	VBN
41352	1058	53	into	into	IN
41352	1058	54	a	a	DT
41352	1058	55	stewpan	stewpan	NN
41352	1058	56	with	with	IN
41352	1058	57	some	some	DT
41352	1058	58	benshamelle	benshamelle	NN
41352	1058	59	only	only	RB
41352	1058	60	,	,	,
41352	1058	61	and	and	CC
41352	1058	62	stewed	stew	VBN
41352	1058	63	till	till	IN
41352	1058	64	done	do	VBN
41352	1058	65	.	.	.
41352	1059	1	_	_	NNP
41352	1059	2	Poached	Poached	NNP
41352	1059	3	Eggs	Eggs	NNP
41352	1059	4	with	with	IN
41352	1059	5	Sorrel	Sorrel	NNP
41352	1059	6	or	or	CC
41352	1059	7	Endive	Endive	NNP
41352	1059	8	.	.	.
41352	1059	9	_	_	NNP
41352	1059	10	TAKE	TAKE	NNP
41352	1059	11	a	a	DT
41352	1059	12	slice	slice	NN
41352	1059	13	of	of	IN
41352	1059	14	bread	bread	NN
41352	1059	15	round	round	IN
41352	1059	16	a	a	DT
41352	1059	17	loaf	loaf	NN
41352	1059	18	,	,	,
41352	1059	19	and	and	CC
41352	1059	20	cut	cut	VBD
41352	1059	21	it	-PRON-	PRP
41352	1059	22	to	to	TO
41352	1059	23	cover	cover	VB
41352	1059	24	three	three	CD
41352	1059	25	parts	part	NNS
41352	1059	26	of	of	IN
41352	1059	27	the	the	DT
41352	1059	28	inside	inside	NN
41352	1059	29	of	of	IN
41352	1059	30	a	a	DT
41352	1059	31	dish	dish	NN
41352	1059	32	;	;	:
41352	1059	33	then	then	RB
41352	1059	34	fry	fry	VB
41352	1059	35	it	-PRON-	PRP
41352	1059	36	in	in	IN
41352	1059	37	boiling	boil	VBG
41352	1059	38	lard	lard	NN
41352	1059	39	till	till	IN
41352	1059	40	of	of	IN
41352	1059	41	a	a	DT
41352	1059	42	light	light	JJ
41352	1059	43	colour	colour	NN
41352	1059	44	,	,	,
41352	1059	45	drain	drain	VB
41352	1059	46	it	-PRON-	PRP
41352	1059	47	dry	dry	JJ
41352	1059	48	,	,	,
41352	1059	49	and	and	CC
41352	1059	50	lay	lie	VBD
41352	1059	51	it	-PRON-	PRP
41352	1059	52	in	in	IN
41352	1059	53	a	a	DT
41352	1059	54	warm	warm	JJ
41352	1059	55	place	place	NN
41352	1059	56	.	.	.
41352	1060	1	Then	then	RB
41352	1060	2	wash	wash	NN
41352	1060	3	and	and	CC
41352	1060	4	chop	chop	NN
41352	1060	5	sorrel	sorrel	NN
41352	1060	6	,	,	,
41352	1060	7	squeeze	squeeze	VBP
41352	1060	8	and	and	CC
41352	1060	9	put	put	VB
41352	1060	10	it	-PRON-	PRP
41352	1060	11	into	into	IN
41352	1060	12	a	a	DT
41352	1060	13	stewpan	stewpan	NN
41352	1060	14	with	with	IN
41352	1060	15	a	a	DT
41352	1060	16	bit	bit	NN
41352	1060	17	of	of	IN
41352	1060	18	fresh	fresh	JJ
41352	1060	19	butter	butter	NN
41352	1060	20	,	,	,
41352	1060	21	cayenne	cayenne	NN
41352	1060	22	pepper	pepper	NN
41352	1060	23	,	,	,
41352	1060	24	and	and	CC
41352	1060	25	a	a	DT
41352	1060	26	table	table	NN
41352	1060	27	spoonful	spoonful	JJ
41352	1060	28	of	of	IN
41352	1060	29	essence	essence	NN
41352	1060	30	of	of	IN
41352	1060	31	ham	ham	NN
41352	1060	32	;	;	,
41352	1060	33	simmer	simmer	VB
41352	1060	34	it	-PRON-	PRP
41352	1060	35	till	till	IN
41352	1060	36	done	do	VBN
41352	1060	37	,	,	,
41352	1060	38	thicken	thicken	VB
41352	1060	39	it	-PRON-	PRP
41352	1060	40	with	with	IN
41352	1060	41	flour	flour	NN
41352	1060	42	and	and	CC
41352	1060	43	water	water	NN
41352	1060	44	,	,	,
41352	1060	45	boil	boil	VB
41352	1060	46	it	-PRON-	PRP
41352	1060	47	five	five	CD
41352	1060	48	minutes	minute	NNS
41352	1060	49	,	,	,
41352	1060	50	butter	butter	VB
41352	1060	51	the	the	DT
41352	1060	52	toast	toast	NN
41352	1060	53	,	,	,
41352	1060	54	poach	poach	VBD
41352	1060	55	the	the	DT
41352	1060	56	eggs	egg	NNS
41352	1060	57	,	,	,
41352	1060	58	and	and	CC
41352	1060	59	drain	drain	VB
41352	1060	60	them	-PRON-	PRP
41352	1060	61	;	;	:
41352	1060	62	then	then	RB
41352	1060	63	lay	lay	VB
41352	1060	64	them	-PRON-	PRP
41352	1060	65	over	over	IN
41352	1060	66	the	the	DT
41352	1060	67	bread	bread	NN
41352	1060	68	,	,	,
41352	1060	69	put	put	VBD
41352	1060	70	the	the	DT
41352	1060	71	sorrel	sorrel	NN
41352	1060	72	sauce	sauce	NN
41352	1060	73	round	round	NN
41352	1060	74	,	,	,
41352	1060	75	and	and	CC
41352	1060	76	serve	serve	VB
41352	1060	77	them	-PRON-	PRP
41352	1060	78	up	up	RP
41352	1060	79	very	very	RB
41352	1060	80	hot	hot	JJ
41352	1060	81	.	.	.
41352	1061	1	_	_	NNP
41352	1061	2	Buttered	Buttered	NNP
41352	1061	3	Eggs	Eggs	NNP
41352	1061	4	.	.	.
41352	1061	5	_	_	IN
41352	1061	6	BREAK	BREAK	NNP
41352	1061	7	twelve	twelve	CD
41352	1061	8	eggs	egg	NNS
41352	1061	9	into	into	IN
41352	1061	10	a	a	DT
41352	1061	11	stewpan	stewpan	NN
41352	1061	12	,	,	,
41352	1061	13	add	add	VB
41352	1061	14	a	a	DT
41352	1061	15	little	little	JJ
41352	1061	16	parsley	parsley	NN
41352	1061	17	chopped	chop	VBN
41352	1061	18	fine	fine	RB
41352	1061	19	,	,	,
41352	1061	20	one	one	CD
41352	1061	21	anchovie	anchovie	NN
41352	1061	22	picked	pick	VBD
41352	1061	23	and	and	CC
41352	1061	24	rubbed	rub	VBD
41352	1061	25	through	through	IN
41352	1061	26	a	a	DT
41352	1061	27	hair	hair	NN
41352	1061	28	sieve	sieve	NN
41352	1061	29	,	,	,
41352	1061	30	two	two	CD
41352	1061	31	table	table	NN
41352	1061	32	spoonfuls	spoonful	NNS
41352	1061	33	of	of	IN
41352	1061	34	consumé	consumé	NN
41352	1061	35	or	or	CC
41352	1061	36	essence	essence	NN
41352	1061	37	of	of	IN
41352	1061	38	ham	ham	NN
41352	1061	39	,	,	,
41352	1061	40	a	a	DT
41352	1061	41	quarter	quarter	NN
41352	1061	42	of	of	IN
41352	1061	43	a	a	DT
41352	1061	44	pound	pound	NN
41352	1061	45	of	of	IN
41352	1061	46	fresh	fresh	JJ
41352	1061	47	butter	butter	NN
41352	1061	48	made	make	VBD
41352	1061	49	just	just	RB
41352	1061	50	warm	warm	JJ
41352	1061	51	,	,	,
41352	1061	52	and	and	CC
41352	1061	53	a	a	DT
41352	1061	54	small	small	JJ
41352	1061	55	quantity	quantity	NN
41352	1061	56	of	of	IN
41352	1061	57	cayenne	cayenne	NN
41352	1061	58	pepper	pepper	NN
41352	1061	59	.	.	.
41352	1062	1	Beat	beat	VB
41352	1062	2	all	all	RB
41352	1062	3	together	together	RB
41352	1062	4	,	,	,
41352	1062	5	set	set	VBD
41352	1062	6	them	-PRON-	PRP
41352	1062	7	over	over	IN
41352	1062	8	a	a	DT
41352	1062	9	fire	fire	NN
41352	1062	10	,	,	,
41352	1062	11	and	and	CC
41352	1062	12	keep	keep	VB
41352	1062	13	stirring	stir	VBG
41352	1062	14	with	with	IN
41352	1062	15	a	a	DT
41352	1062	16	wooden	wooden	JJ
41352	1062	17	spoon	spoon	NN
41352	1062	18	till	till	IN
41352	1062	19	they	-PRON-	PRP
41352	1062	20	are	be	VBP
41352	1062	21	of	of	IN
41352	1062	22	a	a	DT
41352	1062	23	good	good	JJ
41352	1062	24	thickness	thickness	NN
41352	1062	25	,	,	,
41352	1062	26	and	and	CC
41352	1062	27	to	to	TO
41352	1062	28	prevent	prevent	VB
41352	1062	29	their	-PRON-	PRP$
41352	1062	30	burning	burning	NN
41352	1062	31	.	.	.
41352	1063	1	Serve	serve	VB
41352	1063	2	them	-PRON-	PRP
41352	1063	3	up	up	RP
41352	1063	4	in	in	IN
41352	1063	5	a	a	DT
41352	1063	6	deep	deep	JJ
41352	1063	7	dish	dish	NN
41352	1063	8	with	with	IN
41352	1063	9	a	a	DT
41352	1063	10	fresh	fresh	JJ
41352	1063	11	toast	toast	NN
41352	1063	12	under	under	IN
41352	1063	13	them	-PRON-	PRP
41352	1063	14	.	.	.
41352	1064	1	_	_	NNP
41352	1064	2	Fried	Fried	NNP
41352	1064	3	Eggs	Eggs	NNP
41352	1064	4	,	,	,
41352	1064	5	&	&	CC
41352	1064	6	c.	c.	NNP
41352	1064	7	_	_	NNP
41352	1064	8	TAKE	TAKE	NNP
41352	1064	9	slices	slice	NNS
41352	1064	10	of	of	IN
41352	1064	11	ham	ham	NN
41352	1064	12	or	or	CC
41352	1064	13	rashers	rasher	NNS
41352	1064	14	of	of	IN
41352	1064	15	bacon	bacon	NN
41352	1064	16	,	,	,
41352	1064	17	and	and	CC
41352	1064	18	broil	broil	NNP
41352	1064	19	,	,	,
41352	1064	20	drain	drain	VBP
41352	1064	21	,	,	,
41352	1064	22	and	and	CC
41352	1064	23	put	put	VBD
41352	1064	24	them	-PRON-	PRP
41352	1064	25	into	into	IN
41352	1064	26	a	a	DT
41352	1064	27	deep	deep	JJ
41352	1064	28	plate	plate	NN
41352	1064	29	.	.	.
41352	1065	1	Have	have	VBP
41352	1065	2	ready	ready	JJ
41352	1065	3	a	a	DT
41352	1065	4	little	little	JJ
41352	1065	5	boiling	boiling	NN
41352	1065	6	lard	lard	NN
41352	1065	7	in	in	IN
41352	1065	8	a	a	DT
41352	1065	9	stewpan	stewpan	NN
41352	1065	10	,	,	,
41352	1065	11	break	break	VB
41352	1065	12	the	the	DT
41352	1065	13	eggs	egg	NNS
41352	1065	14	into	into	IN
41352	1065	15	it	-PRON-	PRP
41352	1065	16	,	,	,
41352	1065	17	and	and	CC
41352	1065	18	when	when	WRB
41352	1065	19	they	-PRON-	PRP
41352	1065	20	are	be	VBP
41352	1065	21	set	set	VBN
41352	1065	22	,	,	,
41352	1065	23	turn	turn	VBP
41352	1065	24	and	and	CC
41352	1065	25	fry	fry	VB
41352	1065	26	them	-PRON-	PRP
41352	1065	27	not	not	RB
41352	1065	28	more	more	JJR
41352	1065	29	than	than	IN
41352	1065	30	two	two	CD
41352	1065	31	minutes	minute	NNS
41352	1065	32	.	.	.
41352	1066	1	Then	then	RB
41352	1066	2	take	take	VB
41352	1066	3	them	-PRON-	PRP
41352	1066	4	out	out	RP
41352	1066	5	with	with	IN
41352	1066	6	a	a	DT
41352	1066	7	skimmer	skimmer	NN
41352	1066	8	,	,	,
41352	1066	9	drain	drain	VB
41352	1066	10	them	-PRON-	PRP
41352	1066	11	,	,	,
41352	1066	12	and	and	CC
41352	1066	13	serve	serve	VB
41352	1066	14	them	-PRON-	PRP
41352	1066	15	up	up	RP
41352	1066	16	very	very	RB
41352	1066	17	hot	hot	JJ
41352	1066	18	over	over	IN
41352	1066	19	the	the	DT
41352	1066	20	bacon	bacon	NN
41352	1066	21	or	or	CC
41352	1066	22	ham	ham	NN
41352	1066	23	.	.	.
41352	1067	1	Put	put	VB
41352	1067	2	a	a	DT
41352	1067	3	strong	strong	JJ
41352	1067	4	cullis	cullis	NN
41352	1067	5	,	,	,
41352	1067	6	with	with	IN
41352	1067	7	a	a	DT
41352	1067	8	little	little	JJ
41352	1067	9	mustard	mustard	NN
41352	1067	10	and	and	CC
41352	1067	11	vinegar	vinegar	NN
41352	1067	12	(	(	-LRB-
41352	1067	13	but	but	CC
41352	1067	14	no	no	DT
41352	1067	15	salt	salt	NN
41352	1067	16	)	)	-RRB-
41352	1067	17	in	in	IN
41352	1067	18	it	-PRON-	PRP
41352	1067	19	,	,	,
41352	1067	20	under	under	IN
41352	1067	21	them	-PRON-	PRP
41352	1067	22	.	.	.
41352	1068	1	_	_	NNP
41352	1068	2	Eggs	Eggs	NNP
41352	1068	3	a	a	DT
41352	1068	4	la	la	JJ
41352	1068	5	Trip	trip	NN
41352	1068	6	.	.	.
41352	1068	7	_	_	NNP
41352	1068	8	BOIL	BOIL	NNP
41352	1068	9	the	the	DT
41352	1068	10	eggs	egg	NNS
41352	1068	11	gently	gently	RB
41352	1068	12	five	five	CD
41352	1068	13	minutes	minute	NNS
41352	1068	14	,	,	,
41352	1068	15	then	then	RB
41352	1068	16	peel	peel	VBP
41352	1068	17	,	,	,
41352	1068	18	wash	wash	NN
41352	1068	19	,	,	,
41352	1068	20	and	and	CC
41352	1068	21	cut	cut	VBD
41352	1068	22	them	-PRON-	PRP
41352	1068	23	in	in	IN
41352	1068	24	halves	half	NNS
41352	1068	25	;	;	,
41352	1068	26	put	put	VB
41352	1068	27	them	-PRON-	PRP
41352	1068	28	into	into	IN
41352	1068	29	a	a	DT
41352	1068	30	stewpan	stewpan	NN
41352	1068	31	,	,	,
41352	1068	32	add	add	VB
41352	1068	33	a	a	DT
41352	1068	34	little	little	JJ
41352	1068	35	warm	warm	JJ
41352	1068	36	strong	strong	JJ
41352	1068	37	benshamelle	benshamelle	NN
41352	1068	38	,	,	,
41352	1068	39	and	and	CC
41352	1068	40	a	a	DT
41352	1068	41	small	small	JJ
41352	1068	42	quantity	quantity	NN
41352	1068	43	of	of	IN
41352	1068	44	parsley	parsley	NN
41352	1068	45	chopped	chop	VBD
41352	1068	46	very	very	RB
41352	1068	47	fine	fine	JJ
41352	1068	48	.	.	.
41352	1069	1	Simmer	simmer	VB
41352	1069	2	them	-PRON-	PRP
41352	1069	3	over	over	IN
41352	1069	4	a	a	DT
41352	1069	5	fire	fire	NN
41352	1069	6	a	a	DT
41352	1069	7	few	few	JJ
41352	1069	8	minutes	minute	NNS
41352	1069	9	,	,	,
41352	1069	10	and	and	CC
41352	1069	11	serve	serve	VB
41352	1069	12	them	-PRON-	PRP
41352	1069	13	up	up	RP
41352	1069	14	plain	plain	RB
41352	1069	15	,	,	,
41352	1069	16	or	or	CC
41352	1069	17	with	with	IN
41352	1069	18	fried	fried	JJ
41352	1069	19	oysters	oyster	NNS
41352	1069	20	round	round	IN
41352	1069	21	them	-PRON-	PRP
41352	1069	22	.	.	.
41352	1070	1	_	_	NNP
41352	1070	2	Omlet	Omlet	NNP
41352	1070	3	of	of	IN
41352	1070	4	Eggs	Eggs	NNP
41352	1070	5	.	.	.
41352	1070	6	_	_	NNP
41352	1070	7	BREAK	BREAK	NNP
41352	1070	8	ten	ten	CD
41352	1070	9	eggs	egg	NNS
41352	1070	10	,	,	,
41352	1070	11	add	add	VB
41352	1070	12	to	to	IN
41352	1070	13	them	-PRON-	PRP
41352	1070	14	a	a	DT
41352	1070	15	little	little	JJ
41352	1070	16	parsley	parsley	NN
41352	1070	17	and	and	CC
41352	1070	18	one	one	CD
41352	1070	19	eschallot	eschallot	NN
41352	1070	20	chopped	chop	VBD
41352	1070	21	fine	fine	JJ
41352	1070	22	,	,	,
41352	1070	23	one	one	CD
41352	1070	24	anchovie	anchovie	NN
41352	1070	25	picked	pick	VBD
41352	1070	26	and	and	CC
41352	1070	27	rubbed	rub	VBD
41352	1070	28	through	through	IN
41352	1070	29	a	a	DT
41352	1070	30	hair	hair	NN
41352	1070	31	sieve	sieve	NN
41352	1070	32	,	,	,
41352	1070	33	a	a	DT
41352	1070	34	small	small	JJ
41352	1070	35	quantity	quantity	NN
41352	1070	36	of	of	IN
41352	1070	37	grated	grate	VBN
41352	1070	38	ham	ham	NNP
41352	1070	39	,	,	,
41352	1070	40	a	a	DT
41352	1070	41	little	little	JJ
41352	1070	42	pepper	pepper	NN
41352	1070	43	,	,	,
41352	1070	44	and	and	CC
41352	1070	45	mix	mix	VB
41352	1070	46	them	-PRON-	PRP
41352	1070	47	well	well	RB
41352	1070	48	together	together	RB
41352	1070	49	.	.	.
41352	1071	1	Have	have	VBP
41352	1071	2	ready	ready	JJ
41352	1071	3	an	an	DT
41352	1071	4	iron	iron	NN
41352	1071	5	frying	frying	NN
41352	1071	6	-	-	HYPH
41352	1071	7	pan	pan	NN
41352	1071	8	,	,	,
41352	1071	9	which	which	WDT
41352	1071	10	has	have	VBZ
41352	1071	11	been	be	VBN
41352	1071	12	prepared	prepare	VBN
41352	1071	13	over	over	IN
41352	1071	14	a	a	DT
41352	1071	15	fire	fire	NN
41352	1071	16	with	with	IN
41352	1071	17	a	a	DT
41352	1071	18	bit	bit	NN
41352	1071	19	of	of	IN
41352	1071	20	butter	butter	NN
41352	1071	21	burnt	burn	VBN
41352	1071	22	in	in	IN
41352	1071	23	it	-PRON-	PRP
41352	1071	24	for	for	IN
41352	1071	25	some	some	DT
41352	1071	26	time	time	NN
41352	1071	27	,	,	,
41352	1071	28	in	in	IN
41352	1071	29	order	order	NN
41352	1071	30	that	that	IN
41352	1071	31	the	the	DT
41352	1071	32	eggs	egg	NNS
41352	1071	33	might	may	MD
41352	1071	34	not	not	RB
41352	1071	35	adhere	adhere	VB
41352	1071	36	to	to	IN
41352	1071	37	the	the	DT
41352	1071	38	pan	pan	NN
41352	1071	39	when	when	WRB
41352	1071	40	turned	turn	VBD
41352	1071	41	out	out	RP
41352	1071	42	.	.	.
41352	1072	1	Wipe	wipe	VB
41352	1072	2	the	the	DT
41352	1072	3	pan	pan	NN
41352	1072	4	very	very	RB
41352	1072	5	clean	clean	JJ
41352	1072	6	and	and	CC
41352	1072	7	dry	dry	JJ
41352	1072	8	;	;	:
41352	1072	9	put	put	VBN
41352	1072	10	into	into	IN
41352	1072	11	it	-PRON-	PRP
41352	1072	12	two	two	CD
41352	1072	13	ounces	ounce	NNS
41352	1072	14	of	of	IN
41352	1072	15	fresh	fresh	JJ
41352	1072	16	butter	butter	NN
41352	1072	17	,	,	,
41352	1072	18	and	and	CC
41352	1072	19	when	when	WRB
41352	1072	20	hot	hot	JJ
41352	1072	21	put	put	NN
41352	1072	22	in	in	IN
41352	1072	23	the	the	DT
41352	1072	24	mixture	mixture	NN
41352	1072	25	of	of	IN
41352	1072	26	eggs	egg	NNS
41352	1072	27	;	;	:
41352	1072	28	then	then	RB
41352	1072	29	stir	stir	VB
41352	1072	30	it	-PRON-	PRP
41352	1072	31	with	with	IN
41352	1072	32	a	a	DT
41352	1072	33	wooden	wooden	JJ
41352	1072	34	spoon	spoon	NN
41352	1072	35	till	till	IN
41352	1072	36	it	-PRON-	PRP
41352	1072	37	begins	begin	VBZ
41352	1072	38	to	to	TO
41352	1072	39	thicken	thicken	VB
41352	1072	40	,	,	,
41352	1072	41	mould	mould	VB
41352	1072	42	it	-PRON-	PRP
41352	1072	43	to	to	IN
41352	1072	44	one	one	CD
41352	1072	45	side	side	NN
41352	1072	46	of	of	IN
41352	1072	47	the	the	DT
41352	1072	48	pan	pan	NN
41352	1072	49	,	,	,
41352	1072	50	let	let	VB
41352	1072	51	it	-PRON-	PRP
41352	1072	52	remain	remain	VB
41352	1072	53	one	one	CD
41352	1072	54	minute	minute	NN
41352	1072	55	to	to	TO
41352	1072	56	brown	brown	NNP
41352	1072	57	,	,	,
41352	1072	58	put	put	VB
41352	1072	59	a	a	DT
41352	1072	60	stewpan	stewpan	NN
41352	1072	61	cover	cover	NN
41352	1072	62	over	over	IN
41352	1072	63	it	-PRON-	PRP
41352	1072	64	,	,	,
41352	1072	65	and	and	CC
41352	1072	66	turn	turn	VB
41352	1072	67	it	-PRON-	PRP
41352	1072	68	over	over	RP
41352	1072	69	into	into	IN
41352	1072	70	a	a	DT
41352	1072	71	dish	dish	NN
41352	1072	72	,	,	,
41352	1072	73	and	and	CC
41352	1072	74	if	if	IN
41352	1072	75	approved	approve	VBN
41352	1072	76	(	(	-LRB-
41352	1072	77	which	which	WDT
41352	1072	78	will	will	MD
41352	1072	79	be	be	VB
41352	1072	80	a	a	DT
41352	1072	81	good	good	JJ
41352	1072	82	addition	addition	NN
41352	1072	83	)	)	-RRB-
41352	1072	84	pour	pour	VB
41352	1072	85	round	round	VB
41352	1072	86	it	-PRON-	PRP
41352	1072	87	a	a	DT
41352	1072	88	little	little	JJ
41352	1072	89	strong	strong	JJ
41352	1072	90	cullis	cullis	NN
41352	1072	91	,	,	,
41352	1072	92	and	and	CC
41352	1072	93	serve	serve	VB
41352	1072	94	it	-PRON-	PRP
41352	1072	95	up	up	RP
41352	1072	96	very	very	RB
41352	1072	97	hot	hot	JJ
41352	1072	98	.	.	.
41352	1073	1	There	there	EX
41352	1073	2	may	may	MD
41352	1073	3	be	be	VB
41352	1073	4	added	add	VBN
41352	1073	5	also	also	RB
41352	1073	6	,	,	,
41352	1073	7	a	a	DT
41352	1073	8	small	small	JJ
41352	1073	9	quantity	quantity	NN
41352	1073	10	of	of	IN
41352	1073	11	boiled	boil	VBN
41352	1073	12	tops	top	NNS
41352	1073	13	of	of	IN
41352	1073	14	asparagus	asparagus	NN
41352	1073	15	or	or	CC
41352	1073	16	celery	celery	NN
41352	1073	17	,	,	,
41352	1073	18	some	some	DT
41352	1073	19	fowl	fowl	NN
41352	1073	20	,	,	,
41352	1073	21	or	or	CC
41352	1073	22	oysters	oyster	NNS
41352	1073	23	,	,	,
41352	1073	24	or	or	CC
41352	1073	25	other	other	JJ
41352	1073	26	ingredients	ingredient	NNS
41352	1073	27	,	,	,
41352	1073	28	pounded	pound	VBD
41352	1073	29	and	and	CC
41352	1073	30	rubbed	rub	VBN
41352	1073	31	through	through	IN
41352	1073	32	a	a	DT
41352	1073	33	sieve	sieve	NN
41352	1073	34	,	,	,
41352	1073	35	with	with	IN
41352	1073	36	a	a	DT
41352	1073	37	table	table	NN
41352	1073	38	spoonful	spoonful	JJ
41352	1073	39	of	of	IN
41352	1073	40	cream	cream	NN
41352	1073	41	and	and	CC
41352	1073	42	one	one	CD
41352	1073	43	of	of	IN
41352	1073	44	ketchup	ketchup	NN
41352	1073	45	.	.	.
41352	1074	1	Then	then	RB
41352	1074	2	add	add	VB
41352	1074	3	the	the	DT
41352	1074	4	pulp	pulp	NN
41352	1074	5	to	to	IN
41352	1074	6	the	the	DT
41352	1074	7	eggs	egg	NNS
41352	1074	8	,	,	,
41352	1074	9	beat	beat	VBD
41352	1074	10	them	-PRON-	PRP
41352	1074	11	well	well	RB
41352	1074	12	together	together	RB
41352	1074	13	,	,	,
41352	1074	14	and	and	CC
41352	1074	15	fry	fry	VB
41352	1074	16	them	-PRON-	PRP
41352	1074	17	as	as	IN
41352	1074	18	above	above	RB
41352	1074	19	.	.	.
41352	1075	1	Or	or	CC
41352	1075	2	the	the	DT
41352	1075	3	mixture	mixture	NN
41352	1075	4	,	,	,
41352	1075	5	instead	instead	RB
41352	1075	6	of	of	IN
41352	1075	7	being	be	VBG
41352	1075	8	fried	fry	VBN
41352	1075	9	,	,	,
41352	1075	10	may	may	MD
41352	1075	11	be	be	VB
41352	1075	12	put	put	VBN
41352	1075	13	over	over	IN
41352	1075	14	a	a	DT
41352	1075	15	fire	fire	NN
41352	1075	16	and	and	CC
41352	1075	17	stirred	stir	VBN
41352	1075	18	till	till	IN
41352	1075	19	it	-PRON-	PRP
41352	1075	20	begins	begin	VBZ
41352	1075	21	to	to	TO
41352	1075	22	thicken	thicken	VB
41352	1075	23	;	;	:
41352	1075	24	then	then	RB
41352	1075	25	put	put	VB
41352	1075	26	it	-PRON-	PRP
41352	1075	27	on	on	IN
41352	1075	28	a	a	DT
41352	1075	29	toast	toast	NN
41352	1075	30	,	,	,
41352	1075	31	colour	colour	VB
41352	1075	32	it	-PRON-	PRP
41352	1075	33	with	with	IN
41352	1075	34	a	a	DT
41352	1075	35	hot	hot	JJ
41352	1075	36	salamander	salamander	NN
41352	1075	37	,	,	,
41352	1075	38	and	and	CC
41352	1075	39	serve	serve	VB
41352	1075	40	it	-PRON-	PRP
41352	1075	41	up	up	RP
41352	1075	42	with	with	IN
41352	1075	43	a	a	DT
41352	1075	44	little	little	JJ
41352	1075	45	cullis	cullis	NN
41352	1075	46	or	or	CC
41352	1075	47	benshamelle	benshamelle	NN
41352	1075	48	,	,	,
41352	1075	49	or	or	CC
41352	1075	50	green	green	JJ
41352	1075	51	truffle	truffle	NN
41352	1075	52	sauce	sauce	NN
41352	1075	53	underneath	underneath	RB
41352	1075	54	.	.	.
41352	1076	1	_	_	NNP
41352	1076	2	Fricassee	Fricassee	NNP
41352	1076	3	of	of	IN
41352	1076	4	Tripe	Tripe	NNP
41352	1076	5	.	.	.
41352	1076	6	_	_	NNP
41352	1076	7	CUT	CUT	NNP
41352	1076	8	the	the	DT
41352	1076	9	tripe	tripe	NN
41352	1076	10	into	into	IN
41352	1076	11	small	small	JJ
41352	1076	12	slips	slip	NNS
41352	1076	13	,	,	,
41352	1076	14	and	and	CC
41352	1076	15	boil	boil	VB
41352	1076	16	in	in	IN
41352	1076	17	a	a	DT
41352	1076	18	little	little	JJ
41352	1076	19	consumé	consumé	NN
41352	1076	20	till	till	IN
41352	1076	21	the	the	DT
41352	1076	22	liquor	liquor	NN
41352	1076	23	is	be	VBZ
41352	1076	24	nearly	nearly	RB
41352	1076	25	reduced	reduce	VBN
41352	1076	26	;	;	:
41352	1076	27	then	then	RB
41352	1076	28	add	add	VB
41352	1076	29	to	to	IN
41352	1076	30	it	-PRON-	PRP
41352	1076	31	a	a	DT
41352	1076	32	leason	leason	NN
41352	1076	33	,	,	,
41352	1076	34	of	of	IN
41352	1076	35	two	two	CD
41352	1076	36	yolks	yolk	NNS
41352	1076	37	of	of	IN
41352	1076	38	eggs	egg	NNS
41352	1076	39	and	and	CC
41352	1076	40	cream	cream	NN
41352	1076	41	,	,	,
41352	1076	42	a	a	DT
41352	1076	43	small	small	JJ
41352	1076	44	quantity	quantity	NN
41352	1076	45	of	of	IN
41352	1076	46	salt	salt	NN
41352	1076	47	,	,	,
41352	1076	48	cayenne	cayenne	NN
41352	1076	49	pepper	pepper	NN
41352	1076	50	,	,	,
41352	1076	51	and	and	CC
41352	1076	52	chopped	chop	VBD
41352	1076	53	parsley	parsley	NN
41352	1076	54	.	.	.
41352	1077	1	Simmer	simmer	NN
41352	1077	2	all	all	RB
41352	1077	3	together	together	RB
41352	1077	4	over	over	IN
41352	1077	5	a	a	DT
41352	1077	6	slow	slow	JJ
41352	1077	7	fire	fire	NN
41352	1077	8	for	for	IN
41352	1077	9	five	five	CD
41352	1077	10	minutes	minute	NNS
41352	1077	11	,	,	,
41352	1077	12	and	and	CC
41352	1077	13	serve	serve	VB
41352	1077	14	it	-PRON-	PRP
41352	1077	15	up	up	RP
41352	1077	16	immediately	immediately	RB
41352	1077	17	.	.	.
41352	1078	1	Or	or	CC
41352	1078	2	instead	instead	RB
41352	1078	3	of	of	IN
41352	1078	4	the	the	DT
41352	1078	5	leason	leason	NN
41352	1078	6	,	,	,
41352	1078	7	&	&	CC
41352	1078	8	c.	c.	NNP
41352	1078	9	a	a	DT
41352	1078	10	little	little	JJ
41352	1078	11	benshamelle	benshamelle	NN
41352	1078	12	and	and	CC
41352	1078	13	chopped	chop	VBN
41352	1078	14	parsley	parsley	NN
41352	1078	15	may	may	MD
41352	1078	16	be	be	VB
41352	1078	17	added	add	VBN
41352	1078	18	.	.	.
41352	1079	1	_	_	NNP
41352	1079	2	Lambs	Lambs	NNP
41352	1079	3	Tails	Tails	NNP
41352	1079	4	and	and	CC
41352	1079	5	Ears	Ears	NNPS
41352	1079	6	.	.	.
41352	1079	7	_	_	NNP
41352	1079	8	SCALD	SCALD	NNP
41352	1079	9	four	four	CD
41352	1079	10	tails	tail	NNS
41352	1079	11	and	and	CC
41352	1079	12	five	five	CD
41352	1079	13	ears	ear	NNS
41352	1079	14	very	very	RB
41352	1079	15	clean	clean	JJ
41352	1079	16	,	,	,
41352	1079	17	and	and	CC
41352	1079	18	braise	braise	VB
41352	1079	19	them	-PRON-	PRP
41352	1079	20	in	in	IN
41352	1079	21	a	a	DT
41352	1079	22	pint	pint	NN
41352	1079	23	of	of	IN
41352	1079	24	veal	veal	NN
41352	1079	25	stock	stock	NN
41352	1079	26	.	.	.
41352	1080	1	When	when	WRB
41352	1080	2	the	the	DT
41352	1080	3	tails	tail	NNS
41352	1080	4	are	be	VBP
41352	1080	5	half	half	RB
41352	1080	6	done	do	VBN
41352	1080	7	,	,	,
41352	1080	8	take	take	VB
41352	1080	9	them	-PRON-	PRP
41352	1080	10	out	out	RP
41352	1080	11	,	,	,
41352	1080	12	egg	egg	NN
41352	1080	13	and	and	CC
41352	1080	14	breadcrumb	breadcrumb	VBD
41352	1080	15	them	-PRON-	PRP
41352	1080	16	over	over	RP
41352	1080	17	,	,	,
41352	1080	18	and	and	CC
41352	1080	19	broil	broil	VB
41352	1080	20	them	-PRON-	PRP
41352	1080	21	gently	gently	RB
41352	1080	22	.	.	.
41352	1081	1	Let	let	VB
41352	1081	2	the	the	DT
41352	1081	3	ears	ear	NNS
41352	1081	4	be	be	VB
41352	1081	5	stewed	stew	VBN
41352	1081	6	till	till	IN
41352	1081	7	three	three	CD
41352	1081	8	parts	part	NNS
41352	1081	9	done	do	VBN
41352	1081	10	,	,	,
41352	1081	11	and	and	CC
41352	1081	12	nearly	nearly	RB
41352	1081	13	reduce	reduce	VB
41352	1081	14	the	the	DT
41352	1081	15	liquor	liquor	NN
41352	1081	16	;	;	:
41352	1081	17	then	then	RB
41352	1081	18	add	add	VB
41352	1081	19	cullis	culli	NNS
41352	1081	20	,	,	,
41352	1081	21	stew	stew	VB
41352	1081	22	them	-PRON-	PRP
41352	1081	23	till	till	IN
41352	1081	24	tender	tender	NN
41352	1081	25	,	,	,
41352	1081	26	and	and	CC
41352	1081	27	serve	serve	VB
41352	1081	28	them	-PRON-	PRP
41352	1081	29	up	up	RP
41352	1081	30	with	with	IN
41352	1081	31	the	the	DT
41352	1081	32	sauce	sauce	NN
41352	1081	33	in	in	IN
41352	1081	34	the	the	DT
41352	1081	35	center	center	NN
41352	1081	36	of	of	IN
41352	1081	37	the	the	DT
41352	1081	38	dish	dish	NN
41352	1081	39	,	,	,
41352	1081	40	the	the	DT
41352	1081	41	tails	tail	NNS
41352	1081	42	round	round	VBP
41352	1081	43	them	-PRON-	PRP
41352	1081	44	,	,	,
41352	1081	45	and	and	CC
41352	1081	46	a	a	DT
41352	1081	47	bunch	bunch	NN
41352	1081	48	of	of	IN
41352	1081	49	pickle	pickle	NN
41352	1081	50	barberries	barberry	NNS
41352	1081	51	over	over	IN
41352	1081	52	each	each	DT
41352	1081	53	ear	ear	NN
41352	1081	54	.	.	.
41352	1082	1	Or	or	CC
41352	1082	2	the	the	DT
41352	1082	3	tails	tail	NNS
41352	1082	4	and	and	CC
41352	1082	5	ears	ear	NNS
41352	1082	6	may	may	MD
41352	1082	7	be	be	VB
41352	1082	8	stewed	stew	VBN
41352	1082	9	in	in	IN
41352	1082	10	a	a	DT
41352	1082	11	little	little	JJ
41352	1082	12	stock	stock	NN
41352	1082	13	till	till	IN
41352	1082	14	tender	tender	NN
41352	1082	15	;	;	:
41352	1082	16	then	then	RB
41352	1082	17	add	add	VB
41352	1082	18	a	a	DT
41352	1082	19	leason	leason	NN
41352	1082	20	of	of	IN
41352	1082	21	eggs	egg	NNS
41352	1082	22	and	and	CC
41352	1082	23	cream	cream	NN
41352	1082	24	,	,	,
41352	1082	25	and	and	CC
41352	1082	26	serve	serve	VB
41352	1082	27	them	-PRON-	PRP
41352	1082	28	up	up	RP
41352	1082	29	with	with	IN
41352	1082	30	twelve	twelve	CD
41352	1082	31	heads	head	NNS
41352	1082	32	of	of	IN
41352	1082	33	large	large	JJ
41352	1082	34	asparagus	asparagus	NN
41352	1082	35	cut	cut	NN
41352	1082	36	three	three	CD
41352	1082	37	inches	inch	NNS
41352	1082	38	long	long	JJ
41352	1082	39	,	,	,
41352	1082	40	boiled	boil	VBN
41352	1082	41	till	till	IN
41352	1082	42	done	do	VBN
41352	1082	43	,	,	,
41352	1082	44	and	and	CC
41352	1082	45	put	put	VBD
41352	1082	46	over	over	RP
41352	1082	47	plain	plain	JJ
41352	1082	48	.	.	.
41352	1083	1	Let	let	VB
41352	1083	2	the	the	DT
41352	1083	3	heads	head	NNS
41352	1083	4	be	be	VB
41352	1083	5	preserved	preserve	VBN
41352	1083	6	as	as	RB
41352	1083	7	green	green	JJ
41352	1083	8	as	as	IN
41352	1083	9	possible	possible	JJ
41352	1083	10	.	.	.
41352	1084	1	_	_	NNP
41352	1084	2	Curried	Curried	NNP
41352	1084	3	Atlets	Atlets	NNPS
41352	1084	4	.	.	.
41352	1084	5	_	_	NNP
41352	1084	6	TAKE	TAKE	NNP
41352	1084	7	slices	slice	NNS
41352	1084	8	of	of	IN
41352	1084	9	throat	throat	NN
41352	1084	10	sweetbreads	sweetbread	NNS
41352	1084	11	,	,	,
41352	1084	12	and	and	CC
41352	1084	13	slices	slice	NNS
41352	1084	14	of	of	IN
41352	1084	15	veal	veal	NN
41352	1084	16	or	or	CC
41352	1084	17	mutton	mutton	NN
41352	1084	18	of	of	IN
41352	1084	19	the	the	DT
41352	1084	20	same	same	JJ
41352	1084	21	size	size	NN
41352	1084	22	;	;	:
41352	1084	23	put	put	VB
41352	1084	24	them	-PRON-	PRP
41352	1084	25	into	into	IN
41352	1084	26	a	a	DT
41352	1084	27	stewpan	stewpan	NN
41352	1084	28	with	with	IN
41352	1084	29	a	a	DT
41352	1084	30	bit	bit	NN
41352	1084	31	of	of	IN
41352	1084	32	fresh	fresh	JJ
41352	1084	33	butter	butter	NN
41352	1084	34	,	,	,
41352	1084	35	a	a	DT
41352	1084	36	table	table	NN
41352	1084	37	spoonful	spoonful	JJ
41352	1084	38	of	of	IN
41352	1084	39	currie	currie	JJ
41352	1084	40	powder	powder	NN
41352	1084	41	,	,	,
41352	1084	42	the	the	DT
41352	1084	43	juice	juice	NN
41352	1084	44	of	of	IN
41352	1084	45	half	half	PDT
41352	1084	46	a	a	DT
41352	1084	47	lemon	lemon	NN
41352	1084	48	,	,	,
41352	1084	49	and	and	CC
41352	1084	50	a	a	DT
41352	1084	51	little	little	JJ
41352	1084	52	salt	salt	NN
41352	1084	53	.	.	.
41352	1085	1	Set	set	VB
41352	1085	2	them	-PRON-	PRP
41352	1085	3	over	over	IN
41352	1085	4	a	a	DT
41352	1085	5	slow	slow	JJ
41352	1085	6	fire	fire	NN
41352	1085	7	,	,	,
41352	1085	8	and	and	CC
41352	1085	9	when	when	WRB
41352	1085	10	they	-PRON-	PRP
41352	1085	11	are	be	VBP
41352	1085	12	half	half	RB
41352	1085	13	done	do	VBN
41352	1085	14	add	add	NN
41352	1085	15	to	to	IN
41352	1085	16	them	-PRON-	PRP
41352	1085	17	blanched	blanch	VBN
41352	1085	18	and	and	CC
41352	1085	19	bearded	bearded	JJ
41352	1085	20	oysters	oyster	NNS
41352	1085	21	with	with	IN
41352	1085	22	their	-PRON-	PRP$
41352	1085	23	liquor	liquor	NN
41352	1085	24	free	free	JJ
41352	1085	25	from	from	IN
41352	1085	26	sediment	sediment	NN
41352	1085	27	.	.	.
41352	1086	1	Simmer	simmer	NN
41352	1086	2	all	all	DT
41352	1086	3	together	together	RB
41352	1086	4	five	five	CD
41352	1086	5	minutes	minute	NNS
41352	1086	6	,	,	,
41352	1086	7	lay	lie	VBD
41352	1086	8	them	-PRON-	PRP
41352	1086	9	on	on	IN
41352	1086	10	a	a	DT
41352	1086	11	dish	dish	NN
41352	1086	12	,	,	,
41352	1086	13	and	and	CC
41352	1086	14	when	when	WRB
41352	1086	15	cold	cold	JJ
41352	1086	16	put	put	VBD
41352	1086	17	them	-PRON-	PRP
41352	1086	18	alternately	alternately	RB
41352	1086	19	on	on	IN
41352	1086	20	small	small	JJ
41352	1086	21	wooden	wooden	JJ
41352	1086	22	or	or	CC
41352	1086	23	silver	silver	JJ
41352	1086	24	skewers	skewer	NNS
41352	1086	25	.	.	.
41352	1087	1	Then	then	RB
41352	1087	2	dip	dip	VB
41352	1087	3	them	-PRON-	PRP
41352	1087	4	in	in	IN
41352	1087	5	the	the	DT
41352	1087	6	liquor	liquor	NN
41352	1087	7	,	,	,
41352	1087	8	strew	strew	VBD
41352	1087	9	fine	fine	JJ
41352	1087	10	breadcrumbs	breadcrumb	NNS
41352	1087	11	on	on	IN
41352	1087	12	each	each	DT
41352	1087	13	side	side	NN
41352	1087	14	,	,	,
41352	1087	15	broil	broil	VB
41352	1087	16	them	-PRON-	PRP
41352	1087	17	over	over	IN
41352	1087	18	a	a	DT
41352	1087	19	clear	clear	JJ
41352	1087	20	fire	fire	NN
41352	1087	21	till	till	IN
41352	1087	22	of	of	IN
41352	1087	23	a	a	DT
41352	1087	24	brown	brown	JJ
41352	1087	25	colour	colour	NN
41352	1087	26	,	,	,
41352	1087	27	and	and	CC
41352	1087	28	serve	serve	VB
41352	1087	29	them	-PRON-	PRP
41352	1087	30	up	up	RP
41352	1087	31	with	with	IN
41352	1087	32	some	some	DT
41352	1087	33	currie	currie	JJ
41352	1087	34	sauce	sauce	NN
41352	1087	35	under	under	IN
41352	1087	36	them	-PRON-	PRP
41352	1087	37	.	.	.
41352	1088	1	N.	N.	NNP
41352	1088	2	B.	B.	NNP
41352	1089	1	The	the	DT
41352	1089	2	slices	slice	NNS
41352	1089	3	of	of	IN
41352	1089	4	sweetbread	sweetbread	NN
41352	1089	5	,	,	,
41352	1089	6	oysters	oyster	NNS
41352	1089	7	,	,	,
41352	1089	8	veal	veal	NN
41352	1089	9	,	,	,
41352	1089	10	and	and	CC
41352	1089	11	mutton	mutton	NN
41352	1089	12	,	,	,
41352	1089	13	to	to	TO
41352	1089	14	be	be	VB
41352	1089	15	of	of	IN
41352	1089	16	an	an	DT
41352	1089	17	equal	equal	JJ
41352	1089	18	number	number	NN
41352	1089	19	.	.	.
41352	1090	1	_	_	NNP
41352	1090	2	To	to	TO
41352	1090	3	stew	stew	VB
41352	1090	4	Maccaroni	Maccaroni	NNP
41352	1090	5	.	.	.
41352	1090	6	_	_	NNP
41352	1090	7	BOIL	BOIL	NNP
41352	1090	8	a	a	DT
41352	1090	9	quarter	quarter	NN
41352	1090	10	of	of	IN
41352	1090	11	a	a	DT
41352	1090	12	pound	pound	NN
41352	1090	13	of	of	IN
41352	1090	14	riband	riband	NN
41352	1090	15	maccaroni	maccaroni	VBN
41352	1090	16	in	in	IN
41352	1090	17	beef	beef	NN
41352	1090	18	stock	stock	NN
41352	1090	19	till	till	IN
41352	1090	20	nearly	nearly	RB
41352	1090	21	done	do	VBN
41352	1090	22	;	;	:
41352	1090	23	then	then	RB
41352	1090	24	strain	strain	VB
41352	1090	25	it	-PRON-	PRP
41352	1090	26	and	and	CC
41352	1090	27	add	add	VB
41352	1090	28	a	a	DT
41352	1090	29	gill	gill	NN
41352	1090	30	of	of	IN
41352	1090	31	cream	cream	NN
41352	1090	32	,	,	,
41352	1090	33	two	two	CD
41352	1090	34	ounces	ounce	NNS
41352	1090	35	of	of	IN
41352	1090	36	fresh	fresh	JJ
41352	1090	37	butter	butter	NN
41352	1090	38	,	,	,
41352	1090	39	a	a	DT
41352	1090	40	table	table	NN
41352	1090	41	spoonful	spoonful	JJ
41352	1090	42	of	of	IN
41352	1090	43	the	the	DT
41352	1090	44	essence	essence	NN
41352	1090	45	of	of	IN
41352	1090	46	ham	ham	NN
41352	1090	47	,	,	,
41352	1090	48	three	three	CD
41352	1090	49	ounces	ounce	NNS
41352	1090	50	of	of	IN
41352	1090	51	grated	grate	VBN
41352	1090	52	parmezan	parmezan	NNP
41352	1090	53	cheese	cheese	NN
41352	1090	54	,	,	,
41352	1090	55	and	and	CC
41352	1090	56	a	a	DT
41352	1090	57	little	little	JJ
41352	1090	58	cayenne	cayenne	NN
41352	1090	59	pepper	pepper	NN
41352	1090	60	and	and	CC
41352	1090	61	salt	salt	NN
41352	1090	62	.	.	.
41352	1091	1	Mix	mix	VB
41352	1091	2	them	-PRON-	PRP
41352	1091	3	over	over	IN
41352	1091	4	a	a	DT
41352	1091	5	fire	fire	NN
41352	1091	6	for	for	IN
41352	1091	7	five	five	CD
41352	1091	8	minutes	minute	NNS
41352	1091	9	,	,	,
41352	1091	10	then	then	RB
41352	1091	11	put	put	VB
41352	1091	12	it	-PRON-	PRP
41352	1091	13	on	on	IN
41352	1091	14	a	a	DT
41352	1091	15	dish	dish	NN
41352	1091	16	,	,	,
41352	1091	17	strew	strew	NNP
41352	1091	18	grated	grate	VBD
41352	1091	19	parmezan	parmezan	NNP
41352	1091	20	cheese	cheese	NN
41352	1091	21	over	over	IN
41352	1091	22	it	-PRON-	PRP
41352	1091	23	,	,	,
41352	1091	24	smooth	smooth	VB
41352	1091	25	it	-PRON-	PRP
41352	1091	26	with	with	IN
41352	1091	27	a	a	DT
41352	1091	28	knife	knife	NN
41352	1091	29	,	,	,
41352	1091	30	and	and	CC
41352	1091	31	colour	colour	NN
41352	1091	32	with	with	IN
41352	1091	33	a	a	DT
41352	1091	34	very	very	RB
41352	1091	35	hot	hot	JJ
41352	1091	36	salamander	salamander	NN
41352	1091	37	.	.	.
41352	1092	1	_	_	NNP
41352	1092	2	Stewed	Stewed	NNP
41352	1092	3	Cheese	Cheese	NNP
41352	1092	4	.	.	.
41352	1092	5	_	_	NNP
41352	1092	6	CUT	CUT	NNP
41352	1092	7	small	small	JJ
41352	1092	8	into	into	IN
41352	1092	9	a	a	DT
41352	1092	10	stewpan	stewpan	NN
41352	1092	11	cheshire	cheshire	NN
41352	1092	12	and	and	CC
41352	1092	13	gloucester	gloucester	NNP
41352	1092	14	cheese	cheese	NN
41352	1092	15	,	,	,
41352	1092	16	a	a	DT
41352	1092	17	quarter	quarter	NN
41352	1092	18	of	of	IN
41352	1092	19	a	a	DT
41352	1092	20	pound	pound	NN
41352	1092	21	of	of	IN
41352	1092	22	each	each	DT
41352	1092	23	;	;	:
41352	1092	24	then	then	RB
41352	1092	25	add	add	VB
41352	1092	26	a	a	DT
41352	1092	27	gill	gill	NN
41352	1092	28	of	of	IN
41352	1092	29	lisbon	lisbon	NNP
41352	1092	30	wine	wine	NN
41352	1092	31	,	,	,
41352	1092	32	a	a	DT
41352	1092	33	table	table	NN
41352	1092	34	spoonful	spoonful	JJ
41352	1092	35	of	of	IN
41352	1092	36	water	water	NN
41352	1092	37	,	,	,
41352	1092	38	and	and	CC
41352	1092	39	(	(	-LRB-
41352	1092	40	if	if	IN
41352	1092	41	approved	approve	VBN
41352	1092	42	)	)	-RRB-
41352	1092	43	a	a	DT
41352	1092	44	tea	tea	NN
41352	1092	45	spoonful	spoonful	JJ
41352	1092	46	of	of	IN
41352	1092	47	mustard	mustard	NN
41352	1092	48	.	.	.
41352	1093	1	Mix	mix	VB
41352	1093	2	them	-PRON-	PRP
41352	1093	3	over	over	IN
41352	1093	4	a	a	DT
41352	1093	5	fire	fire	NN
41352	1093	6	till	till	IN
41352	1093	7	the	the	DT
41352	1093	8	cheese	cheese	NN
41352	1093	9	is	be	VBZ
41352	1093	10	dissolved	dissolve	VBN
41352	1093	11	;	;	:
41352	1093	12	then	then	RB
41352	1093	13	have	have	VBP
41352	1093	14	ready	ready	JJ
41352	1093	15	a	a	DT
41352	1093	16	cheese	cheese	NN
41352	1093	17	plate	plate	NN
41352	1093	18	with	with	IN
41352	1093	19	a	a	DT
41352	1093	20	lighted	lighted	JJ
41352	1093	21	lamp	lamp	NN
41352	1093	22	beneath	beneath	NN
41352	1093	23	,	,	,
41352	1093	24	put	put	VBD
41352	1093	25	the	the	DT
41352	1093	26	mixture	mixture	NN
41352	1093	27	in	in	RP
41352	1093	28	,	,	,
41352	1093	29	and	and	CC
41352	1093	30	serve	serve	VB
41352	1093	31	it	-PRON-	PRP
41352	1093	32	up	up	RP
41352	1093	33	directly	directly	RB
41352	1093	34	.	.	.
41352	1094	1	Send	send	VB
41352	1094	2	with	with	IN
41352	1094	3	it	-PRON-	PRP
41352	1094	4	some	some	DT
41352	1094	5	fresh	fresh	JJ
41352	1094	6	toasted	toasted	JJ
41352	1094	7	bread	bread	NN
41352	1094	8	in	in	IN
41352	1094	9	a	a	DT
41352	1094	10	toast	toast	NN
41352	1094	11	rack	rack	NN
41352	1094	12	.	.	.
41352	1095	1	_	_	NNP
41352	1095	2	To	to	TO
41352	1095	3	prepare	prepare	VB
41352	1095	4	a	a	DT
41352	1095	5	Batter	Batter	NNP
41352	1095	6	for	for	IN
41352	1095	7	frying	fry	VBG
41352	1095	8	the	the	DT
41352	1095	9	following	follow	VBG
41352	1095	10	different	different	JJ
41352	1095	11	articles	article	NNS
41352	1095	12	,	,	,
41352	1095	13	being	be	VBG
41352	1095	14	a	a	DT
41352	1095	15	sufficient	sufficient	JJ
41352	1095	16	quantity	quantity	NN
41352	1095	17	for	for	IN
41352	1095	18	one	one	CD
41352	1095	19	Dish	Dish	NNP
41352	1095	20	.	.	.
41352	1095	21	_	_	NNP
41352	1095	22	Take	take	VBP
41352	1095	23	four	four	CD
41352	1095	24	ounces	ounce	NNS
41352	1095	25	of	of	IN
41352	1095	26	best	good	JJS
41352	1095	27	flour	flour	NN
41352	1095	28	sifted	sift	VBN
41352	1095	29	,	,	,
41352	1095	30	a	a	DT
41352	1095	31	little	little	JJ
41352	1095	32	salt	salt	NN
41352	1095	33	and	and	CC
41352	1095	34	pepper	pepper	NN
41352	1095	35	,	,	,
41352	1095	36	three	three	CD
41352	1095	37	eggs	egg	NNS
41352	1095	38	,	,	,
41352	1095	39	and	and	CC
41352	1095	40	a	a	DT
41352	1095	41	gill	gill	NN
41352	1095	42	of	of	IN
41352	1095	43	beer	beer	NN
41352	1095	44	;	;	:
41352	1095	45	beat	beat	VBD
41352	1095	46	them	-PRON-	PRP
41352	1095	47	together	together	RB
41352	1095	48	with	with	IN
41352	1095	49	a	a	DT
41352	1095	50	wooden	wooden	JJ
41352	1095	51	spoon	spoon	NN
41352	1095	52	or	or	CC
41352	1095	53	a	a	DT
41352	1095	54	whisk	whisk	NN
41352	1095	55	for	for	IN
41352	1095	56	ten	ten	CD
41352	1095	57	minutes	minute	NNS
41352	1095	58	.	.	.
41352	1096	1	Let	let	VB
41352	1096	2	it	-PRON-	PRP
41352	1096	3	be	be	VB
41352	1096	4	of	of	IN
41352	1096	5	a	a	DT
41352	1096	6	good	good	JJ
41352	1096	7	thickness	thickness	NN
41352	1096	8	to	to	TO
41352	1096	9	adhere	adhere	VB
41352	1096	10	to	to	IN
41352	1096	11	the	the	DT
41352	1096	12	different	different	JJ
41352	1096	13	articles	article	NNS
41352	1096	14	.	.	.
41352	1097	1	_	_	NNP
41352	1097	2	Fried	Fried	NNP
41352	1097	3	Celery	Celery	NNP
41352	1097	4	.	.	.
41352	1097	5	_	_	NNP
41352	1097	6	CUT	CUT	NNP
41352	1097	7	celery	celery	NN
41352	1097	8	heads	head	NNS
41352	1097	9	three	three	CD
41352	1097	10	inches	inch	NNS
41352	1097	11	long	long	JJ
41352	1097	12	,	,	,
41352	1097	13	boil	boil	VB
41352	1097	14	them	-PRON-	PRP
41352	1097	15	till	till	IN
41352	1097	16	half	half	NN
41352	1097	17	done	do	VBN
41352	1097	18	,	,	,
41352	1097	19	wipe	wipe	VB
41352	1097	20	them	-PRON-	PRP
41352	1097	21	dry	dry	VB
41352	1097	22	,	,	,
41352	1097	23	and	and	CC
41352	1097	24	add	add	VB
41352	1097	25	to	to	IN
41352	1097	26	the	the	DT
41352	1097	27	batter	batter	NN
41352	1097	28	.	.	.
41352	1098	1	Have	have	VBP
41352	1098	2	ready	ready	JJ
41352	1098	3	boiling	boiling	NN
41352	1098	4	lard	lard	NN
41352	1098	5	,	,	,
41352	1098	6	take	take	VB
41352	1098	7	out	out	RP
41352	1098	8	the	the	DT
41352	1098	9	heads	head	NNS
41352	1098	10	singly	singly	RB
41352	1098	11	with	with	IN
41352	1098	12	a	a	DT
41352	1098	13	fork	fork	NN
41352	1098	14	,	,	,
41352	1098	15	fry	fry	VB
41352	1098	16	them	-PRON-	PRP
41352	1098	17	of	of	IN
41352	1098	18	a	a	DT
41352	1098	19	light	light	JJ
41352	1098	20	colour	colour	NN
41352	1098	21	,	,	,
41352	1098	22	drain	drain	VB
41352	1098	23	them	-PRON-	PRP
41352	1098	24	dry	dry	RB
41352	1098	25	,	,	,
41352	1098	26	and	and	CC
41352	1098	27	serve	serve	VB
41352	1098	28	them	-PRON-	PRP
41352	1098	29	up	up	RP
41352	1098	30	with	with	IN
41352	1098	31	fried	fry	VBN
41352	1098	32	parsley	parsley	NN
41352	1098	33	under	under	RB
41352	1098	34	.	.	.
41352	1099	1	_	_	NNP
41352	1099	2	Fried	Fried	NNP
41352	1099	3	Peths	Peths	NNPS
41352	1099	4	.	.	.
41352	1099	5	_	_	IN
41352	1099	6	TO	to	TO
41352	1099	7	be	be	VB
41352	1099	8	done	do	VBN
41352	1099	9	,	,	,
41352	1099	10	and	and	CC
41352	1099	11	served	serve	VBD
41352	1099	12	up	up	RP
41352	1099	13	in	in	IN
41352	1099	14	the	the	DT
41352	1099	15	same	same	JJ
41352	1099	16	manner	manner	NN
41352	1099	17	as	as	IN
41352	1099	18	the	the	DT
41352	1099	19	above	above	JJ
41352	1099	20	.	.	.
41352	1100	1	_	_	NNP
41352	1100	2	Fried	Fried	NNP
41352	1100	3	Sweetbreads	Sweetbreads	NNPS
41352	1100	4	.	.	.
41352	1100	5	_	_	NNP
41352	1100	6	LET	LET	VBD
41352	1100	7	some	some	DT
41352	1100	8	throat	throat	NN
41352	1100	9	sweetbreads	sweetbread	NNS
41352	1100	10	be	be	VB
41352	1100	11	blanched	blanch	VBN
41352	1100	12	,	,	,
41352	1100	13	then	then	RB
41352	1100	14	cut	cut	VB
41352	1100	15	into	into	IN
41352	1100	16	slices	slice	NNS
41352	1100	17	,	,	,
41352	1100	18	and	and	CC
41352	1100	19	served	serve	VBD
41352	1100	20	up	up	RP
41352	1100	21	in	in	IN
41352	1100	22	the	the	DT
41352	1100	23	like	like	JJ
41352	1100	24	way	way	NN
41352	1100	25	.	.	.
41352	1101	1	_	_	NNP
41352	1101	2	Fried	Fried	NNP
41352	1101	3	Artichoke	Artichoke	NNP
41352	1101	4	Bottoms	Bottoms	NNPS
41352	1101	5	.	.	.
41352	1101	6	_	_	NNP
41352	1101	7	LET	let	VBP
41352	1101	8	the	the	DT
41352	1101	9	chokes	choke	NNS
41352	1101	10	be	be	VB
41352	1101	11	boiled	boil	VBN
41352	1101	12	till	till	IN
41352	1101	13	the	the	DT
41352	1101	14	leaves	leave	NNS
41352	1101	15	can	can	MD
41352	1101	16	be	be	VB
41352	1101	17	taken	take	VBN
41352	1101	18	away	away	RB
41352	1101	19	,	,	,
41352	1101	20	then	then	RB
41352	1101	21	cut	cut	VB
41352	1101	22	the	the	DT
41352	1101	23	bottoms	bottom	NNS
41352	1101	24	into	into	IN
41352	1101	25	halves	half	NNS
41352	1101	26	and	and	CC
41352	1101	27	fry	fry	VB
41352	1101	28	them	-PRON-	PRP
41352	1101	29	in	in	IN
41352	1101	30	batter	batter	NN
41352	1101	31	as	as	IN
41352	1101	32	the	the	DT
41352	1101	33	beforementioned	beforementione	VBN
41352	1101	34	articles	article	NNS
41352	1101	35	;	;	:
41352	1101	36	then	then	RB
41352	1101	37	serve	serve	VB
41352	1101	38	them	-PRON-	PRP
41352	1101	39	up	up	RP
41352	1101	40	with	with	IN
41352	1101	41	melted	melted	JJ
41352	1101	42	butter	butter	NN
41352	1101	43	in	in	IN
41352	1101	44	a	a	DT
41352	1101	45	sauce	sauce	NN
41352	1101	46	boat	boat	NN
41352	1101	47	with	with	IN
41352	1101	48	a	a	DT
41352	1101	49	little	little	JJ
41352	1101	50	ground	ground	NN
41352	1101	51	white	white	JJ
41352	1101	52	pepper	pepper	NN
41352	1101	53	in	in	IN
41352	1101	54	it	-PRON-	PRP
41352	1101	55	.	.	.
41352	1102	1	_	_	NNP
41352	1102	2	Fried	Fried	NNP
41352	1102	3	Tripe	Tripe	NNP
41352	1102	4	and	and	CC
41352	1102	5	Onions	Onions	NNPS
41352	1102	6	.	.	.
41352	1102	7	_	_	NNP
41352	1102	8	CUT	CUT	NNP
41352	1102	9	the	the	DT
41352	1102	10	tripe	tripe	NN
41352	1102	11	into	into	IN
41352	1102	12	slips	slip	NNS
41352	1102	13	of	of	IN
41352	1102	14	four	four	CD
41352	1102	15	inches	inch	NNS
41352	1102	16	long	long	JJ
41352	1102	17	and	and	CC
41352	1102	18	three	three	CD
41352	1102	19	inches	inch	NNS
41352	1102	20	wide	wide	JJ
41352	1102	21	,	,	,
41352	1102	22	dip	dip	VB
41352	1102	23	them	-PRON-	PRP
41352	1102	24	in	in	IN
41352	1102	25	the	the	DT
41352	1102	26	batter	batter	NN
41352	1102	27	and	and	CC
41352	1102	28	fry	fry	VB
41352	1102	29	them	-PRON-	PRP
41352	1102	30	.	.	.
41352	1103	1	When	when	WRB
41352	1103	2	it	-PRON-	PRP
41352	1103	3	is	be	VBZ
41352	1103	4	to	to	TO
41352	1103	5	be	be	VB
41352	1103	6	served	serve	VBN
41352	1103	7	up	up	RP
41352	1103	8	put	put	VB
41352	1103	9	under	under	IN
41352	1103	10	it	-PRON-	PRP
41352	1103	11	slices	slice	VBZ
41352	1103	12	of	of	IN
41352	1103	13	onions	onion	NNS
41352	1103	14	cut	cut	VBD
41352	1103	15	one	one	CD
41352	1103	16	inch	inch	NN
41352	1103	17	thick	thick	JJ
41352	1103	18	,	,	,
41352	1103	19	and	and	CC
41352	1103	20	fry	fry	VB
41352	1103	21	them	-PRON-	PRP
41352	1103	22	in	in	IN
41352	1103	23	the	the	DT
41352	1103	24	same	same	JJ
41352	1103	25	manner	manner	NN
41352	1103	26	.	.	.
41352	1104	1	Or	or	CC
41352	1104	2	,	,	,
41352	1104	3	instead	instead	RB
41352	1104	4	of	of	IN
41352	1104	5	slips	slip	NNS
41352	1104	6	of	of	IN
41352	1104	7	tripe	tripe	NN
41352	1104	8	,	,	,
41352	1104	9	pieces	piece	NNS
41352	1104	10	of	of	IN
41352	1104	11	cowheel	cowheel	NN
41352	1104	12	may	may	MD
41352	1104	13	be	be	VB
41352	1104	14	used	use	VBN
41352	1104	15	;	;	:
41352	1104	16	and	and	CC
41352	1104	17	let	let	VB
41352	1104	18	melted	melted	JJ
41352	1104	19	butter	butter	NN
41352	1104	20	be	be	VB
41352	1104	21	sent	send	VBN
41352	1104	22	in	in	IN
41352	1104	23	a	a	DT
41352	1104	24	sauce	sauce	NN
41352	1104	25	boat	boat	NN
41352	1104	26	with	with	IN
41352	1104	27	a	a	DT
41352	1104	28	little	little	JJ
41352	1104	29	mustard	mustard	NN
41352	1104	30	in	in	IN
41352	1104	31	it	-PRON-	PRP
41352	1104	32	,	,	,
41352	1104	33	and	and	CC
41352	1104	34	(	(	-LRB-
41352	1104	35	if	if	IN
41352	1104	36	approved	approve	VBN
41352	1104	37	)	)	-RRB-
41352	1104	38	a	a	DT
41352	1104	39	table	table	NN
41352	1104	40	spoonful	spoonful	JJ
41352	1104	41	of	of	IN
41352	1104	42	vinegar	vinegar	NN
41352	1104	43	.	.	.
41352	1105	1	_	_	NNP
41352	1105	2	Hard	Hard	NNP
41352	1105	3	Eggs	Eggs	NNP
41352	1105	4	fried	fry	VBN
41352	1105	5	.	.	.
41352	1105	6	_	_	NNP
41352	1105	7	LET	let	VB
41352	1105	8	the	the	DT
41352	1105	9	eggs	egg	NNS
41352	1105	10	be	be	VB
41352	1105	11	boiled	boil	VBN
41352	1105	12	five	five	CD
41352	1105	13	minutes	minute	NNS
41352	1105	14	;	;	:
41352	1105	15	then	then	RB
41352	1105	16	peel	peel	VBP
41352	1105	17	,	,	,
41352	1105	18	wipe	wipe	VB
41352	1105	19	them	-PRON-	PRP
41352	1105	20	dry	dry	RB
41352	1105	21	,	,	,
41352	1105	22	cut	cut	VB
41352	1105	23	them	-PRON-	PRP
41352	1105	24	in	in	IN
41352	1105	25	halves	half	NNS
41352	1105	26	,	,	,
41352	1105	27	dip	dip	VB
41352	1105	28	them	-PRON-	PRP
41352	1105	29	in	in	IN
41352	1105	30	batter	batter	NN
41352	1105	31	,	,	,
41352	1105	32	and	and	CC
41352	1105	33	fry	fry	VB
41352	1105	34	them	-PRON-	PRP
41352	1105	35	of	of	IN
41352	1105	36	a	a	DT
41352	1105	37	light	light	JJ
41352	1105	38	brown	brown	JJ
41352	1105	39	colour	colour	NN
41352	1105	40	.	.	.
41352	1106	1	Serve	serve	VB
41352	1106	2	them	-PRON-	PRP
41352	1106	3	up	up	RP
41352	1106	4	with	with	IN
41352	1106	5	stewed	stew	VBN
41352	1106	6	spinach	spinach	NN
41352	1106	7	under	under	IN
41352	1106	8	,	,	,
41352	1106	9	with	with	IN
41352	1106	10	a	a	DT
41352	1106	11	little	little	JJ
41352	1106	12	strong	strong	JJ
41352	1106	13	cullis	cullis	NN
41352	1106	14	and	and	CC
41352	1106	15	essence	essence	NN
41352	1106	16	of	of	IN
41352	1106	17	ham	ham	NN
41352	1106	18	mixed	mix	VBN
41352	1106	19	in	in	IN
41352	1106	20	it	-PRON-	PRP
41352	1106	21	.	.	.
41352	1107	1	_	_	NNP
41352	1107	2	To	to	TO
41352	1107	3	dress	dress	VB
41352	1107	4	a	a	DT
41352	1107	5	Lamb	Lamb	NNP
41352	1107	6	's	's	POS
41352	1107	7	Fry	Fry	NNP
41352	1107	8	.	.	.
41352	1107	9	_	_	NNP
41352	1107	10	SCALD	SCALD	VBD
41352	1107	11	the	the	DT
41352	1107	12	fry	fry	NN
41352	1107	13	till	till	IN
41352	1107	14	half	half	NN
41352	1107	15	done	do	VBN
41352	1107	16	;	;	:
41352	1107	17	then	then	RB
41352	1107	18	strain	strain	VB
41352	1107	19	,	,	,
41352	1107	20	wash	wash	NN
41352	1107	21	,	,	,
41352	1107	22	and	and	CC
41352	1107	23	wipe	wipe	VB
41352	1107	24	it	-PRON-	PRP
41352	1107	25	dry	dry	JJ
41352	1107	26	;	;	:
41352	1107	27	dip	dip	VB
41352	1107	28	the	the	DT
41352	1107	29	pieces	piece	NNS
41352	1107	30	in	in	IN
41352	1107	31	yolks	yolk	NNS
41352	1107	32	of	of	IN
41352	1107	33	eggs	egg	NNS
41352	1107	34	,	,	,
41352	1107	35	and	and	CC
41352	1107	36	breadcrumb	breadcrumb	VBD
41352	1107	37	them	-PRON-	PRP
41352	1107	38	;	;	:
41352	1107	39	fry	fry	VB
41352	1107	40	them	-PRON-	PRP
41352	1107	41	in	in	IN
41352	1107	42	plenty	plenty	NN
41352	1107	43	of	of	IN
41352	1107	44	boiling	boil	VBG
41352	1107	45	lard	lard	NN
41352	1107	46	,	,	,
41352	1107	47	and	and	CC
41352	1107	48	serve	serve	VB
41352	1107	49	them	-PRON-	PRP
41352	1107	50	up	up	RP
41352	1107	51	with	with	IN
41352	1107	52	fried	fry	VBN
41352	1107	53	parsley	parsley	NN
41352	1107	54	underneath	underneath	RB
41352	1107	55	.	.	.
41352	1108	1	_	_	NNP
41352	1108	2	Another	another	DT
41352	1108	3	Way	Way	NNP
41352	1108	4	.	.	.
41352	1108	5	_	_	NNP
41352	1108	6	SCALD	SCALD	VBD
41352	1108	7	the	the	DT
41352	1108	8	fry	fry	NN
41352	1108	9	as	as	IN
41352	1108	10	above	above	RB
41352	1108	11	,	,	,
41352	1108	12	and	and	CC
41352	1108	13	instead	instead	RB
41352	1108	14	of	of	IN
41352	1108	15	dipping	dip	VBG
41352	1108	16	them	-PRON-	PRP
41352	1108	17	in	in	IN
41352	1108	18	egg	egg	NN
41352	1108	19	fry	fry	VB
41352	1108	20	them	-PRON-	PRP
41352	1108	21	in	in	IN
41352	1108	22	a	a	DT
41352	1108	23	plain	plain	JJ
41352	1108	24	way	way	NN
41352	1108	25	with	with	IN
41352	1108	26	a	a	DT
41352	1108	27	piece	piece	NN
41352	1108	28	of	of	IN
41352	1108	29	butter	butter	NN
41352	1108	30	till	till	IN
41352	1108	31	they	-PRON-	PRP
41352	1108	32	are	be	VBP
41352	1108	33	of	of	IN
41352	1108	34	a	a	DT
41352	1108	35	light	light	JJ
41352	1108	36	brown	brown	JJ
41352	1108	37	colour	colour	NN
41352	1108	38	;	;	:
41352	1108	39	then	then	RB
41352	1108	40	drain	drain	VB
41352	1108	41	and	and	CC
41352	1108	42	sprinkle	sprinkle	VB
41352	1108	43	a	a	DT
41352	1108	44	little	little	JJ
41352	1108	45	pepper	pepper	NN
41352	1108	46	and	and	CC
41352	1108	47	salt	salt	NN
41352	1108	48	over	over	RP
41352	1108	49	,	,	,
41352	1108	50	and	and	CC
41352	1108	51	serve	serve	VB
41352	1108	52	them	-PRON-	PRP
41352	1108	53	up	up	RP
41352	1108	54	with	with	IN
41352	1108	55	fried	fry	VBN
41352	1108	56	parsley	parsley	NN
41352	1108	57	underneath	underneath	RB
41352	1108	58	.	.	.
41352	1109	1	_	_	NNP
41352	1109	2	Puffs	Puffs	NNPS
41352	1109	3	with	with	IN
41352	1109	4	Forcemeat	Forcemeat	NNP
41352	1109	5	of	of	IN
41352	1109	6	Vegetables	Vegetables	NNPS
41352	1109	7	.	.	.
41352	1109	8	_	_	NNP
41352	1109	9	PUT	PUT	NNP
41352	1109	10	into	into	IN
41352	1109	11	a	a	DT
41352	1109	12	stewpan	stewpan	NN
41352	1109	13	a	a	DT
41352	1109	14	little	little	JJ
41352	1109	15	fat	fat	JJ
41352	1109	16	bacon	bacon	NN
41352	1109	17	cut	cut	VBD
41352	1109	18	small	small	JJ
41352	1109	19	,	,	,
41352	1109	20	the	the	DT
41352	1109	21	same	same	JJ
41352	1109	22	quantity	quantity	NN
41352	1109	23	of	of	IN
41352	1109	24	lean	lean	JJ
41352	1109	25	veal	veal	NN
41352	1109	26	,	,	,
41352	1109	27	some	some	DT
41352	1109	28	parsley	parsley	NN
41352	1109	29	and	and	CC
41352	1109	30	eschallots	eschallot	NNS
41352	1109	31	chopped	chop	VBN
41352	1109	32	together	together	RB
41352	1109	33	,	,	,
41352	1109	34	and	and	CC
41352	1109	35	season	season	NN
41352	1109	36	with	with	IN
41352	1109	37	pepper	pepper	NN
41352	1109	38	,	,	,
41352	1109	39	salt	salt	NN
41352	1109	40	,	,	,
41352	1109	41	and	and	CC
41352	1109	42	beaten	beat	VBN
41352	1109	43	spice	spice	NN
41352	1109	44	.	.	.
41352	1110	1	Then	then	RB
41352	1110	2	add	add	VB
41352	1110	3	six	six	CD
41352	1110	4	french	french	JJ
41352	1110	5	beans	bean	NNS
41352	1110	6	,	,	,
41352	1110	7	twelve	twelve	CD
41352	1110	8	heads	head	NNS
41352	1110	9	of	of	IN
41352	1110	10	asparagus	asparagus	NN
41352	1110	11	,	,	,
41352	1110	12	six	six	CD
41352	1110	13	mushrooms	mushroom	NNS
41352	1110	14	chopped	chop	VBN
41352	1110	15	,	,	,
41352	1110	16	and	and	CC
41352	1110	17	a	a	DT
41352	1110	18	little	little	JJ
41352	1110	19	lemon	lemon	NN
41352	1110	20	juice	juice	NN
41352	1110	21	.	.	.
41352	1111	1	Stew	stew	VB
41352	1111	2	the	the	DT
41352	1111	3	ingredients	ingredient	NNS
41352	1111	4	gently	gently	RB
41352	1111	5	for	for	IN
41352	1111	6	ten	ten	CD
41352	1111	7	minutes	minute	NNS
41352	1111	8	,	,	,
41352	1111	9	then	then	RB
41352	1111	10	put	put	VB
41352	1111	11	them	-PRON-	PRP
41352	1111	12	into	into	IN
41352	1111	13	a	a	DT
41352	1111	14	marble	marble	NN
41352	1111	15	mortar	mortar	NN
41352	1111	16	,	,	,
41352	1111	17	add	add	VB
41352	1111	18	a	a	DT
41352	1111	19	little	little	JJ
41352	1111	20	cream	cream	NN
41352	1111	21	,	,	,
41352	1111	22	breadcrumbs	breadcrumb	NNS
41352	1111	23	,	,	,
41352	1111	24	and	and	CC
41352	1111	25	yolk	yolk	NNP
41352	1111	26	of	of	IN
41352	1111	27	egg	egg	NNP
41352	1111	28	,	,	,
41352	1111	29	pounded	pound	VBD
41352	1111	30	well	well	RB
41352	1111	31	together	together	RB
41352	1111	32	.	.	.
41352	1112	1	Then	then	RB
41352	1112	2	roll	roll	VB
41352	1112	3	out	out	RP
41352	1112	4	puff	puff	NN
41352	1112	5	paste	paste	VBP
41352	1112	6	half	half	PDT
41352	1112	7	an	an	DT
41352	1112	8	inch	inch	NN
41352	1112	9	thick	thick	JJ
41352	1112	10	,	,	,
41352	1112	11	cut	cut	VBD
41352	1112	12	it	-PRON-	PRP
41352	1112	13	into	into	IN
41352	1112	14	square	square	JJ
41352	1112	15	pieces	piece	NNS
41352	1112	16	,	,	,
41352	1112	17	fill	fill	VB
41352	1112	18	them	-PRON-	PRP
41352	1112	19	with	with	IN
41352	1112	20	the	the	DT
41352	1112	21	forcemeat	forcemeat	NN
41352	1112	22	,	,	,
41352	1112	23	fold	fold	VB
41352	1112	24	them	-PRON-	PRP
41352	1112	25	,	,	,
41352	1112	26	run	run	VB
41352	1112	27	a	a	DT
41352	1112	28	jagger	jagger	NN
41352	1112	29	iron	iron	NN
41352	1112	30	round	round	NN
41352	1112	31	to	to	TO
41352	1112	32	form	form	VB
41352	1112	33	them	-PRON-	PRP
41352	1112	34	like	like	IN
41352	1112	35	a	a	DT
41352	1112	36	puff	puff	NN
41352	1112	37	,	,	,
41352	1112	38	and	and	CC
41352	1112	39	fry	fry	VB
41352	1112	40	them	-PRON-	PRP
41352	1112	41	in	in	IN
41352	1112	42	boiling	boil	VBG
41352	1112	43	lard	lard	NN
41352	1112	44	.	.	.
41352	1113	1	Let	let	VB
41352	1113	2	them	-PRON-	PRP
41352	1113	3	be	be	VB
41352	1113	4	of	of	IN
41352	1113	5	a	a	DT
41352	1113	6	brown	brown	JJ
41352	1113	7	colour	colour	NN
41352	1113	8	,	,	,
41352	1113	9	and	and	CC
41352	1113	10	drain	drain	VB
41352	1113	11	them	-PRON-	PRP
41352	1113	12	dry	dry	RB
41352	1113	13	;	;	:
41352	1113	14	then	then	RB
41352	1113	15	serve	serve	VB
41352	1113	16	them	-PRON-	PRP
41352	1113	17	up	up	RP
41352	1113	18	with	with	IN
41352	1113	19	sauce	sauce	NN
41352	1113	20	under	under	IN
41352	1113	21	them	-PRON-	PRP
41352	1113	22	,	,	,
41352	1113	23	made	make	VBN
41352	1113	24	with	with	IN
41352	1113	25	a	a	DT
41352	1113	26	little	little	JJ
41352	1113	27	cullis	cullis	JJ
41352	1113	28	,	,	,
41352	1113	29	lemon	lemon	NN
41352	1113	30	pickle	pickle	NN
41352	1113	31	,	,	,
41352	1113	32	and	and	CC
41352	1113	33	ketchup	ketchup	NN
41352	1113	34	.	.	.
41352	1114	1	_	_	NNP
41352	1114	2	Rammequins	Rammequins	NNP
41352	1114	3	.	.	.
41352	1114	4	_	_	NNP
41352	1114	5	PUT	PUT	NNP
41352	1114	6	into	into	IN
41352	1114	7	a	a	DT
41352	1114	8	pan	pan	NN
41352	1114	9	four	four	CD
41352	1114	10	ounces	ounce	NNS
41352	1114	11	of	of	IN
41352	1114	12	grated	grate	VBN
41352	1114	13	parmezan	parmezan	NNP
41352	1114	14	cheese	cheese	NN
41352	1114	15	,	,	,
41352	1114	16	two	two	CD
41352	1114	17	ounces	ounce	NNS
41352	1114	18	of	of	IN
41352	1114	19	fresh	fresh	JJ
41352	1114	20	butter	butter	NN
41352	1114	21	just	just	RB
41352	1114	22	warm	warm	JJ
41352	1114	23	,	,	,
41352	1114	24	two	two	CD
41352	1114	25	yolks	yolk	NNS
41352	1114	26	of	of	IN
41352	1114	27	eggs	egg	NNS
41352	1114	28	,	,	,
41352	1114	29	a	a	DT
41352	1114	30	little	little	JJ
41352	1114	31	parsley	parsley	NN
41352	1114	32	and	and	CC
41352	1114	33	an	an	DT
41352	1114	34	eschallot	eschallot	NN
41352	1114	35	chopped	chop	VBD
41352	1114	36	fine	fine	JJ
41352	1114	37	,	,	,
41352	1114	38	one	one	CD
41352	1114	39	anchovie	anchovie	NN
41352	1114	40	picked	pick	VBD
41352	1114	41	and	and	CC
41352	1114	42	rubbed	rub	VBD
41352	1114	43	through	through	IN
41352	1114	44	a	a	DT
41352	1114	45	hair	hair	NN
41352	1114	46	sieve	sieve	NN
41352	1114	47	,	,	,
41352	1114	48	some	some	DT
41352	1114	49	cream	cream	NN
41352	1114	50	,	,	,
41352	1114	51	pepper	pepper	NN
41352	1114	52	,	,	,
41352	1114	53	and	and	CC
41352	1114	54	salt	salt	NN
41352	1114	55	,	,	,
41352	1114	56	a	a	DT
41352	1114	57	small	small	JJ
41352	1114	58	quantity	quantity	NN
41352	1114	59	of	of	IN
41352	1114	60	each	each	DT
41352	1114	61	,	,	,
41352	1114	62	and	and	CC
41352	1114	63	beat	beat	VBD
41352	1114	64	them	-PRON-	PRP
41352	1114	65	well	well	RB
41352	1114	66	together	together	RB
41352	1114	67	with	with	IN
41352	1114	68	a	a	DT
41352	1114	69	wooden	wooden	JJ
41352	1114	70	spoon	spoon	NN
41352	1114	71	.	.	.
41352	1115	1	Then	then	RB
41352	1115	2	make	make	VB
41352	1115	3	paper	paper	NN
41352	1115	4	cases	case	NNS
41352	1115	5	of	of	IN
41352	1115	6	three	three	CD
41352	1115	7	inches	inch	NNS
41352	1115	8	long	long	JJ
41352	1115	9	,	,	,
41352	1115	10	two	two	CD
41352	1115	11	inches	inch	NNS
41352	1115	12	wide	wide	JJ
41352	1115	13	,	,	,
41352	1115	14	and	and	CC
41352	1115	15	two	two	CD
41352	1115	16	inches	inch	NNS
41352	1115	17	deep	deep	JJ
41352	1115	18	,	,	,
41352	1115	19	and	and	CC
41352	1115	20	fill	fill	VB
41352	1115	21	them	-PRON-	PRP
41352	1115	22	with	with	IN
41352	1115	23	the	the	DT
41352	1115	24	mixture	mixture	NN
41352	1115	25	.	.	.
41352	1116	1	Then	then	RB
41352	1116	2	whisk	whisk	VB
41352	1116	3	the	the	DT
41352	1116	4	whites	white	NNS
41352	1116	5	of	of	IN
41352	1116	6	two	two	CD
41352	1116	7	eggs	egg	NNS
41352	1116	8	to	to	IN
41352	1116	9	a	a	DT
41352	1116	10	solid	solid	JJ
41352	1116	11	froth	froth	NN
41352	1116	12	,	,	,
41352	1116	13	put	put	VB
41352	1116	14	a	a	DT
41352	1116	15	little	little	JJ
41352	1116	16	over	over	IN
41352	1116	17	the	the	DT
41352	1116	18	mixture	mixture	NN
41352	1116	19	in	in	IN
41352	1116	20	each	each	DT
41352	1116	21	case	case	NN
41352	1116	22	,	,	,
41352	1116	23	and	and	CC
41352	1116	24	bake	bake	VB
41352	1116	25	them	-PRON-	PRP
41352	1116	26	either	either	CC
41352	1116	27	in	in	IN
41352	1116	28	an	an	DT
41352	1116	29	oven	oven	NN
41352	1116	30	,	,	,
41352	1116	31	or	or	CC
41352	1116	32	on	on	IN
41352	1116	33	a	a	DT
41352	1116	34	baking	baking	NN
41352	1116	35	plate	plate	NN
41352	1116	36	over	over	IN
41352	1116	37	a	a	DT
41352	1116	38	fire	fire	NN
41352	1116	39	with	with	IN
41352	1116	40	a	a	DT
41352	1116	41	stewpot	stewpot	NN
41352	1116	42	cover	cover	NN
41352	1116	43	over	over	IN
41352	1116	44	them	-PRON-	PRP
41352	1116	45	.	.	.
41352	1117	1	Serve	serve	VB
41352	1117	2	them	-PRON-	PRP
41352	1117	3	up	up	RP
41352	1117	4	as	as	RB
41352	1117	5	soon	soon	RB
41352	1117	6	as	as	IN
41352	1117	7	they	-PRON-	PRP
41352	1117	8	are	be	VBP
41352	1117	9	done	do	VBN
41352	1117	10	.	.	.
41352	1118	1	_	_	NNP
41352	1118	2	To	to	TO
41352	1118	3	dress	dress	VB
41352	1118	4	part	part	NN
41352	1118	5	of	of	IN
41352	1118	6	a	a	DT
41352	1118	7	Wild	Wild	NNP
41352	1118	8	Boar	Boar	NNP
41352	1118	9	.	.	.
41352	1118	10	_	_	NNP
41352	1118	11	PUT	PUT	NNP
41352	1118	12	into	into	IN
41352	1118	13	a	a	DT
41352	1118	14	braising	braise	VBG
41352	1118	15	pan	pan	NN
41352	1118	16	fourteen	fourteen	CD
41352	1118	17	pounds	pound	NNS
41352	1118	18	weight	weight	NN
41352	1118	19	of	of	IN
41352	1118	20	the	the	DT
41352	1118	21	boar	boar	NN
41352	1118	22	;	;	:
41352	1118	23	add	add	VB
41352	1118	24	to	to	IN
41352	1118	25	it	-PRON-	PRP
41352	1118	26	a	a	DT
41352	1118	27	bottle	bottle	NN
41352	1118	28	of	of	IN
41352	1118	29	red	red	JJ
41352	1118	30	port	port	NN
41352	1118	31	,	,	,
41352	1118	32	eight	eight	CD
41352	1118	33	onions	onion	NNS
41352	1118	34	sliced	slice	VBN
41352	1118	35	,	,	,
41352	1118	36	six	six	CD
41352	1118	37	bay	bay	NN
41352	1118	38	leaves	leave	NNS
41352	1118	39	,	,	,
41352	1118	40	cayenne	cayenne	NN
41352	1118	41	pepper	pepper	NN
41352	1118	42	,	,	,
41352	1118	43	salt	salt	NN
41352	1118	44	,	,	,
41352	1118	45	a	a	DT
41352	1118	46	few	few	JJ
41352	1118	47	cloves	clove	NNS
41352	1118	48	,	,	,
41352	1118	49	mace	mace	NN
41352	1118	50	,	,	,
41352	1118	51	allspice	allspice	NN
41352	1118	52	,	,	,
41352	1118	53	and	and	CC
41352	1118	54	two	two	CD
41352	1118	55	quarts	quart	NNS
41352	1118	56	of	of	IN
41352	1118	57	veal	veal	NN
41352	1118	58	stock	stock	NN
41352	1118	59	.	.	.
41352	1119	1	Stew	stew	VB
41352	1119	2	it	-PRON-	PRP
41352	1119	3	gently	gently	RB
41352	1119	4	,	,	,
41352	1119	5	and	and	CC
41352	1119	6	when	when	WRB
41352	1119	7	tender	tender	NN
41352	1119	8	take	take	VBP
41352	1119	9	it	-PRON-	PRP
41352	1119	10	out	out	IN
41352	1119	11	of	of	IN
41352	1119	12	the	the	DT
41352	1119	13	liquor	liquor	NN
41352	1119	14	,	,	,
41352	1119	15	put	put	VBD
41352	1119	16	it	-PRON-	PRP
41352	1119	17	into	into	IN
41352	1119	18	a	a	DT
41352	1119	19	deep	deep	JJ
41352	1119	20	dish	dish	NN
41352	1119	21	,	,	,
41352	1119	22	and	and	CC
41352	1119	23	set	set	VBD
41352	1119	24	it	-PRON-	PRP
41352	1119	25	in	in	IN
41352	1119	26	an	an	DT
41352	1119	27	oven	oven	NN
41352	1119	28	.	.	.
41352	1120	1	Then	then	RB
41352	1120	2	strain	strain	VB
41352	1120	3	the	the	DT
41352	1120	4	liquor	liquor	NN
41352	1120	5	,	,	,
41352	1120	6	reduce	reduce	VB
41352	1120	7	it	-PRON-	PRP
41352	1120	8	to	to	IN
41352	1120	9	one	one	CD
41352	1120	10	quart	quart	NN
41352	1120	11	,	,	,
41352	1120	12	thicken	thicken	VB
41352	1120	13	it	-PRON-	PRP
41352	1120	14	a	a	DT
41352	1120	15	little	little	JJ
41352	1120	16	with	with	IN
41352	1120	17	passed	pass	VBN
41352	1120	18	flour	flour	NN
41352	1120	19	and	and	CC
41352	1120	20	butter	butter	NN
41352	1120	21	,	,	,
41352	1120	22	and	and	CC
41352	1120	23	season	season	VB
41352	1120	24	it	-PRON-	PRP
41352	1120	25	to	to	IN
41352	1120	26	the	the	DT
41352	1120	27	palate	palate	NN
41352	1120	28	with	with	IN
41352	1120	29	lemon	lemon	NN
41352	1120	30	pickle	pickle	NN
41352	1120	31	.	.	.
41352	1121	1	Let	let	VB
41352	1121	2	it	-PRON-	PRP
41352	1121	3	boil	boil	VB
41352	1121	4	ten	ten	CD
41352	1121	5	minutes	minute	NNS
41352	1121	6	,	,	,
41352	1121	7	skim	skim	VB
41352	1121	8	it	-PRON-	PRP
41352	1121	9	clean	clean	JJ
41352	1121	10	,	,	,
41352	1121	11	pour	pour	VBP
41352	1121	12	it	-PRON-	PRP
41352	1121	13	over	over	IN
41352	1121	14	the	the	DT
41352	1121	15	meat	meat	NN
41352	1121	16	,	,	,
41352	1121	17	and	and	CC
41352	1121	18	serve	serve	VB
41352	1121	19	it	-PRON-	PRP
41352	1121	20	up	up	RP
41352	1121	21	.	.	.
41352	1122	1	_	_	NNP
41352	1122	2	Plovers	Plovers	NNP
41352	1122	3	Eggs	Eggs	NNP
41352	1122	4	,	,	,
41352	1122	5	to	to	TO
41352	1122	6	be	be	VB
41352	1122	7	served	serve	VBN
41352	1122	8	up	up	RP
41352	1122	9	in	in	IN
41352	1122	10	different	different	JJ
41352	1122	11	ways	way	NNS
41352	1122	12	.	.	.
41352	1122	13	_	_	NNP
41352	1122	14	BOIL	BOIL	NNP
41352	1122	15	them	-PRON-	PRP
41352	1122	16	twenty	twenty	CD
41352	1122	17	minutes	minute	NNS
41352	1122	18	,	,	,
41352	1122	19	and	and	CC
41352	1122	20	when	when	WRB
41352	1122	21	they	-PRON-	PRP
41352	1122	22	are	be	VBP
41352	1122	23	cold	cold	JJ
41352	1122	24	peel	peel	NN
41352	1122	25	and	and	CC
41352	1122	26	wipe	wipe	VB
41352	1122	27	them	-PRON-	PRP
41352	1122	28	dry	dry	RB
41352	1122	29	;	;	:
41352	1122	30	then	then	RB
41352	1122	31	lay	lay	VB
41352	1122	32	them	-PRON-	PRP
41352	1122	33	in	in	IN
41352	1122	34	a	a	DT
41352	1122	35	dish	dish	NN
41352	1122	36	and	and	CC
41352	1122	37	put	put	NN
41352	1122	38	chopped	chopped	JJ
41352	1122	39	savory	savory	JJ
41352	1122	40	jelly	jelly	RB
41352	1122	41	round	round	RB
41352	1122	42	and	and	CC
41352	1122	43	between	between	IN
41352	1122	44	them	-PRON-	PRP
41352	1122	45	,	,	,
41352	1122	46	and	and	CC
41352	1122	47	slices	slice	NNS
41352	1122	48	of	of	IN
41352	1122	49	lemon	lemon	NN
41352	1122	50	and	and	CC
41352	1122	51	bunches	bunche	NNS
41352	1122	52	of	of	IN
41352	1122	53	pickled	pickled	JJ
41352	1122	54	barberries	barberry	NNS
41352	1122	55	round	round	IN
41352	1122	56	the	the	DT
41352	1122	57	rim	rim	NN
41352	1122	58	of	of	IN
41352	1122	59	the	the	DT
41352	1122	60	dish	dish	NN
41352	1122	61	.	.	.
41352	1123	1	Or	or	CC
41352	1123	2	they	-PRON-	PRP
41352	1123	3	may	may	MD
41352	1123	4	be	be	VB
41352	1123	5	served	serve	VBN
41352	1123	6	up	up	RP
41352	1123	7	in	in	IN
41352	1123	8	ornamental	ornamental	JJ
41352	1123	9	paper	paper	NN
41352	1123	10	or	or	CC
41352	1123	11	wax	wax	NN
41352	1123	12	baskets	basket	NNS
41352	1123	13	,	,	,
41352	1123	14	with	with	IN
41352	1123	15	pickled	pickle	VBN
41352	1123	16	parsley	parsley	NN
41352	1123	17	under	under	IN
41352	1123	18	them	-PRON-	PRP
41352	1123	19	,	,	,
41352	1123	20	and	and	CC
41352	1123	21	either	either	CC
41352	1123	22	peeled	peel	VBN
41352	1123	23	or	or	CC
41352	1123	24	not	not	RB
41352	1123	25	.	.	.
41352	1124	1	Or	or	CC
41352	1124	2	they	-PRON-	PRP
41352	1124	3	may	may	MD
41352	1124	4	be	be	VB
41352	1124	5	sent	send	VBN
41352	1124	6	to	to	IN
41352	1124	7	the	the	DT
41352	1124	8	table	table	NN
41352	1124	9	hot	hot	JJ
41352	1124	10	in	in	IN
41352	1124	11	a	a	DT
41352	1124	12	napkin	napkin	NN
41352	1124	13	.	.	.
41352	1125	1	_	_	NNP
41352	1125	2	Buttered	Buttered	NNP
41352	1125	3	Lobsters	Lobsters	NNP
41352	1125	4	.	.	.
41352	1125	5	_	_	NNP
41352	1125	6	BOIL	BOIL	NNP
41352	1125	7	two	two	CD
41352	1125	8	lobsters	lobster	NNS
41352	1125	9	till	till	IN
41352	1125	10	half	half	NN
41352	1125	11	done	do	VBN
41352	1125	12	;	;	:
41352	1125	13	then	then	RB
41352	1125	14	take	take	VB
41352	1125	15	off	off	RP
41352	1125	16	the	the	DT
41352	1125	17	tails	tail	NNS
41352	1125	18	,	,	,
41352	1125	19	cut	cut	VB
41352	1125	20	the	the	DT
41352	1125	21	bodies	body	NNS
41352	1125	22	in	in	IN
41352	1125	23	halves	half	NNS
41352	1125	24	,	,	,
41352	1125	25	pick	pick	VB
41352	1125	26	out	out	RP
41352	1125	27	the	the	DT
41352	1125	28	meat	meat	NN
41352	1125	29	,	,	,
41352	1125	30	and	and	CC
41352	1125	31	leave	leave	VB
41352	1125	32	the	the	DT
41352	1125	33	shells	shell	NNS
41352	1125	34	whole	whole	JJ
41352	1125	35	.	.	.
41352	1126	1	Then	then	RB
41352	1126	2	break	break	VB
41352	1126	3	the	the	DT
41352	1126	4	tails	tail	NNS
41352	1126	5	and	and	CC
41352	1126	6	claws	claw	NNS
41352	1126	7	,	,	,
41352	1126	8	cut	cut	VBD
41352	1126	9	the	the	DT
41352	1126	10	meat	meat	NN
41352	1126	11	very	very	RB
41352	1126	12	small	small	JJ
41352	1126	13	,	,	,
41352	1126	14	put	put	VB
41352	1126	15	it	-PRON-	PRP
41352	1126	16	into	into	IN
41352	1126	17	a	a	DT
41352	1126	18	stewpan	stewpan	NN
41352	1126	19	with	with	IN
41352	1126	20	a	a	DT
41352	1126	21	table	table	NN
41352	1126	22	spoonful	spoonful	JJ
41352	1126	23	of	of	IN
41352	1126	24	the	the	DT
41352	1126	25	essence	essence	NN
41352	1126	26	of	of	IN
41352	1126	27	ham	ham	NN
41352	1126	28	,	,	,
41352	1126	29	two	two	CD
41352	1126	30	ounces	ounce	NNS
41352	1126	31	of	of	IN
41352	1126	32	fresh	fresh	JJ
41352	1126	33	butter	butter	NN
41352	1126	34	,	,	,
41352	1126	35	consumé	consumé	NN
41352	1126	36	and	and	CC
41352	1126	37	cream	cream	VB
41352	1126	38	half	half	PDT
41352	1126	39	a	a	DT
41352	1126	40	gill	gill	NN
41352	1126	41	of	of	IN
41352	1126	42	each	each	DT
41352	1126	43	,	,	,
41352	1126	44	a	a	DT
41352	1126	45	little	little	JJ
41352	1126	46	beaten	beat	VBN
41352	1126	47	mace	mace	NN
41352	1126	48	,	,	,
41352	1126	49	one	one	CD
41352	1126	50	eschallot	eschallot	NN
41352	1126	51	and	and	CC
41352	1126	52	parsley	parsley	NN
41352	1126	53	chopped	chop	VBD
41352	1126	54	very	very	RB
41352	1126	55	fine	fine	JJ
41352	1126	56	,	,	,
41352	1126	57	and	and	CC
41352	1126	58	a	a	DT
41352	1126	59	few	few	JJ
41352	1126	60	breadcrumbs	breadcrumb	NNS
41352	1126	61	.	.	.
41352	1127	1	Then	then	RB
41352	1127	2	mix	mix	VB
41352	1127	3	all	all	RB
41352	1127	4	together	together	RB
41352	1127	5	over	over	IN
41352	1127	6	a	a	DT
41352	1127	7	fire	fire	NN
41352	1127	8	for	for	IN
41352	1127	9	five	five	CD
41352	1127	10	minutes	minute	NNS
41352	1127	11	,	,	,
41352	1127	12	season	season	NN
41352	1127	13	to	to	IN
41352	1127	14	the	the	DT
41352	1127	15	palate	palate	NN
41352	1127	16	with	with	IN
41352	1127	17	cayenne	cayenne	NN
41352	1127	18	pepper	pepper	NN
41352	1127	19	,	,	,
41352	1127	20	salt	salt	NN
41352	1127	21	,	,	,
41352	1127	22	and	and	CC
41352	1127	23	lemon	lemon	NN
41352	1127	24	juice	juice	NN
41352	1127	25	;	;	:
41352	1127	26	fill	fill	VB
41352	1127	27	the	the	DT
41352	1127	28	reserved	reserved	JJ
41352	1127	29	shells	shell	NNS
41352	1127	30	with	with	IN
41352	1127	31	the	the	DT
41352	1127	32	mixture	mixture	NN
41352	1127	33	,	,	,
41352	1127	34	strew	strew	VBD
41352	1127	35	fine	fine	JJ
41352	1127	36	breadcrumbs	breadcrumb	NNS
41352	1127	37	over	over	RB
41352	1127	38	,	,	,
41352	1127	39	and	and	CC
41352	1127	40	bake	bake	VB
41352	1127	41	them	-PRON-	PRP
41352	1127	42	gently	gently	RB
41352	1127	43	twenty	twenty	CD
41352	1127	44	minutes	minute	NNS
41352	1127	45	.	.	.
41352	1128	1	When	when	WRB
41352	1128	2	they	-PRON-	PRP
41352	1128	3	are	be	VBP
41352	1128	4	to	to	TO
41352	1128	5	be	be	VB
41352	1128	6	served	serve	VBN
41352	1128	7	up	up	RP
41352	1128	8	colour	colour	NN
41352	1128	9	the	the	DT
41352	1128	10	crumbs	crumb	NNS
41352	1128	11	with	with	IN
41352	1128	12	a	a	DT
41352	1128	13	salamander	salamander	NN
41352	1128	14	.	.	.
41352	1129	1	N.	N.	NNP
41352	1129	2	B.	B.	NNP
41352	1130	1	In	in	IN
41352	1130	2	the	the	DT
41352	1130	3	same	same	JJ
41352	1130	4	manner	manner	NN
41352	1130	5	may	may	MD
41352	1130	6	be	be	VB
41352	1130	7	done	do	VBN
41352	1130	8	a	a	DT
41352	1130	9	pickled	pickle	VBN
41352	1130	10	crab	crab	NN
41352	1130	11	.	.	.
41352	1131	1	_	_	NNP
41352	1131	2	Meat	Meat	NNP
41352	1131	3	Cake	Cake	NNP
41352	1131	4	.	.	.
41352	1131	5	_	_	NNP
41352	1131	6	CUT	CUT	NNP
41352	1131	7	the	the	DT
41352	1131	8	fillet	fillet	NN
41352	1131	9	from	from	IN
41352	1131	10	the	the	DT
41352	1131	11	inside	inside	NN
41352	1131	12	of	of	IN
41352	1131	13	a	a	DT
41352	1131	14	rump	rump	NN
41352	1131	15	of	of	IN
41352	1131	16	beef	beef	NN
41352	1131	17	into	into	IN
41352	1131	18	small	small	JJ
41352	1131	19	pieces	piece	NNS
41352	1131	20	,	,	,
41352	1131	21	also	also	RB
41352	1131	22	lean	lean	JJ
41352	1131	23	veal	veal	NN
41352	1131	24	,	,	,
41352	1131	25	and	and	CC
41352	1131	26	pound	pound	VB
41352	1131	27	them	-PRON-	PRP
41352	1131	28	very	very	RB
41352	1131	29	fine	fine	RB
41352	1131	30	in	in	IN
41352	1131	31	a	a	DT
41352	1131	32	marble	marble	NN
41352	1131	33	mortar	mortar	NN
41352	1131	34	.	.	.
41352	1132	1	Then	then	RB
41352	1132	2	add	add	VB
41352	1132	3	a	a	DT
41352	1132	4	little	little	JJ
41352	1132	5	lemon	lemon	NN
41352	1132	6	juice	juice	NN
41352	1132	7	,	,	,
41352	1132	8	pepper	pepper	NN
41352	1132	9	,	,	,
41352	1132	10	salt	salt	NN
41352	1132	11	,	,	,
41352	1132	12	chopped	chop	VBD
41352	1132	13	parsley	parsley	NN
41352	1132	14	,	,	,
41352	1132	15	basil	basil	NNP
41352	1132	16	,	,	,
41352	1132	17	thyme	thyme	NNS
41352	1132	18	,	,	,
41352	1132	19	mushrooms	mushroom	NNS
41352	1132	20	,	,	,
41352	1132	21	savory	savory	NN
41352	1132	22	,	,	,
41352	1132	23	and	and	CC
41352	1132	24	eschallots	eschallot	NNS
41352	1132	25	,	,	,
41352	1132	26	a	a	DT
41352	1132	27	small	small	JJ
41352	1132	28	quantity	quantity	NN
41352	1132	29	of	of	IN
41352	1132	30	each	each	DT
41352	1132	31	;	;	:
41352	1132	32	some	some	DT
41352	1132	33	beaten	beat	VBN
41352	1132	34	spices	spice	NNS
41352	1132	35	,	,	,
41352	1132	36	and	and	CC
41352	1132	37	yolks	yolk	NNS
41352	1132	38	of	of	IN
41352	1132	39	eggs	egg	NNS
41352	1132	40	a	a	DT
41352	1132	41	sufficient	sufficient	JJ
41352	1132	42	quantity	quantity	NN
41352	1132	43	to	to	TO
41352	1132	44	bind	bind	VB
41352	1132	45	it	-PRON-	PRP
41352	1132	46	.	.	.
41352	1133	1	Then	then	RB
41352	1133	2	add	add	VB
41352	1133	3	and	and	CC
41352	1133	4	mix	mix	VB
41352	1133	5	with	with	IN
41352	1133	6	your	-PRON-	PRP$
41352	1133	7	hands	hand	NNS
41352	1133	8	some	some	DT
41352	1133	9	fat	fat	JJ
41352	1133	10	bacon	bacon	NN
41352	1133	11	and	and	CC
41352	1133	12	lean	lean	JJ
41352	1133	13	of	of	IN
41352	1133	14	ham	ham	NN
41352	1133	15	cut	cut	VBN
41352	1133	16	into	into	IN
41352	1133	17	the	the	DT
41352	1133	18	form	form	NN
41352	1133	19	of	of	IN
41352	1133	20	small	small	JJ
41352	1133	21	dice	dice	NNS
41352	1133	22	.	.	.
41352	1134	1	Have	have	VBP
41352	1134	2	ready	ready	JJ
41352	1134	3	a	a	DT
41352	1134	4	stewpan	stewpan	NN
41352	1134	5	or	or	CC
41352	1134	6	a	a	DT
41352	1134	7	mould	mould	NN
41352	1134	8	lined	line	VBN
41352	1134	9	with	with	IN
41352	1134	10	bards	bard	NNS
41352	1134	11	of	of	IN
41352	1134	12	fat	fat	NN
41352	1134	13	bacon	bacon	NN
41352	1134	14	,	,	,
41352	1134	15	fill	fill	VB
41352	1134	16	it	-PRON-	PRP
41352	1134	17	with	with	IN
41352	1134	18	the	the	DT
41352	1134	19	mixture	mixture	NN
41352	1134	20	,	,	,
41352	1134	21	press	press	VB
41352	1134	22	it	-PRON-	PRP
41352	1134	23	down	down	RP
41352	1134	24	,	,	,
41352	1134	25	put	put	VBN
41352	1134	26	on	on	IN
41352	1134	27	the	the	DT
41352	1134	28	top	top	JJ
41352	1134	29	bay	bay	NN
41352	1134	30	leaves	leave	NNS
41352	1134	31	and	and	CC
41352	1134	32	a	a	DT
41352	1134	33	little	little	JJ
41352	1134	34	rhenish	rhenish	JJ
41352	1134	35	wine	wine	NN
41352	1134	36	,	,	,
41352	1134	37	cover	cover	VB
41352	1134	38	it	-PRON-	PRP
41352	1134	39	with	with	IN
41352	1134	40	bards	bard	NNS
41352	1134	41	of	of	IN
41352	1134	42	bacon	bacon	NN
41352	1134	43	,	,	,
41352	1134	44	put	put	VBD
41352	1134	45	it	-PRON-	PRP
41352	1134	46	into	into	IN
41352	1134	47	a	a	DT
41352	1134	48	moderate	moderate	JJ
41352	1134	49	oven	oven	NN
41352	1134	50	,	,	,
41352	1134	51	and	and	CC
41352	1134	52	bake	bake	VB
41352	1134	53	it	-PRON-	PRP
41352	1134	54	thoroughly	thoroughly	RB
41352	1134	55	.	.	.
41352	1135	1	When	when	WRB
41352	1135	2	it	-PRON-	PRP
41352	1135	3	is	be	VBZ
41352	1135	4	cold	cold	JJ
41352	1135	5	turn	turn	NN
41352	1135	6	it	-PRON-	PRP
41352	1135	7	out	out	IN
41352	1135	8	of	of	IN
41352	1135	9	the	the	DT
41352	1135	10	mould	mould	NN
41352	1135	11	,	,	,
41352	1135	12	trim	trim	VB
41352	1135	13	it	-PRON-	PRP
41352	1135	14	clean	clean	JJ
41352	1135	15	,	,	,
41352	1135	16	set	set	VBD
41352	1135	17	it	-PRON-	PRP
41352	1135	18	on	on	IN
41352	1135	19	a	a	DT
41352	1135	20	dish	dish	NN
41352	1135	21	,	,	,
41352	1135	22	put	put	VBD
41352	1135	23	chopped	chopped	JJ
41352	1135	24	savory	savory	JJ
41352	1135	25	jelly	jelly	RB
41352	1135	26	round	round	IN
41352	1135	27	it	-PRON-	PRP
41352	1135	28	,	,	,
41352	1135	29	and	and	CC
41352	1135	30	a	a	DT
41352	1135	31	small	small	JJ
41352	1135	32	modelled	model	VBN
41352	1135	33	figure	figure	NN
41352	1135	34	on	on	IN
41352	1135	35	the	the	DT
41352	1135	36	top	top	NN
41352	1135	37	;	;	:
41352	1135	38	or	or	CC
41352	1135	39	the	the	DT
41352	1135	40	whole	whole	NN
41352	1135	41	of	of	IN
41352	1135	42	the	the	DT
41352	1135	43	cake	cake	NN
41352	1135	44	may	may	MD
41352	1135	45	be	be	VB
41352	1135	46	modelled	model	VBN
41352	1135	47	.	.	.
41352	1136	1	_	_	NNP
41352	1136	2	Collared	Collared	NNP
41352	1136	3	Pig	Pig	NNP
41352	1136	4	.	.	.
41352	1136	5	_	_	IN
41352	1136	6	BONE	BONE	NNP
41352	1136	7	the	the	DT
41352	1136	8	pig	pig	NN
41352	1136	9	;	;	:
41352	1136	10	then	then	RB
41352	1136	11	have	have	VBP
41352	1136	12	ready	ready	JJ
41352	1136	13	some	some	DT
41352	1136	14	light	light	JJ
41352	1136	15	forcemeat	forcemeat	NN
41352	1136	16	,	,	,
41352	1136	17	slips	slip	NNS
41352	1136	18	of	of	IN
41352	1136	19	lean	lean	JJ
41352	1136	20	ham	ham	NNP
41352	1136	21	,	,	,
41352	1136	22	pickled	pickle	VBD
41352	1136	23	cucumbers	cucumber	NNS
41352	1136	24	,	,	,
41352	1136	25	fat	fat	JJ
41352	1136	26	bacon	bacon	NN
41352	1136	27	,	,	,
41352	1136	28	white	white	JJ
41352	1136	29	meat	meat	NN
41352	1136	30	of	of	IN
41352	1136	31	fowl	fowl	NNP
41352	1136	32	,	,	,
41352	1136	33	and	and	CC
41352	1136	34	omlet	omlet	NN
41352	1136	35	of	of	IN
41352	1136	36	eggs	egg	NNS
41352	1136	37	white	white	JJ
41352	1136	38	and	and	CC
41352	1136	39	yellow	yellow	JJ
41352	1136	40	.	.	.
41352	1137	1	Season	season	VB
41352	1137	2	the	the	DT
41352	1137	3	inside	inside	NN
41352	1137	4	of	of	IN
41352	1137	5	the	the	DT
41352	1137	6	pig	pig	NN
41352	1137	7	with	with	IN
41352	1137	8	beaten	beat	VBN
41352	1137	9	spices	spice	NNS
41352	1137	10	;	;	:
41352	1137	11	then	then	RB
41352	1137	12	lay	lie	VBD
41352	1137	13	on	on	IN
41352	1137	14	them	-PRON-	PRP
41352	1137	15	the	the	DT
41352	1137	16	forcemeat	forcemeat	NN
41352	1137	17	,	,	,
41352	1137	18	and	and	CC
41352	1137	19	on	on	IN
41352	1137	20	that	that	DT
41352	1137	21	the	the	DT
41352	1137	22	slips	slip	NNS
41352	1137	23	of	of	IN
41352	1137	24	the	the	DT
41352	1137	25	above	above	JJ
41352	1137	26	different	different	JJ
41352	1137	27	articles	article	NNS
41352	1137	28	alternately	alternately	RB
41352	1137	29	;	;	:
41352	1137	30	after	after	IN
41352	1137	31	which	which	WDT
41352	1137	32	roll	roll	VBP
41352	1137	33	it	-PRON-	PRP
41352	1137	34	up	up	RP
41352	1137	35	,	,	,
41352	1137	36	put	put	VB
41352	1137	37	it	-PRON-	PRP
41352	1137	38	into	into	IN
41352	1137	39	a	a	DT
41352	1137	40	cloth	cloth	NN
41352	1137	41	,	,	,
41352	1137	42	tie	tie	VB
41352	1137	43	each	each	DT
41352	1137	44	end	end	NN
41352	1137	45	,	,	,
41352	1137	46	sew	sew	VB
41352	1137	47	the	the	DT
41352	1137	48	middle	middle	JJ
41352	1137	49	part	part	NN
41352	1137	50	,	,	,
41352	1137	51	put	put	VB
41352	1137	52	it	-PRON-	PRP
41352	1137	53	into	into	IN
41352	1137	54	a	a	DT
41352	1137	55	stewpan	stewpan	NN
41352	1137	56	with	with	IN
41352	1137	57	a	a	DT
41352	1137	58	sufficient	sufficient	JJ
41352	1137	59	quantity	quantity	NN
41352	1137	60	of	of	IN
41352	1137	61	stock	stock	NN
41352	1137	62	to	to	TO
41352	1137	63	cover	cover	VB
41352	1137	64	it	-PRON-	PRP
41352	1137	65	,	,	,
41352	1137	66	and	and	CC
41352	1137	67	stew	stew	VB
41352	1137	68	it	-PRON-	PRP
41352	1137	69	two	two	CD
41352	1137	70	hours	hour	NNS
41352	1137	71	and	and	CC
41352	1137	72	a	a	DT
41352	1137	73	half	half	NN
41352	1137	74	.	.	.
41352	1138	1	Then	then	RB
41352	1138	2	take	take	VB
41352	1138	3	it	-PRON-	PRP
41352	1138	4	out	out	IN
41352	1138	5	of	of	IN
41352	1138	6	the	the	DT
41352	1138	7	liquor	liquor	NN
41352	1138	8	,	,	,
41352	1138	9	tie	tie	VB
41352	1138	10	each	each	DT
41352	1138	11	end	end	NN
41352	1138	12	tighter	tighter	RB
41352	1138	13	,	,	,
41352	1138	14	lay	lie	VBD
41352	1138	15	it	-PRON-	PRP
41352	1138	16	between	between	IN
41352	1138	17	two	two	CD
41352	1138	18	boards	board	NNS
41352	1138	19	,	,	,
41352	1138	20	and	and	CC
41352	1138	21	put	put	VBD
41352	1138	22	a	a	DT
41352	1138	23	weight	weight	NN
41352	1138	24	upon	upon	IN
41352	1138	25	it	-PRON-	PRP
41352	1138	26	to	to	TO
41352	1138	27	press	press	VB
41352	1138	28	it	-PRON-	PRP
41352	1138	29	.	.	.
41352	1139	1	When	when	WRB
41352	1139	2	cold	cold	JJ
41352	1139	3	take	take	VBP
41352	1139	4	it	-PRON-	PRP
41352	1139	5	out	out	IN
41352	1139	6	of	of	IN
41352	1139	7	the	the	DT
41352	1139	8	cloth	cloth	NN
41352	1139	9	,	,	,
41352	1139	10	trim	trim	VB
41352	1139	11	and	and	CC
41352	1139	12	serve	serve	VB
41352	1139	13	it	-PRON-	PRP
41352	1139	14	up	up	RP
41352	1139	15	whole	whole	RB
41352	1139	16	,	,	,
41352	1139	17	either	either	CC
41352	1139	18	modelled	model	VBN
41352	1139	19	or	or	CC
41352	1139	20	plain	plain	JJ
41352	1139	21	,	,	,
41352	1139	22	or	or	CC
41352	1139	23	cut	cut	VBN
41352	1139	24	into	into	IN
41352	1139	25	slices	slice	NNS
41352	1139	26	,	,	,
41352	1139	27	and	and	CC
41352	1139	28	put	put	VBD
41352	1139	29	chopped	chopped	JJ
41352	1139	30	savory	savory	JJ
41352	1139	31	jelly	jelly	RB
41352	1139	32	round	round	NN
41352	1139	33	.	.	.
41352	1140	1	N.	N.	NNP
41352	1140	2	B.	B.	NNP
41352	1141	1	In	in	IN
41352	1141	2	the	the	DT
41352	1141	3	same	same	JJ
41352	1141	4	manner	manner	NN
41352	1141	5	may	may	MD
41352	1141	6	be	be	VB
41352	1141	7	done	do	VBN
41352	1141	8	a	a	DT
41352	1141	9	breast	breast	NN
41352	1141	10	of	of	IN
41352	1141	11	veal	veal	NN
41352	1141	12	,	,	,
41352	1141	13	or	or	CC
41352	1141	14	a	a	DT
41352	1141	15	large	large	JJ
41352	1141	16	fowl	fowl	NN
41352	1141	17	.	.	.
41352	1142	1	_	_	NNP
41352	1142	2	Red	Red	NNP
41352	1142	3	Beef	Beef	NNP
41352	1142	4	for	for	IN
41352	1142	5	Slices	Slices	NNPS
41352	1142	6	.	.	.
41352	1142	7	_	_	NNP
41352	1142	8	TAKE	TAKE	NNP
41352	1142	9	a	a	DT
41352	1142	10	piece	piece	NN
41352	1142	11	of	of	IN
41352	1142	12	thin	thin	JJ
41352	1142	13	flank	flank	NN
41352	1142	14	of	of	IN
41352	1142	15	beef	beef	NN
41352	1142	16	,	,	,
41352	1142	17	and	and	CC
41352	1142	18	cut	cut	VBD
41352	1142	19	off	off	RP
41352	1142	20	the	the	DT
41352	1142	21	skin	skin	NN
41352	1142	22	;	;	:
41352	1142	23	then	then	RB
41352	1142	24	rub	rub	VB
41352	1142	25	it	-PRON-	PRP
41352	1142	26	well	well	RB
41352	1142	27	with	with	IN
41352	1142	28	a	a	DT
41352	1142	29	mixture	mixture	NN
41352	1142	30	made	make	VBN
41352	1142	31	with	with	IN
41352	1142	32	two	two	CD
41352	1142	33	pounds	pound	NNS
41352	1142	34	of	of	IN
41352	1142	35	common	common	JJ
41352	1142	36	salt	salt	NN
41352	1142	37	,	,	,
41352	1142	38	two	two	CD
41352	1142	39	ounces	ounce	NNS
41352	1142	40	of	of	IN
41352	1142	41	bay	bay	NNP
41352	1142	42	salt	salt	NNP
41352	1142	43	,	,	,
41352	1142	44	two	two	CD
41352	1142	45	ounces	ounce	NNS
41352	1142	46	of	of	IN
41352	1142	47	salt	salt	NN
41352	1142	48	petre	petre	NNP
41352	1142	49	,	,	,
41352	1142	50	and	and	CC
41352	1142	51	half	half	PDT
41352	1142	52	a	a	DT
41352	1142	53	pound	pound	NN
41352	1142	54	of	of	IN
41352	1142	55	moist	moist	JJ
41352	1142	56	sugar	sugar	NN
41352	1142	57	,	,	,
41352	1142	58	pounded	pound	VBD
41352	1142	59	in	in	IN
41352	1142	60	a	a	DT
41352	1142	61	marble	marble	NN
41352	1142	62	mortar	mortar	NN
41352	1142	63	.	.	.
41352	1143	1	Put	put	VB
41352	1143	2	it	-PRON-	PRP
41352	1143	3	into	into	IN
41352	1143	4	an	an	DT
41352	1143	5	earthen	earthen	JJ
41352	1143	6	pan	pan	NN
41352	1143	7	,	,	,
41352	1143	8	and	and	CC
41352	1143	9	turn	turn	VB
41352	1143	10	and	and	CC
41352	1143	11	rub	rub	VB
41352	1143	12	it	-PRON-	PRP
41352	1143	13	every	every	DT
41352	1143	14	day	day	NN
41352	1143	15	for	for	IN
41352	1143	16	a	a	DT
41352	1143	17	week	week	NN
41352	1143	18	;	;	:
41352	1143	19	then	then	RB
41352	1143	20	take	take	VB
41352	1143	21	it	-PRON-	PRP
41352	1143	22	out	out	IN
41352	1143	23	of	of	IN
41352	1143	24	the	the	DT
41352	1143	25	brine	brine	NN
41352	1143	26	,	,	,
41352	1143	27	wipe	wipe	VB
41352	1143	28	it	-PRON-	PRP
41352	1143	29	,	,	,
41352	1143	30	and	and	CC
41352	1143	31	strew	strew	VBD
41352	1143	32	over	over	RP
41352	1143	33	pounded	pound	VBN
41352	1143	34	mace	mace	NN
41352	1143	35	,	,	,
41352	1143	36	cloves	clove	NNS
41352	1143	37	,	,	,
41352	1143	38	pepper	pepper	NN
41352	1143	39	,	,	,
41352	1143	40	a	a	DT
41352	1143	41	little	little	JJ
41352	1143	42	allspice	allspice	NN
41352	1143	43	,	,	,
41352	1143	44	and	and	CC
41352	1143	45	plenty	plenty	NN
41352	1143	46	of	of	IN
41352	1143	47	chopped	chop	VBN
41352	1143	48	parsley	parsley	NN
41352	1143	49	and	and	CC
41352	1143	50	a	a	DT
41352	1143	51	few	few	JJ
41352	1143	52	eschallots	eschallot	NNS
41352	1143	53	.	.	.
41352	1144	1	Then	then	RB
41352	1144	2	roll	roll	VB
41352	1144	3	it	-PRON-	PRP
41352	1144	4	up	up	RP
41352	1144	5	,	,	,
41352	1144	6	bind	bind	VB
41352	1144	7	it	-PRON-	PRP
41352	1144	8	round	round	RB
41352	1144	9	with	with	IN
41352	1144	10	tape	tape	NN
41352	1144	11	,	,	,
41352	1144	12	boil	boil	VB
41352	1144	13	it	-PRON-	PRP
41352	1144	14	till	till	IN
41352	1144	15	tender	tender	NN
41352	1144	16	,	,	,
41352	1144	17	press	press	VB
41352	1144	18	it	-PRON-	PRP
41352	1144	19	in	in	IN
41352	1144	20	like	like	IN
41352	1144	21	manner	manner	NN
41352	1144	22	as	as	IN
41352	1144	23	collared	collared	NNP
41352	1144	24	pig	pig	NNP
41352	1144	25	,	,	,
41352	1144	26	and	and	CC
41352	1144	27	when	when	WRB
41352	1144	28	it	-PRON-	PRP
41352	1144	29	is	be	VBZ
41352	1144	30	cold	cold	JJ
41352	1144	31	,	,	,
41352	1144	32	cut	cut	VBN
41352	1144	33	into	into	IN
41352	1144	34	slices	slice	NNS
41352	1144	35	,	,	,
41352	1144	36	and	and	CC
41352	1144	37	garnish	garnish	VB
41352	1144	38	with	with	IN
41352	1144	39	pickled	pickled	JJ
41352	1144	40	barberries	barberry	NNS
41352	1144	41	.	.	.
41352	1145	1	_	_	NNP
41352	1145	2	Savory	Savory	NNP
41352	1145	3	Jelly	Jelly	NNP
41352	1145	4	.	.	.
41352	1145	5	_	_	NNP
41352	1145	6	TAKE	TAKE	NNP
41352	1145	7	the	the	DT
41352	1145	8	liquor	liquor	NN
41352	1145	9	,	,	,
41352	1145	10	when	when	WRB
41352	1145	11	cold	cold	JJ
41352	1145	12	,	,	,
41352	1145	13	that	that	IN
41352	1145	14	either	either	DT
41352	1145	15	poultry	poultry	NN
41352	1145	16	or	or	CC
41352	1145	17	meat	meat	NN
41352	1145	18	was	be	VBD
41352	1145	19	braised	braise	VBN
41352	1145	20	in	in	IN
41352	1145	21	,	,	,
41352	1145	22	or	or	CC
41352	1145	23	some	some	DT
41352	1145	24	veal	veal	NN
41352	1145	25	stock	stock	NN
41352	1145	26	,	,	,
41352	1145	27	taking	take	VBG
41352	1145	28	care	care	NN
41352	1145	29	it	-PRON-	PRP
41352	1145	30	be	be	VB
41352	1145	31	very	very	RB
41352	1145	32	free	free	JJ
41352	1145	33	from	from	IN
41352	1145	34	fat	fat	NN
41352	1145	35	.	.	.
41352	1146	1	Make	make	VB
41352	1146	2	it	-PRON-	PRP
41352	1146	3	warm	warm	JJ
41352	1146	4	,	,	,
41352	1146	5	and	and	CC
41352	1146	6	strain	strain	VB
41352	1146	7	it	-PRON-	PRP
41352	1146	8	through	through	IN
41352	1146	9	a	a	DT
41352	1146	10	tamis	tamis	NN
41352	1146	11	sieve	sieve	NN
41352	1146	12	into	into	IN
41352	1146	13	a	a	DT
41352	1146	14	clean	clean	JJ
41352	1146	15	stewpan	stewpan	NN
41352	1146	16	;	;	:
41352	1146	17	then	then	RB
41352	1146	18	season	season	VB
41352	1146	19	it	-PRON-	PRP
41352	1146	20	to	to	IN
41352	1146	21	the	the	DT
41352	1146	22	palate	palate	NN
41352	1146	23	with	with	IN
41352	1146	24	salt	salt	NN
41352	1146	25	,	,	,
41352	1146	26	lemon	lemon	NN
41352	1146	27	pickle	pickle	NN
41352	1146	28	,	,	,
41352	1146	29	cayenne	cayenne	NN
41352	1146	30	pepper	pepper	NN
41352	1146	31	,	,	,
41352	1146	32	and	and	CC
41352	1146	33	tarragon	tarragon	NNP
41352	1146	34	or	or	CC
41352	1146	35	plain	plain	JJ
41352	1146	36	vinegar	vinegar	NN
41352	1146	37	.	.	.
41352	1147	1	Add	add	VB
41352	1147	2	a	a	DT
41352	1147	3	sufficient	sufficient	JJ
41352	1147	4	quantity	quantity	NN
41352	1147	5	of	of	IN
41352	1147	6	dissolved	dissolve	VBN
41352	1147	7	isinglass	isinglass	NN
41352	1147	8	to	to	TO
41352	1147	9	make	make	VB
41352	1147	10	it	-PRON-	PRP
41352	1147	11	of	of	IN
41352	1147	12	a	a	DT
41352	1147	13	proper	proper	JJ
41352	1147	14	stiffness	stiffness	NN
41352	1147	15	,	,	,
41352	1147	16	and	and	CC
41352	1147	17	whisk	whisk	VB
41352	1147	18	into	into	IN
41352	1147	19	it	-PRON-	PRP
41352	1147	20	plenty	plenty	NN
41352	1147	21	of	of	IN
41352	1147	22	whites	white	NNS
41352	1147	23	of	of	IN
41352	1147	24	eggs	egg	NNS
41352	1147	25	,	,	,
41352	1147	26	a	a	DT
41352	1147	27	small	small	JJ
41352	1147	28	quantity	quantity	NN
41352	1147	29	of	of	IN
41352	1147	30	the	the	DT
41352	1147	31	yolks	yolk	NNS
41352	1147	32	and	and	CC
41352	1147	33	shells	shell	NNS
41352	1147	34	,	,	,
41352	1147	35	and	and	CC
41352	1147	36	add	add	VB
41352	1147	37	a	a	DT
41352	1147	38	little	little	JJ
41352	1147	39	liquid	liquid	NN
41352	1147	40	of	of	IN
41352	1147	41	colour	colour	NN
41352	1147	42	.	.	.
41352	1148	1	Then	then	RB
41352	1148	2	set	set	VB
41352	1148	3	it	-PRON-	PRP
41352	1148	4	over	over	IN
41352	1148	5	a	a	DT
41352	1148	6	fire	fire	NN
41352	1148	7	,	,	,
41352	1148	8	and	and	CC
41352	1148	9	when	when	WRB
41352	1148	10	it	-PRON-	PRP
41352	1148	11	boils	boil	VBZ
41352	1148	12	let	let	VB
41352	1148	13	it	-PRON-	PRP
41352	1148	14	simmer	simmer	VB
41352	1148	15	a	a	DT
41352	1148	16	quarter	quarter	NN
41352	1148	17	of	of	IN
41352	1148	18	an	an	DT
41352	1148	19	hour	hour	NN
41352	1148	20	,	,	,
41352	1148	21	and	and	CC
41352	1148	22	run	run	VB
41352	1148	23	it	-PRON-	PRP
41352	1148	24	through	through	IN
41352	1148	25	a	a	DT
41352	1148	26	jelly	jelly	JJ
41352	1148	27	bag	bag	NN
41352	1148	28	several	several	JJ
41352	1148	29	times	time	NNS
41352	1148	30	till	till	IN
41352	1148	31	perfectly	perfectly	RB
41352	1148	32	bright	bright	JJ
41352	1148	33	.	.	.
41352	1149	1	_	_	NNP
41352	1149	2	Aspect	Aspect	NNP
41352	1149	3	of	of	IN
41352	1149	4	Fish	Fish	NNP
41352	1149	5	.	.	.
41352	1149	6	_	_	NNP
41352	1149	7	PUT	PUT	NNP
41352	1149	8	into	into	IN
41352	1149	9	a	a	DT
41352	1149	10	plain	plain	JJ
41352	1149	11	tin	tin	NN
41352	1149	12	or	or	CC
41352	1149	13	copper	copper	NN
41352	1149	14	mould	mould	MD
41352	1149	15	warm	warm	JJ
41352	1149	16	savory	savory	JJ
41352	1149	17	jelly	jelly	RB
41352	1149	18	about	about	IN
41352	1149	19	an	an	DT
41352	1149	20	inch	inch	NN
41352	1149	21	and	and	CC
41352	1149	22	an	an	DT
41352	1149	23	half	half	NN
41352	1149	24	deep	deep	RB
41352	1149	25	;	;	:
41352	1149	26	then	then	RB
41352	1149	27	take	take	VB
41352	1149	28	fresh	fresh	JJ
41352	1149	29	smelts	smelt	NNS
41352	1149	30	turned	turn	VBD
41352	1149	31	round	round	RB
41352	1149	32	,	,	,
41352	1149	33	boil	boil	VB
41352	1149	34	them	-PRON-	PRP
41352	1149	35	gently	gently	RB
41352	1149	36	in	in	IN
41352	1149	37	strong	strong	JJ
41352	1149	38	salt	salt	NN
41352	1149	39	and	and	CC
41352	1149	40	water	water	NN
41352	1149	41	till	till	IN
41352	1149	42	done	do	VBN
41352	1149	43	,	,	,
41352	1149	44	and	and	CC
41352	1149	45	lay	lie	VBD
41352	1149	46	them	-PRON-	PRP
41352	1149	47	on	on	IN
41352	1149	48	a	a	DT
41352	1149	49	drainer	drainer	NN
41352	1149	50	.	.	.
41352	1150	1	When	when	WRB
41352	1150	2	the	the	DT
41352	1150	3	savory	savory	JJ
41352	1150	4	jelly	jelly	RB
41352	1150	5	in	in	IN
41352	1150	6	the	the	DT
41352	1150	7	mould	mould	NN
41352	1150	8	is	be	VBZ
41352	1150	9	quite	quite	RB
41352	1150	10	cold	cold	JJ
41352	1150	11	,	,	,
41352	1150	12	put	put	VBD
41352	1150	13	the	the	DT
41352	1150	14	smelts	smelt	NNS
41352	1150	15	upon	upon	IN
41352	1150	16	it	-PRON-	PRP
41352	1150	17	with	with	IN
41352	1150	18	the	the	DT
41352	1150	19	best	good	JJS
41352	1150	20	side	side	NN
41352	1150	21	downwards	downwards	RB
41352	1150	22	;	;	:
41352	1150	23	then	then	RB
41352	1150	24	put	put	VB
41352	1150	25	a	a	DT
41352	1150	26	little	little	JJ
41352	1150	27	more	more	RBR
41352	1150	28	jelly	jelly	RB
41352	1150	29	just	just	RB
41352	1150	30	lukewarm	lukewarm	VBN
41352	1150	31	over	over	IN
41352	1150	32	the	the	DT
41352	1150	33	fish	fish	NN
41352	1150	34	,	,	,
41352	1150	35	and	and	CC
41352	1150	36	when	when	WRB
41352	1150	37	that	that	DT
41352	1150	38	is	be	VBZ
41352	1150	39	cold	cold	JJ
41352	1150	40	fill	fill	NN
41352	1150	41	the	the	DT
41352	1150	42	mould	mould	NN
41352	1150	43	with	with	IN
41352	1150	44	more	more	JJR
41352	1150	45	of	of	IN
41352	1150	46	the	the	DT
41352	1150	47	same	same	JJ
41352	1150	48	kind	kind	NN
41352	1150	49	.	.	.
41352	1151	1	When	when	WRB
41352	1151	2	it	-PRON-	PRP
41352	1151	3	is	be	VBZ
41352	1151	4	to	to	TO
41352	1151	5	be	be	VB
41352	1151	6	served	serve	VBN
41352	1151	7	up	up	RP
41352	1151	8	dip	dip	NN
41352	1151	9	the	the	DT
41352	1151	10	mould	mould	NN
41352	1151	11	in	in	IN
41352	1151	12	warm	warm	JJ
41352	1151	13	water	water	NN
41352	1151	14	,	,	,
41352	1151	15	put	put	VBD
41352	1151	16	the	the	DT
41352	1151	17	dish	dish	NN
41352	1151	18	upon	upon	IN
41352	1151	19	the	the	DT
41352	1151	20	jelly	jelly	NN
41352	1151	21	,	,	,
41352	1151	22	and	and	CC
41352	1151	23	turn	turn	VB
41352	1151	24	it	-PRON-	PRP
41352	1151	25	over	over	RP
41352	1151	26	.	.	.
41352	1152	1	N.	N.	NNP
41352	1152	2	B.	B.	NNP
41352	1153	1	Pieces	piece	NNS
41352	1153	2	of	of	IN
41352	1153	3	lobsters	lobster	NNS
41352	1153	4	,	,	,
41352	1153	5	fillets	fillet	NNS
41352	1153	6	of	of	IN
41352	1153	7	soles	sol	NNS
41352	1153	8	,	,	,
41352	1153	9	&	&	CC
41352	1153	10	c.	c.	NNP
41352	1153	11	may	may	MD
41352	1153	12	be	be	VB
41352	1153	13	done	do	VBN
41352	1153	14	in	in	IN
41352	1153	15	the	the	DT
41352	1153	16	same	same	JJ
41352	1153	17	manner	manner	NN
41352	1153	18	.	.	.
41352	1154	1	_	_	NNP
41352	1154	2	Aspect	Aspect	NNP
41352	1154	3	of	of	IN
41352	1154	4	Meat	Meat	NNP
41352	1154	5	or	or	CC
41352	1154	6	Fowl	Fowl	NNP
41352	1154	7	.	.	.
41352	1154	8	_	_	NNP
41352	1154	9	BONE	BONE	NNP
41352	1154	10	either	either	CC
41352	1154	11	a	a	DT
41352	1154	12	shoulder	shoulder	NN
41352	1154	13	of	of	IN
41352	1154	14	lamb	lamb	NN
41352	1154	15	or	or	CC
41352	1154	16	a	a	DT
41352	1154	17	fowl	fowl	NN
41352	1154	18	,	,	,
41352	1154	19	and	and	CC
41352	1154	20	season	season	VB
41352	1154	21	the	the	DT
41352	1154	22	inside	inside	NN
41352	1154	23	with	with	IN
41352	1154	24	pepper	pepper	NN
41352	1154	25	,	,	,
41352	1154	26	salt	salt	NN
41352	1154	27	,	,	,
41352	1154	28	and	and	CC
41352	1154	29	a	a	DT
41352	1154	30	little	little	JJ
41352	1154	31	beaten	beat	VBN
41352	1154	32	spice	spice	NN
41352	1154	33	;	;	:
41352	1154	34	then	then	RB
41352	1154	35	put	put	VB
41352	1154	36	into	into	IN
41352	1154	37	it	-PRON-	PRP
41352	1154	38	some	some	DT
41352	1154	39	light	light	JJ
41352	1154	40	forcemeat	forcemeat	NN
41352	1154	41	,	,	,
41352	1154	42	sew	sew	VB
41352	1154	43	it	-PRON-	PRP
41352	1154	44	up	up	RP
41352	1154	45	,	,	,
41352	1154	46	blanch	blanch	NN
41352	1154	47	,	,	,
41352	1154	48	and	and	CC
41352	1154	49	then	then	RB
41352	1154	50	braise	braise	VB
41352	1154	51	it	-PRON-	PRP
41352	1154	52	in	in	IN
41352	1154	53	stock	stock	NN
41352	1154	54	.	.	.
41352	1155	1	When	when	WRB
41352	1155	2	it	-PRON-	PRP
41352	1155	3	is	be	VBZ
41352	1155	4	done	do	VBN
41352	1155	5	lay	lie	VBD
41352	1155	6	it	-PRON-	PRP
41352	1155	7	on	on	IN
41352	1155	8	a	a	DT
41352	1155	9	dish	dish	NN
41352	1155	10	with	with	IN
41352	1155	11	the	the	DT
41352	1155	12	breast	breast	NN
41352	1155	13	downward	downward	RB
41352	1155	14	to	to	TO
41352	1155	15	preserve	preserve	VB
41352	1155	16	it	-PRON-	PRP
41352	1155	17	as	as	RB
41352	1155	18	white	white	JJ
41352	1155	19	as	as	IN
41352	1155	20	possible	possible	JJ
41352	1155	21	;	;	:
41352	1155	22	and	and	CC
41352	1155	23	when	when	WRB
41352	1155	24	the	the	DT
41352	1155	25	jelly	jelly	NN
41352	1155	26	which	which	WDT
41352	1155	27	is	be	VBZ
41352	1155	28	in	in	IN
41352	1155	29	the	the	DT
41352	1155	30	mould	mould	NN
41352	1155	31	is	be	VBZ
41352	1155	32	quite	quite	RB
41352	1155	33	stiff	stiff	JJ
41352	1155	34	,	,	,
41352	1155	35	work	work	VBP
41352	1155	36	on	on	IN
41352	1155	37	it	-PRON-	PRP
41352	1155	38	a	a	DT
41352	1155	39	sprig	sprig	NN
41352	1155	40	or	or	CC
41352	1155	41	star	star	NN
41352	1155	42	with	with	IN
41352	1155	43	small	small	JJ
41352	1155	44	slips	slip	NNS
41352	1155	45	of	of	IN
41352	1155	46	ham	ham	NN
41352	1155	47	,	,	,
41352	1155	48	pickle	pickle	NN
41352	1155	49	cucumber	cucumber	NN
41352	1155	50	,	,	,
41352	1155	51	breast	breast	NN
41352	1155	52	of	of	IN
41352	1155	53	fowl	fowl	NN
41352	1155	54	,	,	,
41352	1155	55	and	and	CC
41352	1155	56	omlets	omlet	NNS
41352	1155	57	of	of	IN
41352	1155	58	egg	egg	NN
41352	1155	59	white	white	JJ
41352	1155	60	and	and	CC
41352	1155	61	yellow	yellow	JJ
41352	1155	62	;	;	:
41352	1155	63	then	then	RB
41352	1155	64	set	set	VB
41352	1155	65	it	-PRON-	PRP
41352	1155	66	with	with	IN
41352	1155	67	a	a	DT
41352	1155	68	little	little	JJ
41352	1155	69	jelly	jelly	NN
41352	1155	70	,	,	,
41352	1155	71	and	and	CC
41352	1155	72	when	when	WRB
41352	1155	73	cold	cold	JJ
41352	1155	74	put	put	VBD
41352	1155	75	the	the	DT
41352	1155	76	meat	meat	NN
41352	1155	77	or	or	CC
41352	1155	78	poultry	poultry	NN
41352	1155	79	upon	upon	IN
41352	1155	80	it	-PRON-	PRP
41352	1155	81	,	,	,
41352	1155	82	and	and	CC
41352	1155	83	fill	fill	VB
41352	1155	84	the	the	DT
41352	1155	85	mould	mould	NN
41352	1155	86	with	with	IN
41352	1155	87	lukewarm	lukewarm	JJ
41352	1155	88	jelly	jelly	NNP
41352	1155	89	.	.	.
41352	1156	1	When	when	WRB
41352	1156	2	it	-PRON-	PRP
41352	1156	3	is	be	VBZ
41352	1156	4	to	to	TO
41352	1156	5	be	be	VB
41352	1156	6	served	serve	VBN
41352	1156	7	up	up	RP
41352	1156	8	turn	turn	VB
41352	1156	9	it	-PRON-	PRP
41352	1156	10	out	out	RP
41352	1156	11	as	as	IN
41352	1156	12	the	the	DT
41352	1156	13	aspect	aspect	NN
41352	1156	14	of	of	IN
41352	1156	15	fish	fish	NN
41352	1156	16	.	.	.
41352	1157	1	N.	N.	NNP
41352	1157	2	B.	B.	NNP
41352	1158	1	In	in	IN
41352	1158	2	the	the	DT
41352	1158	3	same	same	JJ
41352	1158	4	manner	manner	NN
41352	1158	5	may	may	MD
41352	1158	6	be	be	VB
41352	1158	7	done	do	VBN
41352	1158	8	pieces	piece	NNS
41352	1158	9	of	of	IN
41352	1158	10	meat	meat	NN
41352	1158	11	or	or	CC
41352	1158	12	poultry	poultry	NN
41352	1158	13	without	without	IN
41352	1158	14	forcing	force	VBG
41352	1158	15	.	.	.
41352	1159	1	_	_	NNP
41352	1159	2	Canopies	Canopies	NNPS
41352	1159	3	.	.	.
41352	1159	4	_	_	NNP
41352	1159	5	CUT	CUT	NNP
41352	1159	6	some	some	DT
41352	1159	7	pieces	piece	NNS
41352	1159	8	of	of	IN
41352	1159	9	the	the	DT
41352	1159	10	crumb	crumb	NN
41352	1159	11	of	of	IN
41352	1159	12	bread	bread	NN
41352	1159	13	about	about	RB
41352	1159	14	four	four	CD
41352	1159	15	inches	inch	NNS
41352	1159	16	long	long	JJ
41352	1159	17	,	,	,
41352	1159	18	three	three	CD
41352	1159	19	inches	inch	NNS
41352	1159	20	wide	wide	JJ
41352	1159	21	,	,	,
41352	1159	22	and	and	CC
41352	1159	23	one	one	CD
41352	1159	24	inch	inch	NN
41352	1159	25	thick	thick	JJ
41352	1159	26	,	,	,
41352	1159	27	and	and	CC
41352	1159	28	fry	fry	VB
41352	1159	29	them	-PRON-	PRP
41352	1159	30	in	in	IN
41352	1159	31	boiling	boil	VBG
41352	1159	32	lard	lard	NN
41352	1159	33	till	till	IN
41352	1159	34	of	of	IN
41352	1159	35	a	a	DT
41352	1159	36	light	light	JJ
41352	1159	37	brown	brown	JJ
41352	1159	38	colour	colour	NN
41352	1159	39	;	;	:
41352	1159	40	then	then	RB
41352	1159	41	put	put	VB
41352	1159	42	them	-PRON-	PRP
41352	1159	43	on	on	IN
41352	1159	44	a	a	DT
41352	1159	45	drainer	drainer	NN
41352	1159	46	,	,	,
41352	1159	47	and	and	CC
41352	1159	48	cut	cut	VBN
41352	1159	49	into	into	IN
41352	1159	50	slips	slip	NNS
41352	1159	51	some	some	DT
41352	1159	52	breast	breast	NN
41352	1159	53	of	of	IN
41352	1159	54	fowl	fowl	NN
41352	1159	55	,	,	,
41352	1159	56	anchovies	anchovy	NNS
41352	1159	57	picked	pick	VBD
41352	1159	58	from	from	IN
41352	1159	59	the	the	DT
41352	1159	60	bone	bone	NN
41352	1159	61	,	,	,
41352	1159	62	pickle	pickle	NN
41352	1159	63	cucumbers	cucumber	NNS
41352	1159	64	,	,	,
41352	1159	65	and	and	CC
41352	1159	66	ham	ham	NN
41352	1159	67	or	or	CC
41352	1159	68	tongue	tongue	NN
41352	1159	69	.	.	.
41352	1160	1	Then	then	RB
41352	1160	2	butter	butter	VB
41352	1160	3	the	the	DT
41352	1160	4	pieces	piece	NNS
41352	1160	5	of	of	IN
41352	1160	6	bread	bread	NN
41352	1160	7	on	on	IN
41352	1160	8	one	one	CD
41352	1160	9	side	side	NN
41352	1160	10	,	,	,
41352	1160	11	and	and	CC
41352	1160	12	lay	lie	VBD
41352	1160	13	upon	upon	IN
41352	1160	14	them	-PRON-	PRP
41352	1160	15	alternately	alternately	RB
41352	1160	16	the	the	DT
41352	1160	17	different	different	JJ
41352	1160	18	articles	article	NNS
41352	1160	19	till	till	IN
41352	1160	20	filled	fill	VBN
41352	1160	21	.	.	.
41352	1161	1	Trim	trim	VB
41352	1161	2	the	the	DT
41352	1161	3	edges	edge	NNS
41352	1161	4	,	,	,
41352	1161	5	and	and	CC
41352	1161	6	put	put	VBD
41352	1161	7	the	the	DT
41352	1161	8	pieces	piece	NNS
41352	1161	9	(	(	-LRB-
41352	1161	10	cut	cut	VBN
41352	1161	11	into	into	IN
41352	1161	12	what	what	WDT
41352	1161	13	form	form	NN
41352	1161	14	you	-PRON-	PRP
41352	1161	15	please	please	VBP
41352	1161	16	)	)	-RRB-
41352	1161	17	upon	upon	IN
41352	1161	18	a	a	DT
41352	1161	19	dish	dish	NN
41352	1161	20	with	with	IN
41352	1161	21	slices	slice	NNS
41352	1161	22	of	of	IN
41352	1161	23	lemon	lemon	NN
41352	1161	24	round	round	IN
41352	1161	25	the	the	DT
41352	1161	26	rim	rim	NN
41352	1161	27	,	,	,
41352	1161	28	and	and	CC
41352	1161	29	serve	serve	VB
41352	1161	30	in	in	IN
41352	1161	31	a	a	DT
41352	1161	32	sauce	sauce	NN
41352	1161	33	boat	boat	NN
41352	1161	34	a	a	DT
41352	1161	35	little	little	JJ
41352	1161	36	mixture	mixture	NN
41352	1161	37	of	of	IN
41352	1161	38	oil	oil	NN
41352	1161	39	,	,	,
41352	1161	40	vinegar	vinegar	NN
41352	1161	41	,	,	,
41352	1161	42	cayenne	cayenne	NN
41352	1161	43	pepper	pepper	NN
41352	1161	44	,	,	,
41352	1161	45	and	and	CC
41352	1161	46	salt	salt	NN
41352	1161	47	.	.	.
41352	1162	1	_	_	NNP
41352	1162	2	Solomongundy	Solomongundy	NNP
41352	1162	3	.	.	.
41352	1162	4	_	_	NNP
41352	1162	5	CHOP	CHOP	NNP
41352	1162	6	small	small	JJ
41352	1162	7	and	and	CC
41352	1162	8	separately	separately	RB
41352	1162	9	lean	lean	JJ
41352	1162	10	of	of	IN
41352	1162	11	boiled	boil	VBN
41352	1162	12	ham	ham	NN
41352	1162	13	,	,	,
41352	1162	14	breast	breast	NN
41352	1162	15	of	of	IN
41352	1162	16	dressed	dressed	JJ
41352	1162	17	fowl	fowl	NN
41352	1162	18	,	,	,
41352	1162	19	picked	pick	VBD
41352	1162	20	anchovies	anchovy	NNS
41352	1162	21	,	,	,
41352	1162	22	parsley	parsley	NN
41352	1162	23	,	,	,
41352	1162	24	omlets	omlet	NNS
41352	1162	25	of	of	IN
41352	1162	26	eggs	egg	NNS
41352	1162	27	white	white	JJ
41352	1162	28	and	and	CC
41352	1162	29	yellow	yellow	JJ
41352	1162	30	(	(	-LRB-
41352	1162	31	the	the	DT
41352	1162	32	same	same	JJ
41352	1162	33	kind	kind	NN
41352	1162	34	as	as	IN
41352	1162	35	for	for	IN
41352	1162	36	garnishing	garnishing	NN
41352	1162	37	)	)	-RRB-
41352	1162	38	,	,	,
41352	1162	39	eshallots	eshallot	NNS
41352	1162	40	,	,	,
41352	1162	41	a	a	DT
41352	1162	42	small	small	JJ
41352	1162	43	quantity	quantity	NN
41352	1162	44	of	of	IN
41352	1162	45	pickle	pickle	NN
41352	1162	46	cucumbers	cucumber	NNS
41352	1162	47	,	,	,
41352	1162	48	capers	caper	NNS
41352	1162	49	,	,	,
41352	1162	50	and	and	CC
41352	1162	51	beet	beet	NN
41352	1162	52	root	root	NN
41352	1162	53	.	.	.
41352	1163	1	Then	then	RB
41352	1163	2	rub	rub	VB
41352	1163	3	a	a	DT
41352	1163	4	saucer	saucer	NN
41352	1163	5	over	over	RP
41352	1163	6	with	with	IN
41352	1163	7	fresh	fresh	JJ
41352	1163	8	butter	butter	NN
41352	1163	9	,	,	,
41352	1163	10	put	put	VBD
41352	1163	11	it	-PRON-	PRP
41352	1163	12	in	in	IN
41352	1163	13	the	the	DT
41352	1163	14	center	center	NN
41352	1163	15	of	of	IN
41352	1163	16	a	a	DT
41352	1163	17	dish	dish	NN
41352	1163	18	,	,	,
41352	1163	19	and	and	CC
41352	1163	20	make	make	VB
41352	1163	21	it	-PRON-	PRP
41352	1163	22	secure	secure	JJ
41352	1163	23	from	from	IN
41352	1163	24	moving	move	VBG
41352	1163	25	.	.	.
41352	1164	1	Place	place	NN
41352	1164	2	round	round	IN
41352	1164	3	it	-PRON-	PRP
41352	1164	4	in	in	IN
41352	1164	5	partitions	partition	NNS
41352	1164	6	the	the	DT
41352	1164	7	different	different	JJ
41352	1164	8	articles	article	NNS
41352	1164	9	separately	separately	RB
41352	1164	10	till	till	IN
41352	1164	11	the	the	DT
41352	1164	12	saucer	saucer	NN
41352	1164	13	is	be	VBZ
41352	1164	14	covered	cover	VBN
41352	1164	15	,	,	,
41352	1164	16	and	and	CC
41352	1164	17	put	put	VBD
41352	1164	18	on	on	IN
41352	1164	19	the	the	DT
41352	1164	20	rim	rim	NN
41352	1164	21	of	of	IN
41352	1164	22	the	the	DT
41352	1164	23	dish	dish	NN
41352	1164	24	some	some	DT
41352	1164	25	slices	slice	NNS
41352	1164	26	of	of	IN
41352	1164	27	lemon	lemon	NN
41352	1164	28	.	.	.
41352	1165	1	_	_	NNP
41352	1165	2	Salad	Salad	NNP
41352	1165	3	of	of	IN
41352	1165	4	Lobster	Lobster	NNP
41352	1165	5	.	.	.
41352	1165	6	_	_	NNP
41352	1165	7	TAKE	TAKE	NNP
41352	1165	8	boiled	boil	VBD
41352	1165	9	hen	hen	NN
41352	1165	10	lobsters	lobster	NNS
41352	1165	11	,	,	,
41352	1165	12	break	break	VB
41352	1165	13	the	the	DT
41352	1165	14	shells	shell	NNS
41352	1165	15	,	,	,
41352	1165	16	and	and	CC
41352	1165	17	preserve	preserve	VB
41352	1165	18	the	the	DT
41352	1165	19	meat	meat	NN
41352	1165	20	as	as	RB
41352	1165	21	white	white	JJ
41352	1165	22	as	as	IN
41352	1165	23	possible	possible	JJ
41352	1165	24	.	.	.
41352	1166	1	Then	then	RB
41352	1166	2	cut	cut	VB
41352	1166	3	the	the	DT
41352	1166	4	tails	tail	NNS
41352	1166	5	into	into	IN
41352	1166	6	halves	half	NNS
41352	1166	7	,	,	,
41352	1166	8	put	put	VB
41352	1166	9	them	-PRON-	PRP
41352	1166	10	into	into	IN
41352	1166	11	the	the	DT
41352	1166	12	center	center	NN
41352	1166	13	of	of	IN
41352	1166	14	a	a	DT
41352	1166	15	dish	dish	NN
41352	1166	16	with	with	IN
41352	1166	17	the	the	DT
41352	1166	18	red	red	JJ
41352	1166	19	side	side	NN
41352	1166	20	upwards	upwards	RB
41352	1166	21	,	,	,
41352	1166	22	and	and	CC
41352	1166	23	the	the	DT
41352	1166	24	meat	meat	NN
41352	1166	25	of	of	IN
41352	1166	26	the	the	DT
41352	1166	27	claws	claws	NN
41352	1166	28	whole	whole	NN
41352	1166	29	.	.	.
41352	1167	1	Then	then	RB
41352	1167	2	place	place	VB
41352	1167	3	round	round	RB
41352	1167	4	the	the	DT
41352	1167	5	lobster	lobster	NN
41352	1167	6	a	a	DT
41352	1167	7	row	row	NN
41352	1167	8	of	of	IN
41352	1167	9	parsley	parsley	NN
41352	1167	10	chopped	chop	VBN
41352	1167	11	fine	fine	JJ
41352	1167	12	,	,	,
41352	1167	13	and	and	CC
41352	1167	14	a	a	DT
41352	1167	15	row	row	NN
41352	1167	16	of	of	IN
41352	1167	17	the	the	DT
41352	1167	18	spawn	spawn	NN
41352	1167	19	from	from	IN
41352	1167	20	the	the	DT
41352	1167	21	inside	inside	NN
41352	1167	22	chopped	chop	VBN
41352	1167	23	,	,	,
41352	1167	24	and	and	CC
41352	1167	25	afterwards	afterwards	RB
41352	1167	26	mix	mix	VB
41352	1167	27	a	a	DT
41352	1167	28	little	little	JJ
41352	1167	29	of	of	IN
41352	1167	30	each	each	DT
41352	1167	31	and	and	CC
41352	1167	32	strew	strew	VBD
41352	1167	33	over	over	IN
41352	1167	34	the	the	DT
41352	1167	35	top	top	NN
41352	1167	36	of	of	IN
41352	1167	37	the	the	DT
41352	1167	38	lobster	lobster	NN
41352	1167	39	.	.	.
41352	1168	1	Then	then	RB
41352	1168	2	put	put	VB
41352	1168	3	slices	slice	NNS
41352	1168	4	of	of	IN
41352	1168	5	lemon	lemon	NN
41352	1168	6	round	round	IN
41352	1168	7	the	the	DT
41352	1168	8	rim	rim	NN
41352	1168	9	of	of	IN
41352	1168	10	the	the	DT
41352	1168	11	dish	dish	NN
41352	1168	12	,	,	,
41352	1168	13	and	and	CC
41352	1168	14	send	send	VB
41352	1168	15	in	in	IN
41352	1168	16	a	a	DT
41352	1168	17	sauce	sauce	NN
41352	1168	18	boat	boat	NN
41352	1168	19	a	a	DT
41352	1168	20	mixture	mixture	NN
41352	1168	21	of	of	IN
41352	1168	22	oil	oil	NN
41352	1168	23	,	,	,
41352	1168	24	vinegar	vinegar	NN
41352	1168	25	,	,	,
41352	1168	26	mustard	mustard	NN
41352	1168	27	,	,	,
41352	1168	28	cayenne	cayenne	NN
41352	1168	29	pepper	pepper	NN
41352	1168	30	,	,	,
41352	1168	31	and	and	CC
41352	1168	32	salt	salt	NN
41352	1168	33	,	,	,
41352	1168	34	a	a	DT
41352	1168	35	little	little	JJ
41352	1168	36	of	of	IN
41352	1168	37	each	each	DT
41352	1168	38	.	.	.
41352	1169	1	_	_	NNP
41352	1169	2	French	French	NNP
41352	1169	3	Salad	Salad	NNP
41352	1169	4	_	_	NNP
41352	1169	5	CONSISTS	CONSISTS	NNP
41352	1169	6	of	of	IN
41352	1169	7	the	the	DT
41352	1169	8	different	different	JJ
41352	1169	9	herbs	herb	NNS
41352	1169	10	in	in	IN
41352	1169	11	season	season	NN
41352	1169	12	,	,	,
41352	1169	13	as	as	IN
41352	1169	14	tarragon	tarragon	NNP
41352	1169	15	,	,	,
41352	1169	16	chervil	chervil	NN
41352	1169	17	,	,	,
41352	1169	18	sorrel	sorrel	NN
41352	1169	19	,	,	,
41352	1169	20	chives	chive	NNS
41352	1169	21	,	,	,
41352	1169	22	endive	endive	JJ
41352	1169	23	,	,	,
41352	1169	24	silician	silician	JJ
41352	1169	25	lettuces	lettuce	NNS
41352	1169	26	,	,	,
41352	1169	27	watercresses	watercress	NNS
41352	1169	28	,	,	,
41352	1169	29	dandelion	dandelion	NN
41352	1169	30	,	,	,
41352	1169	31	beet	beet	NN
41352	1169	32	root	root	NN
41352	1169	33	,	,	,
41352	1169	34	celery	celery	NNP
41352	1169	35	,	,	,
41352	1169	36	&	&	CC
41352	1169	37	c.	c.	NNP
41352	1169	38	all	all	DT
41352	1169	39	of	of	IN
41352	1169	40	which	which	WDT
41352	1169	41	should	should	MD
41352	1169	42	be	be	VB
41352	1169	43	very	very	RB
41352	1169	44	young	young	JJ
41352	1169	45	,	,	,
41352	1169	46	fresh	fresh	JJ
41352	1169	47	gathered	gather	VBD
41352	1169	48	,	,	,
41352	1169	49	trimmed	trim	VBD
41352	1169	50	neat	neat	JJ
41352	1169	51	,	,	,
41352	1169	52	washed	wash	VBD
41352	1169	53	clean	clean	JJ
41352	1169	54	,	,	,
41352	1169	55	drained	drain	VBD
41352	1169	56	dry	dry	JJ
41352	1169	57	,	,	,
41352	1169	58	and	and	CC
41352	1169	59	served	serve	VBD
41352	1169	60	up	up	RP
41352	1169	61	in	in	IN
41352	1169	62	a	a	DT
41352	1169	63	bowl	bowl	NN
41352	1169	64	.	.	.
41352	1170	1	The	the	DT
41352	1170	2	sauce	sauce	NN
41352	1170	3	to	to	TO
41352	1170	4	be	be	VB
41352	1170	5	served	serve	VBN
41352	1170	6	up	up	RP
41352	1170	7	in	in	IN
41352	1170	8	a	a	DT
41352	1170	9	sauceboat	sauceboat	NN
41352	1170	10	,	,	,
41352	1170	11	and	and	CC
41352	1170	12	to	to	TO
41352	1170	13	be	be	VB
41352	1170	14	made	make	VBN
41352	1170	15	with	with	IN
41352	1170	16	oil	oil	NN
41352	1170	17	,	,	,
41352	1170	18	lemon	lemon	NN
41352	1170	19	pickle	pickle	NN
41352	1170	20	,	,	,
41352	1170	21	vinegar	vinegar	NN
41352	1170	22	,	,	,
41352	1170	23	ketchup	ketchup	NN
41352	1170	24	,	,	,
41352	1170	25	cayenne	cayenne	NNP
41352	1170	26	pepper	pepper	NN
41352	1170	27	,	,	,
41352	1170	28	a	a	DT
41352	1170	29	boiled	boil	VBN
41352	1170	30	yolk	yolk	NN
41352	1170	31	of	of	IN
41352	1170	32	an	an	DT
41352	1170	33	egg	egg	NN
41352	1170	34	,	,	,
41352	1170	35	and	and	CC
41352	1170	36	salt	salt	NN
41352	1170	37	.	.	.
41352	1171	1	N.	N.	NNP
41352	1171	2	B.	B.	NNP
41352	1172	1	Some	some	DT
41352	1172	2	persons	person	NNS
41352	1172	3	eat	eat	VBP
41352	1172	4	with	with	IN
41352	1172	5	this	this	DT
41352	1172	6	salad	salad	NN
41352	1172	7	cold	cold	JJ
41352	1172	8	boiled	boil	VBN
41352	1172	9	turbot	turbot	NN
41352	1172	10	or	or	CC
41352	1172	11	other	other	JJ
41352	1172	12	fish	fish	NN
41352	1172	13	.	.	.
41352	1173	1	_	_	NNP
41352	1173	2	Blancmange	Blancmange	NNP
41352	1173	3	.	.	.
41352	1173	4	_	_	IN
41352	1173	5	TO	to	IN
41352	1173	6	a	a	DT
41352	1173	7	quart	quart	NN
41352	1173	8	of	of	IN
41352	1173	9	new	new	JJ
41352	1173	10	milk	milk	NN
41352	1173	11	add	add	VB
41352	1173	12	an	an	DT
41352	1173	13	ounce	ounce	NN
41352	1173	14	of	of	IN
41352	1173	15	picked	pick	VBN
41352	1173	16	isinglass	isinglass	NNP
41352	1173	17	,	,	,
41352	1173	18	a	a	DT
41352	1173	19	small	small	JJ
41352	1173	20	stick	stick	NN
41352	1173	21	of	of	IN
41352	1173	22	cinnamon	cinnamon	NN
41352	1173	23	,	,	,
41352	1173	24	a	a	DT
41352	1173	25	piece	piece	NN
41352	1173	26	of	of	IN
41352	1173	27	lemon	lemon	NN
41352	1173	28	peel	peel	NN
41352	1173	29	,	,	,
41352	1173	30	a	a	DT
41352	1173	31	few	few	JJ
41352	1173	32	coriander	coriander	NN
41352	1173	33	seeds	seed	NNS
41352	1173	34	washed	wash	VBN
41352	1173	35	,	,	,
41352	1173	36	six	six	CD
41352	1173	37	bitter	bitter	JJ
41352	1173	38	almonds	almond	NNS
41352	1173	39	blanched	blanch	VBN
41352	1173	40	and	and	CC
41352	1173	41	pounded	pound	VBD
41352	1173	42	,	,	,
41352	1173	43	or	or	CC
41352	1173	44	a	a	DT
41352	1173	45	laurel	laurel	NN
41352	1173	46	leaf	leaf	NN
41352	1173	47	.	.	.
41352	1174	1	Put	put	VB
41352	1174	2	it	-PRON-	PRP
41352	1174	3	over	over	IN
41352	1174	4	a	a	DT
41352	1174	5	fire	fire	NN
41352	1174	6	,	,	,
41352	1174	7	and	and	CC
41352	1174	8	when	when	WRB
41352	1174	9	it	-PRON-	PRP
41352	1174	10	boils	boil	VBZ
41352	1174	11	simmer	simmer	VB
41352	1174	12	it	-PRON-	PRP
41352	1174	13	till	till	IN
41352	1174	14	the	the	DT
41352	1174	15	isinglass	isinglass	NN
41352	1174	16	is	be	VBZ
41352	1174	17	dissolved	dissolve	VBN
41352	1174	18	,	,	,
41352	1174	19	and	and	CC
41352	1174	20	strain	strain	VB
41352	1174	21	it	-PRON-	PRP
41352	1174	22	through	through	IN
41352	1174	23	a	a	DT
41352	1174	24	tamis	tamis	NN
41352	1174	25	sieve	sieve	NN
41352	1174	26	into	into	IN
41352	1174	27	a	a	DT
41352	1174	28	bason	bason	NN
41352	1174	29	.	.	.
41352	1175	1	Let	let	VB
41352	1175	2	it	-PRON-	PRP
41352	1175	3	stand	stand	VB
41352	1175	4	ten	ten	CD
41352	1175	5	minutes	minute	NNS
41352	1175	6	,	,	,
41352	1175	7	skim	skim	VB
41352	1175	8	it	-PRON-	PRP
41352	1175	9	,	,	,
41352	1175	10	pour	pour	VB
41352	1175	11	it	-PRON-	PRP
41352	1175	12	gently	gently	RB
41352	1175	13	into	into	IN
41352	1175	14	another	another	DT
41352	1175	15	bason	bason	NN
41352	1175	16	free	free	JJ
41352	1175	17	from	from	IN
41352	1175	18	sediment	sediment	NN
41352	1175	19	,	,	,
41352	1175	20	and	and	CC
41352	1175	21	when	when	WRB
41352	1175	22	it	-PRON-	PRP
41352	1175	23	begins	begin	VBZ
41352	1175	24	to	to	TO
41352	1175	25	congeal	congeal	VB
41352	1175	26	stir	stir	VB
41352	1175	27	it	-PRON-	PRP
41352	1175	28	well	well	RB
41352	1175	29	and	and	CC
41352	1175	30	fill	fill	VB
41352	1175	31	the	the	DT
41352	1175	32	shapes	shape	NNS
41352	1175	33	.	.	.
41352	1176	1	_	_	NNP
41352	1176	2	Dutch	Dutch	NNP
41352	1176	3	Blancmange	Blancmange	NNP
41352	1176	4	.	.	.
41352	1176	5	_	_	NNP
41352	1176	6	PUT	PUT	NNP
41352	1176	7	a	a	DT
41352	1176	8	pint	pint	NN
41352	1176	9	of	of	IN
41352	1176	10	warm	warm	JJ
41352	1176	11	cleared	clear	VBN
41352	1176	12	calves	calf	NNS
41352	1176	13	feet	foot	NNS
41352	1176	14	jelly	jelly	RB
41352	1176	15	into	into	IN
41352	1176	16	a	a	DT
41352	1176	17	stewpan	stewpan	NN
41352	1176	18	;	;	:
41352	1176	19	mix	mix	VB
41352	1176	20	with	with	IN
41352	1176	21	it	-PRON-	PRP
41352	1176	22	the	the	DT
41352	1176	23	yolks	yolk	NNS
41352	1176	24	of	of	IN
41352	1176	25	six	six	CD
41352	1176	26	eggs	egg	NNS
41352	1176	27	,	,	,
41352	1176	28	set	set	VBD
41352	1176	29	it	-PRON-	PRP
41352	1176	30	over	over	IN
41352	1176	31	a	a	DT
41352	1176	32	fire	fire	NN
41352	1176	33	,	,	,
41352	1176	34	and	and	CC
41352	1176	35	whisk	whisk	VB
41352	1176	36	it	-PRON-	PRP
41352	1176	37	till	till	IN
41352	1176	38	it	-PRON-	PRP
41352	1176	39	begins	begin	VBZ
41352	1176	40	to	to	TO
41352	1176	41	boil	boil	VB
41352	1176	42	.	.	.
41352	1177	1	Then	then	RB
41352	1177	2	set	set	VB
41352	1177	3	the	the	DT
41352	1177	4	pan	pan	NN
41352	1177	5	in	in	IN
41352	1177	6	cold	cold	JJ
41352	1177	7	water	water	NN
41352	1177	8	and	and	CC
41352	1177	9	stir	stir	VB
41352	1177	10	the	the	DT
41352	1177	11	mixture	mixture	NN
41352	1177	12	till	till	IN
41352	1177	13	nearly	nearly	RB
41352	1177	14	cold	cold	JJ
41352	1177	15	,	,	,
41352	1177	16	to	to	TO
41352	1177	17	prevent	prevent	VB
41352	1177	18	it	-PRON-	PRP
41352	1177	19	from	from	IN
41352	1177	20	curdling	curdling	NN
41352	1177	21	,	,	,
41352	1177	22	and	and	CC
41352	1177	23	when	when	WRB
41352	1177	24	it	-PRON-	PRP
41352	1177	25	begins	begin	VBZ
41352	1177	26	to	to	TO
41352	1177	27	thicken	thicken	VB
41352	1177	28	fill	fill	VB
41352	1177	29	the	the	DT
41352	1177	30	shapes	shape	NNS
41352	1177	31	.	.	.
41352	1178	1	When	when	WRB
41352	1178	2	it	-PRON-	PRP
41352	1178	3	is	be	VBZ
41352	1178	4	ready	ready	JJ
41352	1178	5	to	to	TO
41352	1178	6	be	be	VB
41352	1178	7	served	serve	VBN
41352	1178	8	up	up	RP
41352	1178	9	dip	dip	NN
41352	1178	10	the	the	DT
41352	1178	11	shapes	shape	NNS
41352	1178	12	in	in	IN
41352	1178	13	warm	warm	JJ
41352	1178	14	water	water	NN
41352	1178	15	.	.	.
41352	1179	1	_	_	NNP
41352	1179	2	Riband	Riband	NNP
41352	1179	3	Blancmange	Blancmange	NNP
41352	1179	4	.	.	.
41352	1179	5	_	_	NNP
41352	1179	6	PUT	PUT	NNP
41352	1179	7	into	into	IN
41352	1179	8	a	a	DT
41352	1179	9	shape	shape	NN
41352	1179	10	some	some	DT
41352	1179	11	white	white	JJ
41352	1179	12	blancmange	blancmange	NN
41352	1179	13	two	two	CD
41352	1179	14	inches	inch	NNS
41352	1179	15	deep	deep	JJ
41352	1179	16	,	,	,
41352	1179	17	and	and	CC
41352	1179	18	when	when	WRB
41352	1179	19	it	-PRON-	PRP
41352	1179	20	is	be	VBZ
41352	1179	21	quite	quite	RB
41352	1179	22	cold	cold	JJ
41352	1179	23	put	put	NN
41352	1179	24	alternately	alternately	RB
41352	1179	25	,	,	,
41352	1179	26	in	in	IN
41352	1179	27	the	the	DT
41352	1179	28	same	same	JJ
41352	1179	29	manner	manner	NN
41352	1179	30	,	,	,
41352	1179	31	cleared	clear	VBD
41352	1179	32	calves	calf	NNS
41352	1179	33	feet	foot	NNS
41352	1179	34	jelly	jelly	RB
41352	1179	35	,	,	,
41352	1179	36	white	white	JJ
41352	1179	37	blancmange	blancmange	NN
41352	1179	38	coloured	colour	VBN
41352	1179	39	with	with	IN
41352	1179	40	cochineal	cochineal	NN
41352	1179	41	,	,	,
41352	1179	42	or	or	CC
41352	1179	43	dutch	dutch	JJ
41352	1179	44	blancmange	blancmange	NN
41352	1179	45	.	.	.
41352	1180	1	_	_	NNP
41352	1180	2	Cleared	Cleared	NNP
41352	1180	3	Calves	Calves	NNP
41352	1180	4	Feet	foot	NNS
41352	1180	5	Jelly	Jelly	NNP
41352	1180	6	.	.	.
41352	1180	7	_	_	NNP
41352	1180	8	TAKE	TAKE	NNP
41352	1180	9	scalded	scald	VBD
41352	1180	10	calves	calf	NNS
41352	1180	11	feet	foot	NNS
41352	1180	12	,	,	,
41352	1180	13	chop	chop	VB
41352	1180	14	them	-PRON-	PRP
41352	1180	15	into	into	IN
41352	1180	16	pieces	piece	NNS
41352	1180	17	,	,	,
41352	1180	18	put	put	VBD
41352	1180	19	them	-PRON-	PRP
41352	1180	20	into	into	IN
41352	1180	21	a	a	DT
41352	1180	22	pot	pot	NN
41352	1180	23	with	with	IN
41352	1180	24	plenty	plenty	NN
41352	1180	25	of	of	IN
41352	1180	26	water	water	NN
41352	1180	27	to	to	TO
41352	1180	28	cover	cover	VB
41352	1180	29	them	-PRON-	PRP
41352	1180	30	,	,	,
41352	1180	31	boil	boil	VB
41352	1180	32	them	-PRON-	PRP
41352	1180	33	gently	gently	RB
41352	1180	34	four	four	CD
41352	1180	35	or	or	CC
41352	1180	36	five	five	CD
41352	1180	37	hours	hour	NNS
41352	1180	38	,	,	,
41352	1180	39	strain	strain	VB
41352	1180	40	the	the	DT
41352	1180	41	liquor	liquor	NN
41352	1180	42	,	,	,
41352	1180	43	and	and	CC
41352	1180	44	preserve	preserve	VB
41352	1180	45	it	-PRON-	PRP
41352	1180	46	till	till	IN
41352	1180	47	the	the	DT
41352	1180	48	next	next	JJ
41352	1180	49	day	day	NN
41352	1180	50	in	in	IN
41352	1180	51	order	order	NN
41352	1180	52	that	that	IN
41352	1180	53	it	-PRON-	PRP
41352	1180	54	may	may	MD
41352	1180	55	be	be	VB
41352	1180	56	quite	quite	RB
41352	1180	57	stiff	stiff	JJ
41352	1180	58	.	.	.
41352	1181	1	Then	then	RB
41352	1181	2	take	take	VB
41352	1181	3	off	off	RP
41352	1181	4	the	the	DT
41352	1181	5	fat	fat	NN
41352	1181	6	,	,	,
41352	1181	7	and	and	CC
41352	1181	8	afterwards	afterwards	RB
41352	1181	9	wash	wash	VB
41352	1181	10	it	-PRON-	PRP
41352	1181	11	with	with	IN
41352	1181	12	warm	warm	JJ
41352	1181	13	water	water	NN
41352	1181	14	to	to	TO
41352	1181	15	make	make	VB
41352	1181	16	it	-PRON-	PRP
41352	1181	17	perfectly	perfectly	RB
41352	1181	18	clean	clean	JJ
41352	1181	19	;	;	:
41352	1181	20	after	after	IN
41352	1181	21	which	which	WDT
41352	1181	22	put	put	VBD
41352	1181	23	it	-PRON-	PRP
41352	1181	24	into	into	IN
41352	1181	25	a	a	DT
41352	1181	26	stewpan	stewpan	NN
41352	1181	27	,	,	,
41352	1181	28	set	set	VB
41352	1181	29	it	-PRON-	PRP
41352	1181	30	over	over	IN
41352	1181	31	a	a	DT
41352	1181	32	fire	fire	NN
41352	1181	33	,	,	,
41352	1181	34	and	and	CC
41352	1181	35	when	when	WRB
41352	1181	36	it	-PRON-	PRP
41352	1181	37	is	be	VBZ
41352	1181	38	dissolved	dissolve	VBN
41352	1181	39	season	season	NN
41352	1181	40	it	-PRON-	PRP
41352	1181	41	well	well	RB
41352	1181	42	to	to	IN
41352	1181	43	the	the	DT
41352	1181	44	palate	palate	NN
41352	1181	45	with	with	IN
41352	1181	46	lemon	lemon	NNP
41352	1181	47	and	and	CC
41352	1181	48	seville	seville	NNP
41352	1181	49	orange	orange	NNP
41352	1181	50	juices	juices	NNPS
41352	1181	51	,	,	,
41352	1181	52	white	white	JJ
41352	1181	53	wine	wine	NN
41352	1181	54	and	and	CC
41352	1181	55	sugar	sugar	NN
41352	1181	56	,	,	,
41352	1181	57	a	a	DT
41352	1181	58	piece	piece	NN
41352	1181	59	of	of	IN
41352	1181	60	lemon	lemon	NN
41352	1181	61	peel	peel	NN
41352	1181	62	,	,	,
41352	1181	63	cinnamon	cinnamon	NN
41352	1181	64	,	,	,
41352	1181	65	and	and	CC
41352	1181	66	coriander	coriander	NN
41352	1181	67	seeds	seed	NNS
41352	1181	68	whole	whole	RB
41352	1181	69	,	,	,
41352	1181	70	(	(	-LRB-
41352	1181	71	or	or	CC
41352	1181	72	add	add	VB
41352	1181	73	a	a	DT
41352	1181	74	few	few	JJ
41352	1181	75	drops	drop	NNS
41352	1181	76	of	of	IN
41352	1181	77	liquid	liquid	NN
41352	1181	78	of	of	IN
41352	1181	79	colour	colour	NN
41352	1181	80	if	if	IN
41352	1181	81	thought	think	VBN
41352	1181	82	requisite	requisite	RB
41352	1181	83	)	)	-RRB-
41352	1181	84	.	.	.
41352	1182	1	Then	then	RB
41352	1182	2	whisk	whisk	VB
41352	1182	3	into	into	IN
41352	1182	4	it	-PRON-	PRP
41352	1182	5	plenty	plenty	NN
41352	1182	6	of	of	IN
41352	1182	7	whites	white	NNS
41352	1182	8	of	of	IN
41352	1182	9	eggs	egg	NNS
41352	1182	10	,	,	,
41352	1182	11	a	a	DT
41352	1182	12	few	few	JJ
41352	1182	13	yolks	yolk	NNS
41352	1182	14	,	,	,
41352	1182	15	and	and	CC
41352	1182	16	some	some	DT
41352	1182	17	shells	shell	NNS
41352	1182	18	.	.	.
41352	1183	1	Let	let	VB
41352	1183	2	it	-PRON-	PRP
41352	1183	3	boil	boil	VB
41352	1183	4	gently	gently	RB
41352	1183	5	a	a	DT
41352	1183	6	quarter	quarter	NN
41352	1183	7	of	of	IN
41352	1183	8	an	an	DT
41352	1183	9	hour	hour	NN
41352	1183	10	,	,	,
41352	1183	11	run	run	VB
41352	1183	12	it	-PRON-	PRP
41352	1183	13	through	through	IN
41352	1183	14	a	a	DT
41352	1183	15	fine	fine	JJ
41352	1183	16	flannel	flannel	NN
41352	1183	17	bag	bag	NN
41352	1183	18	several	several	JJ
41352	1183	19	times	time	NNS
41352	1183	20	till	till	IN
41352	1183	21	quite	quite	RB
41352	1183	22	bright	bright	JJ
41352	1183	23	,	,	,
41352	1183	24	and	and	CC
41352	1183	25	when	when	WRB
41352	1183	26	it	-PRON-	PRP
41352	1183	27	is	be	VBZ
41352	1183	28	nearly	nearly	RB
41352	1183	29	cold	cold	JJ
41352	1183	30	fill	fill	NN
41352	1183	31	the	the	DT
41352	1183	32	shapes	shape	NNS
41352	1183	33	,	,	,
41352	1183	34	which	which	WDT
41352	1183	35	should	should	MD
41352	1183	36	be	be	VB
41352	1183	37	very	very	RB
41352	1183	38	clean	clean	JJ
41352	1183	39	and	and	CC
41352	1183	40	wiped	wipe	VBD
41352	1183	41	dry	dry	JJ
41352	1183	42	.	.	.
41352	1184	1	N.	N.	NNP
41352	1184	2	B.	B.	NNP
41352	1185	1	When	when	WRB
41352	1185	2	seville	seville	NNP
41352	1185	3	oranges	orange	NNS
41352	1185	4	are	be	VBP
41352	1185	5	not	not	RB
41352	1185	6	in	in	IN
41352	1185	7	season	season	NN
41352	1185	8	,	,	,
41352	1185	9	orange	orange	NNP
41352	1185	10	flower	flower	NN
41352	1185	11	water	water	NN
41352	1185	12	may	may	MD
41352	1185	13	be	be	VB
41352	1185	14	added	add	VBN
41352	1185	15	,	,	,
41352	1185	16	or	or	CC
41352	1185	17	(	(	-LRB-
41352	1185	18	if	if	IN
41352	1185	19	approved	approve	VBN
41352	1185	20	)	)	-RRB-
41352	1185	21	syrup	syrup	NN
41352	1185	22	of	of	IN
41352	1185	23	roses	rose	NNS
41352	1185	24	or	or	CC
41352	1185	25	quinces	quince	NNS
41352	1185	26	.	.	.
41352	1186	1	Old	old	JJ
41352	1186	2	hock	hock	NN
41352	1186	3	or	or	CC
41352	1186	4	madeira	madeira	NN
41352	1186	5	wine	wine	NN
41352	1186	6	will	will	MD
41352	1186	7	make	make	VB
41352	1186	8	it	-PRON-	PRP
41352	1186	9	of	of	IN
41352	1186	10	the	the	DT
41352	1186	11	best	good	JJS
41352	1186	12	quality	quality	NN
41352	1186	13	.	.	.
41352	1187	1	_	_	NNP
41352	1187	2	Marbrée	Marbrée	NNP
41352	1187	3	Jelly	Jelly	NNP
41352	1187	4	.	.	.
41352	1187	5	_	_	NNP
41352	1187	6	PUT	PUT	NNP
41352	1187	7	into	into	IN
41352	1187	8	a	a	DT
41352	1187	9	mould	mould	NN
41352	1187	10	cleared	clear	VBD
41352	1187	11	calves	calf	NNS
41352	1187	12	feet	foot	NNS
41352	1187	13	jelly	jelly	RB
41352	1187	14	one	one	CD
41352	1187	15	inch	inch	NN
41352	1187	16	deep	deep	JJ
41352	1187	17	,	,	,
41352	1187	18	and	and	CC
41352	1187	19	when	when	WRB
41352	1187	20	it	-PRON-	PRP
41352	1187	21	is	be	VBZ
41352	1187	22	cold	cold	JJ
41352	1187	23	put	put	NN
41352	1187	24	on	on	IN
41352	1187	25	the	the	DT
41352	1187	26	center	center	NN
41352	1187	27	,	,	,
41352	1187	28	with	with	IN
41352	1187	29	the	the	DT
41352	1187	30	ornamented	ornamented	JJ
41352	1187	31	side	side	NN
41352	1187	32	downwards	downwards	RB
41352	1187	33	,	,	,
41352	1187	34	a	a	DT
41352	1187	35	medallion	medallion	NN
41352	1187	36	of	of	IN
41352	1187	37	wafer	wafer	JJ
41352	1187	38	paper	paper	NN
41352	1187	39	;	;	:
41352	1187	40	or	or	CC
41352	1187	41	ripe	ripe	JJ
41352	1187	42	fruits	fruit	NNS
41352	1187	43	,	,	,
41352	1187	44	such	such	JJ
41352	1187	45	as	as	IN
41352	1187	46	,	,	,
41352	1187	47	halves	half	NNS
41352	1187	48	of	of	IN
41352	1187	49	peaches	peach	NNS
41352	1187	50	or	or	CC
41352	1187	51	nectarines	nectarine	NNS
41352	1187	52	of	of	IN
41352	1187	53	a	a	DT
41352	1187	54	fine	fine	JJ
41352	1187	55	colour	colour	NN
41352	1187	56	,	,	,
41352	1187	57	or	or	CC
41352	1187	58	black	black	JJ
41352	1187	59	grapes	grape	NNS
41352	1187	60	;	;	,
41352	1187	61	or	or	CC
41352	1187	62	small	small	JJ
41352	1187	63	shapes	shape	NNS
41352	1187	64	of	of	IN
41352	1187	65	cold	cold	JJ
41352	1187	66	blancmange	blancmange	NN
41352	1187	67	;	;	:
41352	1187	68	or	or	CC
41352	1187	69	dried	dry	VBN
41352	1187	70	fruits	fruit	NNS
41352	1187	71	,	,	,
41352	1187	72	such	such	JJ
41352	1187	73	as	as	IN
41352	1187	74	,	,	,
41352	1187	75	cherries	cherry	NNS
41352	1187	76	,	,	,
41352	1187	77	barberries	barberry	NNS
41352	1187	78	,	,	,
41352	1187	79	green	green	JJ
41352	1187	80	gages	gage	NNS
41352	1187	81	,	,	,
41352	1187	82	&	&	CC
41352	1187	83	c.	c.	NNP
41352	1187	84	Then	then	RB
41352	1187	85	set	set	VBD
41352	1187	86	them	-PRON-	PRP
41352	1187	87	with	with	IN
41352	1187	88	a	a	DT
41352	1187	89	little	little	JJ
41352	1187	90	lukewarm	lukewarm	JJ
41352	1187	91	jelly	jelly	NN
41352	1187	92	,	,	,
41352	1187	93	and	and	CC
41352	1187	94	when	when	WRB
41352	1187	95	that	that	DT
41352	1187	96	is	be	VBZ
41352	1187	97	quite	quite	RB
41352	1187	98	cold	cold	JJ
41352	1187	99	fill	fill	NN
41352	1187	100	the	the	DT
41352	1187	101	mould	mould	NN
41352	1187	102	with	with	IN
41352	1187	103	some	some	DT
41352	1187	104	nearly	nearly	RB
41352	1187	105	cold	cold	JJ
41352	1187	106	.	.	.
41352	1188	1	_	_	NNP
41352	1188	2	Bagnets	Bagnets	NNP
41352	1188	3	a	a	DT
41352	1188	4	l'Eau	l'eau	NN
41352	1188	5	.	.	.
41352	1188	6	_	_	NNP
41352	1188	7	TAKE	TAKE	NNP
41352	1188	8	half	half	PDT
41352	1188	9	a	a	DT
41352	1188	10	pint	pint	NN
41352	1188	11	of	of	IN
41352	1188	12	water	water	NN
41352	1188	13	,	,	,
41352	1188	14	a	a	DT
41352	1188	15	stick	stick	NN
41352	1188	16	of	of	IN
41352	1188	17	cinnamon	cinnamon	NN
41352	1188	18	,	,	,
41352	1188	19	a	a	DT
41352	1188	20	bit	bit	NN
41352	1188	21	of	of	IN
41352	1188	22	lemon	lemon	NN
41352	1188	23	peel	peel	NN
41352	1188	24	,	,	,
41352	1188	25	a	a	DT
41352	1188	26	gill	gill	NN
41352	1188	27	of	of	IN
41352	1188	28	rhenish	rhenish	JJ
41352	1188	29	wine	wine	NN
41352	1188	30	,	,	,
41352	1188	31	and	and	CC
41352	1188	32	a	a	DT
41352	1188	33	few	few	JJ
41352	1188	34	coriander	coriander	NN
41352	1188	35	seeds	seed	NNS
41352	1188	36	;	;	:
41352	1188	37	sweeten	sweeten	VB
41352	1188	38	to	to	IN
41352	1188	39	the	the	DT
41352	1188	40	palate	palate	NN
41352	1188	41	with	with	IN
41352	1188	42	sugar	sugar	NN
41352	1188	43	,	,	,
41352	1188	44	boil	boil	VB
41352	1188	45	the	the	DT
41352	1188	46	ingredients	ingredient	NNS
41352	1188	47	ten	ten	CD
41352	1188	48	minutes	minute	NNS
41352	1188	49	,	,	,
41352	1188	50	add	add	VB
41352	1188	51	an	an	DT
41352	1188	52	ounce	ounce	NN
41352	1188	53	of	of	IN
41352	1188	54	fresh	fresh	JJ
41352	1188	55	butter	butter	NN
41352	1188	56	,	,	,
41352	1188	57	and	and	CC
41352	1188	58	when	when	WRB
41352	1188	59	it	-PRON-	PRP
41352	1188	60	is	be	VBZ
41352	1188	61	melted	melt	VBN
41352	1188	62	strain	strain	NN
41352	1188	63	the	the	DT
41352	1188	64	liquor	liquor	NN
41352	1188	65	to	to	IN
41352	1188	66	a	a	DT
41352	1188	67	sufficient	sufficient	JJ
41352	1188	68	quantity	quantity	NN
41352	1188	69	of	of	IN
41352	1188	70	flour	flour	NN
41352	1188	71	to	to	TO
41352	1188	72	make	make	VB
41352	1188	73	it	-PRON-	PRP
41352	1188	74	into	into	IN
41352	1188	75	a	a	DT
41352	1188	76	batter	batter	NN
41352	1188	77	.	.	.
41352	1189	1	Then	then	RB
41352	1189	2	put	put	VB
41352	1189	3	it	-PRON-	PRP
41352	1189	4	over	over	IN
41352	1189	5	the	the	DT
41352	1189	6	fire	fire	NN
41352	1189	7	again	again	RB
41352	1189	8	to	to	IN
41352	1189	9	simmer	simmer	VB
41352	1189	10	gently	gently	RB
41352	1189	11	,	,	,
41352	1189	12	and	and	CC
41352	1189	13	add	add	VB
41352	1189	14	six	six	CD
41352	1189	15	yolks	yolk	NNS
41352	1189	16	of	of	IN
41352	1189	17	eggs	egg	NNS
41352	1189	18	.	.	.
41352	1190	1	Have	have	VBP
41352	1190	2	ready	ready	JJ
41352	1190	3	boiling	boiling	NN
41352	1190	4	lard	lard	NN
41352	1190	5	,	,	,
41352	1190	6	put	put	VBN
41352	1190	7	into	into	IN
41352	1190	8	it	-PRON-	PRP
41352	1190	9	pieces	piece	NNS
41352	1190	10	of	of	IN
41352	1190	11	the	the	DT
41352	1190	12	mixture	mixture	NN
41352	1190	13	of	of	IN
41352	1190	14	the	the	DT
41352	1190	15	bigness	bigness	NN
41352	1190	16	of	of	IN
41352	1190	17	a	a	DT
41352	1190	18	damson	damson	NN
41352	1190	19	;	;	:
41352	1190	20	fry	fry	VB
41352	1190	21	them	-PRON-	PRP
41352	1190	22	of	of	IN
41352	1190	23	a	a	DT
41352	1190	24	light	light	JJ
41352	1190	25	brown	brown	JJ
41352	1190	26	colour	colour	NN
41352	1190	27	,	,	,
41352	1190	28	drain	drain	VB
41352	1190	29	them	-PRON-	PRP
41352	1190	30	,	,	,
41352	1190	31	and	and	CC
41352	1190	32	serve	serve	VB
41352	1190	33	them	-PRON-	PRP
41352	1190	34	up	up	RP
41352	1190	35	with	with	IN
41352	1190	36	sifted	sifted	JJ
41352	1190	37	sugar	sugar	NN
41352	1190	38	over	over	RP
41352	1190	39	.	.	.
41352	1191	1	N.	N.	NNP
41352	1191	2	B.	B.	NNP
41352	1192	1	The	the	DT
41352	1192	2	butter	butter	NN
41352	1192	3	should	should	MD
41352	1192	4	be	be	VB
41352	1192	5	well	well	RB
41352	1192	6	beaten	beat	VBN
41352	1192	7	.	.	.
41352	1193	1	_	_	NNP
41352	1193	2	Apple	Apple	NNP
41352	1193	3	Fritters	Fritters	NNP
41352	1193	4	for	for	IN
41352	1193	5	a	a	DT
41352	1193	6	Dish	Dish	NNP
41352	1193	7	.	.	.
41352	1193	8	_	_	NNP
41352	1193	9	MIX	mix	NN
41352	1193	10	together	together	RB
41352	1193	11	three	three	CD
41352	1193	12	ounces	ounce	NNS
41352	1193	13	of	of	IN
41352	1193	14	sifted	sift	VBN
41352	1193	15	flour	flour	NN
41352	1193	16	,	,	,
41352	1193	17	a	a	DT
41352	1193	18	little	little	JJ
41352	1193	19	salt	salt	NN
41352	1193	20	,	,	,
41352	1193	21	a	a	DT
41352	1193	22	gill	gill	NN
41352	1193	23	of	of	IN
41352	1193	24	cream	cream	NN
41352	1193	25	or	or	CC
41352	1193	26	milk	milk	NN
41352	1193	27	,	,	,
41352	1193	28	and	and	CC
41352	1193	29	three	three	CD
41352	1193	30	eggs	egg	NNS
41352	1193	31	;	;	:
41352	1193	32	beat	beat	VBD
41352	1193	33	them	-PRON-	PRP
41352	1193	34	for	for	IN
41352	1193	35	ten	ten	CD
41352	1193	36	minutes	minute	NNS
41352	1193	37	with	with	IN
41352	1193	38	a	a	DT
41352	1193	39	spoon	spoon	NN
41352	1193	40	or	or	CC
41352	1193	41	whisk	whisk	NN
41352	1193	42	.	.	.
41352	1194	1	Then	then	RB
41352	1194	2	pare	pare	VB
41352	1194	3	twelve	twelve	CD
41352	1194	4	holland	holland	NNP
41352	1194	5	pippins	pippin	NNS
41352	1194	6	,	,	,
41352	1194	7	cut	cut	VBD
41352	1194	8	them	-PRON-	PRP
41352	1194	9	into	into	IN
41352	1194	10	halves	half	NNS
41352	1194	11	,	,	,
41352	1194	12	core	core	NN
41352	1194	13	and	and	CC
41352	1194	14	put	put	VB
41352	1194	15	them	-PRON-	PRP
41352	1194	16	into	into	IN
41352	1194	17	the	the	DT
41352	1194	18	batter	batter	NN
41352	1194	19	.	.	.
41352	1195	1	Have	have	VBP
41352	1195	2	ready	ready	JJ
41352	1195	3	boiling	boiling	NN
41352	1195	4	lard	lard	NN
41352	1195	5	,	,	,
41352	1195	6	take	take	VB
41352	1195	7	the	the	DT
41352	1195	8	halves	half	NNS
41352	1195	9	out	out	RP
41352	1195	10	singly	singly	RB
41352	1195	11	with	with	IN
41352	1195	12	a	a	DT
41352	1195	13	fork	fork	NN
41352	1195	14	,	,	,
41352	1195	15	fry	fry	VB
41352	1195	16	them	-PRON-	PRP
41352	1195	17	till	till	IN
41352	1195	18	done	do	VBN
41352	1195	19	and	and	CC
41352	1195	20	of	of	IN
41352	1195	21	a	a	DT
41352	1195	22	light	light	JJ
41352	1195	23	colour	colour	NN
41352	1195	24	,	,	,
41352	1195	25	drain	drain	VB
41352	1195	26	them	-PRON-	PRP
41352	1195	27	dry	dry	RB
41352	1195	28	,	,	,
41352	1195	29	serve	serve	VB
41352	1195	30	them	-PRON-	PRP
41352	1195	31	up	up	RP
41352	1195	32	with	with	IN
41352	1195	33	sifted	sifted	JJ
41352	1195	34	sugar	sugar	NN
41352	1195	35	over	over	RP
41352	1195	36	,	,	,
41352	1195	37	some	some	DT
41352	1195	38	pounded	pound	VBD
41352	1195	39	cinnamon	cinnamon	NN
41352	1195	40	on	on	IN
41352	1195	41	one	one	CD
41352	1195	42	plate	plate	NN
41352	1195	43	,	,	,
41352	1195	44	and	and	CC
41352	1195	45	seville	seville	NNP
41352	1195	46	oranges	orange	VBZ
41352	1195	47	on	on	IN
41352	1195	48	another	another	DT
41352	1195	49	.	.	.
41352	1196	1	N.	N.	NNP
41352	1196	2	B.	B.	NNP
41352	1196	3	Peaches	Peaches	NNP
41352	1196	4	or	or	CC
41352	1196	5	pears	pear	NNS
41352	1196	6	may	may	MD
41352	1196	7	be	be	VB
41352	1196	8	done	do	VBN
41352	1196	9	in	in	IN
41352	1196	10	the	the	DT
41352	1196	11	same	same	JJ
41352	1196	12	manner	manner	NN
41352	1196	13	;	;	:
41352	1196	14	or	or	CC
41352	1196	15	oranges	orange	NNS
41352	1196	16	,	,	,
41352	1196	17	which	which	WDT
41352	1196	18	are	be	VBP
41352	1196	19	to	to	TO
41352	1196	20	be	be	VB
41352	1196	21	peeled	peel	VBN
41352	1196	22	,	,	,
41352	1196	23	divided	divide	VBN
41352	1196	24	into	into	IN
41352	1196	25	quarters	quarter	NNS
41352	1196	26	,	,	,
41352	1196	27	and	and	CC
41352	1196	28	then	then	RB
41352	1196	29	put	put	VB
41352	1196	30	into	into	IN
41352	1196	31	the	the	DT
41352	1196	32	batter	batter	NN
41352	1196	33	.	.	.
41352	1197	1	Some	some	DT
41352	1197	2	jam	jam	NN
41352	1197	3	likewise	likewise	RB
41352	1197	4	may	may	MD
41352	1197	5	be	be	VB
41352	1197	6	mixed	mix	VBN
41352	1197	7	with	with	IN
41352	1197	8	the	the	DT
41352	1197	9	batter	batter	NN
41352	1197	10	instead	instead	RB
41352	1197	11	of	of	IN
41352	1197	12	the	the	DT
41352	1197	13	apples	apple	NNS
41352	1197	14	,	,	,
41352	1197	15	and	and	CC
41352	1197	16	fried	fry	VBN
41352	1197	17	in	in	IN
41352	1197	18	small	small	JJ
41352	1197	19	pieces	piece	NNS
41352	1197	20	.	.	.
41352	1198	1	_	_	NNP
41352	1198	2	Golden	Golden	NNP
41352	1198	3	Pippins	Pippins	NNP
41352	1198	4	a	a	DT
41352	1198	5	la	la	JJ
41352	1198	6	Cream	Cream	NNP
41352	1198	7	.	.	.
41352	1198	8	_	_	NNP
41352	1198	9	TAKE	TAKE	NNP
41352	1198	10	three	three	CD
41352	1198	11	gills	gill	NNS
41352	1198	12	of	of	IN
41352	1198	13	lisbon	lisbon	NNP
41352	1198	14	wine	wine	NNP
41352	1198	15	,	,	,
41352	1198	16	a	a	DT
41352	1198	17	gill	gill	NN
41352	1198	18	of	of	IN
41352	1198	19	water	water	NN
41352	1198	20	,	,	,
41352	1198	21	a	a	DT
41352	1198	22	stick	stick	NN
41352	1198	23	of	of	IN
41352	1198	24	cinnamon	cinnamon	NN
41352	1198	25	,	,	,
41352	1198	26	a	a	DT
41352	1198	27	bit	bit	NN
41352	1198	28	of	of	IN
41352	1198	29	lemon	lemon	NN
41352	1198	30	peel	peel	NN
41352	1198	31	,	,	,
41352	1198	32	a	a	DT
41352	1198	33	small	small	JJ
41352	1198	34	quantity	quantity	NN
41352	1198	35	of	of	IN
41352	1198	36	the	the	DT
41352	1198	37	juice	juice	NN
41352	1198	38	,	,	,
41352	1198	39	and	and	CC
41352	1198	40	a	a	DT
41352	1198	41	few	few	JJ
41352	1198	42	coriander	coriander	NN
41352	1198	43	seeds	seed	NNS
41352	1198	44	;	;	:
41352	1198	45	sweeten	sweeten	VB
41352	1198	46	well	well	RB
41352	1198	47	with	with	IN
41352	1198	48	lump	lump	NN
41352	1198	49	sugar	sugar	NN
41352	1198	50	,	,	,
41352	1198	51	and	and	CC
41352	1198	52	boil	boil	VB
41352	1198	53	all	all	RB
41352	1198	54	together	together	RB
41352	1198	55	for	for	IN
41352	1198	56	ten	ten	CD
41352	1198	57	minutes	minute	NNS
41352	1198	58	.	.	.
41352	1199	1	Then	then	RB
41352	1199	2	have	have	VBP
41352	1199	3	ready	ready	JJ
41352	1199	4	twelve	twelve	CD
41352	1199	5	large	large	JJ
41352	1199	6	ripe	ripe	JJ
41352	1199	7	golden	golden	JJ
41352	1199	8	pippins	pippin	NNS
41352	1199	9	pared	pare	VBD
41352	1199	10	,	,	,
41352	1199	11	and	and	CC
41352	1199	12	cored	core	VBD
41352	1199	13	with	with	IN
41352	1199	14	a	a	DT
41352	1199	15	small	small	JJ
41352	1199	16	iron	iron	NN
41352	1199	17	apple	apple	NN
41352	1199	18	scoop	scoop	NN
41352	1199	19	.	.	.
41352	1200	1	Put	put	VB
41352	1200	2	them	-PRON-	PRP
41352	1200	3	into	into	IN
41352	1200	4	a	a	DT
41352	1200	5	stewpan	stewpan	NN
41352	1200	6	,	,	,
41352	1200	7	strain	strain	VB
41352	1200	8	the	the	DT
41352	1200	9	above	above	JJ
41352	1200	10	liquor	liquor	NN
41352	1200	11	to	to	IN
41352	1200	12	them	-PRON-	PRP
41352	1200	13	,	,	,
41352	1200	14	and	and	CC
41352	1200	15	stew	stew	VB
41352	1200	16	them	-PRON-	PRP
41352	1200	17	gently	gently	RB
41352	1200	18	till	till	IN
41352	1200	19	done	do	VBN
41352	1200	20	;	;	:
41352	1200	21	then	then	RB
41352	1200	22	take	take	VB
41352	1200	23	them	-PRON-	PRP
41352	1200	24	out	out	RP
41352	1200	25	,	,	,
41352	1200	26	put	put	VB
41352	1200	27	them	-PRON-	PRP
41352	1200	28	into	into	IN
41352	1200	29	a	a	DT
41352	1200	30	trifle	trifle	NN
41352	1200	31	dish	dish	NN
41352	1200	32	,	,	,
41352	1200	33	and	and	CC
41352	1200	34	reduce	reduce	VB
41352	1200	35	the	the	DT
41352	1200	36	liquor	liquor	NN
41352	1200	37	to	to	IN
41352	1200	38	a	a	DT
41352	1200	39	strong	strong	JJ
41352	1200	40	syrup	syrup	NN
41352	1200	41	.	.	.
41352	1201	1	After	after	IN
41352	1201	2	which	which	WDT
41352	1201	3	mix	mix	VBP
41352	1201	4	with	with	IN
41352	1201	5	it	-PRON-	PRP
41352	1201	6	a	a	DT
41352	1201	7	pint	pint	NN
41352	1201	8	of	of	IN
41352	1201	9	cream	cream	NN
41352	1201	10	,	,	,
41352	1201	11	the	the	DT
41352	1201	12	yolks	yolk	NNS
41352	1201	13	of	of	IN
41352	1201	14	ten	ten	CD
41352	1201	15	eggs	egg	NNS
41352	1201	16	,	,	,
41352	1201	17	and	and	CC
41352	1201	18	a	a	DT
41352	1201	19	dessert	dessert	NN
41352	1201	20	spoonful	spoonful	JJ
41352	1201	21	of	of	IN
41352	1201	22	syrup	syrup	NN
41352	1201	23	of	of	IN
41352	1201	24	cloves	clove	NNS
41352	1201	25	;	;	:
41352	1201	26	then	then	RB
41352	1201	27	strain	strain	VB
41352	1201	28	it	-PRON-	PRP
41352	1201	29	,	,	,
41352	1201	30	set	set	VBD
41352	1201	31	it	-PRON-	PRP
41352	1201	32	over	over	IN
41352	1201	33	a	a	DT
41352	1201	34	slow	slow	JJ
41352	1201	35	fire	fire	NN
41352	1201	36	,	,	,
41352	1201	37	and	and	CC
41352	1201	38	whisk	whisk	NN
41352	1201	39	till	till	IN
41352	1201	40	it	-PRON-	PRP
41352	1201	41	is	be	VBZ
41352	1201	42	of	of	IN
41352	1201	43	a	a	DT
41352	1201	44	good	good	JJ
41352	1201	45	thickness	thickness	NN
41352	1201	46	.	.	.
41352	1202	1	Put	put	VB
41352	1202	2	the	the	DT
41352	1202	3	pan	pan	NN
41352	1202	4	in	in	IN
41352	1202	5	cold	cold	JJ
41352	1202	6	water	water	NN
41352	1202	7	,	,	,
41352	1202	8	stir	stir	VB
41352	1202	9	the	the	DT
41352	1202	10	mixture	mixture	NN
41352	1202	11	some	some	DT
41352	1202	12	time	time	NN
41352	1202	13	,	,	,
41352	1202	14	let	let	VB
41352	1202	15	it	-PRON-	PRP
41352	1202	16	cool	cool	VB
41352	1202	17	,	,	,
41352	1202	18	and	and	CC
41352	1202	19	when	when	WRB
41352	1202	20	the	the	DT
41352	1202	21	pippins	pippin	NNS
41352	1202	22	are	be	VBP
41352	1202	23	to	to	TO
41352	1202	24	be	be	VB
41352	1202	25	served	serve	VBN
41352	1202	26	up	up	RP
41352	1202	27	pour	pour	VB
41352	1202	28	the	the	DT
41352	1202	29	cream	cream	NN
41352	1202	30	over	over	IN
41352	1202	31	them	-PRON-	PRP
41352	1202	32	,	,	,
41352	1202	33	and	and	CC
41352	1202	34	put	put	VBD
41352	1202	35	round	round	RB
41352	1202	36	the	the	DT
41352	1202	37	edge	edge	NN
41352	1202	38	of	of	IN
41352	1202	39	the	the	DT
41352	1202	40	dish	dish	NN
41352	1202	41	leaves	leave	NNS
41352	1202	42	of	of	IN
41352	1202	43	puff	puff	NN
41352	1202	44	paste	paste	NN
41352	1202	45	baked	bake	VBD
41352	1202	46	of	of	IN
41352	1202	47	a	a	DT
41352	1202	48	pale	pale	JJ
41352	1202	49	colour	colour	NN
41352	1202	50	.	.	.
41352	1203	1	N.	N.	NNP
41352	1203	2	B.	B.	NNP
41352	1204	1	The	the	DT
41352	1204	2	same	same	JJ
41352	1204	3	kind	kind	NN
41352	1204	4	of	of	IN
41352	1204	5	cream	cream	NN
41352	1204	6	may	may	MD
41352	1204	7	be	be	VB
41352	1204	8	put	put	VBN
41352	1204	9	over	over	RP
41352	1204	10	codlins	codlin	NNS
41352	1204	11	,	,	,
41352	1204	12	gooseberries	gooseberry	NNS
41352	1204	13	,	,	,
41352	1204	14	or	or	CC
41352	1204	15	cranberries	cranberry	NNS
41352	1204	16	,	,	,
41352	1204	17	when	when	WRB
41352	1204	18	made	make	VBN
41352	1204	19	into	into	IN
41352	1204	20	pies	pie	NNS
41352	1204	21	,	,	,
41352	1204	22	only	only	RB
41352	1204	23	omitting	omit	VBG
41352	1204	24	the	the	DT
41352	1204	25	pippins	pippin	NNS
41352	1204	26	.	.	.
41352	1205	1	_	_	NNP
41352	1205	2	Golden	Golden	NNP
41352	1205	3	Pippins	Pippins	NNP
41352	1205	4	another	another	DT
41352	1205	5	way	way	NN
41352	1205	6	.	.	.
41352	1205	7	_	_	NNP
41352	1205	8	TAKE	TAKE	NNP
41352	1205	9	half	half	PDT
41352	1205	10	a	a	DT
41352	1205	11	pint	pint	NN
41352	1205	12	of	of	IN
41352	1205	13	white	white	JJ
41352	1205	14	wine	wine	NN
41352	1205	15	,	,	,
41352	1205	16	a	a	DT
41352	1205	17	gill	gill	NN
41352	1205	18	of	of	IN
41352	1205	19	water	water	NN
41352	1205	20	,	,	,
41352	1205	21	a	a	DT
41352	1205	22	stick	stick	NN
41352	1205	23	of	of	IN
41352	1205	24	cinnamon	cinnamon	NN
41352	1205	25	,	,	,
41352	1205	26	a	a	DT
41352	1205	27	few	few	JJ
41352	1205	28	cloves	clove	NNS
41352	1205	29	and	and	CC
41352	1205	30	coriander	coriander	NN
41352	1205	31	seeds	seed	NNS
41352	1205	32	,	,	,
41352	1205	33	a	a	DT
41352	1205	34	bit	bit	NN
41352	1205	35	of	of	IN
41352	1205	36	lemon	lemon	NN
41352	1205	37	peel	peel	NN
41352	1205	38	,	,	,
41352	1205	39	a	a	DT
41352	1205	40	little	little	JJ
41352	1205	41	juice	juice	NN
41352	1205	42	,	,	,
41352	1205	43	and	and	CC
41352	1205	44	plenty	plenty	NN
41352	1205	45	of	of	IN
41352	1205	46	loaf	loaf	NN
41352	1205	47	sugar	sugar	NN
41352	1205	48	;	;	:
41352	1205	49	boil	boil	VB
41352	1205	50	them	-PRON-	PRP
41352	1205	51	a	a	DT
41352	1205	52	quarter	quarter	NN
41352	1205	53	of	of	IN
41352	1205	54	an	an	DT
41352	1205	55	hour	hour	NN
41352	1205	56	.	.	.
41352	1206	1	Then	then	RB
41352	1206	2	strain	strain	VB
41352	1206	3	the	the	DT
41352	1206	4	liquor	liquor	NN
41352	1206	5	to	to	TO
41352	1206	6	twelve	twelve	CD
41352	1206	7	large	large	JJ
41352	1206	8	pippins	pippin	NNS
41352	1206	9	pared	pare	VBD
41352	1206	10	and	and	CC
41352	1206	11	cored	core	VBD
41352	1206	12	,	,	,
41352	1206	13	stew	stew	VB
41352	1206	14	them	-PRON-	PRP
41352	1206	15	gently	gently	RB
41352	1206	16	till	till	IN
41352	1206	17	done	do	VBN
41352	1206	18	,	,	,
41352	1206	19	and	and	CC
41352	1206	20	the	the	DT
41352	1206	21	liquor	liquor	NN
41352	1206	22	reduced	reduce	VBN
41352	1206	23	to	to	IN
41352	1206	24	a	a	DT
41352	1206	25	strong	strong	JJ
41352	1206	26	syrup	syrup	NN
41352	1206	27	of	of	IN
41352	1206	28	a	a	DT
41352	1206	29	consistence	consistence	NN
41352	1206	30	sufficient	sufficient	JJ
41352	1206	31	to	to	TO
41352	1206	32	adhere	adhere	VB
41352	1206	33	to	to	IN
41352	1206	34	the	the	DT
41352	1206	35	apples	apple	NNS
41352	1206	36	,	,	,
41352	1206	37	and	and	CC
41352	1206	38	put	put	VBD
41352	1206	39	them	-PRON-	PRP
41352	1206	40	into	into	IN
41352	1206	41	a	a	DT
41352	1206	42	dish	dish	NN
41352	1206	43	.	.	.
41352	1207	1	When	when	WRB
41352	1207	2	cold	cold	JJ
41352	1207	3	serve	serve	VBP
41352	1207	4	them	-PRON-	PRP
41352	1207	5	up	up	RP
41352	1207	6	with	with	IN
41352	1207	7	chopped	chopped	JJ
41352	1207	8	cleared	clear	VBN
41352	1207	9	calves	calf	NNS
41352	1207	10	feet	foot	NNS
41352	1207	11	jelly	jelly	RB
41352	1207	12	round	round	IN
41352	1207	13	them	-PRON-	PRP
41352	1207	14	.	.	.
41352	1208	1	_	_	NNP
41352	1208	2	Stewed	Stewed	NNP
41352	1208	3	Pippins	Pippins	NNP
41352	1208	4	another	another	DT
41352	1208	5	Way	way	NN
41352	1208	6	.	.	.
41352	1208	7	_	_	NNP
41352	1208	8	PROCEED	PROCEED	NNP
41352	1208	9	with	with	IN
41352	1208	10	the	the	DT
41352	1208	11	same	same	JJ
41352	1208	12	ingredients	ingredient	NNS
41352	1208	13	as	as	IN
41352	1208	14	the	the	DT
41352	1208	15	preceding	preceding	NN
41352	1208	16	,	,	,
41352	1208	17	but	but	CC
41352	1208	18	when	when	WRB
41352	1208	19	the	the	DT
41352	1208	20	apples	apple	NNS
41352	1208	21	are	be	VBP
41352	1208	22	half	half	RB
41352	1208	23	done	do	VBN
41352	1208	24	lay	lie	VBD
41352	1208	25	them	-PRON-	PRP
41352	1208	26	on	on	IN
41352	1208	27	a	a	DT
41352	1208	28	dish	dish	NN
41352	1208	29	to	to	TO
41352	1208	30	cool	cool	VB
41352	1208	31	,	,	,
41352	1208	32	and	and	CC
41352	1208	33	add	add	VB
41352	1208	34	to	to	IN
41352	1208	35	the	the	DT
41352	1208	36	syrup	syrup	NN
41352	1208	37	the	the	DT
41352	1208	38	yolk	yolk	NNP
41352	1208	39	of	of	IN
41352	1208	40	eight	eight	CD
41352	1208	41	eggs	egg	NNS
41352	1208	42	and	and	CC
41352	1208	43	three	three	CD
41352	1208	44	gills	gill	NNS
41352	1208	45	of	of	IN
41352	1208	46	cream	cream	NN
41352	1208	47	;	;	:
41352	1208	48	then	then	RB
41352	1208	49	strain	strain	VB
41352	1208	50	and	and	CC
41352	1208	51	set	set	VBD
41352	1208	52	it	-PRON-	PRP
41352	1208	53	over	over	IN
41352	1208	54	a	a	DT
41352	1208	55	fire	fire	NN
41352	1208	56	,	,	,
41352	1208	57	whisk	whisk	VB
41352	1208	58	it	-PRON-	PRP
41352	1208	59	till	till	IN
41352	1208	60	of	of	IN
41352	1208	61	a	a	DT
41352	1208	62	good	good	JJ
41352	1208	63	thickness	thickness	NN
41352	1208	64	,	,	,
41352	1208	65	and	and	CC
41352	1208	66	let	let	VB
41352	1208	67	it	-PRON-	PRP
41352	1208	68	stand	stand	VB
41352	1208	69	till	till	IN
41352	1208	70	cold	cold	JJ
41352	1208	71	.	.	.
41352	1209	1	Have	have	VBP
41352	1209	2	ready	ready	JJ
41352	1209	3	boiling	boiling	NN
41352	1209	4	lard	lard	NN
41352	1209	5	,	,	,
41352	1209	6	dip	dip	VB
41352	1209	7	the	the	DT
41352	1209	8	apples	apple	NNS
41352	1209	9	in	in	IN
41352	1209	10	batter	batter	NN
41352	1209	11	of	of	IN
41352	1209	12	the	the	DT
41352	1209	13	same	same	JJ
41352	1209	14	kind	kind	NN
41352	1209	15	as	as	IN
41352	1209	16	for	for	IN
41352	1209	17	fritters	fritter	NNS
41352	1209	18	,	,	,
41352	1209	19	and	and	CC
41352	1209	20	fry	fry	VB
41352	1209	21	them	-PRON-	PRP
41352	1209	22	of	of	IN
41352	1209	23	a	a	DT
41352	1209	24	light	light	JJ
41352	1209	25	colour	colour	NN
41352	1209	26	;	;	:
41352	1209	27	then	then	RB
41352	1209	28	drain	drain	VB
41352	1209	29	them	-PRON-	PRP
41352	1209	30	,	,	,
41352	1209	31	and	and	CC
41352	1209	32	when	when	WRB
41352	1209	33	cold	cold	JJ
41352	1209	34	serve	serve	VBP
41352	1209	35	them	-PRON-	PRP
41352	1209	36	up	up	RP
41352	1209	37	with	with	IN
41352	1209	38	the	the	DT
41352	1209	39	cream	cream	NN
41352	1209	40	under	under	RB
41352	1209	41	and	and	CC
41352	1209	42	sifted	sift	VBD
41352	1209	43	sugar	sugar	NN
41352	1209	44	over	over	IN
41352	1209	45	them	-PRON-	PRP
41352	1209	46	.	.	.
41352	1210	1	_	_	NNP
41352	1210	2	Cream	Cream	NNP
41352	1210	3	for	for	IN
41352	1210	4	Pies	Pies	NNPS
41352	1210	5	.	.	.
41352	1210	6	_	_	NNP
41352	1210	7	TAKE	TAKE	NNP
41352	1210	8	a	a	DT
41352	1210	9	pint	pint	NN
41352	1210	10	of	of	IN
41352	1210	11	new	new	JJ
41352	1210	12	milk	milk	NN
41352	1210	13	;	;	:
41352	1210	14	then	then	RB
41352	1210	15	add	add	VB
41352	1210	16	a	a	DT
41352	1210	17	few	few	JJ
41352	1210	18	coriander	coriander	NN
41352	1210	19	seeds	seed	NNS
41352	1210	20	washed	wash	VBD
41352	1210	21	,	,	,
41352	1210	22	a	a	DT
41352	1210	23	bit	bit	NN
41352	1210	24	of	of	IN
41352	1210	25	lemon	lemon	NN
41352	1210	26	peel	peel	NN
41352	1210	27	,	,	,
41352	1210	28	a	a	DT
41352	1210	29	laurel	laurel	NN
41352	1210	30	leaf	leaf	NN
41352	1210	31	,	,	,
41352	1210	32	a	a	DT
41352	1210	33	stick	stick	NN
41352	1210	34	of	of	IN
41352	1210	35	cinnamon	cinnamon	NN
41352	1210	36	,	,	,
41352	1210	37	four	four	CD
41352	1210	38	cloves	clove	NNS
41352	1210	39	,	,	,
41352	1210	40	a	a	DT
41352	1210	41	blade	blade	NN
41352	1210	42	of	of	IN
41352	1210	43	mace	mace	NN
41352	1210	44	,	,	,
41352	1210	45	some	some	DT
41352	1210	46	sugar	sugar	NN
41352	1210	47	,	,	,
41352	1210	48	and	and	CC
41352	1210	49	boil	boil	VB
41352	1210	50	all	all	DT
41352	1210	51	together	together	RB
41352	1210	52	ten	ten	CD
41352	1210	53	minutes	minute	NNS
41352	1210	54	.	.	.
41352	1211	1	Then	then	RB
41352	1211	2	have	have	VBP
41352	1211	3	ready	ready	JJ
41352	1211	4	in	in	IN
41352	1211	5	another	another	DT
41352	1211	6	stewpan	stewpan	NN
41352	1211	7	the	the	DT
41352	1211	8	yolks	yolk	NNS
41352	1211	9	of	of	IN
41352	1211	10	six	six	CD
41352	1211	11	eggs	egg	NNS
41352	1211	12	and	and	CC
41352	1211	13	half	half	PDT
41352	1211	14	a	a	DT
41352	1211	15	table	table	NN
41352	1211	16	spoonful	spoonful	JJ
41352	1211	17	of	of	IN
41352	1211	18	flour	flour	NN
41352	1211	19	mixed	mix	VBN
41352	1211	20	,	,	,
41352	1211	21	and	and	CC
41352	1211	22	strain	strain	VB
41352	1211	23	the	the	DT
41352	1211	24	milk	milk	NN
41352	1211	25	to	to	IN
41352	1211	26	them	-PRON-	PRP
41352	1211	27	.	.	.
41352	1212	1	Then	then	RB
41352	1212	2	set	set	VB
41352	1212	3	it	-PRON-	PRP
41352	1212	4	over	over	IN
41352	1212	5	a	a	DT
41352	1212	6	slow	slow	JJ
41352	1212	7	fire	fire	NN
41352	1212	8	,	,	,
41352	1212	9	whisk	whisk	VB
41352	1212	10	it	-PRON-	PRP
41352	1212	11	till	till	IN
41352	1212	12	it	-PRON-	PRP
41352	1212	13	is	be	VBZ
41352	1212	14	of	of	IN
41352	1212	15	a	a	DT
41352	1212	16	good	good	JJ
41352	1212	17	consistence	consistence	NN
41352	1212	18	,	,	,
41352	1212	19	and	and	CC
41352	1212	20	be	be	VB
41352	1212	21	careful	careful	JJ
41352	1212	22	it	-PRON-	PRP
41352	1212	23	does	do	VBZ
41352	1212	24	not	not	RB
41352	1212	25	curdle	curdle	VB
41352	1212	26	.	.	.
41352	1213	1	When	when	WRB
41352	1213	2	it	-PRON-	PRP
41352	1213	3	is	be	VBZ
41352	1213	4	cold	cold	JJ
41352	1213	5	it	-PRON-	PRP
41352	1213	6	may	may	MD
41352	1213	7	be	be	VB
41352	1213	8	put	put	VBN
41352	1213	9	over	over	IN
41352	1213	10	green	green	JJ
41352	1213	11	codlins	codlin	NNS
41352	1213	12	,	,	,
41352	1213	13	gooseberries	gooseberry	NNS
41352	1213	14	,	,	,
41352	1213	15	or	or	CC
41352	1213	16	currants	currant	NNS
41352	1213	17	,	,	,
41352	1213	18	&	&	CC
41352	1213	19	c.	c.	NNP
41352	1213	20	in	in	IN
41352	1213	21	pies	pie	NNS
41352	1213	22	.	.	.
41352	1214	1	N.	N.	NNP
41352	1214	2	B.	B.	NNP
41352	1215	1	The	the	DT
41352	1215	2	cream	cream	NN
41352	1215	3	may	may	MD
41352	1215	4	be	be	VB
41352	1215	5	perfumed	perfume	VBN
41352	1215	6	,	,	,
41352	1215	7	by	by	IN
41352	1215	8	adding	add	VBG
41352	1215	9	,	,	,
41352	1215	10	when	when	WRB
41352	1215	11	nearly	nearly	RB
41352	1215	12	cold	cold	JJ
41352	1215	13	,	,	,
41352	1215	14	a	a	DT
41352	1215	15	dessert	dessert	NN
41352	1215	16	spoonful	spoonful	JJ
41352	1215	17	of	of	IN
41352	1215	18	orange	orange	NNP
41352	1215	19	flower	flower	NNP
41352	1215	20	water	water	NN
41352	1215	21	,	,	,
41352	1215	22	a	a	DT
41352	1215	23	table	table	NN
41352	1215	24	spoonful	spoonful	JJ
41352	1215	25	of	of	IN
41352	1215	26	syrup	syrup	NN
41352	1215	27	of	of	IN
41352	1215	28	roses	rose	NNS
41352	1215	29	,	,	,
41352	1215	30	and	and	CC
41352	1215	31	a	a	DT
41352	1215	32	little	little	JJ
41352	1215	33	ambergrise	ambergrise	NN
41352	1215	34	.	.	.
41352	1216	1	Fruit	fruit	NN
41352	1216	2	pies	pie	NNS
41352	1216	3	,	,	,
41352	1216	4	likewise	likewise	RB
41352	1216	5	,	,	,
41352	1216	6	should	should	MD
41352	1216	7	be	be	VB
41352	1216	8	sweetened	sweeten	VBN
41352	1216	9	with	with	IN
41352	1216	10	sifted	sift	VBN
41352	1216	11	loaf	loaf	NN
41352	1216	12	sugar	sugar	NN
41352	1216	13	,	,	,
41352	1216	14	covered	cover	VBN
41352	1216	15	with	with	IN
41352	1216	16	puff	puff	NN
41352	1216	17	or	or	CC
41352	1216	18	tart	tart	JJ
41352	1216	19	paste	paste	NN
41352	1216	20	,	,	,
41352	1216	21	and	and	CC
41352	1216	22	when	when	WRB
41352	1216	23	served	serve	VBD
41352	1216	24	up	up	RP
41352	1216	25	the	the	DT
41352	1216	26	top	top	NN
41352	1216	27	to	to	TO
41352	1216	28	be	be	VB
41352	1216	29	cut	cut	VBN
41352	1216	30	off	off	RP
41352	1216	31	,	,	,
41352	1216	32	the	the	DT
41352	1216	33	fruit	fruit	NN
41352	1216	34	covered	cover	VBN
41352	1216	35	with	with	IN
41352	1216	36	either	either	DT
41352	1216	37	of	of	IN
41352	1216	38	the	the	DT
41352	1216	39	above	above	JJ
41352	1216	40	creams	cream	NNS
41352	1216	41	,	,	,
41352	1216	42	and	and	CC
41352	1216	43	small	small	JJ
41352	1216	44	leaves	leave	NNS
41352	1216	45	of	of	IN
41352	1216	46	baked	bake	VBN
41352	1216	47	puff	puff	JJ
41352	1216	48	paste	paste	NN
41352	1216	49	put	put	VBD
41352	1216	50	round	round	RB
41352	1216	51	.	.	.
41352	1217	1	_	_	NNP
41352	1217	2	Mince	Mince	NNP
41352	1217	3	Meat	Meat	NNP
41352	1217	4	.	.	.
41352	1217	5	_	_	NNP
41352	1217	6	ROAST	ROAST	NNP
41352	1217	7	,	,	,
41352	1217	8	with	with	IN
41352	1217	9	a	a	DT
41352	1217	10	paper	paper	NN
41352	1217	11	over	over	IN
41352	1217	12	it	-PRON-	PRP
41352	1217	13	,	,	,
41352	1217	14	a	a	DT
41352	1217	15	fillet	fillet	NN
41352	1217	16	of	of	IN
41352	1217	17	beef	beef	NN
41352	1217	18	cut	cut	VBN
41352	1217	19	from	from	IN
41352	1217	20	the	the	DT
41352	1217	21	inside	inside	NN
41352	1217	22	of	of	IN
41352	1217	23	a	a	DT
41352	1217	24	rump	rump	NN
41352	1217	25	,	,	,
41352	1217	26	and	and	CC
41352	1217	27	when	when	WRB
41352	1217	28	cold	cold	JJ
41352	1217	29	chop	chop	NN
41352	1217	30	it	-PRON-	PRP
41352	1217	31	small	small	JJ
41352	1217	32	.	.	.
41352	1218	1	To	to	IN
41352	1218	2	two	two	CD
41352	1218	3	pounds	pound	NNS
41352	1218	4	of	of	IN
41352	1218	5	meat	meat	NN
41352	1218	6	add	add	VB
41352	1218	7	two	two	CD
41352	1218	8	pounds	pound	NNS
41352	1218	9	of	of	IN
41352	1218	10	beef	beef	NN
41352	1218	11	suet	suet	NN
41352	1218	12	chopped	chop	VBD
41352	1218	13	fine	fine	JJ
41352	1218	14	,	,	,
41352	1218	15	two	two	CD
41352	1218	16	pounds	pound	NNS
41352	1218	17	of	of	IN
41352	1218	18	chopped	chop	VBN
41352	1218	19	apples	apple	NNS
41352	1218	20	,	,	,
41352	1218	21	one	one	CD
41352	1218	22	pound	pound	NN
41352	1218	23	of	of	IN
41352	1218	24	raisins	raisin	NNS
41352	1218	25	stoned	stone	VBN
41352	1218	26	and	and	CC
41352	1218	27	chopped	chop	VBN
41352	1218	28	,	,	,
41352	1218	29	one	one	CD
41352	1218	30	pound	pound	NN
41352	1218	31	of	of	IN
41352	1218	32	currants	currant	NNS
41352	1218	33	washed	wash	VBN
41352	1218	34	and	and	CC
41352	1218	35	picked	pick	VBD
41352	1218	36	,	,	,
41352	1218	37	half	half	PDT
41352	1218	38	a	a	DT
41352	1218	39	pound	pound	NN
41352	1218	40	of	of	IN
41352	1218	41	citron	citron	NN
41352	1218	42	,	,	,
41352	1218	43	a	a	DT
41352	1218	44	quarter	quarter	NN
41352	1218	45	of	of	IN
41352	1218	46	a	a	DT
41352	1218	47	pound	pound	NN
41352	1218	48	of	of	IN
41352	1218	49	candied	candy	VBN
41352	1218	50	orange	orange	NN
41352	1218	51	and	and	CC
41352	1218	52	a	a	DT
41352	1218	53	quarter	quarter	NN
41352	1218	54	of	of	IN
41352	1218	55	a	a	DT
41352	1218	56	pound	pound	NN
41352	1218	57	of	of	IN
41352	1218	58	candied	candy	VBN
41352	1218	59	lemon	lemon	NN
41352	1218	60	peels	peel	NNS
41352	1218	61	cut	cut	VBD
41352	1218	62	into	into	IN
41352	1218	63	small	small	JJ
41352	1218	64	slices	slice	NNS
41352	1218	65	;	;	:
41352	1218	66	add	add	VB
41352	1218	67	some	some	DT
41352	1218	68	beaten	beat	VBN
41352	1218	69	cinnamon	cinnamon	NN
41352	1218	70	,	,	,
41352	1218	71	mace	mace	NN
41352	1218	72	,	,	,
41352	1218	73	cloves	clove	NNS
41352	1218	74	,	,	,
41352	1218	75	allspice	allspice	NN
41352	1218	76	,	,	,
41352	1218	77	a	a	DT
41352	1218	78	small	small	JJ
41352	1218	79	quantity	quantity	NN
41352	1218	80	of	of	IN
41352	1218	81	each	each	DT
41352	1218	82	,	,	,
41352	1218	83	a	a	DT
41352	1218	84	pint	pint	NN
41352	1218	85	of	of	IN
41352	1218	86	brandy	brandy	NN
41352	1218	87	,	,	,
41352	1218	88	and	and	CC
41352	1218	89	a	a	DT
41352	1218	90	very	very	RB
41352	1218	91	little	little	JJ
41352	1218	92	salt	salt	NN
41352	1218	93	.	.	.
41352	1219	1	Then	then	RB
41352	1219	2	mix	mix	VB
41352	1219	3	all	all	PDT
41352	1219	4	the	the	DT
41352	1219	5	ingredients	ingredient	NNS
41352	1219	6	well	well	RB
41352	1219	7	together	together	RB
41352	1219	8	,	,	,
41352	1219	9	put	put	VBD
41352	1219	10	them	-PRON-	PRP
41352	1219	11	into	into	IN
41352	1219	12	a	a	DT
41352	1219	13	pan	pan	NN
41352	1219	14	,	,	,
41352	1219	15	and	and	CC
41352	1219	16	keep	keep	VB
41352	1219	17	it	-PRON-	PRP
41352	1219	18	close	close	JJ
41352	1219	19	covered	cover	VBN
41352	1219	20	in	in	IN
41352	1219	21	a	a	DT
41352	1219	22	cool	cool	JJ
41352	1219	23	place	place	NN
41352	1219	24	.	.	.
41352	1220	1	N.	N.	NNP
41352	1220	2	B.	B.	NNP
41352	1221	1	It	-PRON-	PRP
41352	1221	2	is	be	VBZ
41352	1221	3	advised	advise	VBN
41352	1221	4	that	that	IN
41352	1221	5	the	the	DT
41352	1221	6	meat	meat	NN
41352	1221	7	be	be	VB
41352	1221	8	omitted	omit	VBN
41352	1221	9	,	,	,
41352	1221	10	and	and	CC
41352	1221	11	instead	instead	RB
41352	1221	12	of	of	IN
41352	1221	13	it	-PRON-	PRP
41352	1221	14	add	add	VB
41352	1221	15	one	one	CD
41352	1221	16	pound	pound	NN
41352	1221	17	of	of	IN
41352	1221	18	the	the	DT
41352	1221	19	yolks	yolk	NNS
41352	1221	20	of	of	IN
41352	1221	21	hard	hard	JJ
41352	1221	22	eggs	egg	NNS
41352	1221	23	chopped	chop	VBN
41352	1221	24	.	.	.
41352	1222	1	_	_	NNP
41352	1222	2	Compote	Compote	NNP
41352	1222	3	of	of	IN
41352	1222	4	Oranges	Oranges	NNPS
41352	1222	5	.	.	.
41352	1222	6	_	_	NNP
41352	1222	7	PEEL	PEEL	NNP
41352	1222	8	and	and	CC
41352	1222	9	divide	divide	VB
41352	1222	10	into	into	IN
41352	1222	11	quarters	quarter	NNS
41352	1222	12	china	china	NNP
41352	1222	13	oranges	orange	VBZ
41352	1222	14	;	;	:
41352	1222	15	then	then	RB
41352	1222	16	put	put	VB
41352	1222	17	them	-PRON-	PRP
41352	1222	18	into	into	IN
41352	1222	19	a	a	DT
41352	1222	20	clear	clear	JJ
41352	1222	21	syrup	syrup	NN
41352	1222	22	,	,	,
41352	1222	23	boil	boil	VB
41352	1222	24	them	-PRON-	PRP
41352	1222	25	gently	gently	RB
41352	1222	26	five	five	CD
41352	1222	27	minutes	minute	NNS
41352	1222	28	,	,	,
41352	1222	29	and	and	CC
41352	1222	30	take	take	VB
41352	1222	31	them	-PRON-	PRP
41352	1222	32	out	out	RP
41352	1222	33	.	.	.
41352	1223	1	Put	put	VB
41352	1223	2	into	into	IN
41352	1223	3	a	a	DT
41352	1223	4	gill	gill	NN
41352	1223	5	of	of	IN
41352	1223	6	water	water	NN
41352	1223	7	a	a	DT
41352	1223	8	small	small	JJ
41352	1223	9	quantity	quantity	NN
41352	1223	10	of	of	IN
41352	1223	11	cinnamon	cinnamon	NN
41352	1223	12	,	,	,
41352	1223	13	cloves	clove	NNS
41352	1223	14	,	,	,
41352	1223	15	and	and	CC
41352	1223	16	mace	mace	NN
41352	1223	17	,	,	,
41352	1223	18	the	the	DT
41352	1223	19	juice	juice	NN
41352	1223	20	of	of	IN
41352	1223	21	two	two	CD
41352	1223	22	oranges	orange	NNS
41352	1223	23	,	,	,
41352	1223	24	and	and	CC
41352	1223	25	a	a	DT
41352	1223	26	bit	bit	NN
41352	1223	27	of	of	IN
41352	1223	28	the	the	DT
41352	1223	29	peel	peel	NN
41352	1223	30	;	;	:
41352	1223	31	boil	boil	VB
41352	1223	32	them	-PRON-	PRP
41352	1223	33	ten	ten	CD
41352	1223	34	minutes	minute	NNS
41352	1223	35	,	,	,
41352	1223	36	strain	strain	VB
41352	1223	37	the	the	DT
41352	1223	38	liquor	liquor	NN
41352	1223	39	to	to	IN
41352	1223	40	the	the	DT
41352	1223	41	syrup	syrup	NN
41352	1223	42	,	,	,
41352	1223	43	and	and	CC
41352	1223	44	reduce	reduce	VB
41352	1223	45	it	-PRON-	PRP
41352	1223	46	to	to	IN
41352	1223	47	a	a	DT
41352	1223	48	strong	strong	JJ
41352	1223	49	consistence	consistence	NN
41352	1223	50	.	.	.
41352	1224	1	Then	then	RB
41352	1224	2	put	put	VB
41352	1224	3	into	into	IN
41352	1224	4	it	-PRON-	PRP
41352	1224	5	the	the	DT
41352	1224	6	quarters	quarter	NNS
41352	1224	7	of	of	IN
41352	1224	8	the	the	DT
41352	1224	9	oranges	orange	NNS
41352	1224	10	,	,	,
41352	1224	11	and	and	CC
41352	1224	12	when	when	WRB
41352	1224	13	they	-PRON-	PRP
41352	1224	14	are	be	VBP
41352	1224	15	cold	cold	JJ
41352	1224	16	set	set	VBN
41352	1224	17	them	-PRON-	PRP
41352	1224	18	in	in	IN
41352	1224	19	a	a	DT
41352	1224	20	trifle	trifle	NN
41352	1224	21	dish	dish	NN
41352	1224	22	,	,	,
41352	1224	23	and	and	CC
41352	1224	24	put	put	VBD
41352	1224	25	some	some	DT
41352	1224	26	cleared	clear	VBN
41352	1224	27	calves	calf	NNS
41352	1224	28	feet	foot	NNS
41352	1224	29	jelly	jelly	RB
41352	1224	30	chopped	chop	VBD
41352	1224	31	round	round	IN
41352	1224	32	them	-PRON-	PRP
41352	1224	33	.	.	.
41352	1225	1	_	_	NNP
41352	1225	2	Tea	Tea	NNP
41352	1225	3	Cream	Cream	NNP
41352	1225	4	.	.	.
41352	1225	5	_	_	NNP
41352	1225	6	TAKE	TAKE	NNP
41352	1225	7	a	a	DT
41352	1225	8	pint	pint	NN
41352	1225	9	of	of	IN
41352	1225	10	cream	cream	NN
41352	1225	11	,	,	,
41352	1225	12	a	a	DT
41352	1225	13	few	few	JJ
41352	1225	14	coriander	coriander	NN
41352	1225	15	seeds	seed	NNS
41352	1225	16	washed	wash	VBD
41352	1225	17	,	,	,
41352	1225	18	a	a	DT
41352	1225	19	stick	stick	NN
41352	1225	20	of	of	IN
41352	1225	21	cinnamon	cinnamon	NN
41352	1225	22	,	,	,
41352	1225	23	a	a	DT
41352	1225	24	bit	bit	NN
41352	1225	25	of	of	IN
41352	1225	26	lemon	lemon	NN
41352	1225	27	peel	peel	NN
41352	1225	28	,	,	,
41352	1225	29	and	and	CC
41352	1225	30	sugar	sugar	NN
41352	1225	31	;	;	:
41352	1225	32	boil	boil	VB
41352	1225	33	them	-PRON-	PRP
41352	1225	34	together	together	RB
41352	1225	35	for	for	IN
41352	1225	36	ten	ten	CD
41352	1225	37	minutes	minute	NNS
41352	1225	38	;	;	:
41352	1225	39	then	then	RB
41352	1225	40	add	add	VB
41352	1225	41	a	a	DT
41352	1225	42	gill	gill	NN
41352	1225	43	of	of	IN
41352	1225	44	very	very	RB
41352	1225	45	strong	strong	JJ
41352	1225	46	green	green	JJ
41352	1225	47	tea	tea	NN
41352	1225	48	.	.	.
41352	1226	1	Have	have	VBP
41352	1226	2	ready	ready	JJ
41352	1226	3	the	the	DT
41352	1226	4	whites	white	NNS
41352	1226	5	of	of	IN
41352	1226	6	six	six	CD
41352	1226	7	eggs	egg	NNS
41352	1226	8	beat	beat	VBD
41352	1226	9	up	up	RP
41352	1226	10	,	,	,
41352	1226	11	and	and	CC
41352	1226	12	strain	strain	VB
41352	1226	13	to	to	IN
41352	1226	14	them	-PRON-	PRP
41352	1226	15	the	the	DT
41352	1226	16	cream	cream	NN
41352	1226	17	;	;	:
41352	1226	18	whisk	whisk	VB
41352	1226	19	it	-PRON-	PRP
41352	1226	20	over	over	IN
41352	1226	21	a	a	DT
41352	1226	22	fire	fire	NN
41352	1226	23	till	till	IN
41352	1226	24	it	-PRON-	PRP
41352	1226	25	begins	begin	VBZ
41352	1226	26	to	to	TO
41352	1226	27	thicken	thicken	VB
41352	1226	28	,	,	,
41352	1226	29	then	then	RB
41352	1226	30	fill	fill	VB
41352	1226	31	cups	cup	NNS
41352	1226	32	or	or	CC
41352	1226	33	a	a	DT
41352	1226	34	deep	deep	JJ
41352	1226	35	dish	dish	NN
41352	1226	36	,	,	,
41352	1226	37	and	and	CC
41352	1226	38	when	when	WRB
41352	1226	39	cold	cold	JJ
41352	1226	40	garnish	garnish	NN
41352	1226	41	with	with	IN
41352	1226	42	whole	whole	JJ
41352	1226	43	ratafias	ratafia	NNS
41352	1226	44	.	.	.
41352	1227	1	_	_	NNP
41352	1227	2	Virgin	Virgin	NNP
41352	1227	3	Cream	Cream	NNP
41352	1227	4	.	.	.
41352	1227	5	_	_	IN
41352	1227	6	TO	to	TO
41352	1227	7	be	be	VB
41352	1227	8	done	do	VBN
41352	1227	9	in	in	IN
41352	1227	10	the	the	DT
41352	1227	11	same	same	JJ
41352	1227	12	manner	manner	NN
41352	1227	13	,	,	,
41352	1227	14	only	only	RB
41352	1227	15	omitting	omit	VBG
41352	1227	16	the	the	DT
41352	1227	17	tea	tea	NN
41352	1227	18	,	,	,
41352	1227	19	and	and	CC
41352	1227	20	adding	add	VBG
41352	1227	21	slices	slice	NNS
41352	1227	22	of	of	IN
41352	1227	23	citron	citron	NN
41352	1227	24	when	when	WRB
41352	1227	25	put	put	VBN
41352	1227	26	into	into	IN
41352	1227	27	a	a	DT
41352	1227	28	dish	dish	NN
41352	1227	29	.	.	.
41352	1228	1	_	_	NNP
41352	1228	2	Coffee	Coffee	NNP
41352	1228	3	Cream	Cream	NNP
41352	1228	4	.	.	.
41352	1228	5	_	_	IN
41352	1228	6	TO	to	TO
41352	1228	7	be	be	VB
41352	1228	8	done	do	VBN
41352	1228	9	in	in	IN
41352	1228	10	the	the	DT
41352	1228	11	same	same	JJ
41352	1228	12	way	way	NN
41352	1228	13	,	,	,
41352	1228	14	but	but	CC
41352	1228	15	instead	instead	RB
41352	1228	16	of	of	IN
41352	1228	17	the	the	DT
41352	1228	18	liquid	liquid	NN
41352	1228	19	boil	boil	NN
41352	1228	20	an	an	DT
41352	1228	21	ounce	ounce	NN
41352	1228	22	of	of	IN
41352	1228	23	whole	whole	JJ
41352	1228	24	coffee	coffee	NN
41352	1228	25	in	in	IN
41352	1228	26	the	the	DT
41352	1228	27	cream	cream	NN
41352	1228	28	.	.	.
41352	1229	1	_	_	NNP
41352	1229	2	Burnt	Burnt	NNP
41352	1229	3	Cream	Cream	NNP
41352	1229	4	.	.	.
41352	1229	5	_	_	IN
41352	1229	6	TO	to	TO
41352	1229	7	be	be	VB
41352	1229	8	done	do	VBN
41352	1229	9	in	in	IN
41352	1229	10	the	the	DT
41352	1229	11	same	same	JJ
41352	1229	12	manner	manner	NN
41352	1229	13	as	as	IN
41352	1229	14	virgin	virgin	NNP
41352	1229	15	cream	cream	NN
41352	1229	16	,	,	,
41352	1229	17	and	and	CC
41352	1229	18	when	when	WRB
41352	1229	19	it	-PRON-	PRP
41352	1229	20	is	be	VBZ
41352	1229	21	quite	quite	RB
41352	1229	22	cold	cold	JJ
41352	1229	23	and	and	CC
41352	1229	24	to	to	TO
41352	1229	25	be	be	VB
41352	1229	26	served	serve	VBN
41352	1229	27	up	up	RP
41352	1229	28	put	put	RB
41352	1229	29	sifted	sifted	JJ
41352	1229	30	sugar	sugar	NN
41352	1229	31	over	over	RP
41352	1229	32	,	,	,
41352	1229	33	and	and	CC
41352	1229	34	burn	burn	VB
41352	1229	35	it	-PRON-	PRP
41352	1229	36	with	with	IN
41352	1229	37	a	a	DT
41352	1229	38	clear	clear	JJ
41352	1229	39	red	red	JJ
41352	1229	40	-	-	HYPH
41352	1229	41	hot	hot	JJ
41352	1229	42	salamander	salamander	NN
41352	1229	43	.	.	.
41352	1230	1	Put	put	VB
41352	1230	2	round	round	RB
41352	1230	3	the	the	DT
41352	1230	4	edge	edge	NN
41352	1230	5	of	of	IN
41352	1230	6	the	the	DT
41352	1230	7	dish	dish	NN
41352	1230	8	some	some	DT
41352	1230	9	ratafias	ratafia	NNS
41352	1230	10	.	.	.
41352	1231	1	_	_	NNP
41352	1231	2	Pastry	Pastry	NNP
41352	1231	3	Cream	Cream	NNP
41352	1231	4	.	.	.
41352	1231	5	_	_	IN
41352	1231	6	TO	to	IN
41352	1231	7	a	a	DT
41352	1231	8	pint	pint	NN
41352	1231	9	of	of	IN
41352	1231	10	cream	cream	NN
41352	1231	11	add	add	VB
41352	1231	12	half	half	PDT
41352	1231	13	a	a	DT
41352	1231	14	table	table	NN
41352	1231	15	spoonful	spoonful	JJ
41352	1231	16	of	of	IN
41352	1231	17	pounded	pound	VBN
41352	1231	18	cinnamon	cinnamon	NN
41352	1231	19	,	,	,
41352	1231	20	a	a	DT
41352	1231	21	little	little	JJ
41352	1231	22	grated	grated	JJ
41352	1231	23	lemon	lemon	NN
41352	1231	24	peel	peel	NN
41352	1231	25	,	,	,
41352	1231	26	three	three	CD
41352	1231	27	table	table	NN
41352	1231	28	spoonfuls	spoonful	NNS
41352	1231	29	of	of	IN
41352	1231	30	flour	flour	NN
41352	1231	31	,	,	,
41352	1231	32	two	two	CD
41352	1231	33	ounces	ounce	NNS
41352	1231	34	of	of	IN
41352	1231	35	oiled	oil	VBN
41352	1231	36	fresh	fresh	JJ
41352	1231	37	butter	butter	NN
41352	1231	38	,	,	,
41352	1231	39	eight	eight	CD
41352	1231	40	yolks	yolk	NNS
41352	1231	41	and	and	CC
41352	1231	42	the	the	DT
41352	1231	43	whites	white	NNS
41352	1231	44	of	of	IN
41352	1231	45	three	three	CD
41352	1231	46	eggs	egg	NNS
41352	1231	47	well	well	RB
41352	1231	48	beaten	beat	VBN
41352	1231	49	,	,	,
41352	1231	50	half	half	PDT
41352	1231	51	a	a	DT
41352	1231	52	pound	pound	NN
41352	1231	53	of	of	IN
41352	1231	54	sifted	sift	VBN
41352	1231	55	sugar	sugar	NN
41352	1231	56	,	,	,
41352	1231	57	and	and	CC
41352	1231	58	a	a	DT
41352	1231	59	table	table	NN
41352	1231	60	spoonful	spoonful	JJ
41352	1231	61	of	of	IN
41352	1231	62	orange	orange	NNP
41352	1231	63	flower	flower	NN
41352	1231	64	water	water	NN
41352	1231	65	.	.	.
41352	1232	1	Put	put	VB
41352	1232	2	the	the	DT
41352	1232	3	ingredients	ingredient	NNS
41352	1232	4	over	over	IN
41352	1232	5	a	a	DT
41352	1232	6	fire	fire	NN
41352	1232	7	,	,	,
41352	1232	8	and	and	CC
41352	1232	9	when	when	WRB
41352	1232	10	it	-PRON-	PRP
41352	1232	11	begins	begin	VBZ
41352	1232	12	to	to	TO
41352	1232	13	thicken	thicken	VB
41352	1232	14	add	add	VB
41352	1232	15	four	four	CD
41352	1232	16	ounces	ounce	NNS
41352	1232	17	of	of	IN
41352	1232	18	ratafias	ratafia	NNS
41352	1232	19	and	and	CC
41352	1232	20	two	two	CD
41352	1232	21	ounces	ounce	NNS
41352	1232	22	of	of	IN
41352	1232	23	pounded	pound	VBN
41352	1232	24	citron	citron	NN
41352	1232	25	,	,	,
41352	1232	26	mixing	mix	VBG
41352	1232	27	all	all	DT
41352	1232	28	well	well	RB
41352	1232	29	together	together	RB
41352	1232	30	.	.	.
41352	1233	1	Let	let	VB
41352	1233	2	it	-PRON-	PRP
41352	1233	3	stand	stand	VB
41352	1233	4	till	till	IN
41352	1233	5	quite	quite	RB
41352	1233	6	cold	cold	JJ
41352	1233	7	,	,	,
41352	1233	8	then	then	RB
41352	1233	9	cut	cut	VB
41352	1233	10	it	-PRON-	PRP
41352	1233	11	into	into	IN
41352	1233	12	what	what	WP
41352	1233	13	shapes	shape	NNS
41352	1233	14	you	-PRON-	PRP
41352	1233	15	please	please	VBP
41352	1233	16	,	,	,
41352	1233	17	and	and	CC
41352	1233	18	dip	dip	VB
41352	1233	19	them	-PRON-	PRP
41352	1233	20	singly	singly	RB
41352	1233	21	into	into	IN
41352	1233	22	yolk	yolk	NN
41352	1233	23	of	of	IN
41352	1233	24	raw	raw	JJ
41352	1233	25	egg	egg	NN
41352	1233	26	;	;	:
41352	1233	27	then	then	RB
41352	1233	28	breadcrumb	breadcrumb	VB
41352	1233	29	and	and	CC
41352	1233	30	fry	fry	VB
41352	1233	31	them	-PRON-	PRP
41352	1233	32	in	in	IN
41352	1233	33	boiling	boil	VBG
41352	1233	34	lard	lard	NN
41352	1233	35	till	till	IN
41352	1233	36	of	of	IN
41352	1233	37	a	a	DT
41352	1233	38	light	light	JJ
41352	1233	39	colour	colour	NN
41352	1233	40	,	,	,
41352	1233	41	drain	drain	VB
41352	1233	42	them	-PRON-	PRP
41352	1233	43	dry	dry	RB
41352	1233	44	,	,	,
41352	1233	45	and	and	CC
41352	1233	46	serve	serve	VB
41352	1233	47	them	-PRON-	PRP
41352	1233	48	up	up	RP
41352	1233	49	hot	hot	RB
41352	1233	50	.	.	.
41352	1234	1	_	_	NNP
41352	1234	2	Almond	Almond	NNP
41352	1234	3	Paste	Paste	NNP
41352	1234	4	.	.	.
41352	1234	5	_	_	NNP
41352	1234	6	BLANCH	BLANCH	NNP
41352	1234	7	and	and	CC
41352	1234	8	pound	pound	NN
41352	1234	9	very	very	RB
41352	1234	10	fine	fine	JJ
41352	1234	11	half	half	PDT
41352	1234	12	a	a	DT
41352	1234	13	pound	pound	NN
41352	1234	14	of	of	IN
41352	1234	15	jordan	jordan	NNP
41352	1234	16	almonds	almond	VBZ
41352	1234	17	,	,	,
41352	1234	18	add	add	VB
41352	1234	19	six	six	CD
41352	1234	20	yolks	yolk	NNS
41352	1234	21	of	of	IN
41352	1234	22	eggs	egg	NNS
41352	1234	23	,	,	,
41352	1234	24	a	a	DT
41352	1234	25	sufficient	sufficient	JJ
41352	1234	26	quantity	quantity	NN
41352	1234	27	of	of	IN
41352	1234	28	flour	flour	NN
41352	1234	29	to	to	TO
41352	1234	30	bind	bind	VB
41352	1234	31	it	-PRON-	PRP
41352	1234	32	well	well	RB
41352	1234	33	,	,	,
41352	1234	34	an	an	DT
41352	1234	35	ounce	ounce	NN
41352	1234	36	of	of	IN
41352	1234	37	oiled	oil	VBN
41352	1234	38	fresh	fresh	JJ
41352	1234	39	butter	butter	NN
41352	1234	40	,	,	,
41352	1234	41	and	and	CC
41352	1234	42	sweeten	sweeten	VB
41352	1234	43	to	to	IN
41352	1234	44	the	the	DT
41352	1234	45	palate	palate	NN
41352	1234	46	with	with	IN
41352	1234	47	sifted	sifted	JJ
41352	1234	48	sugar	sugar	NN
41352	1234	49	.	.	.
41352	1235	1	Mix	mix	VB
41352	1235	2	the	the	DT
41352	1235	3	ingredients	ingredient	NNS
41352	1235	4	thoroughly	thoroughly	RB
41352	1235	5	in	in	IN
41352	1235	6	a	a	DT
41352	1235	7	marble	marble	NN
41352	1235	8	mortar	mortar	NN
41352	1235	9	,	,	,
41352	1235	10	and	and	CC
41352	1235	11	when	when	WRB
41352	1235	12	it	-PRON-	PRP
41352	1235	13	becomes	become	VBZ
41352	1235	14	a	a	DT
41352	1235	15	stiff	stiff	JJ
41352	1235	16	paste	paste	NN
41352	1235	17	roll	roll	VBP
41352	1235	18	it	-PRON-	PRP
41352	1235	19	out	out	RP
41352	1235	20	,	,	,
41352	1235	21	and	and	CC
41352	1235	22	cut	cut	VB
41352	1235	23	it	-PRON-	PRP
41352	1235	24	into	into	IN
41352	1235	25	what	what	WP
41352	1235	26	shapes	shape	NNS
41352	1235	27	you	-PRON-	PRP
41352	1235	28	please	please	VBP
41352	1235	29	;	;	:
41352	1235	30	bake	bake	VB
41352	1235	31	them	-PRON-	PRP
41352	1235	32	,	,	,
41352	1235	33	and	and	CC
41352	1235	34	when	when	WRB
41352	1235	35	cold	cold	JJ
41352	1235	36	fill	fill	VBP
41352	1235	37	them	-PRON-	PRP
41352	1235	38	with	with	IN
41352	1235	39	creams	cream	NNS
41352	1235	40	or	or	CC
41352	1235	41	jellies	jelly	NNS
41352	1235	42	.	.	.
41352	1236	1	_	_	NNP
41352	1236	2	Cheese	Cheese	NNP
41352	1236	3	Cakes	Cakes	NNP
41352	1236	4	.	.	.
41352	1236	5	_	_	IN
41352	1236	6	TO	to	IN
41352	1236	7	three	three	CD
41352	1236	8	quarts	quart	NNS
41352	1236	9	of	of	IN
41352	1236	10	new	new	JJ
41352	1236	11	milk	milk	NN
41352	1236	12	add	add	VB
41352	1236	13	three	three	CD
41352	1236	14	parts	part	NNS
41352	1236	15	of	of	IN
41352	1236	16	a	a	DT
41352	1236	17	gill	gill	NN
41352	1236	18	of	of	IN
41352	1236	19	runnet	runnet	NN
41352	1236	20	;	;	:
41352	1236	21	let	let	VB
41352	1236	22	it	-PRON-	PRP
41352	1236	23	stand	stand	VB
41352	1236	24	in	in	IN
41352	1236	25	a	a	DT
41352	1236	26	warm	warm	JJ
41352	1236	27	place	place	NN
41352	1236	28	,	,	,
41352	1236	29	and	and	CC
41352	1236	30	when	when	WRB
41352	1236	31	it	-PRON-	PRP
41352	1236	32	is	be	VBZ
41352	1236	33	thoroughly	thoroughly	RB
41352	1236	34	turned	turn	VBN
41352	1236	35	drain	drain	NN
41352	1236	36	it	-PRON-	PRP
41352	1236	37	well	well	RB
41352	1236	38	,	,	,
41352	1236	39	and	and	CC
41352	1236	40	mix	mix	VB
41352	1236	41	into	into	IN
41352	1236	42	it	-PRON-	PRP
41352	1236	43	with	with	IN
41352	1236	44	your	-PRON-	PRP$
41352	1236	45	hand	hand	NN
41352	1236	46	half	half	PDT
41352	1236	47	a	a	DT
41352	1236	48	pound	pound	NN
41352	1236	49	of	of	IN
41352	1236	50	fresh	fresh	JJ
41352	1236	51	butter	butter	NN
41352	1236	52	,	,	,
41352	1236	53	and	and	CC
41352	1236	54	sweeten	sweeten	VB
41352	1236	55	to	to	IN
41352	1236	56	the	the	DT
41352	1236	57	palate	palate	NN
41352	1236	58	with	with	IN
41352	1236	59	pounded	pounded	JJ
41352	1236	60	sugar	sugar	NN
41352	1236	61	.	.	.
41352	1237	1	Then	then	RB
41352	1237	2	add	add	VB
41352	1237	3	a	a	DT
41352	1237	4	few	few	JJ
41352	1237	5	currants	currant	NNS
41352	1237	6	washed	wash	VBD
41352	1237	7	and	and	CC
41352	1237	8	picked	pick	VBD
41352	1237	9	,	,	,
41352	1237	10	a	a	DT
41352	1237	11	little	little	JJ
41352	1237	12	citron	citron	NN
41352	1237	13	,	,	,
41352	1237	14	candied	candy	VBN
41352	1237	15	orange	orange	NNP
41352	1237	16	and	and	CC
41352	1237	17	lemon	lemon	NN
41352	1237	18	peels	peel	NNS
41352	1237	19	cut	cut	VBD
41352	1237	20	into	into	IN
41352	1237	21	small	small	JJ
41352	1237	22	slices	slice	NNS
41352	1237	23	,	,	,
41352	1237	24	and	and	CC
41352	1237	25	an	an	DT
41352	1237	26	ounce	ounce	NN
41352	1237	27	of	of	IN
41352	1237	28	jordan	jordan	NNP
41352	1237	29	almonds	almond	VBZ
41352	1237	30	pounded	pound	VBD
41352	1237	31	fine	fine	JJ
41352	1237	32	.	.	.
41352	1238	1	Then	then	RB
41352	1238	2	beat	beat	VB
41352	1238	3	up	up	RP
41352	1238	4	three	three	CD
41352	1238	5	eggs	egg	NNS
41352	1238	6	,	,	,
41352	1238	7	put	put	VB
41352	1238	8	them	-PRON-	PRP
41352	1238	9	with	with	IN
41352	1238	10	the	the	DT
41352	1238	11	mixture	mixture	NN
41352	1238	12	,	,	,
41352	1238	13	sheet	sheet	VB
41352	1238	14	the	the	DT
41352	1238	15	pans	pan	NNS
41352	1238	16	with	with	IN
41352	1238	17	puff	puff	NN
41352	1238	18	paste	paste	NN
41352	1238	19	,	,	,
41352	1238	20	fill	fill	VB
41352	1238	21	them	-PRON-	PRP
41352	1238	22	with	with	IN
41352	1238	23	the	the	DT
41352	1238	24	curd	curd	NN
41352	1238	25	,	,	,
41352	1238	26	and	and	CC
41352	1238	27	bake	bake	VB
41352	1238	28	them	-PRON-	PRP
41352	1238	29	in	in	IN
41352	1238	30	a	a	DT
41352	1238	31	brisk	brisk	JJ
41352	1238	32	oven	oven	NN
41352	1238	33	.	.	.
41352	1239	1	Or	or	CC
41352	1239	2	the	the	DT
41352	1239	3	paste	paste	NN
41352	1239	4	may	may	MD
41352	1239	5	be	be	VB
41352	1239	6	made	make	VBN
41352	1239	7	with	with	IN
41352	1239	8	half	half	PDT
41352	1239	9	a	a	DT
41352	1239	10	pound	pound	NN
41352	1239	11	of	of	IN
41352	1239	12	sifted	sift	VBN
41352	1239	13	flour	flour	NN
41352	1239	14	,	,	,
41352	1239	15	a	a	DT
41352	1239	16	quarter	quarter	NN
41352	1239	17	of	of	IN
41352	1239	18	a	a	DT
41352	1239	19	pound	pound	NN
41352	1239	20	of	of	IN
41352	1239	21	fresh	fresh	JJ
41352	1239	22	butter	butter	NN
41352	1239	23	,	,	,
41352	1239	24	and	and	CC
41352	1239	25	cold	cold	JJ
41352	1239	26	pump	pump	NN
41352	1239	27	water	water	NN
41352	1239	28	,	,	,
41352	1239	29	mixed	mix	VBN
41352	1239	30	lightly	lightly	RB
41352	1239	31	and	and	CC
41352	1239	32	rolled	roll	VBD
41352	1239	33	out	out	RP
41352	1239	34	.	.	.
41352	1240	1	_	_	NNP
41352	1240	2	Almond	Almond	NNP
41352	1240	3	Nuts	Nuts	NNP
41352	1240	4	.	.	.
41352	1240	5	_	_	NNP
41352	1240	6	TAKE	TAKE	NNP
41352	1240	7	three	three	CD
41352	1240	8	eggs	egg	NNS
41352	1240	9	,	,	,
41352	1240	10	their	-PRON-	PRP$
41352	1240	11	weight	weight	NN
41352	1240	12	of	of	IN
41352	1240	13	sifted	sift	VBN
41352	1240	14	sugar	sugar	NN
41352	1240	15	,	,	,
41352	1240	16	flour	flour	NN
41352	1240	17	of	of	IN
41352	1240	18	the	the	DT
41352	1240	19	weight	weight	NN
41352	1240	20	of	of	IN
41352	1240	21	two	two	CD
41352	1240	22	eggs	egg	NNS
41352	1240	23	,	,	,
41352	1240	24	and	and	CC
41352	1240	25	two	two	CD
41352	1240	26	ounces	ounce	NNS
41352	1240	27	of	of	IN
41352	1240	28	almonds	almond	NNS
41352	1240	29	blanched	blanch	VBN
41352	1240	30	and	and	CC
41352	1240	31	pounded	pound	VBD
41352	1240	32	fine	fine	JJ
41352	1240	33	;	;	:
41352	1240	34	then	then	RB
41352	1240	35	beat	beat	VB
41352	1240	36	the	the	DT
41352	1240	37	whites	white	NNS
41352	1240	38	to	to	IN
41352	1240	39	a	a	DT
41352	1240	40	solid	solid	JJ
41352	1240	41	froth	froth	NN
41352	1240	42	,	,	,
41352	1240	43	and	and	CC
41352	1240	44	mix	mix	VB
41352	1240	45	the	the	DT
41352	1240	46	ingredients	ingredient	NNS
41352	1240	47	well	well	RB
41352	1240	48	with	with	IN
41352	1240	49	it	-PRON-	PRP
41352	1240	50	.	.	.
41352	1241	1	Have	have	VBP
41352	1241	2	ready	ready	JJ
41352	1241	3	wafer	wafer	NN
41352	1241	4	or	or	CC
41352	1241	5	writing	write	VBG
41352	1241	6	paper	paper	NN
41352	1241	7	rubbed	rub	VBN
41352	1241	8	over	over	RP
41352	1241	9	with	with	IN
41352	1241	10	fresh	fresh	JJ
41352	1241	11	butter	butter	NN
41352	1241	12	,	,	,
41352	1241	13	and	and	CC
41352	1241	14	with	with	IN
41352	1241	15	a	a	DT
41352	1241	16	teaspoon	teaspoon	NN
41352	1241	17	drop	drop	NN
41352	1241	18	the	the	DT
41352	1241	19	mixture	mixture	NN
41352	1241	20	upon	upon	IN
41352	1241	21	the	the	DT
41352	1241	22	paper	paper	NN
41352	1241	23	in	in	IN
41352	1241	24	rows	row	NNS
41352	1241	25	and	and	CC
41352	1241	26	bake	bake	VB
41352	1241	27	them	-PRON-	PRP
41352	1241	28	.	.	.
41352	1242	1	_	_	NNP
41352	1242	2	To	to	TO
41352	1242	3	make	make	VB
41352	1242	4	Syllabub	syllabub	NN
41352	1242	5	.	.	.
41352	1242	6	_	_	IN
41352	1242	7	TO	to	IN
41352	1242	8	a	a	DT
41352	1242	9	pint	pint	NN
41352	1242	10	and	and	CC
41352	1242	11	a	a	DT
41352	1242	12	half	half	NN
41352	1242	13	of	of	IN
41352	1242	14	cream	cream	NN
41352	1242	15	add	add	VB
41352	1242	16	a	a	DT
41352	1242	17	pint	pint	NN
41352	1242	18	of	of	IN
41352	1242	19	sweet	sweet	JJ
41352	1242	20	wine	wine	NN
41352	1242	21	,	,	,
41352	1242	22	a	a	DT
41352	1242	23	gill	gill	NN
41352	1242	24	of	of	IN
41352	1242	25	brandy	brandy	NN
41352	1242	26	,	,	,
41352	1242	27	sifted	sift	VBD
41352	1242	28	sugar	sugar	NN
41352	1242	29	,	,	,
41352	1242	30	and	and	CC
41352	1242	31	a	a	DT
41352	1242	32	little	little	JJ
41352	1242	33	lemon	lemon	NN
41352	1242	34	juice	juice	NN
41352	1242	35	;	;	:
41352	1242	36	whisk	whisk	VB
41352	1242	37	it	-PRON-	PRP
41352	1242	38	well	well	RB
41352	1242	39	,	,	,
41352	1242	40	take	take	VB
41352	1242	41	off	off	RP
41352	1242	42	the	the	DT
41352	1242	43	froth	froth	NN
41352	1242	44	with	with	IN
41352	1242	45	a	a	DT
41352	1242	46	spoon	spoon	NN
41352	1242	47	,	,	,
41352	1242	48	lay	lay	VB
41352	1242	49	it	-PRON-	PRP
41352	1242	50	upon	upon	IN
41352	1242	51	a	a	DT
41352	1242	52	large	large	JJ
41352	1242	53	sieve	sieve	NN
41352	1242	54	,	,	,
41352	1242	55	fill	fill	VB
41352	1242	56	the	the	DT
41352	1242	57	glasses	glass	NNS
41352	1242	58	three	three	CD
41352	1242	59	parts	part	NNS
41352	1242	60	full	full	JJ
41352	1242	61	with	with	IN
41352	1242	62	the	the	DT
41352	1242	63	liquor	liquor	NN
41352	1242	64	,	,	,
41352	1242	65	add	add	VB
41352	1242	66	a	a	DT
41352	1242	67	little	little	JJ
41352	1242	68	grated	grated	JJ
41352	1242	69	nutmeg	nutmeg	NN
41352	1242	70	,	,	,
41352	1242	71	and	and	CC
41352	1242	72	put	put	VBD
41352	1242	73	the	the	DT
41352	1242	74	froth	froth	NN
41352	1242	75	over	over	RP
41352	1242	76	.	.	.
41352	1243	1	_	_	NNP
41352	1243	2	Trifle	Trifle	NNP
41352	1243	3	.	.	.
41352	1243	4	_	_	NNP
41352	1243	5	PUT	PUT	NNP
41352	1243	6	into	into	IN
41352	1243	7	a	a	DT
41352	1243	8	deep	deep	JJ
41352	1243	9	china	china	NN
41352	1243	10	or	or	CC
41352	1243	11	glass	glass	NN
41352	1243	12	dish	dish	VB
41352	1243	13	half	half	PDT
41352	1243	14	a	a	DT
41352	1243	15	pound	pound	NN
41352	1243	16	of	of	IN
41352	1243	17	spunge	spunge	JJ
41352	1243	18	biscuits	biscuit	NNS
41352	1243	19	,	,	,
41352	1243	20	two	two	CD
41352	1243	21	ounces	ounce	NNS
41352	1243	22	of	of	IN
41352	1243	23	ratafias	ratafia	NNS
41352	1243	24	,	,	,
41352	1243	25	two	two	CD
41352	1243	26	ounces	ounce	NNS
41352	1243	27	of	of	IN
41352	1243	28	jordan	jordan	NNP
41352	1243	29	almonds	almond	VBZ
41352	1243	30	blanched	blanch	VBN
41352	1243	31	and	and	CC
41352	1243	32	pounded	pound	VBD
41352	1243	33	,	,	,
41352	1243	34	citron	citron	NN
41352	1243	35	and	and	CC
41352	1243	36	candied	candy	VBD
41352	1243	37	orange	orange	NN
41352	1243	38	peel	peel	VBP
41352	1243	39	an	an	DT
41352	1243	40	ounce	ounce	NN
41352	1243	41	of	of	IN
41352	1243	42	each	each	DT
41352	1243	43	cut	cut	NN
41352	1243	44	into	into	IN
41352	1243	45	small	small	JJ
41352	1243	46	slices	slice	NNS
41352	1243	47	,	,	,
41352	1243	48	some	some	DT
41352	1243	49	currant	currant	JJ
41352	1243	50	jelly	jelly	RB
41352	1243	51	and	and	CC
41352	1243	52	raspberry	raspberry	NNP
41352	1243	53	jam	jam	NNP
41352	1243	54	,	,	,
41352	1243	55	a	a	DT
41352	1243	56	small	small	JJ
41352	1243	57	quantity	quantity	NN
41352	1243	58	of	of	IN
41352	1243	59	grated	grate	VBN
41352	1243	60	nutmeg	nutmeg	NN
41352	1243	61	and	and	CC
41352	1243	62	lemon	lemon	NN
41352	1243	63	peel	peel	NN
41352	1243	64	,	,	,
41352	1243	65	half	half	PDT
41352	1243	66	a	a	DT
41352	1243	67	pint	pint	NN
41352	1243	68	of	of	IN
41352	1243	69	sweet	sweet	JJ
41352	1243	70	wine	wine	NN
41352	1243	71	,	,	,
41352	1243	72	and	and	CC
41352	1243	73	a	a	DT
41352	1243	74	little	little	JJ
41352	1243	75	of	of	IN
41352	1243	76	the	the	DT
41352	1243	77	liquor	liquor	NN
41352	1243	78	of	of	IN
41352	1243	79	the	the	DT
41352	1243	80	syllabub	syllabub	NN
41352	1243	81	.	.	.
41352	1244	1	Then	then	RB
41352	1244	2	make	make	VB
41352	1244	3	the	the	DT
41352	1244	4	same	same	JJ
41352	1244	5	kind	kind	NN
41352	1244	6	of	of	IN
41352	1244	7	cream	cream	NN
41352	1244	8	as	as	IN
41352	1244	9	for	for	IN
41352	1244	10	pies	pie	NNS
41352	1244	11	,	,	,
41352	1244	12	and	and	CC
41352	1244	13	when	when	WRB
41352	1244	14	cold	cold	JJ
41352	1244	15	put	put	VBD
41352	1244	16	it	-PRON-	PRP
41352	1244	17	over	over	IN
41352	1244	18	the	the	DT
41352	1244	19	ingredients	ingredient	NNS
41352	1244	20	.	.	.
41352	1245	1	When	when	WRB
41352	1245	2	it	-PRON-	PRP
41352	1245	3	is	be	VBZ
41352	1245	4	to	to	TO
41352	1245	5	be	be	VB
41352	1245	6	served	serve	VBN
41352	1245	7	up	up	RP
41352	1245	8	put	put	NN
41352	1245	9	plenty	plenty	NN
41352	1245	10	of	of	IN
41352	1245	11	the	the	DT
41352	1245	12	stiff	stiff	JJ
41352	1245	13	froth	froth	NN
41352	1245	14	of	of	IN
41352	1245	15	a	a	DT
41352	1245	16	syllabub	syllabub	NN
41352	1245	17	raised	raise	VBN
41352	1245	18	high	high	RB
41352	1245	19	on	on	IN
41352	1245	20	the	the	DT
41352	1245	21	cream	cream	NN
41352	1245	22	,	,	,
41352	1245	23	and	and	CC
41352	1245	24	garnish	garnish	VB
41352	1245	25	with	with	IN
41352	1245	26	coloured	coloured	JJ
41352	1245	27	comfits	comfit	NNS
41352	1245	28	or	or	CC
41352	1245	29	rose	rose	NN
41352	1245	30	leaves	leave	NNS
41352	1245	31	,	,	,
41352	1245	32	which	which	WDT
41352	1245	33	are	be	VBP
41352	1245	34	recommended	recommend	VBN
41352	1245	35	for	for	IN
41352	1245	36	elegance	elegance	NN
41352	1245	37	.	.	.
41352	1246	1	_	_	NNP
41352	1246	2	Tarts	Tarts	NNP
41352	1246	3	or	or	CC
41352	1246	4	Tartlets	Tartlets	NNPS
41352	1246	5	.	.	.
41352	1246	6	_	_	NNP
41352	1246	7	SHEET	SHEET	NNP
41352	1246	8	tart	tart	PRP
41352	1246	9	or	or	CC
41352	1246	10	tartlet	tartlet	VB
41352	1246	11	pans	pan	NNS
41352	1246	12	with	with	IN
41352	1246	13	puff	puff	NN
41352	1246	14	paste	paste	NN
41352	1246	15	a	a	DT
41352	1246	16	quarter	quarter	NN
41352	1246	17	of	of	IN
41352	1246	18	an	an	DT
41352	1246	19	inch	inch	NN
41352	1246	20	thick	thick	JJ
41352	1246	21	,	,	,
41352	1246	22	trim	trim	VBP
41352	1246	23	round	round	RP
41352	1246	24	the	the	DT
41352	1246	25	edge	edge	NN
41352	1246	26	with	with	IN
41352	1246	27	a	a	DT
41352	1246	28	sharp	sharp	JJ
41352	1246	29	knife	knife	NN
41352	1246	30	;	;	:
41352	1246	31	then	then	RB
41352	1246	32	fill	fill	VB
41352	1246	33	with	with	IN
41352	1246	34	raspberry	raspberry	NNP
41352	1246	35	or	or	CC
41352	1246	36	apricot	apricot	NNP
41352	1246	37	jam	jam	NNP
41352	1246	38	,	,	,
41352	1246	39	or	or	CC
41352	1246	40	orange	orange	NNP
41352	1246	41	marmalade	marmalade	NN
41352	1246	42	or	or	CC
41352	1246	43	stewed	stew	VBD
41352	1246	44	apple	apple	NN
41352	1246	45	,	,	,
41352	1246	46	and	and	CC
41352	1246	47	put	put	VBD
41352	1246	48	fine	fine	JJ
41352	1246	49	strings	string	NNS
41352	1246	50	of	of	IN
41352	1246	51	paste	paste	NN
41352	1246	52	across	across	RP
41352	1246	53	in	in	IN
41352	1246	54	what	what	WDT
41352	1246	55	form	form	NN
41352	1246	56	you	-PRON-	PRP
41352	1246	57	please	please	VBP
41352	1246	58	.	.	.
41352	1247	1	Bake	bake	VB
41352	1247	2	them	-PRON-	PRP
41352	1247	3	in	in	IN
41352	1247	4	a	a	DT
41352	1247	5	brisk	brisk	JJ
41352	1247	6	oven	oven	NN
41352	1247	7	,	,	,
41352	1247	8	and	and	CC
41352	1247	9	be	be	VB
41352	1247	10	careful	careful	JJ
41352	1247	11	not	not	RB
41352	1247	12	to	to	TO
41352	1247	13	let	let	VB
41352	1247	14	the	the	DT
41352	1247	15	top	top	JJ
41352	1247	16	colour	colour	NN
41352	1247	17	too	too	RB
41352	1247	18	much	much	RB
41352	1247	19	.	.	.
41352	1248	1	_	_	NNP
41352	1248	2	Paste	Paste	NNP
41352	1248	3	for	for	IN
41352	1248	4	stringing	string	VBG
41352	1248	5	Tartlets	tartlet	NNS
41352	1248	6	.	.	.
41352	1248	7	_	_	NNP
41352	1248	8	CUT	CUT	NNP
41352	1248	9	a	a	DT
41352	1248	10	bit	bit	NN
41352	1248	11	of	of	IN
41352	1248	12	puff	puff	NN
41352	1248	13	paste	paste	NN
41352	1248	14	into	into	IN
41352	1248	15	pieces	piece	NNS
41352	1248	16	,	,	,
41352	1248	17	mix	mix	VB
41352	1248	18	with	with	IN
41352	1248	19	it	-PRON-	PRP
41352	1248	20	half	half	PDT
41352	1248	21	a	a	DT
41352	1248	22	handful	handful	NN
41352	1248	23	of	of	IN
41352	1248	24	flour	flour	NN
41352	1248	25	,	,	,
41352	1248	26	a	a	DT
41352	1248	27	little	little	JJ
41352	1248	28	cold	cold	JJ
41352	1248	29	water	water	NN
41352	1248	30	,	,	,
41352	1248	31	and	and	CC
41352	1248	32	let	let	VB
41352	1248	33	it	-PRON-	PRP
41352	1248	34	be	be	VB
41352	1248	35	of	of	IN
41352	1248	36	a	a	DT
41352	1248	37	moderate	moderate	JJ
41352	1248	38	stiffness	stiffness	NN
41352	1248	39	,	,	,
41352	1248	40	and	and	CC
41352	1248	41	mould	mould	VB
41352	1248	42	it	-PRON-	PRP
41352	1248	43	with	with	IN
41352	1248	44	the	the	DT
41352	1248	45	hands	hand	NNS
41352	1248	46	till	till	IN
41352	1248	47	it	-PRON-	PRP
41352	1248	48	draws	draw	VBZ
41352	1248	49	into	into	IN
41352	1248	50	fine	fine	JJ
41352	1248	51	threads	thread	NNS
41352	1248	52	.	.	.
41352	1249	1	Roll	roll	VB
41352	1249	2	a	a	DT
41352	1249	3	piece	piece	NN
41352	1249	4	out	out	RB
41352	1249	5	three	three	CD
41352	1249	6	inches	inch	NNS
41352	1249	7	long	long	JJ
41352	1249	8	and	and	CC
41352	1249	9	two	two	CD
41352	1249	10	inches	inch	NNS
41352	1249	11	broad	broad	JJ
41352	1249	12	;	;	:
41352	1249	13	then	then	RB
41352	1249	14	cut	cut	VB
41352	1249	15	it	-PRON-	PRP
41352	1249	16	into	into	IN
41352	1249	17	slips	slip	NNS
41352	1249	18	,	,	,
41352	1249	19	draw	draw	VB
41352	1249	20	them	-PRON-	PRP
41352	1249	21	out	out	RP
41352	1249	22	singly	singly	RB
41352	1249	23	,	,	,
41352	1249	24	and	and	CC
41352	1249	25	put	put	VBD
41352	1249	26	them	-PRON-	PRP
41352	1249	27	across	across	IN
41352	1249	28	the	the	DT
41352	1249	29	tarts	tart	NNS
41352	1249	30	in	in	IN
41352	1249	31	any	any	DT
41352	1249	32	form	form	NN
41352	1249	33	,	,	,
41352	1249	34	which	which	WDT
41352	1249	35	may	may	MD
41352	1249	36	be	be	VB
41352	1249	37	repeated	repeat	VBN
41352	1249	38	two	two	CD
41352	1249	39	or	or	CC
41352	1249	40	three	three	CD
41352	1249	41	times	time	NNS
41352	1249	42	over	over	IN
41352	1249	43	each	each	DT
41352	1249	44	other	other	JJ
41352	1249	45	,	,	,
41352	1249	46	as	as	IN
41352	1249	47	it	-PRON-	PRP
41352	1249	48	will	will	MD
41352	1249	49	add	add	VB
41352	1249	50	much	much	JJ
41352	1249	51	to	to	IN
41352	1249	52	their	-PRON-	PRP$
41352	1249	53	appearance	appearance	NN
41352	1249	54	when	when	WRB
41352	1249	55	baked	bake	VBN
41352	1249	56	.	.	.
41352	1250	1	_	_	NNP
41352	1250	2	To	to	IN
41352	1250	3	stew	stew	JJ
41352	1250	4	Apples	apple	NNS
41352	1250	5	for	for	IN
41352	1250	6	Tarts	tart	NNS
41352	1250	7	.	.	.
41352	1250	8	_	_	NNP
41352	1250	9	PARE	PARE	NNP
41352	1250	10	,	,	,
41352	1250	11	cut	cut	VBN
41352	1250	12	into	into	IN
41352	1250	13	quarters	quarter	NNS
41352	1250	14	,	,	,
41352	1250	15	and	and	CC
41352	1250	16	core	core	NN
41352	1250	17	,	,	,
41352	1250	18	some	some	DT
41352	1250	19	apples	apple	NNS
41352	1250	20	;	;	,
41352	1250	21	put	put	VB
41352	1250	22	them	-PRON-	PRP
41352	1250	23	into	into	IN
41352	1250	24	a	a	DT
41352	1250	25	stewpan	stewpan	NN
41352	1250	26	,	,	,
41352	1250	27	add	add	VB
41352	1250	28	to	to	IN
41352	1250	29	them	-PRON-	PRP
41352	1250	30	a	a	DT
41352	1250	31	piece	piece	NN
41352	1250	32	of	of	IN
41352	1250	33	lemon	lemon	NN
41352	1250	34	peel	peel	NN
41352	1250	35	,	,	,
41352	1250	36	a	a	DT
41352	1250	37	little	little	JJ
41352	1250	38	water	water	NN
41352	1250	39	,	,	,
41352	1250	40	and	and	CC
41352	1250	41	a	a	DT
41352	1250	42	stick	stick	NN
41352	1250	43	of	of	IN
41352	1250	44	cinnamon	cinnamon	NN
41352	1250	45	.	.	.
41352	1251	1	Cover	cover	VB
41352	1251	2	the	the	DT
41352	1251	3	pan	pan	NN
41352	1251	4	close	close	RB
41352	1251	5	,	,	,
41352	1251	6	put	put	VB
41352	1251	7	it	-PRON-	PRP
41352	1251	8	over	over	IN
41352	1251	9	a	a	DT
41352	1251	10	fire	fire	NN
41352	1251	11	till	till	IN
41352	1251	12	the	the	DT
41352	1251	13	apples	apple	NNS
41352	1251	14	are	be	VBP
41352	1251	15	dissolved	dissolve	VBN
41352	1251	16	,	,	,
41352	1251	17	sweeten	sweeten	RB
41352	1251	18	to	to	IN
41352	1251	19	the	the	DT
41352	1251	20	palate	palate	NN
41352	1251	21	with	with	IN
41352	1251	22	sifted	sifted	JJ
41352	1251	23	sugar	sugar	NN
41352	1251	24	,	,	,
41352	1251	25	add	add	VB
41352	1251	26	a	a	DT
41352	1251	27	table	table	NN
41352	1251	28	spoonful	spoonful	JJ
41352	1251	29	of	of	IN
41352	1251	30	syrup	syrup	NN
41352	1251	31	of	of	IN
41352	1251	32	cloves	clove	NNS
41352	1251	33	,	,	,
41352	1251	34	and	and	CC
41352	1251	35	rub	rub	VB
41352	1251	36	them	-PRON-	PRP
41352	1251	37	through	through	IN
41352	1251	38	a	a	DT
41352	1251	39	hair	hair	NN
41352	1251	40	sieve	sieve	NN
41352	1251	41	.	.	.
41352	1252	1	Let	let	VB
41352	1252	2	it	-PRON-	PRP
41352	1252	3	stand	stand	VB
41352	1252	4	till	till	IN
41352	1252	5	cold	cold	JJ
41352	1252	6	before	before	IN
41352	1252	7	it	-PRON-	PRP
41352	1252	8	is	be	VBZ
41352	1252	9	put	put	VBN
41352	1252	10	into	into	IN
41352	1252	11	the	the	DT
41352	1252	12	paste	paste	NN
41352	1252	13	.	.	.
41352	1253	1	N.	N.	NNP
41352	1253	2	B.	B.	NNP
41352	1254	1	To	to	TO
41352	1254	2	make	make	VB
41352	1254	3	a	a	DT
41352	1254	4	very	very	RB
41352	1254	5	fine	fine	JJ
41352	1254	6	flavoured	flavour	VBN
41352	1254	7	tart	tart	JJ
41352	1254	8	,	,	,
41352	1254	9	stew	stew	JJ
41352	1254	10	golden	golden	JJ
41352	1254	11	pippins	pippin	NNS
41352	1254	12	in	in	IN
41352	1254	13	the	the	DT
41352	1254	14	same	same	JJ
41352	1254	15	manner	manner	NN
41352	1254	16	,	,	,
41352	1254	17	and	and	CC
41352	1254	18	when	when	WRB
41352	1254	19	they	-PRON-	PRP
41352	1254	20	are	be	VBP
41352	1254	21	rubbed	rub	VBN
41352	1254	22	through	through	IN
41352	1254	23	the	the	DT
41352	1254	24	sieve	sieve	NN
41352	1254	25	add	add	VB
41352	1254	26	only	only	RB
41352	1254	27	half	half	PDT
41352	1254	28	a	a	DT
41352	1254	29	table	table	NN
41352	1254	30	spoonful	spoonful	JJ
41352	1254	31	of	of	IN
41352	1254	32	syrup	syrup	NN
41352	1254	33	of	of	IN
41352	1254	34	cloves	clove	NNS
41352	1254	35	,	,	,
41352	1254	36	and	and	CC
41352	1254	37	mix	mix	VB
41352	1254	38	well	well	RB
41352	1254	39	with	with	IN
41352	1254	40	it	-PRON-	PRP
41352	1254	41	a	a	DT
41352	1254	42	quarter	quarter	NN
41352	1254	43	of	of	IN
41352	1254	44	a	a	DT
41352	1254	45	pound	pound	NN
41352	1254	46	of	of	IN
41352	1254	47	pine	pine	JJ
41352	1254	48	-	-	HYPH
41352	1254	49	apple	apple	NN
41352	1254	50	jam	jam	NN
41352	1254	51	.	.	.
41352	1255	1	This	this	DT
41352	1255	2	mixture	mixture	NN
41352	1255	3	will	will	MD
41352	1255	4	keep	keep	VB
41352	1255	5	a	a	DT
41352	1255	6	month	month	NN
41352	1255	7	if	if	IN
41352	1255	8	close	close	JJ
41352	1255	9	covered	cover	VBN
41352	1255	10	.	.	.
41352	1256	1	_	_	NNP
41352	1256	2	Fried	Fried	NNP
41352	1256	3	Puffs	Puffs	NNPS
41352	1256	4	with	with	IN
41352	1256	5	Sweetmeats	Sweetmeats	NNPS
41352	1256	6	.	.	.
41352	1256	7	_	_	NNP
41352	1256	8	ROLL	ROLL	VBG
41352	1256	9	out	out	RP
41352	1256	10	puff	puff	NN
41352	1256	11	paste	paste	VBP
41352	1256	12	half	half	PDT
41352	1256	13	an	an	DT
41352	1256	14	inch	inch	NN
41352	1256	15	thick	thick	JJ
41352	1256	16	,	,	,
41352	1256	17	cut	cut	VBD
41352	1256	18	it	-PRON-	PRP
41352	1256	19	into	into	IN
41352	1256	20	slips	slip	NNS
41352	1256	21	of	of	IN
41352	1256	22	three	three	CD
41352	1256	23	inches	inch	NNS
41352	1256	24	wide	wide	JJ
41352	1256	25	,	,	,
41352	1256	26	the	the	DT
41352	1256	27	slips	slip	NNS
41352	1256	28	into	into	IN
41352	1256	29	square	square	JJ
41352	1256	30	pieces	piece	NNS
41352	1256	31	,	,	,
41352	1256	32	and	and	CC
41352	1256	33	put	put	VBD
41352	1256	34	on	on	RP
41352	1256	35	each	each	DT
41352	1256	36	some	some	DT
41352	1256	37	sweetmeat	sweetmeat	NN
41352	1256	38	of	of	IN
41352	1256	39	any	any	DT
41352	1256	40	kind	kind	NN
41352	1256	41	.	.	.
41352	1257	1	Fold	fold	VB
41352	1257	2	the	the	DT
41352	1257	3	paste	paste	NN
41352	1257	4	,	,	,
41352	1257	5	and	and	CC
41352	1257	6	run	run	VB
41352	1257	7	a	a	DT
41352	1257	8	jagger	jagger	NN
41352	1257	9	iron	iron	NN
41352	1257	10	round	round	NN
41352	1257	11	to	to	TO
41352	1257	12	form	form	VB
41352	1257	13	it	-PRON-	PRP
41352	1257	14	,	,	,
41352	1257	15	or	or	CC
41352	1257	16	cut	cut	VB
41352	1257	17	it	-PRON-	PRP
41352	1257	18	with	with	IN
41352	1257	19	a	a	DT
41352	1257	20	sharp	sharp	JJ
41352	1257	21	knife	knife	NN
41352	1257	22	.	.	.
41352	1258	1	Have	have	VBP
41352	1258	2	ready	ready	JJ
41352	1258	3	boiling	boiling	NN
41352	1258	4	lard	lard	NN
41352	1258	5	,	,	,
41352	1258	6	fry	fry	VB
41352	1258	7	them	-PRON-	PRP
41352	1258	8	of	of	IN
41352	1258	9	a	a	DT
41352	1258	10	light	light	JJ
41352	1258	11	colour	colour	NN
41352	1258	12	,	,	,
41352	1258	13	drain	drain	VB
41352	1258	14	them	-PRON-	PRP
41352	1258	15	dry	dry	RB
41352	1258	16	,	,	,
41352	1258	17	and	and	CC
41352	1258	18	serve	serve	VB
41352	1258	19	them	-PRON-	PRP
41352	1258	20	up	up	RP
41352	1258	21	with	with	IN
41352	1258	22	sifted	sifted	JJ
41352	1258	23	sugar	sugar	NN
41352	1258	24	over	over	RP
41352	1258	25	.	.	.
41352	1259	1	_	_	NNP
41352	1259	2	Pyramid	Pyramid	NNP
41352	1259	3	Paste	Paste	NNP
41352	1259	4	.	.	.
41352	1259	5	_	_	NNP
41352	1259	6	TAKE	TAKE	NNP
41352	1259	7	a	a	DT
41352	1259	8	sheet	sheet	NN
41352	1259	9	of	of	IN
41352	1259	10	puff	puff	NN
41352	1259	11	paste	paste	NN
41352	1259	12	rolled	roll	VBN
41352	1259	13	of	of	IN
41352	1259	14	half	half	PDT
41352	1259	15	an	an	DT
41352	1259	16	inch	inch	NN
41352	1259	17	thick	thick	JJ
41352	1259	18	;	;	:
41352	1259	19	cut	cut	VB
41352	1259	20	or	or	CC
41352	1259	21	stamp	stamp	VB
41352	1259	22	it	-PRON-	PRP
41352	1259	23	into	into	IN
41352	1259	24	oval	oval	JJ
41352	1259	25	forms	form	NNS
41352	1259	26	,	,	,
41352	1259	27	the	the	DT
41352	1259	28	first	first	JJ
41352	1259	29	to	to	TO
41352	1259	30	be	be	VB
41352	1259	31	the	the	DT
41352	1259	32	size	size	NN
41352	1259	33	of	of	IN
41352	1259	34	the	the	DT
41352	1259	35	bottom	bottom	NN
41352	1259	36	of	of	IN
41352	1259	37	the	the	DT
41352	1259	38	dish	dish	NN
41352	1259	39	in	in	IN
41352	1259	40	which	which	WDT
41352	1259	41	it	-PRON-	PRP
41352	1259	42	is	be	VBZ
41352	1259	43	to	to	TO
41352	1259	44	be	be	VB
41352	1259	45	served	serve	VBN
41352	1259	46	up	up	RP
41352	1259	47	,	,	,
41352	1259	48	the	the	DT
41352	1259	49	second	second	JJ
41352	1259	50	smaller	small	JJR
41352	1259	51	,	,	,
41352	1259	52	and	and	CC
41352	1259	53	so	so	RB
41352	1259	54	on	on	RB
41352	1259	55	till	till	IN
41352	1259	56	it	-PRON-	PRP
41352	1259	57	becomes	become	VBZ
41352	1259	58	a	a	DT
41352	1259	59	pyramid	pyramid	NN
41352	1259	60	;	;	:
41352	1259	61	then	then	RB
41352	1259	62	put	put	VB
41352	1259	63	each	each	DT
41352	1259	64	piece	piece	NN
41352	1259	65	separately	separately	RB
41352	1259	66	on	on	IN
41352	1259	67	paper	paper	NN
41352	1259	68	laid	lay	VBN
41352	1259	69	on	on	IN
41352	1259	70	a	a	DT
41352	1259	71	baking	baking	NN
41352	1259	72	plate	plate	NN
41352	1259	73	,	,	,
41352	1259	74	and	and	CC
41352	1259	75	when	when	WRB
41352	1259	76	the	the	DT
41352	1259	77	oven	oven	NN
41352	1259	78	is	be	VBZ
41352	1259	79	ready	ready	JJ
41352	1259	80	,	,	,
41352	1259	81	egg	egg	VB
41352	1259	82	the	the	DT
41352	1259	83	top	top	JJ
41352	1259	84	part	part	NN
41352	1259	85	of	of	IN
41352	1259	86	the	the	DT
41352	1259	87	pieces	piece	NNS
41352	1259	88	and	and	CC
41352	1259	89	bake	bake	VB
41352	1259	90	them	-PRON-	PRP
41352	1259	91	of	of	IN
41352	1259	92	a	a	DT
41352	1259	93	light	light	JJ
41352	1259	94	colour	colour	NN
41352	1259	95	.	.	.
41352	1260	1	When	when	WRB
41352	1260	2	they	-PRON-	PRP
41352	1260	3	are	be	VBP
41352	1260	4	done	do	VBN
41352	1260	5	take	take	VB
41352	1260	6	them	-PRON-	PRP
41352	1260	7	off	off	IN
41352	1260	8	the	the	DT
41352	1260	9	paper	paper	NN
41352	1260	10	,	,	,
41352	1260	11	lay	lie	VBD
41352	1260	12	them	-PRON-	PRP
41352	1260	13	on	on	IN
41352	1260	14	a	a	DT
41352	1260	15	large	large	JJ
41352	1260	16	dish	dish	NN
41352	1260	17	till	till	IN
41352	1260	18	quite	quite	RB
41352	1260	19	cold	cold	JJ
41352	1260	20	,	,	,
41352	1260	21	and	and	CC
41352	1260	22	when	when	WRB
41352	1260	23	to	to	TO
41352	1260	24	be	be	VB
41352	1260	25	served	serve	VBN
41352	1260	26	up	up	RP
41352	1260	27	set	set	VBN
41352	1260	28	the	the	DT
41352	1260	29	largest	large	JJS
41352	1260	30	piece	piece	NN
41352	1260	31	in	in	IN
41352	1260	32	the	the	DT
41352	1260	33	dish	dish	NN
41352	1260	34	for	for	IN
41352	1260	35	which	which	WDT
41352	1260	36	it	-PRON-	PRP
41352	1260	37	was	be	VBD
41352	1260	38	formed	form	VBN
41352	1260	39	,	,	,
41352	1260	40	and	and	CC
41352	1260	41	put	put	VBD
41352	1260	42	on	on	IN
41352	1260	43	it	-PRON-	PRP
41352	1260	44	raspberry	raspberry	NN
41352	1260	45	or	or	CC
41352	1260	46	apricot	apricot	NNP
41352	1260	47	jams	jams	NNPS
41352	1260	48	or	or	CC
41352	1260	49	currant	currant	NN
41352	1260	50	jelly	jelly	NNP
41352	1260	51	,	,	,
41352	1260	52	the	the	DT
41352	1260	53	next	next	JJ
41352	1260	54	size	size	NN
41352	1260	55	on	on	IN
41352	1260	56	that	that	DT
41352	1260	57	and	and	CC
41352	1260	58	more	more	JJR
41352	1260	59	sweetmeats	sweetmeat	NNS
41352	1260	60	,	,	,
41352	1260	61	proceeding	proceed	VBG
41352	1260	62	in	in	IN
41352	1260	63	the	the	DT
41352	1260	64	same	same	JJ
41352	1260	65	manner	manner	NN
41352	1260	66	till	till	IN
41352	1260	67	all	all	PDT
41352	1260	68	the	the	DT
41352	1260	69	pieces	piece	NNS
41352	1260	70	are	be	VBP
41352	1260	71	placed	place	VBN
41352	1260	72	on	on	IN
41352	1260	73	each	each	DT
41352	1260	74	other	other	JJ
41352	1260	75	.	.	.
41352	1261	1	Put	put	VB
41352	1261	2	dried	dry	VBN
41352	1261	3	fruits	fruit	NNS
41352	1261	4	round	round	IN
41352	1261	5	the	the	DT
41352	1261	6	pyramid	pyramid	NN
41352	1261	7	,	,	,
41352	1261	8	such	such	JJ
41352	1261	9	as	as	IN
41352	1261	10	green	green	JJ
41352	1261	11	gages	gage	NNS
41352	1261	12	,	,	,
41352	1261	13	barberries	barberry	NNS
41352	1261	14	,	,	,
41352	1261	15	or	or	CC
41352	1261	16	cherries	cherry	NNS
41352	1261	17	.	.	.
41352	1262	1	N.	N.	NNP
41352	1262	2	B.	B.	NNP
41352	1263	1	Instead	instead	RB
41352	1263	2	of	of	IN
41352	1263	3	stamping	stamp	VBG
41352	1263	4	the	the	DT
41352	1263	5	pieces	piece	NNS
41352	1263	6	it	-PRON-	PRP
41352	1263	7	is	be	VBZ
41352	1263	8	thought	think	VBN
41352	1263	9	better	well	RBR
41352	1263	10	to	to	TO
41352	1263	11	cut	cut	VB
41352	1263	12	them	-PRON-	PRP
41352	1263	13	with	with	IN
41352	1263	14	a	a	DT
41352	1263	15	sharp	sharp	JJ
41352	1263	16	knife	knife	NN
41352	1263	17	;	;	:
41352	1263	18	then	then	RB
41352	1263	19	to	to	TO
41352	1263	20	cut	cut	VB
41352	1263	21	out	out	RP
41352	1263	22	small	small	JJ
41352	1263	23	pieces	piece	NNS
41352	1263	24	round	round	IN
41352	1263	25	the	the	DT
41352	1263	26	edges	edge	NNS
41352	1263	27	to	to	TO
41352	1263	28	make	make	VB
41352	1263	29	them	-PRON-	PRP
41352	1263	30	appear	appear	VB
41352	1263	31	like	like	IN
41352	1263	32	spires	spire	NNS
41352	1263	33	,	,	,
41352	1263	34	as	as	IN
41352	1263	35	,	,	,
41352	1263	36	being	be	VBG
41352	1263	37	done	do	VBN
41352	1263	38	in	in	IN
41352	1263	39	this	this	DT
41352	1263	40	manner	manner	NN
41352	1263	41	,	,	,
41352	1263	42	it	-PRON-	PRP
41352	1263	43	causes	cause	VBZ
41352	1263	44	the	the	DT
41352	1263	45	paste	paste	NN
41352	1263	46	to	to	TO
41352	1263	47	appear	appear	VB
41352	1263	48	lighter	light	JJR
41352	1263	49	.	.	.
41352	1264	1	_	_	NNP
41352	1264	2	Iceing	ice	VBG
41352	1264	3	for	for	IN
41352	1264	4	a	a	DT
41352	1264	5	Cake	Cake	NNP
41352	1264	6	.	.	.
41352	1264	7	_	_	NNP
41352	1264	8	WHISK	WHISK	NNP
41352	1264	9	the	the	DT
41352	1264	10	whites	white	NNS
41352	1264	11	of	of	IN
41352	1264	12	four	four	CD
41352	1264	13	eggs	egg	NNS
41352	1264	14	to	to	IN
41352	1264	15	a	a	DT
41352	1264	16	solid	solid	JJ
41352	1264	17	froth	froth	NN
41352	1264	18	,	,	,
41352	1264	19	and	and	CC
41352	1264	20	put	put	VBD
41352	1264	21	to	to	IN
41352	1264	22	it	-PRON-	PRP
41352	1264	23	as	as	RB
41352	1264	24	much	much	RB
41352	1264	25	treble	treble	JJ
41352	1264	26	refined	refine	VBN
41352	1264	27	sifted	sifted	JJ
41352	1264	28	sugar	sugar	NN
41352	1264	29	as	as	IN
41352	1264	30	you	-PRON-	PRP
41352	1264	31	can	can	MD
41352	1264	32	;	;	:
41352	1264	33	then	then	RB
41352	1264	34	add	add	VB
41352	1264	35	the	the	DT
41352	1264	36	juice	juice	NN
41352	1264	37	of	of	IN
41352	1264	38	a	a	DT
41352	1264	39	lemon	lemon	NN
41352	1264	40	,	,	,
41352	1264	41	mix	mix	VB
41352	1264	42	all	all	RB
41352	1264	43	well	well	RB
41352	1264	44	together	together	RB
41352	1264	45	with	with	IN
41352	1264	46	a	a	DT
41352	1264	47	spoon	spoon	NN
41352	1264	48	,	,	,
41352	1264	49	and	and	CC
41352	1264	50	spread	spread	VBD
41352	1264	51	it	-PRON-	PRP
41352	1264	52	over	over	IN
41352	1264	53	the	the	DT
41352	1264	54	cake	cake	NN
41352	1264	55	when	when	WRB
41352	1264	56	warm	warm	JJ
41352	1264	57	.	.	.
41352	1265	1	_	_	NNP
41352	1265	2	Cherries	Cherries	NNPS
41352	1265	3	in	in	IN
41352	1265	4	Brandy	Brandy	NNP
41352	1265	5	for	for	IN
41352	1265	6	Desserts	Desserts	NNP
41352	1265	7	.	.	.
41352	1265	8	_	_	IN
41352	1265	9	ON	ON	NNP
41352	1265	10	a	a	DT
41352	1265	11	dry	dry	JJ
41352	1265	12	day	day	NN
41352	1265	13	gather	gather	VBP
41352	1265	14	the	the	DT
41352	1265	15	largest	large	JJS
41352	1265	16	ripe	ripe	JJ
41352	1265	17	morella	morella	NN
41352	1265	18	cherries	cherry	NNS
41352	1265	19	,	,	,
41352	1265	20	and	and	CC
41352	1265	21	be	be	VB
41352	1265	22	careful	careful	JJ
41352	1265	23	they	-PRON-	PRP
41352	1265	24	are	be	VBP
41352	1265	25	not	not	RB
41352	1265	26	bruised	bruise	VBN
41352	1265	27	;	;	:
41352	1265	28	then	then	RB
41352	1265	29	cut	cut	VB
41352	1265	30	off	off	RP
41352	1265	31	the	the	DT
41352	1265	32	stalk	stalk	NN
41352	1265	33	half	half	NN
41352	1265	34	way	way	NN
41352	1265	35	,	,	,
41352	1265	36	prick	prick	VB
41352	1265	37	each	each	DT
41352	1265	38	cherry	cherry	NN
41352	1265	39	with	with	IN
41352	1265	40	a	a	DT
41352	1265	41	needle	needle	NN
41352	1265	42	four	four	CD
41352	1265	43	times	time	NNS
41352	1265	44	,	,	,
41352	1265	45	put	put	VBD
41352	1265	46	them	-PRON-	PRP
41352	1265	47	into	into	IN
41352	1265	48	glasses	glass	NNS
41352	1265	49	,	,	,
41352	1265	50	add	add	VB
41352	1265	51	strong	strong	JJ
41352	1265	52	best	good	JJS
41352	1265	53	brandy	brandy	NN
41352	1265	54	enough	enough	RB
41352	1265	55	to	to	TO
41352	1265	56	cover	cover	VB
41352	1265	57	them	-PRON-	PRP
41352	1265	58	,	,	,
41352	1265	59	and	and	CC
41352	1265	60	sweeten	sweeten	VBD
41352	1265	61	with	with	IN
41352	1265	62	clarified	clarified	JJ
41352	1265	63	sugar	sugar	NN
41352	1265	64	.	.	.
41352	1266	1	Tie	tie	VB
41352	1266	2	over	over	IN
41352	1266	3	them	-PRON-	PRP
41352	1266	4	a	a	DT
41352	1266	5	bladder	bladder	NN
41352	1266	6	washed	wash	VBD
41352	1266	7	and	and	CC
41352	1266	8	wiped	wipe	VBD
41352	1266	9	dry	dry	JJ
41352	1266	10	,	,	,
41352	1266	11	some	some	DT
41352	1266	12	white	white	JJ
41352	1266	13	leather	leather	NN
41352	1266	14	over	over	IN
41352	1266	15	that	that	DT
41352	1266	16	bound	bind	VBN
41352	1266	17	tight	tight	JJ
41352	1266	18	,	,	,
41352	1266	19	and	and	CC
41352	1266	20	turn	turn	VB
41352	1266	21	the	the	DT
41352	1266	22	glasses	glass	NNS
41352	1266	23	bottom	bottom	JJ
41352	1266	24	upwards	upwards	RB
41352	1266	25	.	.	.
41352	1267	1	N.	N.	NNP
41352	1267	2	B.	B.	NNP
41352	1267	3	Grapes	Grapes	NNP
41352	1267	4	or	or	CC
41352	1267	5	apricots	apricot	NNS
41352	1267	6	may	may	MD
41352	1267	7	be	be	VB
41352	1267	8	done	do	VBN
41352	1267	9	in	in	IN
41352	1267	10	the	the	DT
41352	1267	11	same	same	JJ
41352	1267	12	manner	manner	NN
41352	1267	13	.	.	.
41352	1268	1	_	_	NNP
41352	1268	2	To	to	TO
41352	1268	3	make	make	VB
41352	1268	4	Buns	Buns	NNP
41352	1268	5	.	.	.
41352	1268	6	_	_	NNP
41352	1268	7	PUT	PUT	NNP
41352	1268	8	five	five	CD
41352	1268	9	pounds	pound	NNS
41352	1268	10	of	of	IN
41352	1268	11	best	good	JJS
41352	1268	12	flour	flour	NN
41352	1268	13	into	into	IN
41352	1268	14	a	a	DT
41352	1268	15	wooden	wooden	JJ
41352	1268	16	bowl	bowl	NN
41352	1268	17	,	,	,
41352	1268	18	set	set	VBD
41352	1268	19	a	a	DT
41352	1268	20	spunge	spunge	NN
41352	1268	21	of	of	IN
41352	1268	22	it	-PRON-	PRP
41352	1268	23	with	with	IN
41352	1268	24	a	a	DT
41352	1268	25	gill	gill	NN
41352	1268	26	of	of	IN
41352	1268	27	yeast	yeast	NN
41352	1268	28	and	and	CC
41352	1268	29	a	a	DT
41352	1268	30	pint	pint	NN
41352	1268	31	of	of	IN
41352	1268	32	warm	warm	JJ
41352	1268	33	milk	milk	NN
41352	1268	34	;	;	:
41352	1268	35	then	then	RB
41352	1268	36	mix	mix	VB
41352	1268	37	with	with	IN
41352	1268	38	it	-PRON-	PRP
41352	1268	39	one	one	CD
41352	1268	40	pound	pound	NN
41352	1268	41	of	of	IN
41352	1268	42	sifted	sift	VBN
41352	1268	43	sugar	sugar	NN
41352	1268	44	,	,	,
41352	1268	45	one	one	CD
41352	1268	46	pound	pound	NN
41352	1268	47	of	of	IN
41352	1268	48	oiled	oil	VBN
41352	1268	49	fresh	fresh	JJ
41352	1268	50	butter	butter	NN
41352	1268	51	,	,	,
41352	1268	52	coriander	coriander	NN
41352	1268	53	seeds	seed	NNS
41352	1268	54	,	,	,
41352	1268	55	cinnamon	cinnamon	NN
41352	1268	56	,	,	,
41352	1268	57	and	and	CC
41352	1268	58	mace	mace	NN
41352	1268	59	,	,	,
41352	1268	60	a	a	DT
41352	1268	61	small	small	JJ
41352	1268	62	quantity	quantity	NN
41352	1268	63	of	of	IN
41352	1268	64	each	each	DT
41352	1268	65	pounded	pound	VBN
41352	1268	66	fine	fine	JJ
41352	1268	67	.	.	.
41352	1269	1	Roll	roll	VB
41352	1269	2	the	the	DT
41352	1269	3	paste	paste	NN
41352	1269	4	into	into	IN
41352	1269	5	buns	bun	NNS
41352	1269	6	,	,	,
41352	1269	7	set	set	VBD
41352	1269	8	them	-PRON-	PRP
41352	1269	9	on	on	IN
41352	1269	10	a	a	DT
41352	1269	11	baking	baking	NN
41352	1269	12	plate	plate	NN
41352	1269	13	rubbed	rub	VBN
41352	1269	14	over	over	RP
41352	1269	15	with	with	IN
41352	1269	16	a	a	DT
41352	1269	17	little	little	JJ
41352	1269	18	butter	butter	NN
41352	1269	19	,	,	,
41352	1269	20	put	put	VBD
41352	1269	21	them	-PRON-	PRP
41352	1269	22	in	in	IN
41352	1269	23	a	a	DT
41352	1269	24	moderate	moderate	JJ
41352	1269	25	oven	oven	NN
41352	1269	26	to	to	TO
41352	1269	27	prove	prove	VB
41352	1269	28	,	,	,
41352	1269	29	then	then	RB
41352	1269	30	wash	wash	VB
41352	1269	31	them	-PRON-	PRP
41352	1269	32	with	with	IN
41352	1269	33	a	a	DT
41352	1269	34	paste	paste	NN
41352	1269	35	brush	brush	NN
41352	1269	36	dipped	dip	VBD
41352	1269	37	in	in	IN
41352	1269	38	warm	warm	JJ
41352	1269	39	milk	milk	NN
41352	1269	40	,	,	,
41352	1269	41	and	and	CC
41352	1269	42	bake	bake	VB
41352	1269	43	them	-PRON-	PRP
41352	1269	44	of	of	IN
41352	1269	45	a	a	DT
41352	1269	46	good	good	JJ
41352	1269	47	colour	colour	NN
41352	1269	48	.	.	.
41352	1270	1	_	_	NNP
41352	1270	2	Orgeat	Orgeat	NNP
41352	1270	3	.	.	.
41352	1270	4	_	_	NNP
41352	1270	5	BLANCH	BLANCH	NNP
41352	1270	6	a	a	DT
41352	1270	7	pound	pound	NN
41352	1270	8	of	of	IN
41352	1270	9	jordan	jordan	NNP
41352	1270	10	and	and	CC
41352	1270	11	one	one	CD
41352	1270	12	ounce	ounce	NN
41352	1270	13	of	of	IN
41352	1270	14	bitter	bitter	JJ
41352	1270	15	almonds	almond	NNS
41352	1270	16	,	,	,
41352	1270	17	pound	pound	VB
41352	1270	18	them	-PRON-	PRP
41352	1270	19	in	in	IN
41352	1270	20	a	a	DT
41352	1270	21	marble	marble	NN
41352	1270	22	mortar	mortar	NN
41352	1270	23	till	till	IN
41352	1270	24	very	very	RB
41352	1270	25	fine	fine	RB
41352	1270	26	;	;	:
41352	1270	27	then	then	RB
41352	1270	28	put	put	VB
41352	1270	29	to	to	IN
41352	1270	30	them	-PRON-	PRP
41352	1270	31	a	a	DT
41352	1270	32	pint	pint	NN
41352	1270	33	of	of	IN
41352	1270	34	pump	pump	NN
41352	1270	35	water	water	NN
41352	1270	36	,	,	,
41352	1270	37	rub	rub	VB
41352	1270	38	them	-PRON-	PRP
41352	1270	39	through	through	IN
41352	1270	40	a	a	DT
41352	1270	41	tamis	tamis	NN
41352	1270	42	cloth	cloth	NN
41352	1270	43	till	till	IN
41352	1270	44	the	the	DT
41352	1270	45	almonds	almond	NNS
41352	1270	46	are	be	VBP
41352	1270	47	quite	quite	RB
41352	1270	48	dry	dry	JJ
41352	1270	49	,	,	,
41352	1270	50	and	and	CC
41352	1270	51	add	add	VB
41352	1270	52	to	to	IN
41352	1270	53	the	the	DT
41352	1270	54	liquor	liquor	NN
41352	1270	55	more	more	JJR
41352	1270	56	water	water	NN
41352	1270	57	to	to	TO
41352	1270	58	make	make	VB
41352	1270	59	it	-PRON-	PRP
41352	1270	60	of	of	IN
41352	1270	61	a	a	DT
41352	1270	62	proper	proper	JJ
41352	1270	63	consistence	consistence	NN
41352	1270	64	for	for	IN
41352	1270	65	drinking	drinking	NN
41352	1270	66	;	;	:
41352	1270	67	after	after	IN
41352	1270	68	which	which	WDT
41352	1270	69	sweeten	sweeten	VBD
41352	1270	70	with	with	IN
41352	1270	71	clarified	clarify	VBN
41352	1270	72	sugar	sugar	NN
41352	1270	73	,	,	,
41352	1270	74	or	or	CC
41352	1270	75	sugarcandy	sugarcandy	JJ
41352	1270	76	,	,	,
41352	1270	77	or	or	CC
41352	1270	78	capillaire	capillaire	VB
41352	1270	79	;	;	:
41352	1270	80	then	then	RB
41352	1270	81	put	put	VB
41352	1270	82	it	-PRON-	PRP
41352	1270	83	into	into	IN
41352	1270	84	a	a	DT
41352	1270	85	decanter	decanter	NN
41352	1270	86	,	,	,
41352	1270	87	and	and	CC
41352	1270	88	when	when	WRB
41352	1270	89	it	-PRON-	PRP
41352	1270	90	is	be	VBZ
41352	1270	91	to	to	TO
41352	1270	92	be	be	VB
41352	1270	93	used	use	VBN
41352	1270	94	shake	shake	VB
41352	1270	95	it	-PRON-	PRP
41352	1270	96	together	together	RB
41352	1270	97	.	.	.
41352	1271	1	_	_	NNP
41352	1271	2	Orange	Orange	NNP
41352	1271	3	Marmalade	Marmalade	NNP
41352	1271	4	.	.	.
41352	1271	5	_	_	NNP
41352	1271	6	TAKE	TAKE	NNP
41352	1271	7	seville	seville	NNP
41352	1271	8	oranges	orange	VBZ
41352	1271	9	when	when	WRB
41352	1271	10	in	in	IN
41352	1271	11	season	season	NN
41352	1271	12	,	,	,
41352	1271	13	which	which	WDT
41352	1271	14	is	be	VBZ
41352	1271	15	generally	generally	RB
41352	1271	16	at	at	IN
41352	1271	17	the	the	DT
41352	1271	18	beginning	beginning	NN
41352	1271	19	of	of	IN
41352	1271	20	March	March	NNP
41352	1271	21	;	;	:
41352	1271	22	cut	cut	VB
41352	1271	23	them	-PRON-	PRP
41352	1271	24	into	into	IN
41352	1271	25	halves	half	NNS
41352	1271	26	,	,	,
41352	1271	27	and	and	CC
41352	1271	28	the	the	DT
41352	1271	29	halves	half	NNS
41352	1271	30	again	again	RB
41352	1271	31	into	into	IN
41352	1271	32	thin	thin	JJ
41352	1271	33	slices	slice	NNS
41352	1271	34	,	,	,
41352	1271	35	which	which	WDT
41352	1271	36	put	put	VBD
41352	1271	37	with	with	IN
41352	1271	38	the	the	DT
41352	1271	39	juice	juice	NN
41352	1271	40	,	,	,
41352	1271	41	but	but	CC
41352	1271	42	not	not	RB
41352	1271	43	too	too	RB
41352	1271	44	much	much	JJ
41352	1271	45	of	of	IN
41352	1271	46	the	the	DT
41352	1271	47	core	core	NN
41352	1271	48	,	,	,
41352	1271	49	and	and	CC
41352	1271	50	take	take	VB
41352	1271	51	away	away	RB
41352	1271	52	the	the	DT
41352	1271	53	pips	pip	NNS
41352	1271	54	.	.	.
41352	1272	1	To	to	IN
41352	1272	2	every	every	DT
41352	1272	3	pound	pound	NN
41352	1272	4	weight	weight	NN
41352	1272	5	of	of	IN
41352	1272	6	orange	orange	NN
41352	1272	7	add	add	VB
41352	1272	8	two	two	CD
41352	1272	9	pounds	pound	NNS
41352	1272	10	of	of	IN
41352	1272	11	sifted	sifted	JJ
41352	1272	12	sugar	sugar	NN
41352	1272	13	and	and	CC
41352	1272	14	a	a	DT
41352	1272	15	gill	gill	NN
41352	1272	16	of	of	IN
41352	1272	17	water	water	NN
41352	1272	18	;	;	:
41352	1272	19	then	then	RB
41352	1272	20	put	put	VB
41352	1272	21	them	-PRON-	PRP
41352	1272	22	into	into	IN
41352	1272	23	a	a	DT
41352	1272	24	preserving	preserve	VBG
41352	1272	25	pan	pan	NN
41352	1272	26	,	,	,
41352	1272	27	set	set	VBD
41352	1272	28	the	the	DT
41352	1272	29	pan	pan	NN
41352	1272	30	over	over	IN
41352	1272	31	a	a	DT
41352	1272	32	quick	quick	JJ
41352	1272	33	fire	fire	NN
41352	1272	34	,	,	,
41352	1272	35	and	and	CC
41352	1272	36	when	when	WRB
41352	1272	37	the	the	DT
41352	1272	38	mixture	mixture	NN
41352	1272	39	boils	boil	VBZ
41352	1272	40	keep	keep	VB
41352	1272	41	stirring	stir	VBG
41352	1272	42	and	and	CC
41352	1272	43	skimming	skim	VBG
41352	1272	44	till	till	IN
41352	1272	45	it	-PRON-	PRP
41352	1272	46	becomes	become	VBZ
41352	1272	47	of	of	IN
41352	1272	48	a	a	DT
41352	1272	49	proper	proper	JJ
41352	1272	50	stiffness	stiffness	NN
41352	1272	51	,	,	,
41352	1272	52	which	which	WDT
41352	1272	53	may	may	MD
41352	1272	54	be	be	VB
41352	1272	55	known	know	VBN
41352	1272	56	by	by	IN
41352	1272	57	putting	put	VBG
41352	1272	58	a	a	DT
41352	1272	59	little	little	JJ
41352	1272	60	into	into	IN
41352	1272	61	a	a	DT
41352	1272	62	saucer	saucer	NN
41352	1272	63	and	and	CC
41352	1272	64	setting	set	VBG
41352	1272	65	it	-PRON-	PRP
41352	1272	66	in	in	IN
41352	1272	67	cold	cold	JJ
41352	1272	68	water	water	NN
41352	1272	69	.	.	.
41352	1273	1	Then	then	RB
41352	1273	2	fill	fill	VB
41352	1273	3	the	the	DT
41352	1273	4	pots	pot	NNS
41352	1273	5	with	with	IN
41352	1273	6	the	the	DT
41352	1273	7	marmalade	marmalade	NN
41352	1273	8	,	,	,
41352	1273	9	and	and	CC
41352	1273	10	when	when	WRB
41352	1273	11	cold	cold	JJ
41352	1273	12	put	put	NN
41352	1273	13	over	over	IN
41352	1273	14	white	white	JJ
41352	1273	15	paper	paper	NN
41352	1273	16	dipped	dip	VBN
41352	1273	17	in	in	IN
41352	1273	18	brandy	brandy	NN
41352	1273	19	;	;	:
41352	1273	20	after	after	IN
41352	1273	21	which	which	WDT
41352	1273	22	cover	cover	VBP
41352	1273	23	the	the	DT
41352	1273	24	pots	pot	NNS
41352	1273	25	with	with	IN
41352	1273	26	paper	paper	NN
41352	1273	27	and	and	CC
41352	1273	28	white	white	JJ
41352	1273	29	leather	leather	NN
41352	1273	30	,	,	,
41352	1273	31	and	and	CC
41352	1273	32	preserve	preserve	VB
41352	1273	33	them	-PRON-	PRP
41352	1273	34	in	in	IN
41352	1273	35	a	a	DT
41352	1273	36	dry	dry	JJ
41352	1273	37	place	place	NN
41352	1273	38	for	for	IN
41352	1273	39	use	use	NN
41352	1273	40	.	.	.
41352	1274	1	N.	N.	NNP
41352	1274	2	B.	B.	NNP
41352	1275	1	In	in	IN
41352	1275	2	the	the	DT
41352	1275	3	same	same	JJ
41352	1275	4	way	way	NN
41352	1275	5	try	try	VB
41352	1275	6	the	the	DT
41352	1275	7	proper	proper	JJ
41352	1275	8	stiffness	stiffness	NN
41352	1275	9	of	of	IN
41352	1275	10	other	other	JJ
41352	1275	11	jellies	jelly	NNS
41352	1275	12	or	or	CC
41352	1275	13	jams	jam	NNS
41352	1275	14	,	,	,
41352	1275	15	and	and	CC
41352	1275	16	cover	cover	VB
41352	1275	17	them	-PRON-	PRP
41352	1275	18	in	in	IN
41352	1275	19	like	like	IN
41352	1275	20	manner	manner	NN
41352	1275	21	.	.	.
41352	1276	1	_	_	NNP
41352	1276	2	Raspberry	Raspberry	NNP
41352	1276	3	Jam	Jam	NNP
41352	1276	4	.	.	NNP
41352	1276	5	_	_	IN
41352	1276	6	TO	to	IN
41352	1276	7	every	every	DT
41352	1276	8	pound	pound	NN
41352	1276	9	weight	weight	NN
41352	1276	10	of	of	IN
41352	1276	11	ripe	ripe	JJ
41352	1276	12	picked	pick	VBN
41352	1276	13	raspberries	raspberry	NNS
41352	1276	14	,	,	,
41352	1276	15	add	add	VB
41352	1276	16	fourteen	fourteen	CD
41352	1276	17	ounces	ounce	NNS
41352	1276	18	of	of	IN
41352	1276	19	sifted	sifted	JJ
41352	1276	20	sugar	sugar	NN
41352	1276	21	and	and	CC
41352	1276	22	half	half	PDT
41352	1276	23	a	a	DT
41352	1276	24	gill	gill	NN
41352	1276	25	of	of	IN
41352	1276	26	currant	currant	NN
41352	1276	27	juice	juice	NN
41352	1276	28	;	;	:
41352	1276	29	put	put	VB
41352	1276	30	them	-PRON-	PRP
41352	1276	31	into	into	IN
41352	1276	32	a	a	DT
41352	1276	33	preserving	preserve	VBG
41352	1276	34	pan	pan	NN
41352	1276	35	,	,	,
41352	1276	36	set	set	VBD
41352	1276	37	them	-PRON-	PRP
41352	1276	38	over	over	IN
41352	1276	39	a	a	DT
41352	1276	40	brisk	brisk	JJ
41352	1276	41	fire	fire	NN
41352	1276	42	,	,	,
41352	1276	43	and	and	CC
41352	1276	44	when	when	WRB
41352	1276	45	it	-PRON-	PRP
41352	1276	46	boils	boil	VBZ
41352	1276	47	skim	skim	NNP
41352	1276	48	it	-PRON-	PRP
41352	1276	49	well	well	RB
41352	1276	50	and	and	CC
41352	1276	51	let	let	VB
41352	1276	52	it	-PRON-	PRP
41352	1276	53	simmer	simmer	VB
41352	1276	54	till	till	IN
41352	1276	55	it	-PRON-	PRP
41352	1276	56	becomes	become	VBZ
41352	1276	57	of	of	IN
41352	1276	58	a	a	DT
41352	1276	59	good	good	JJ
41352	1276	60	consistence	consistence	NN
41352	1276	61	.	.	.
41352	1277	1	N.	N.	NNP
41352	1277	2	B.	B.	NNP
41352	1278	1	The	the	DT
41352	1278	2	raspberries	raspberry	NNS
41352	1278	3	may	may	MD
41352	1278	4	be	be	VB
41352	1278	5	mashed	mash	VBN
41352	1278	6	with	with	IN
41352	1278	7	a	a	DT
41352	1278	8	spoon	spoon	NN
41352	1278	9	previous	previous	JJ
41352	1278	10	to	to	IN
41352	1278	11	adding	add	VBG
41352	1278	12	the	the	DT
41352	1278	13	sugar	sugar	NN
41352	1278	14	,	,	,
41352	1278	15	or	or	CC
41352	1278	16	rubbed	rub	VBD
41352	1278	17	through	through	IN
41352	1278	18	a	a	DT
41352	1278	19	wicker	wicker	NN
41352	1278	20	sieve	sieve	NN
41352	1278	21	.	.	.
41352	1279	1	_	_	NNP
41352	1279	2	Quince	Quince	NNP
41352	1279	3	Jam	Jam	NNP
41352	1279	4	.	.	NNP
41352	1279	5	_	_	NNP
41352	1279	6	PARE	PARE	NNP
41352	1279	7	ripe	ripe	JJ
41352	1279	8	quinces	quince	NNS
41352	1279	9	,	,	,
41352	1279	10	cut	cut	VBD
41352	1279	11	them	-PRON-	PRP
41352	1279	12	into	into	IN
41352	1279	13	thin	thin	JJ
41352	1279	14	slices	slice	NNS
41352	1279	15	,	,	,
41352	1279	16	put	put	VBD
41352	1279	17	them	-PRON-	PRP
41352	1279	18	into	into	IN
41352	1279	19	a	a	DT
41352	1279	20	stewpan	stewpan	NN
41352	1279	21	with	with	IN
41352	1279	22	a	a	DT
41352	1279	23	sufficient	sufficient	JJ
41352	1279	24	quantity	quantity	NN
41352	1279	25	of	of	IN
41352	1279	26	water	water	NN
41352	1279	27	to	to	TO
41352	1279	28	cover	cover	VB
41352	1279	29	them	-PRON-	PRP
41352	1279	30	,	,	,
41352	1279	31	let	let	VB
41352	1279	32	them	-PRON-	PRP
41352	1279	33	boil	boil	VB
41352	1279	34	gently	gently	RB
41352	1279	35	till	till	IN
41352	1279	36	tender	tender	JJ
41352	1279	37	close	close	RB
41352	1279	38	covered	cover	VBN
41352	1279	39	,	,	,
41352	1279	40	and	and	CC
41352	1279	41	rub	rub	VB
41352	1279	42	them	-PRON-	PRP
41352	1279	43	through	through	IN
41352	1279	44	a	a	DT
41352	1279	45	large	large	JJ
41352	1279	46	hair	hair	NN
41352	1279	47	sieve	sieve	VBP
41352	1279	48	;	;	:
41352	1279	49	add	add	VB
41352	1279	50	to	to	IN
41352	1279	51	a	a	DT
41352	1279	52	pound	pound	NN
41352	1279	53	of	of	IN
41352	1279	54	the	the	DT
41352	1279	55	pulp	pulp	NN
41352	1279	56	a	a	DT
41352	1279	57	pound	pound	NN
41352	1279	58	and	and	CC
41352	1279	59	a	a	DT
41352	1279	60	half	half	NN
41352	1279	61	of	of	IN
41352	1279	62	sifted	sifted	JJ
41352	1279	63	sugar	sugar	NN
41352	1279	64	and	and	CC
41352	1279	65	half	half	PDT
41352	1279	66	a	a	DT
41352	1279	67	gill	gill	NN
41352	1279	68	of	of	IN
41352	1279	69	syrup	syrup	NN
41352	1279	70	of	of	IN
41352	1279	71	cloves	clove	NNS
41352	1279	72	;	;	:
41352	1279	73	then	then	RB
41352	1279	74	put	put	VB
41352	1279	75	them	-PRON-	PRP
41352	1279	76	into	into	IN
41352	1279	77	a	a	DT
41352	1279	78	preserving	preserve	VBG
41352	1279	79	pan	pan	NN
41352	1279	80	,	,	,
41352	1279	81	and	and	CC
41352	1279	82	let	let	VB
41352	1279	83	them	-PRON-	PRP
41352	1279	84	simmer	simmer	VB
41352	1279	85	together	together	RB
41352	1279	86	till	till	IN
41352	1279	87	of	of	IN
41352	1279	88	a	a	DT
41352	1279	89	good	good	JJ
41352	1279	90	strength	strength	NN
41352	1279	91	.	.	.
41352	1280	1	N.	N.	NNP
41352	1280	2	B.	B.	NNP
41352	1281	1	A	a	DT
41352	1281	2	little	little	JJ
41352	1281	3	of	of	IN
41352	1281	4	this	this	DT
41352	1281	5	jam	jam	NN
41352	1281	6	mixed	mix	VBN
41352	1281	7	with	with	IN
41352	1281	8	apples	apple	NNS
41352	1281	9	in	in	IN
41352	1281	10	a	a	DT
41352	1281	11	pie	pie	NN
41352	1281	12	will	will	MD
41352	1281	13	make	make	VB
41352	1281	14	it	-PRON-	PRP
41352	1281	15	very	very	RB
41352	1281	16	good	good	JJ
41352	1281	17	.	.	.
41352	1282	1	_	_	NNP
41352	1282	2	Green	Green	NNP
41352	1282	3	Gage	Gage	NNP
41352	1282	4	Jam	Jam	NNP
41352	1282	5	.	.	NNP
41352	1282	6	_	_	NNP
41352	1282	7	RUB	RUB	NNP
41352	1282	8	ripe	ripe	JJ
41352	1282	9	gages	gage	VBZ
41352	1282	10	through	through	IN
41352	1282	11	a	a	DT
41352	1282	12	large	large	JJ
41352	1282	13	hair	hair	NN
41352	1282	14	sieve	sieve	NN
41352	1282	15	,	,	,
41352	1282	16	and	and	CC
41352	1282	17	put	put	VBD
41352	1282	18	them	-PRON-	PRP
41352	1282	19	into	into	IN
41352	1282	20	a	a	DT
41352	1282	21	preserving	preserve	VBG
41352	1282	22	pan	pan	NN
41352	1282	23	;	;	:
41352	1282	24	then	then	RB
41352	1282	25	,	,	,
41352	1282	26	to	to	IN
41352	1282	27	a	a	DT
41352	1282	28	pound	pound	NN
41352	1282	29	of	of	IN
41352	1282	30	pulp	pulp	NN
41352	1282	31	add	add	VB
41352	1282	32	a	a	DT
41352	1282	33	pound	pound	NN
41352	1282	34	of	of	IN
41352	1282	35	sifted	sifted	JJ
41352	1282	36	sugar	sugar	NN
41352	1282	37	;	;	:
41352	1282	38	after	after	IN
41352	1282	39	which	which	WDT
41352	1282	40	boil	boil	VBP
41352	1282	41	to	to	IN
41352	1282	42	a	a	DT
41352	1282	43	proper	proper	JJ
41352	1282	44	thickness	thickness	NN
41352	1282	45	,	,	,
41352	1282	46	skim	skim	NNP
41352	1282	47	it	-PRON-	PRP
41352	1282	48	clean	clean	JJ
41352	1282	49	,	,	,
41352	1282	50	and	and	CC
41352	1282	51	put	put	VBD
41352	1282	52	it	-PRON-	PRP
41352	1282	53	into	into	IN
41352	1282	54	small	small	JJ
41352	1282	55	pots	pot	NNS
41352	1282	56	.	.	.
41352	1283	1	_	_	NNP
41352	1283	2	Apricot	Apricot	NNP
41352	1283	3	Jam	Jam	NNP
41352	1283	4	.	.	NNP
41352	1283	5	_	_	NNP
41352	1283	6	TAKE	TAKE	NNP
41352	1283	7	apricots	apricot	NNS
41352	1283	8	when	when	WRB
41352	1283	9	nearly	nearly	RB
41352	1283	10	ripe	ripe	JJ
41352	1283	11	,	,	,
41352	1283	12	pare	pare	VBP
41352	1283	13	and	and	CC
41352	1283	14	cut	cut	VBD
41352	1283	15	them	-PRON-	PRP
41352	1283	16	into	into	IN
41352	1283	17	halves	half	NNS
41352	1283	18	,	,	,
41352	1283	19	break	break	VB
41352	1283	20	the	the	DT
41352	1283	21	stones	stone	NNS
41352	1283	22	,	,	,
41352	1283	23	blanch	blanch	VB
41352	1283	24	the	the	DT
41352	1283	25	kernels	kernel	NNS
41352	1283	26	,	,	,
41352	1283	27	and	and	CC
41352	1283	28	add	add	VB
41352	1283	29	them	-PRON-	PRP
41352	1283	30	to	to	IN
41352	1283	31	the	the	DT
41352	1283	32	halves	half	NNS
41352	1283	33	.	.	.
41352	1284	1	To	to	IN
41352	1284	2	a	a	DT
41352	1284	3	pound	pound	NN
41352	1284	4	of	of	IN
41352	1284	5	fruit	fruit	NN
41352	1284	6	put	put	VBN
41352	1284	7	a	a	DT
41352	1284	8	pound	pound	NN
41352	1284	9	of	of	IN
41352	1284	10	sifted	sifted	JJ
41352	1284	11	sugar	sugar	NN
41352	1284	12	and	and	CC
41352	1284	13	a	a	DT
41352	1284	14	gill	gill	NN
41352	1284	15	of	of	IN
41352	1284	16	the	the	DT
41352	1284	17	water	water	NN
41352	1284	18	in	in	IN
41352	1284	19	which	which	WDT
41352	1284	20	the	the	DT
41352	1284	21	parings	paring	NNS
41352	1284	22	have	have	VBP
41352	1284	23	been	be	VBN
41352	1284	24	boiled	boil	VBN
41352	1284	25	.	.	.
41352	1285	1	Then	then	RB
41352	1285	2	set	set	VB
41352	1285	3	it	-PRON-	PRP
41352	1285	4	over	over	IN
41352	1285	5	a	a	DT
41352	1285	6	brisk	brisk	JJ
41352	1285	7	fire	fire	NN
41352	1285	8	,	,	,
41352	1285	9	stir	stir	VB
41352	1285	10	the	the	DT
41352	1285	11	mixture	mixture	NN
41352	1285	12	well	well	RB
41352	1285	13	together	together	RB
41352	1285	14	till	till	IN
41352	1285	15	it	-PRON-	PRP
41352	1285	16	becomes	become	VBZ
41352	1285	17	of	of	IN
41352	1285	18	a	a	DT
41352	1285	19	good	good	JJ
41352	1285	20	strength	strength	NN
41352	1285	21	,	,	,
41352	1285	22	but	but	CC
41352	1285	23	let	let	VB
41352	1285	24	it	-PRON-	PRP
41352	1285	25	not	not	RB
41352	1285	26	be	be	VB
41352	1285	27	very	very	RB
41352	1285	28	stiff	stiff	JJ
41352	1285	29	.	.	.
41352	1286	1	_	_	NNP
41352	1286	2	Preserved	Preserved	NNP
41352	1286	3	Apricots	apricot	NNS
41352	1286	4	for	for	IN
41352	1286	5	Tarts	tart	NNS
41352	1286	6	or	or	CC
41352	1286	7	Desserts	Desserts	NNP
41352	1286	8	.	.	.
41352	1286	9	_	_	NNP
41352	1286	10	CUT	CUT	NNP
41352	1286	11	ripe	ripe	NN
41352	1286	12	apricots	apricot	NNS
41352	1286	13	in	in	IN
41352	1286	14	halves	half	NNS
41352	1286	15	,	,	,
41352	1286	16	blanch	blanch	VB
41352	1286	17	the	the	DT
41352	1286	18	kernels	kernel	NNS
41352	1286	19	and	and	CC
41352	1286	20	add	add	VB
41352	1286	21	them	-PRON-	PRP
41352	1286	22	to	to	IN
41352	1286	23	the	the	DT
41352	1286	24	fruit	fruit	NN
41352	1286	25	.	.	.
41352	1287	1	Have	have	VBP
41352	1287	2	ready	ready	JJ
41352	1287	3	clarified	clarify	VBN
41352	1287	4	sugar	sugar	NN
41352	1287	5	boiling	boil	VBG
41352	1287	6	hot	hot	RB
41352	1287	7	,	,	,
41352	1287	8	put	put	VB
41352	1287	9	the	the	DT
41352	1287	10	apricots	apricot	NNS
41352	1287	11	into	into	IN
41352	1287	12	it	-PRON-	PRP
41352	1287	13	,	,	,
41352	1287	14	and	and	CC
41352	1287	15	let	let	VB
41352	1287	16	them	-PRON-	PRP
41352	1287	17	stand	stand	VB
41352	1287	18	till	till	IN
41352	1287	19	cold	cold	JJ
41352	1287	20	.	.	.
41352	1288	1	Then	then	RB
41352	1288	2	boil	boil	VB
41352	1288	3	the	the	DT
41352	1288	4	syrup	syrup	NN
41352	1288	5	again	again	RB
41352	1288	6	,	,	,
41352	1288	7	add	add	VB
41352	1288	8	the	the	DT
41352	1288	9	apricots	apricot	NNS
41352	1288	10	as	as	IN
41352	1288	11	before	before	RB
41352	1288	12	,	,	,
41352	1288	13	and	and	CC
41352	1288	14	when	when	WRB
41352	1288	15	they	-PRON-	PRP
41352	1288	16	are	be	VBP
41352	1288	17	cold	cold	JJ
41352	1288	18	put	put	VBN
41352	1288	19	the	the	DT
41352	1288	20	halves	half	NNS
41352	1288	21	into	into	IN
41352	1288	22	small	small	JJ
41352	1288	23	pots	pot	NNS
41352	1288	24	or	or	CC
41352	1288	25	glasses	glass	NNS
41352	1288	26	,	,	,
41352	1288	27	and	and	CC
41352	1288	28	if	if	IN
41352	1288	29	the	the	DT
41352	1288	30	syrup	syrup	NN
41352	1288	31	is	be	VBZ
41352	1288	32	too	too	RB
41352	1288	33	thin	thin	JJ
41352	1288	34	boil	boil	NN
41352	1288	35	it	-PRON-	PRP
41352	1288	36	again	again	RB
41352	1288	37	,	,	,
41352	1288	38	and	and	CC
41352	1288	39	when	when	WRB
41352	1288	40	it	-PRON-	PRP
41352	1288	41	is	be	VBZ
41352	1288	42	cold	cold	JJ
41352	1288	43	put	put	VBN
41352	1288	44	it	-PRON-	PRP
41352	1288	45	to	to	IN
41352	1288	46	the	the	DT
41352	1288	47	fruit	fruit	NN
41352	1288	48	,	,	,
41352	1288	49	and	and	CC
41352	1288	50	cover	cover	VB
41352	1288	51	it	-PRON-	PRP
41352	1288	52	with	with	IN
41352	1288	53	paper	paper	NN
41352	1288	54	dipped	dip	VBN
41352	1288	55	in	in	IN
41352	1288	56	brandy	brandy	NN
41352	1288	57	.	.	.
41352	1289	1	N.	N.	NNP
41352	1289	2	B.	B.	NNP
41352	1290	1	Green	green	JJ
41352	1290	2	gages	gage	NNS
41352	1290	3	may	may	MD
41352	1290	4	be	be	VB
41352	1290	5	done	do	VBN
41352	1290	6	whole	whole	NN
41352	1290	7	in	in	IN
41352	1290	8	the	the	DT
41352	1290	9	same	same	JJ
41352	1290	10	manner	manner	NN
41352	1290	11	,	,	,
41352	1290	12	or	or	CC
41352	1290	13	green	green	JJ
41352	1290	14	gooseberries	gooseberry	NNS
41352	1290	15	with	with	IN
41352	1290	16	the	the	DT
41352	1290	17	seeds	seed	NNS
41352	1290	18	taken	take	VBN
41352	1290	19	out	out	RP
41352	1290	20	.	.	.
41352	1291	1	These	these	DT
41352	1291	2	fruits	fruit	NNS
41352	1291	3	may	may	MD
41352	1291	4	be	be	VB
41352	1291	5	served	serve	VBN
41352	1291	6	up	up	RP
41352	1291	7	with	with	IN
41352	1291	8	the	the	DT
41352	1291	9	syrup	syrup	NN
41352	1291	10	;	;	:
41352	1291	11	or	or	CC
41352	1291	12	they	-PRON-	PRP
41352	1291	13	may	may	MD
41352	1291	14	be	be	VB
41352	1291	15	dried	dry	VBN
41352	1291	16	on	on	IN
41352	1291	17	tin	tin	NN
41352	1291	18	plates	plate	NNS
41352	1291	19	,	,	,
41352	1291	20	in	in	IN
41352	1291	21	a	a	DT
41352	1291	22	moderately	moderately	RB
41352	1291	23	heated	heat	VBN
41352	1291	24	oven	oven	NN
41352	1291	25	,	,	,
41352	1291	26	and	and	CC
41352	1291	27	when	when	WRB
41352	1291	28	almost	almost	RB
41352	1291	29	cold	cold	JJ
41352	1291	30	put	put	NN
41352	1291	31	sifted	sifted	JJ
41352	1291	32	sugar	sugar	NN
41352	1291	33	over	over	RP
41352	1291	34	.	.	.
41352	1292	1	_	_	NNP
41352	1292	2	Currant	Currant	NNP
41352	1292	3	Jelly	Jelly	NNP
41352	1292	4	.	.	.
41352	1292	5	_	_	NNP
41352	1292	6	TAKE	TAKE	NNP
41352	1292	7	two	two	CD
41352	1292	8	thirds	third	NNS
41352	1292	9	of	of	IN
41352	1292	10	ripe	ripe	JJ
41352	1292	11	red	red	JJ
41352	1292	12	currants	currant	NNS
41352	1292	13	and	and	CC
41352	1292	14	one	one	CD
41352	1292	15	third	third	NN
41352	1292	16	of	of	IN
41352	1292	17	white	white	JJ
41352	1292	18	,	,	,
41352	1292	19	pick	pick	VB
41352	1292	20	them	-PRON-	PRP
41352	1292	21	,	,	,
41352	1292	22	put	put	VB
41352	1292	23	them	-PRON-	PRP
41352	1292	24	into	into	IN
41352	1292	25	a	a	DT
41352	1292	26	preserving	preserve	VBG
41352	1292	27	pan	pan	NN
41352	1292	28	over	over	IN
41352	1292	29	a	a	DT
41352	1292	30	good	good	JJ
41352	1292	31	fire	fire	NN
41352	1292	32	,	,	,
41352	1292	33	and	and	CC
41352	1292	34	when	when	WRB
41352	1292	35	they	-PRON-	PRP
41352	1292	36	are	be	VBP
41352	1292	37	dissolved	dissolve	VBN
41352	1292	38	run	run	VBP
41352	1292	39	their	-PRON-	PRP$
41352	1292	40	liquor	liquor	NN
41352	1292	41	through	through	IN
41352	1292	42	a	a	DT
41352	1292	43	flannel	flannel	NN
41352	1292	44	bag	bag	NN
41352	1292	45	.	.	.
41352	1293	1	To	to	IN
41352	1293	2	a	a	DT
41352	1293	3	pint	pint	NN
41352	1293	4	of	of	IN
41352	1293	5	juice	juice	NN
41352	1293	6	add	add	VBP
41352	1293	7	fourteen	fourteen	CD
41352	1293	8	ounces	ounce	NNS
41352	1293	9	of	of	IN
41352	1293	10	sifted	sifted	JJ
41352	1293	11	sugar	sugar	NN
41352	1293	12	.	.	.
41352	1294	1	Set	set	VB
41352	1294	2	it	-PRON-	PRP
41352	1294	3	over	over	IN
41352	1294	4	a	a	DT
41352	1294	5	brisk	brisk	JJ
41352	1294	6	fire	fire	NN
41352	1294	7	,	,	,
41352	1294	8	let	let	VB
41352	1294	9	it	-PRON-	PRP
41352	1294	10	boil	boil	VB
41352	1294	11	quick	quick	JJ
41352	1294	12	,	,	,
41352	1294	13	skim	skim	NNP
41352	1294	14	it	-PRON-	PRP
41352	1294	15	clean	clean	JJ
41352	1294	16	,	,	,
41352	1294	17	and	and	CC
41352	1294	18	reduce	reduce	VB
41352	1294	19	it	-PRON-	PRP
41352	1294	20	to	to	IN
41352	1294	21	a	a	DT
41352	1294	22	good	good	JJ
41352	1294	23	stiffness	stiffness	NN
41352	1294	24	,	,	,
41352	1294	25	which	which	WDT
41352	1294	26	may	may	MD
41352	1294	27	be	be	VB
41352	1294	28	known	know	VBN
41352	1294	29	as	as	IN
41352	1294	30	before	before	RB
41352	1294	31	directed	direct	VBN
41352	1294	32	in	in	IN
41352	1294	33	orange	orange	NNP
41352	1294	34	marmalade	marmalade	NNP
41352	1294	35	.	.	.
41352	1295	1	N.	N.	NNP
41352	1295	2	B.	B.	NNP
41352	1296	1	In	in	IN
41352	1296	2	the	the	DT
41352	1296	3	same	same	JJ
41352	1296	4	manner	manner	NN
41352	1296	5	may	may	MD
41352	1296	6	be	be	VB
41352	1296	7	made	make	VBN
41352	1296	8	black	black	JJ
41352	1296	9	currant	currant	NN
41352	1296	10	jelly	jelly	NN
41352	1296	11	,	,	,
41352	1296	12	but	but	CC
41352	1296	13	allowing	allow	VBG
41352	1296	14	sixteen	sixteen	CD
41352	1296	15	ounces	ounce	NNS
41352	1296	16	of	of	IN
41352	1296	17	sugar	sugar	NN
41352	1296	18	to	to	IN
41352	1296	19	a	a	DT
41352	1296	20	pint	pint	NN
41352	1296	21	of	of	IN
41352	1296	22	juice	juice	NN
41352	1296	23	.	.	.
41352	1297	1	_	_	NNP
41352	1297	2	Crisp	Crisp	NNP
41352	1297	3	Tart	Tart	NNP
41352	1297	4	Paste	Paste	NNP
41352	1297	5	.	.	.
41352	1297	6	_	_	NNP
41352	1297	7	TAKE	TAKE	NNP
41352	1297	8	half	half	PDT
41352	1297	9	a	a	DT
41352	1297	10	pound	pound	NN
41352	1297	11	of	of	IN
41352	1297	12	sifted	sift	VBN
41352	1297	13	flour	flour	NN
41352	1297	14	,	,	,
41352	1297	15	a	a	DT
41352	1297	16	quarter	quarter	NN
41352	1297	17	of	of	IN
41352	1297	18	a	a	DT
41352	1297	19	pound	pound	NN
41352	1297	20	of	of	IN
41352	1297	21	fresh	fresh	JJ
41352	1297	22	butter	butter	NN
41352	1297	23	,	,	,
41352	1297	24	two	two	CD
41352	1297	25	ounces	ounce	NNS
41352	1297	26	of	of	IN
41352	1297	27	sifted	sift	VBN
41352	1297	28	sugar	sugar	NN
41352	1297	29	,	,	,
41352	1297	30	and	and	CC
41352	1297	31	two	two	CD
41352	1297	32	eggs	egg	NNS
41352	1297	33	beaten	beat	VBN
41352	1297	34	;	;	:
41352	1297	35	mix	mix	VB
41352	1297	36	them	-PRON-	PRP
41352	1297	37	with	with	IN
41352	1297	38	pump	pump	NN
41352	1297	39	water	water	NN
41352	1297	40	,	,	,
41352	1297	41	and	and	CC
41352	1297	42	knead	knead	VB
41352	1297	43	the	the	DT
41352	1297	44	paste	paste	NN
41352	1297	45	well	well	RB
41352	1297	46	.	.	.
41352	1298	1	_	_	NNP
41352	1298	2	Eggs	Eggs	NNP
41352	1298	3	and	and	CC
41352	1298	4	Bacon	Bacon	NNP
41352	1298	5	another	another	DT
41352	1298	6	way	way	NN
41352	1298	7	.	.	.
41352	1298	8	_	_	NNP
41352	1298	9	BOIL	BOIL	NNP
41352	1298	10	six	six	CD
41352	1298	11	eggs	egg	NNS
41352	1298	12	for	for	IN
41352	1298	13	five	five	CD
41352	1298	14	minutes	minute	NNS
41352	1298	15	,	,	,
41352	1298	16	then	then	RB
41352	1298	17	peel	peel	VBP
41352	1298	18	and	and	CC
41352	1298	19	cut	cut	VB
41352	1298	20	them	-PRON-	PRP
41352	1298	21	into	into	IN
41352	1298	22	halves	half	NNS
41352	1298	23	;	;	:
41352	1298	24	after	after	IN
41352	1298	25	which	which	WDT
41352	1298	26	take	take	VBP
41352	1298	27	out	out	RP
41352	1298	28	the	the	DT
41352	1298	29	yolks	yolk	NNS
41352	1298	30	,	,	,
41352	1298	31	put	put	VB
41352	1298	32	them	-PRON-	PRP
41352	1298	33	into	into	IN
41352	1298	34	a	a	DT
41352	1298	35	marble	marble	NN
41352	1298	36	mortar	mortar	NN
41352	1298	37	with	with	IN
41352	1298	38	a	a	DT
41352	1298	39	small	small	JJ
41352	1298	40	quantity	quantity	NN
41352	1298	41	of	of	IN
41352	1298	42	the	the	DT
41352	1298	43	white	white	JJ
41352	1298	44	meat	meat	NN
41352	1298	45	of	of	IN
41352	1298	46	dressed	dressed	JJ
41352	1298	47	fowl	fowl	NN
41352	1298	48	,	,	,
41352	1298	49	lean	lean	NNP
41352	1298	50	ham	ham	NNP
41352	1298	51	,	,	,
41352	1298	52	a	a	DT
41352	1298	53	little	little	JJ
41352	1298	54	chopped	chop	VBN
41352	1298	55	parsley	parsley	NN
41352	1298	56	,	,	,
41352	1298	57	one	one	CD
41352	1298	58	eschallot	eschallot	NN
41352	1298	59	,	,	,
41352	1298	60	a	a	DT
41352	1298	61	table	table	NN
41352	1298	62	spoonful	spoonful	JJ
41352	1298	63	of	of	IN
41352	1298	64	cream	cream	NN
41352	1298	65	,	,	,
41352	1298	66	a	a	DT
41352	1298	67	dessert	dessert	NN
41352	1298	68	spoonful	spoonful	JJ
41352	1298	69	of	of	IN
41352	1298	70	ketchup	ketchup	NNP
41352	1298	71	,	,	,
41352	1298	72	a	a	DT
41352	1298	73	little	little	JJ
41352	1298	74	cayenne	cayenne	NN
41352	1298	75	,	,	,
41352	1298	76	some	some	DT
41352	1298	77	breadcrumbs	breadcrumb	NNS
41352	1298	78	,	,	,
41352	1298	79	and	and	CC
41352	1298	80	sifted	sift	VBD
41352	1298	81	mace	mace	NN
41352	1298	82	,	,	,
41352	1298	83	a	a	DT
41352	1298	84	very	very	RB
41352	1298	85	small	small	JJ
41352	1298	86	quantity	quantity	NN
41352	1298	87	of	of	IN
41352	1298	88	each	each	DT
41352	1298	89	.	.	.
41352	1299	1	Pound	pound	NN
41352	1299	2	all	all	RB
41352	1299	3	well	well	RB
41352	1299	4	together	together	RB
41352	1299	5	,	,	,
41352	1299	6	fill	fill	VB
41352	1299	7	the	the	DT
41352	1299	8	halves	half	NNS
41352	1299	9	of	of	IN
41352	1299	10	the	the	DT
41352	1299	11	whites	white	NNS
41352	1299	12	with	with	IN
41352	1299	13	the	the	DT
41352	1299	14	mixture	mixture	NN
41352	1299	15	,	,	,
41352	1299	16	bake	bake	VB
41352	1299	17	them	-PRON-	PRP
41352	1299	18	gently	gently	RB
41352	1299	19	ten	ten	CD
41352	1299	20	minutes	minute	NNS
41352	1299	21	,	,	,
41352	1299	22	and	and	CC
41352	1299	23	serve	serve	VB
41352	1299	24	them	-PRON-	PRP
41352	1299	25	up	up	RP
41352	1299	26	on	on	IN
41352	1299	27	rashers	rasher	NNS
41352	1299	28	of	of	IN
41352	1299	29	bacon	bacon	NN
41352	1299	30	or	or	CC
41352	1299	31	ham	ham	NNP
41352	1299	32	broiled	broil	VBN
41352	1299	33	,	,	,
41352	1299	34	and	and	CC
41352	1299	35	put	put	VBD
41352	1299	36	some	some	DT
41352	1299	37	cullis	cullis	NN
41352	1299	38	over	over	IN
41352	1299	39	them	-PRON-	PRP
41352	1299	40	.	.	.
41352	1300	1	_	_	NNP
41352	1300	2	To	to	TO
41352	1300	3	make	make	VB
41352	1300	4	Puff	Puff	NNP
41352	1300	5	Paste	Paste	NNP
41352	1300	6	.	.	.
41352	1300	7	_	_	NNP
41352	1300	8	MOULD	MOULD	NNP
41352	1300	9	with	with	IN
41352	1300	10	the	the	DT
41352	1300	11	hands	hand	NNS
41352	1300	12	a	a	DT
41352	1300	13	pound	pound	NN
41352	1300	14	of	of	IN
41352	1300	15	fresh	fresh	JJ
41352	1300	16	or	or	CC
41352	1300	17	good	good	JJ
41352	1300	18	salt	salt	NN
41352	1300	19	butter	butter	NN
41352	1300	20	and	and	CC
41352	1300	21	lay	lie	VBD
41352	1300	22	it	-PRON-	PRP
41352	1300	23	in	in	IN
41352	1300	24	cold	cold	JJ
41352	1300	25	water	water	NN
41352	1300	26	;	;	:
41352	1300	27	then	then	RB
41352	1300	28	sift	sift	VB
41352	1300	29	a	a	DT
41352	1300	30	pound	pound	NN
41352	1300	31	of	of	IN
41352	1300	32	best	good	JJS
41352	1300	33	white	white	JJ
41352	1300	34	flour	flour	NN
41352	1300	35	,	,	,
41352	1300	36	rub	rub	VB
41352	1300	37	lightly	lightly	RB
41352	1300	38	into	into	IN
41352	1300	39	it	-PRON-	PRP
41352	1300	40	half	half	PDT
41352	1300	41	the	the	DT
41352	1300	42	butter	butter	NN
41352	1300	43	,	,	,
41352	1300	44	mix	mix	VB
41352	1300	45	it	-PRON-	PRP
41352	1300	46	with	with	IN
41352	1300	47	cold	cold	JJ
41352	1300	48	spring	spring	NN
41352	1300	49	water	water	NN
41352	1300	50	,	,	,
41352	1300	51	roll	roll	VB
41352	1300	52	it	-PRON-	PRP
41352	1300	53	out	out	RP
41352	1300	54	,	,	,
41352	1300	55	put	put	VBN
41352	1300	56	on	on	IN
41352	1300	57	it	-PRON-	PRP
41352	1300	58	(	(	-LRB-
41352	1300	59	in	in	IN
41352	1300	60	pieces	piece	NNS
41352	1300	61	)	)	-RRB-
41352	1300	62	half	half	PDT
41352	1300	63	the	the	DT
41352	1300	64	remaining	remain	VBG
41352	1300	65	butter	butter	NN
41352	1300	66	,	,	,
41352	1300	67	fold	fold	VB
41352	1300	68	the	the	DT
41352	1300	69	paste	paste	NN
41352	1300	70	,	,	,
41352	1300	71	roll	roll	VB
41352	1300	72	it	-PRON-	PRP
41352	1300	73	again	again	RB
41352	1300	74	,	,	,
41352	1300	75	and	and	CC
41352	1300	76	add	add	VB
41352	1300	77	the	the	DT
41352	1300	78	remainder	remainder	NN
41352	1300	79	of	of	IN
41352	1300	80	the	the	DT
41352	1300	81	butter	butter	NN
41352	1300	82	.	.	.
41352	1301	1	Strew	Strew	VBD
41352	1301	2	lightly	lightly	RB
41352	1301	3	upon	upon	IN
41352	1301	4	it	-PRON-	PRP
41352	1301	5	a	a	DT
41352	1301	6	little	little	JJ
41352	1301	7	flour	flour	NN
41352	1301	8	,	,	,
41352	1301	9	fold	fold	VB
41352	1301	10	it	-PRON-	PRP
41352	1301	11	together	together	RB
41352	1301	12	,	,	,
41352	1301	13	set	set	VBD
41352	1301	14	it	-PRON-	PRP
41352	1301	15	in	in	IN
41352	1301	16	a	a	DT
41352	1301	17	cold	cold	JJ
41352	1301	18	place	place	NN
41352	1301	19	,	,	,
41352	1301	20	and	and	CC
41352	1301	21	when	when	WRB
41352	1301	22	it	-PRON-	PRP
41352	1301	23	is	be	VBZ
41352	1301	24	wanted	want	VBN
41352	1301	25	for	for	IN
41352	1301	26	use	use	NN
41352	1301	27	,	,	,
41352	1301	28	roll	roll	VB
41352	1301	29	it	-PRON-	PRP
41352	1301	30	out	out	RP
41352	1301	31	twice	twice	RB
41352	1301	32	more	more	JJR
41352	1301	33	.	.	.
41352	1302	1	N.	N.	NNP
41352	1302	2	B.	B.	NNP
41352	1303	1	In	in	IN
41352	1303	2	summer	summer	NN
41352	1303	3	time	time	NN
41352	1303	4	the	the	DT
41352	1303	5	white	white	NN
41352	1303	6	of	of	IN
41352	1303	7	an	an	DT
41352	1303	8	egg	egg	NN
41352	1303	9	beat	beat	VBN
41352	1303	10	up	up	RP
41352	1303	11	may	may	MD
41352	1303	12	be	be	VB
41352	1303	13	added	add	VBN
41352	1303	14	with	with	IN
41352	1303	15	the	the	DT
41352	1303	16	water	water	NN
41352	1303	17	that	that	WDT
41352	1303	18	mixes	mix	VBZ
41352	1303	19	it	-PRON-	PRP
41352	1303	20	.	.	.
41352	1304	1	_	_	NNP
41352	1304	2	To	to	TO
41352	1304	3	make	make	VB
41352	1304	4	an	an	DT
41352	1304	5	Almond	Almond	NNP
41352	1304	6	Cake	Cake	NNP
41352	1304	7	.	.	.
41352	1304	8	_	_	NNP
41352	1304	9	TAKE	TAKE	NNP
41352	1304	10	eight	eight	CD
41352	1304	11	ounces	ounce	NNS
41352	1304	12	of	of	IN
41352	1304	13	jordan	jordan	NNP
41352	1304	14	and	and	CC
41352	1304	15	one	one	CD
41352	1304	16	ounce	ounce	NN
41352	1304	17	of	of	IN
41352	1304	18	bitter	bitter	JJ
41352	1304	19	almonds	almond	NNS
41352	1304	20	,	,	,
41352	1304	21	blanch	blanch	NN
41352	1304	22	and	and	CC
41352	1304	23	pound	pound	VB
41352	1304	24	them	-PRON-	PRP
41352	1304	25	very	very	RB
41352	1304	26	fine	fine	RB
41352	1304	27	;	;	:
41352	1304	28	then	then	RB
41352	1304	29	beat	beat	VBD
41352	1304	30	in	in	RP
41352	1304	31	with	with	IN
41352	1304	32	the	the	DT
41352	1304	33	almonds	almond	NNS
41352	1304	34	the	the	DT
41352	1304	35	yolks	yolk	NNS
41352	1304	36	of	of	IN
41352	1304	37	eight	eight	CD
41352	1304	38	eggs	egg	NNS
41352	1304	39	,	,	,
41352	1304	40	and	and	CC
41352	1304	41	let	let	VB
41352	1304	42	the	the	DT
41352	1304	43	whites	white	NNS
41352	1304	44	be	be	VB
41352	1304	45	whisked	whisk	VBN
41352	1304	46	up	up	RP
41352	1304	47	to	to	IN
41352	1304	48	a	a	DT
41352	1304	49	solid	solid	JJ
41352	1304	50	froth	froth	NN
41352	1304	51	.	.	.
41352	1305	1	Then	then	RB
41352	1305	2	take	take	VB
41352	1305	3	eight	eight	CD
41352	1305	4	table	table	NN
41352	1305	5	spoonfuls	spoonful	NNS
41352	1305	6	of	of	IN
41352	1305	7	sifted	sifted	JJ
41352	1305	8	sugar	sugar	NN
41352	1305	9	,	,	,
41352	1305	10	five	five	CD
41352	1305	11	spoonfuls	spoonful	NNS
41352	1305	12	of	of	IN
41352	1305	13	fine	fine	JJ
41352	1305	14	flour	flour	NN
41352	1305	15	,	,	,
41352	1305	16	a	a	DT
41352	1305	17	small	small	JJ
41352	1305	18	quantity	quantity	NN
41352	1305	19	of	of	IN
41352	1305	20	grated	grate	VBN
41352	1305	21	lemon	lemon	NN
41352	1305	22	peel	peel	NN
41352	1305	23	and	and	CC
41352	1305	24	pounded	pound	VBD
41352	1305	25	cinnamon	cinnamon	NN
41352	1305	26	,	,	,
41352	1305	27	and	and	CC
41352	1305	28	mix	mix	VB
41352	1305	29	all	all	PDT
41352	1305	30	the	the	DT
41352	1305	31	ingredients	ingredient	NNS
41352	1305	32	.	.	.
41352	1306	1	Rub	rub	VB
41352	1306	2	the	the	DT
41352	1306	3	inside	inside	NN
41352	1306	4	of	of	IN
41352	1306	5	a	a	DT
41352	1306	6	mould	mould	NN
41352	1306	7	with	with	IN
41352	1306	8	fresh	fresh	JJ
41352	1306	9	butter	butter	NN
41352	1306	10	,	,	,
41352	1306	11	fill	fill	VB
41352	1306	12	it	-PRON-	PRP
41352	1306	13	with	with	IN
41352	1306	14	the	the	DT
41352	1306	15	mixture	mixture	NN
41352	1306	16	,	,	,
41352	1306	17	and	and	CC
41352	1306	18	bake	bake	VB
41352	1306	19	it	-PRON-	PRP
41352	1306	20	of	of	IN
41352	1306	21	a	a	DT
41352	1306	22	light	light	JJ
41352	1306	23	colour	colour	NN
41352	1306	24	.	.	.
41352	1307	1	_	_	NNP
41352	1307	2	Almond	Almond	NNP
41352	1307	3	Custards	Custards	NNP
41352	1307	4	.	.	.
41352	1307	5	_	_	NNP
41352	1307	6	ADD	ADD	NNP
41352	1307	7	to	to	IN
41352	1307	8	a	a	DT
41352	1307	9	pint	pint	NN
41352	1307	10	and	and	CC
41352	1307	11	a	a	DT
41352	1307	12	half	half	NN
41352	1307	13	of	of	IN
41352	1307	14	cream	cream	NN
41352	1307	15	a	a	DT
41352	1307	16	small	small	JJ
41352	1307	17	stick	stick	NN
41352	1307	18	of	of	IN
41352	1307	19	cinnamon	cinnamon	NN
41352	1307	20	,	,	,
41352	1307	21	a	a	DT
41352	1307	22	blade	blade	NN
41352	1307	23	of	of	IN
41352	1307	24	mace	mace	NN
41352	1307	25	,	,	,
41352	1307	26	a	a	DT
41352	1307	27	bit	bit	NN
41352	1307	28	of	of	IN
41352	1307	29	lemon	lemon	NN
41352	1307	30	peel	peel	NN
41352	1307	31	,	,	,
41352	1307	32	some	some	DT
41352	1307	33	nutmeg	nutmeg	NNS
41352	1307	34	,	,	,
41352	1307	35	and	and	CC
41352	1307	36	sugar	sugar	NN
41352	1307	37	to	to	IN
41352	1307	38	the	the	DT
41352	1307	39	palate	palate	NN
41352	1307	40	.	.	.
41352	1308	1	Boil	boil	VB
41352	1308	2	the	the	DT
41352	1308	3	ingredients	ingredient	NNS
41352	1308	4	together	together	RB
41352	1308	5	ten	ten	CD
41352	1308	6	minutes	minute	NNS
41352	1308	7	,	,	,
41352	1308	8	and	and	CC
41352	1308	9	strain	strain	VB
41352	1308	10	it	-PRON-	PRP
41352	1308	11	;	;	:
41352	1308	12	then	then	RB
41352	1308	13	blanch	blanch	NN
41352	1308	14	and	and	CC
41352	1308	15	pound	pound	NN
41352	1308	16	(	(	-LRB-
41352	1308	17	quite	quite	RB
41352	1308	18	fine	fine	JJ
41352	1308	19	)	)	-RRB-
41352	1308	20	three	three	CD
41352	1308	21	ounces	ounce	NNS
41352	1308	22	of	of	IN
41352	1308	23	jordan	jordan	NNP
41352	1308	24	and	and	CC
41352	1308	25	eight	eight	CD
41352	1308	26	single	single	JJ
41352	1308	27	bitter	bitter	JJ
41352	1308	28	almonds	almond	NNS
41352	1308	29	;	;	:
41352	1308	30	after	after	IN
41352	1308	31	which	which	WDT
41352	1308	32	rub	rub	VBP
41352	1308	33	through	through	IN
41352	1308	34	a	a	DT
41352	1308	35	hair	hair	NN
41352	1308	36	sieve	sieve	NN
41352	1308	37	,	,	,
41352	1308	38	add	add	VB
41352	1308	39	the	the	DT
41352	1308	40	fine	fine	JJ
41352	1308	41	pulp	pulp	NN
41352	1308	42	to	to	IN
41352	1308	43	the	the	DT
41352	1308	44	cream	cream	NN
41352	1308	45	,	,	,
41352	1308	46	likewise	likewise	RB
41352	1308	47	a	a	DT
41352	1308	48	little	little	JJ
41352	1308	49	syrup	syrup	NN
41352	1308	50	of	of	IN
41352	1308	51	roses	rose	NNS
41352	1308	52	,	,	,
41352	1308	53	and	and	CC
41352	1308	54	the	the	DT
41352	1308	55	yolks	yolk	NNS
41352	1308	56	of	of	IN
41352	1308	57	six	six	CD
41352	1308	58	eggs	egg	NNS
41352	1308	59	beat	beat	VBD
41352	1308	60	up	up	RP
41352	1308	61	,	,	,
41352	1308	62	and	and	CC
41352	1308	63	put	put	VBD
41352	1308	64	the	the	DT
41352	1308	65	mixture	mixture	NN
41352	1308	66	into	into	IN
41352	1308	67	small	small	JJ
41352	1308	68	cups	cup	NNS
41352	1308	69	;	;	:
41352	1308	70	or	or	CC
41352	1308	71	it	-PRON-	PRP
41352	1308	72	may	may	MD
41352	1308	73	be	be	VB
41352	1308	74	baked	bake	VBN
41352	1308	75	in	in	IN
41352	1308	76	a	a	DT
41352	1308	77	dish	dish	NN
41352	1308	78	with	with	IN
41352	1308	79	a	a	DT
41352	1308	80	rim	rim	NN
41352	1308	81	of	of	IN
41352	1308	82	puff	puff	NN
41352	1308	83	paste	paste	NN
41352	1308	84	round	round	IN
41352	1308	85	it	-PRON-	PRP
41352	1308	86	.	.	.
41352	1309	1	N.	N.	NNP
41352	1309	2	B.	B.	NNP
41352	1310	1	Plain	plain	JJ
41352	1310	2	custards	custard	NNS
41352	1310	3	may	may	MD
41352	1310	4	be	be	VB
41352	1310	5	made	make	VBN
41352	1310	6	in	in	IN
41352	1310	7	the	the	DT
41352	1310	8	same	same	JJ
41352	1310	9	manner	manner	NN
41352	1310	10	,	,	,
41352	1310	11	but	but	CC
41352	1310	12	instead	instead	RB
41352	1310	13	of	of	IN
41352	1310	14	almonds	almond	NNS
41352	1310	15	add	add	VBP
41352	1310	16	a	a	DT
41352	1310	17	little	little	JJ
41352	1310	18	orange	orange	JJ
41352	1310	19	flower	flower	NN
41352	1310	20	water	water	NN
41352	1310	21	.	.	.
41352	1311	1	_	_	NNP
41352	1311	2	Rhubarb	Rhubarb	NNP
41352	1311	3	Tart	Tart	NNP
41352	1311	4	.	.	.
41352	1311	5	_	_	NNP
41352	1311	6	TAKE	TAKE	NNP
41352	1311	7	slips	slip	NNS
41352	1311	8	of	of	IN
41352	1311	9	green	green	JJ
41352	1311	10	rhubarb	rhubarb	NN
41352	1311	11	,	,	,
41352	1311	12	wash	wash	VB
41352	1311	13	it	-PRON-	PRP
41352	1311	14	,	,	,
41352	1311	15	and	and	CC
41352	1311	16	cut	cut	VB
41352	1311	17	it	-PRON-	PRP
41352	1311	18	into	into	IN
41352	1311	19	small	small	JJ
41352	1311	20	pieces	piece	NNS
41352	1311	21	the	the	DT
41352	1311	22	bigness	bigness	NN
41352	1311	23	of	of	IN
41352	1311	24	young	young	JJ
41352	1311	25	gooseberries	gooseberry	NNS
41352	1311	26	;	;	,
41352	1311	27	put	put	VB
41352	1311	28	them	-PRON-	PRP
41352	1311	29	into	into	IN
41352	1311	30	a	a	DT
41352	1311	31	dish	dish	NN
41352	1311	32	,	,	,
41352	1311	33	sweeten	sweeten	VBN
41352	1311	34	with	with	IN
41352	1311	35	sifted	sifted	JJ
41352	1311	36	sugar	sugar	NN
41352	1311	37	,	,	,
41352	1311	38	add	add	VB
41352	1311	39	the	the	DT
41352	1311	40	juice	juice	NN
41352	1311	41	of	of	IN
41352	1311	42	a	a	DT
41352	1311	43	lemon	lemon	NN
41352	1311	44	,	,	,
41352	1311	45	cover	cover	VB
41352	1311	46	it	-PRON-	PRP
41352	1311	47	with	with	IN
41352	1311	48	puff	puff	NN
41352	1311	49	paste	paste	NN
41352	1311	50	,	,	,
41352	1311	51	and	and	CC
41352	1311	52	bake	bake	VB
41352	1311	53	it	-PRON-	PRP
41352	1311	54	.	.	.
41352	1312	1	Serve	serve	VB
41352	1312	2	it	-PRON-	PRP
41352	1312	3	up	up	RP
41352	1312	4	either	either	CC
41352	1312	5	plain	plain	JJ
41352	1312	6	or	or	CC
41352	1312	7	with	with	IN
41352	1312	8	cream	cream	NN
41352	1312	9	,	,	,
41352	1312	10	the	the	DT
41352	1312	11	same	same	JJ
41352	1312	12	as	as	IN
41352	1312	13	for	for	IN
41352	1312	14	an	an	DT
41352	1312	15	apple	apple	NN
41352	1312	16	pie	pie	NN
41352	1312	17	.	.	.
41352	1313	1	_	_	NNP
41352	1313	2	Orange	Orange	NNP
41352	1313	3	Pudding	Pudding	NNP
41352	1313	4	.	.	.
41352	1313	5	_	_	NNP
41352	1313	6	PEEL	PEEL	NNP
41352	1313	7	four	four	CD
41352	1313	8	seville	seville	NN
41352	1313	9	oranges	orange	VBZ
41352	1313	10	thin	thin	JJ
41352	1313	11	,	,	,
41352	1313	12	boil	boil	VBP
41352	1313	13	them	-PRON-	PRP
41352	1313	14	till	till	IN
41352	1313	15	tender	tender	NN
41352	1313	16	,	,	,
41352	1313	17	rub	rub	VB
41352	1313	18	them	-PRON-	PRP
41352	1313	19	through	through	IN
41352	1313	20	a	a	DT
41352	1313	21	hair	hair	NN
41352	1313	22	sieve	sieve	NN
41352	1313	23	,	,	,
41352	1313	24	and	and	CC
41352	1313	25	preserve	preserve	VB
41352	1313	26	the	the	DT
41352	1313	27	fine	fine	JJ
41352	1313	28	pulp	pulp	NN
41352	1313	29	.	.	.
41352	1314	1	Take	take	VB
41352	1314	2	a	a	DT
41352	1314	3	pound	pound	NN
41352	1314	4	of	of	IN
41352	1314	5	naples	naples	JJ
41352	1314	6	biscuits	biscuit	NNS
41352	1314	7	,	,	,
41352	1314	8	a	a	DT
41352	1314	9	little	little	JJ
41352	1314	10	grated	grated	JJ
41352	1314	11	nutmeg	nutmeg	NNS
41352	1314	12	,	,	,
41352	1314	13	two	two	CD
41352	1314	14	ounces	ounce	NNS
41352	1314	15	of	of	IN
41352	1314	16	fresh	fresh	JJ
41352	1314	17	butter	butter	NN
41352	1314	18	,	,	,
41352	1314	19	and	and	CC
41352	1314	20	pour	pour	VB
41352	1314	21	over	over	IN
41352	1314	22	them	-PRON-	PRP
41352	1314	23	a	a	DT
41352	1314	24	quart	quart	NN
41352	1314	25	of	of	IN
41352	1314	26	boiling	boil	VBG
41352	1314	27	milk	milk	NN
41352	1314	28	or	or	CC
41352	1314	29	cream	cream	NN
41352	1314	30	in	in	IN
41352	1314	31	which	which	WDT
41352	1314	32	a	a	DT
41352	1314	33	stick	stick	NN
41352	1314	34	of	of	IN
41352	1314	35	cinnamon	cinnamon	NN
41352	1314	36	has	have	VBZ
41352	1314	37	been	be	VBN
41352	1314	38	boiled	boil	VBN
41352	1314	39	.	.	.
41352	1315	1	When	when	WRB
41352	1315	2	the	the	DT
41352	1315	3	ingredients	ingredient	NNS
41352	1315	4	are	be	VBP
41352	1315	5	cold	cold	JJ
41352	1315	6	mix	mix	NN
41352	1315	7	with	with	IN
41352	1315	8	them	-PRON-	PRP
41352	1315	9	the	the	DT
41352	1315	10	pulp	pulp	NN
41352	1315	11	and	and	CC
41352	1315	12	eight	eight	CD
41352	1315	13	eggs	egg	NNS
41352	1315	14	well	well	RB
41352	1315	15	beaten	beat	VBN
41352	1315	16	,	,	,
41352	1315	17	sweeten	sweeten	RB
41352	1315	18	to	to	IN
41352	1315	19	the	the	DT
41352	1315	20	palate	palate	NN
41352	1315	21	,	,	,
41352	1315	22	and	and	CC
41352	1315	23	(	(	-LRB-
41352	1315	24	if	if	IN
41352	1315	25	approved	approve	VBN
41352	1315	26	)	)	-RRB-
41352	1315	27	add	add	VBP
41352	1315	28	half	half	PDT
41352	1315	29	a	a	DT
41352	1315	30	gill	gill	NN
41352	1315	31	of	of	IN
41352	1315	32	brandy	brandy	NN
41352	1315	33	.	.	.
41352	1316	1	Edge	edge	VB
41352	1316	2	a	a	DT
41352	1316	3	dish	dish	NN
41352	1316	4	with	with	IN
41352	1316	5	puff	puff	NN
41352	1316	6	paste	paste	NN
41352	1316	7	,	,	,
41352	1316	8	put	put	VBN
41352	1316	9	in	in	IN
41352	1316	10	the	the	DT
41352	1316	11	mixture	mixture	NN
41352	1316	12	,	,	,
41352	1316	13	garnish	garnish	VB
41352	1316	14	the	the	DT
41352	1316	15	top	top	NN
41352	1316	16	with	with	IN
41352	1316	17	strings	string	NNS
41352	1316	18	of	of	IN
41352	1316	19	paste	paste	NN
41352	1316	20	as	as	IN
41352	1316	21	for	for	IN
41352	1316	22	tartlets	tartlet	NNS
41352	1316	23	,	,	,
41352	1316	24	and	and	CC
41352	1316	25	bake	bake	VB
41352	1316	26	it	-PRON-	PRP
41352	1316	27	in	in	IN
41352	1316	28	a	a	DT
41352	1316	29	moderately	moderately	RB
41352	1316	30	heated	heat	VBN
41352	1316	31	oven	oven	NN
41352	1316	32	.	.	.
41352	1317	1	N.	N.	NNP
41352	1317	2	B.	B.	NNP
41352	1318	1	A	a	DT
41352	1318	2	lemon	lemon	NN
41352	1318	3	pudding	pudding	NN
41352	1318	4	may	may	MD
41352	1318	5	be	be	VB
41352	1318	6	made	make	VBN
41352	1318	7	in	in	IN
41352	1318	8	the	the	DT
41352	1318	9	same	same	JJ
41352	1318	10	manner	manner	NN
41352	1318	11	.	.	.
41352	1319	1	_	_	NNP
41352	1319	2	Rice	Rice	NNP
41352	1319	3	Pudding	Pudding	NNP
41352	1319	4	.	.	.
41352	1319	5	_	_	IN
41352	1319	6	TO	to	IN
41352	1319	7	a	a	DT
41352	1319	8	pint	pint	NN
41352	1319	9	and	and	CC
41352	1319	10	a	a	DT
41352	1319	11	half	half	NN
41352	1319	12	of	of	IN
41352	1319	13	cream	cream	NN
41352	1319	14	or	or	CC
41352	1319	15	new	new	JJ
41352	1319	16	milk	milk	NN
41352	1319	17	add	add	VB
41352	1319	18	a	a	DT
41352	1319	19	few	few	JJ
41352	1319	20	coriander	coriander	NN
41352	1319	21	seeds	seed	NNS
41352	1319	22	,	,	,
41352	1319	23	a	a	DT
41352	1319	24	bit	bit	NN
41352	1319	25	of	of	IN
41352	1319	26	lemon	lemon	NN
41352	1319	27	peel	peel	NN
41352	1319	28	,	,	,
41352	1319	29	a	a	DT
41352	1319	30	stick	stick	NN
41352	1319	31	of	of	IN
41352	1319	32	cinnamon	cinnamon	NN
41352	1319	33	,	,	,
41352	1319	34	and	and	CC
41352	1319	35	sugar	sugar	NN
41352	1319	36	to	to	IN
41352	1319	37	the	the	DT
41352	1319	38	palate	palate	NN
41352	1319	39	.	.	.
41352	1320	1	Boil	boil	VB
41352	1320	2	them	-PRON-	PRP
41352	1320	3	together	together	RB
41352	1320	4	ten	ten	CD
41352	1320	5	minutes	minute	NNS
41352	1320	6	,	,	,
41352	1320	7	and	and	CC
41352	1320	8	strain	strain	VB
41352	1320	9	it	-PRON-	PRP
41352	1320	10	to	to	IN
41352	1320	11	two	two	CD
41352	1320	12	ounces	ounce	NNS
41352	1320	13	of	of	IN
41352	1320	14	ground	ground	NN
41352	1320	15	rice	rice	NN
41352	1320	16	,	,	,
41352	1320	17	which	which	WDT
41352	1320	18	boil	boil	VBP
41352	1320	19	for	for	IN
41352	1320	20	ten	ten	CD
41352	1320	21	minutes	minute	NNS
41352	1320	22	more	more	RBR
41352	1320	23	.	.	.
41352	1321	1	Let	let	VB
41352	1321	2	it	-PRON-	PRP
41352	1321	3	stand	stand	VB
41352	1321	4	till	till	IN
41352	1321	5	cold	cold	JJ
41352	1321	6	,	,	,
41352	1321	7	and	and	CC
41352	1321	8	then	then	RB
41352	1321	9	put	put	VBD
41352	1321	10	to	to	IN
41352	1321	11	it	-PRON-	PRP
41352	1321	12	two	two	CD
41352	1321	13	ounces	ounce	NNS
41352	1321	14	of	of	IN
41352	1321	15	oiled	oil	VBN
41352	1321	16	fresh	fresh	JJ
41352	1321	17	butter	butter	NN
41352	1321	18	,	,	,
41352	1321	19	a	a	DT
41352	1321	20	little	little	JJ
41352	1321	21	brandy	brandy	NN
41352	1321	22	,	,	,
41352	1321	23	grated	grate	VBD
41352	1321	24	nutmeg	nutmeg	NNS
41352	1321	25	,	,	,
41352	1321	26	six	six	CD
41352	1321	27	eggs	egg	NNS
41352	1321	28	well	well	RB
41352	1321	29	beaten	beat	VBN
41352	1321	30	,	,	,
41352	1321	31	and	and	CC
41352	1321	32	a	a	DT
41352	1321	33	gill	gill	NN
41352	1321	34	of	of	IN
41352	1321	35	syrup	syrup	NN
41352	1321	36	of	of	IN
41352	1321	37	pippins	pippin	NNS
41352	1321	38	.	.	.
41352	1322	1	Mix	mix	VB
41352	1322	2	all	all	DT
41352	1322	3	together	together	RB
41352	1322	4	,	,	,
41352	1322	5	put	put	VB
41352	1322	6	it	-PRON-	PRP
41352	1322	7	into	into	IN
41352	1322	8	a	a	DT
41352	1322	9	dish	dish	NN
41352	1322	10	with	with	IN
41352	1322	11	puff	puff	NN
41352	1322	12	paste	paste	NN
41352	1322	13	round	round	IN
41352	1322	14	it	-PRON-	PRP
41352	1322	15	,	,	,
41352	1322	16	and	and	CC
41352	1322	17	bake	bake	VB
41352	1322	18	it	-PRON-	PRP
41352	1322	19	,	,	,
41352	1322	20	taking	take	VBG
41352	1322	21	care	care	NN
41352	1322	22	it	-PRON-	PRP
41352	1322	23	is	be	VBZ
41352	1322	24	not	not	RB
41352	1322	25	done	do	VBN
41352	1322	26	too	too	RB
41352	1322	27	much	much	JJ
41352	1322	28	.	.	.
41352	1323	1	Should	Should	MD
41352	1323	2	the	the	DT
41352	1323	3	pudding	pudding	NN
41352	1323	4	be	be	VB
41352	1323	5	made	make	VBN
41352	1323	6	with	with	IN
41352	1323	7	whole	whole	JJ
41352	1323	8	rice	rice	NN
41352	1323	9	it	-PRON-	PRP
41352	1323	10	should	should	MD
41352	1323	11	be	be	VB
41352	1323	12	boiled	boil	VBN
41352	1323	13	till	till	IN
41352	1323	14	nearly	nearly	RB
41352	1323	15	done	do	VBN
41352	1323	16	before	before	IN
41352	1323	17	the	the	DT
41352	1323	18	cream	cream	NN
41352	1323	19	is	be	VBZ
41352	1323	20	strained	strain	VBN
41352	1323	21	to	to	IN
41352	1323	22	it	-PRON-	PRP
41352	1323	23	,	,	,
41352	1323	24	and	and	CC
41352	1323	25	if	if	IN
41352	1323	26	approved	approve	VBN
41352	1323	27	a	a	DT
41352	1323	28	few	few	JJ
41352	1323	29	currants	currant	NNS
41352	1323	30	may	may	MD
41352	1323	31	be	be	VB
41352	1323	32	added	add	VBN
41352	1323	33	.	.	.
41352	1324	1	N.	N.	NNP
41352	1324	2	B.	B.	NNP
41352	1324	3	Millet	Millet	NNP
41352	1324	4	or	or	CC
41352	1324	5	sago	sago	JJ
41352	1324	6	(	(	-LRB-
41352	1324	7	whole	whole	NN
41352	1324	8	or	or	CC
41352	1324	9	ground	ground	NN
41352	1324	10	)	)	-RRB-
41352	1324	11	may	may	MD
41352	1324	12	be	be	VB
41352	1324	13	done	do	VBN
41352	1324	14	in	in	IN
41352	1324	15	the	the	DT
41352	1324	16	same	same	JJ
41352	1324	17	manner	manner	NN
41352	1324	18	.	.	.
41352	1325	1	_	_	NNP
41352	1325	2	Tansey	Tansey	NNP
41352	1325	3	Pudding	Pudding	NNP
41352	1325	4	.	.	.
41352	1325	5	_	_	NNP
41352	1325	6	BLANCH	BLANCH	NNP
41352	1325	7	and	and	CC
41352	1325	8	pound	pound	NN
41352	1325	9	very	very	RB
41352	1325	10	fine	fine	RB
41352	1325	11	a	a	DT
41352	1325	12	quarter	quarter	NN
41352	1325	13	of	of	IN
41352	1325	14	a	a	DT
41352	1325	15	pound	pound	NN
41352	1325	16	of	of	IN
41352	1325	17	jordan	jordan	NNP
41352	1325	18	almonds	almond	VBZ
41352	1325	19	;	;	:
41352	1325	20	then	then	RB
41352	1325	21	put	put	VB
41352	1325	22	them	-PRON-	PRP
41352	1325	23	into	into	IN
41352	1325	24	a	a	DT
41352	1325	25	stewpan	stewpan	NN
41352	1325	26	,	,	,
41352	1325	27	add	add	VB
41352	1325	28	a	a	DT
41352	1325	29	gill	gill	NN
41352	1325	30	of	of	IN
41352	1325	31	the	the	DT
41352	1325	32	syrup	syrup	NN
41352	1325	33	of	of	IN
41352	1325	34	roses	rose	NNS
41352	1325	35	,	,	,
41352	1325	36	the	the	DT
41352	1325	37	crumb	crumb	NN
41352	1325	38	of	of	IN
41352	1325	39	a	a	DT
41352	1325	40	french	french	JJ
41352	1325	41	roll	roll	NN
41352	1325	42	,	,	,
41352	1325	43	a	a	DT
41352	1325	44	little	little	JJ
41352	1325	45	grated	grated	JJ
41352	1325	46	nutmeg	nutmeg	NN
41352	1325	47	,	,	,
41352	1325	48	half	half	PDT
41352	1325	49	a	a	DT
41352	1325	50	gill	gill	NN
41352	1325	51	of	of	IN
41352	1325	52	brandy	brandy	NN
41352	1325	53	,	,	,
41352	1325	54	two	two	CD
41352	1325	55	table	table	NN
41352	1325	56	spoonfuls	spoonful	NNS
41352	1325	57	of	of	IN
41352	1325	58	tansey	tansey	NN
41352	1325	59	juice	juice	NN
41352	1325	60	,	,	,
41352	1325	61	three	three	CD
41352	1325	62	ounces	ounce	NNS
41352	1325	63	of	of	IN
41352	1325	64	fresh	fresh	JJ
41352	1325	65	butter	butter	NN
41352	1325	66	,	,	,
41352	1325	67	and	and	CC
41352	1325	68	some	some	DT
41352	1325	69	slices	slice	NNS
41352	1325	70	of	of	IN
41352	1325	71	citron	citron	NN
41352	1325	72	.	.	.
41352	1326	1	Pour	pour	VB
41352	1326	2	over	over	IN
41352	1326	3	it	-PRON-	PRP
41352	1326	4	a	a	DT
41352	1326	5	pint	pint	NN
41352	1326	6	and	and	CC
41352	1326	7	a	a	DT
41352	1326	8	half	half	NN
41352	1326	9	of	of	IN
41352	1326	10	boiling	boil	VBG
41352	1326	11	cream	cream	NN
41352	1326	12	or	or	CC
41352	1326	13	milk	milk	NN
41352	1326	14	,	,	,
41352	1326	15	sweeten	sweeten	RB
41352	1326	16	to	to	IN
41352	1326	17	the	the	DT
41352	1326	18	palate	palate	NN
41352	1326	19	,	,	,
41352	1326	20	and	and	CC
41352	1326	21	when	when	WRB
41352	1326	22	it	-PRON-	PRP
41352	1326	23	is	be	VBZ
41352	1326	24	cold	cold	JJ
41352	1326	25	mix	mix	NN
41352	1326	26	it	-PRON-	PRP
41352	1326	27	well	well	RB
41352	1326	28	,	,	,
41352	1326	29	add	add	VB
41352	1326	30	the	the	DT
41352	1326	31	juice	juice	NN
41352	1326	32	of	of	IN
41352	1326	33	a	a	DT
41352	1326	34	lemon	lemon	NN
41352	1326	35	and	and	CC
41352	1326	36	eight	eight	CD
41352	1326	37	eggs	egg	NNS
41352	1326	38	beaten	beat	VBN
41352	1326	39	.	.	.
41352	1327	1	It	-PRON-	PRP
41352	1327	2	may	may	MD
41352	1327	3	be	be	VB
41352	1327	4	either	either	CC
41352	1327	5	boiled	boil	VBN
41352	1327	6	or	or	CC
41352	1327	7	baked	bake	VBN
41352	1327	8	.	.	.
41352	1328	1	_	_	NNP
41352	1328	2	Almond	Almond	NNP
41352	1328	3	Pudding	Pudding	NNP
41352	1328	4	.	.	.
41352	1328	5	_	_	IN
41352	1328	6	TO	to	TO
41352	1328	7	be	be	VB
41352	1328	8	made	make	VBN
41352	1328	9	as	as	IN
41352	1328	10	a	a	DT
41352	1328	11	tansey	tansey	NN
41352	1328	12	pudding	pudding	NN
41352	1328	13	,	,	,
41352	1328	14	only	only	RB
41352	1328	15	omitting	omit	VBG
41352	1328	16	the	the	DT
41352	1328	17	french	french	JJ
41352	1328	18	bread	bread	NN
41352	1328	19	and	and	CC
41352	1328	20	tansey	tansey	NN
41352	1328	21	juice	juice	NN
41352	1328	22	,	,	,
41352	1328	23	and	and	CC
41352	1328	24	adding	add	VBG
41352	1328	25	as	as	IN
41352	1328	26	substitutes	substitute	VBZ
41352	1328	27	a	a	DT
41352	1328	28	quarter	quarter	NN
41352	1328	29	of	of	IN
41352	1328	30	a	a	DT
41352	1328	31	pound	pound	NN
41352	1328	32	of	of	IN
41352	1328	33	naples	naples	JJ
41352	1328	34	biscuits	biscuit	NNS
41352	1328	35	and	and	CC
41352	1328	36	a	a	DT
41352	1328	37	spoonful	spoonful	JJ
41352	1328	38	of	of	IN
41352	1328	39	orange	orange	JJ
41352	1328	40	flower	flower	NN
41352	1328	41	water	water	NN
41352	1328	42	.	.	.
41352	1329	1	_	_	NNP
41352	1329	2	Marrow	Marrow	NNP
41352	1329	3	Pudding	Pudding	NNP
41352	1329	4	.	.	.
41352	1329	5	_	_	NNP
41352	1329	6	BOIL	BOIL	NNP
41352	1329	7	with	with	IN
41352	1329	8	a	a	DT
41352	1329	9	quart	quart	NN
41352	1329	10	of	of	IN
41352	1329	11	new	new	JJ
41352	1329	12	milk	milk	NN
41352	1329	13	cinnamon	cinnamon	NN
41352	1329	14	and	and	CC
41352	1329	15	lemon	lemon	NN
41352	1329	16	peel	peel	NN
41352	1329	17	,	,	,
41352	1329	18	and	and	CC
41352	1329	19	strain	strain	VB
41352	1329	20	it	-PRON-	PRP
41352	1329	21	to	to	IN
41352	1329	22	half	half	PDT
41352	1329	23	a	a	DT
41352	1329	24	pound	pound	NN
41352	1329	25	of	of	IN
41352	1329	26	beef	beef	NN
41352	1329	27	marrow	marrow	NN
41352	1329	28	finely	finely	RB
41352	1329	29	chopped	chop	VBD
41352	1329	30	,	,	,
41352	1329	31	a	a	DT
41352	1329	32	few	few	JJ
41352	1329	33	currants	currant	NNS
41352	1329	34	washed	wash	VBD
41352	1329	35	and	and	CC
41352	1329	36	picked	pick	VBD
41352	1329	37	,	,	,
41352	1329	38	some	some	DT
41352	1329	39	slices	slice	NNS
41352	1329	40	of	of	IN
41352	1329	41	citron	citron	NN
41352	1329	42	and	and	CC
41352	1329	43	orange	orange	NN
41352	1329	44	peel	peel	NN
41352	1329	45	candied	candy	VBD
41352	1329	46	,	,	,
41352	1329	47	a	a	DT
41352	1329	48	little	little	JJ
41352	1329	49	grated	grated	JJ
41352	1329	50	nutmeg	nutmeg	NN
41352	1329	51	,	,	,
41352	1329	52	brandy	brandy	NN
41352	1329	53	,	,	,
41352	1329	54	syrup	syrup	NN
41352	1329	55	of	of	IN
41352	1329	56	cloves	clove	NNS
41352	1329	57	,	,	,
41352	1329	58	a	a	DT
41352	1329	59	table	table	NN
41352	1329	60	spoonful	spoonful	JJ
41352	1329	61	of	of	IN
41352	1329	62	each	each	DT
41352	1329	63	,	,	,
41352	1329	64	and	and	CC
41352	1329	65	half	half	PDT
41352	1329	66	a	a	DT
41352	1329	67	pound	pound	NN
41352	1329	68	of	of	IN
41352	1329	69	naples	naples	JJ
41352	1329	70	biscuits	biscuit	NNS
41352	1329	71	.	.	.
41352	1330	1	When	when	WRB
41352	1330	2	the	the	DT
41352	1330	3	mixture	mixture	NN
41352	1330	4	is	be	VBZ
41352	1330	5	cold	cold	JJ
41352	1330	6	add	add	VBP
41352	1330	7	eight	eight	CD
41352	1330	8	eggs	egg	NNS
41352	1330	9	beat	beat	VBN
41352	1330	10	up	up	RP
41352	1330	11	,	,	,
41352	1330	12	omitting	omit	VBG
41352	1330	13	five	five	CD
41352	1330	14	of	of	IN
41352	1330	15	the	the	DT
41352	1330	16	whites	white	NNS
41352	1330	17	,	,	,
41352	1330	18	and	and	CC
41352	1330	19	bake	bake	VB
41352	1330	20	it	-PRON-	PRP
41352	1330	21	in	in	IN
41352	1330	22	a	a	DT
41352	1330	23	dish	dish	NN
41352	1330	24	with	with	IN
41352	1330	25	puff	puff	NN
41352	1330	26	paste	paste	NN
41352	1330	27	round	round	IN
41352	1330	28	it	-PRON-	PRP
41352	1330	29	.	.	.
41352	1331	1	_	_	NNP
41352	1331	2	Bread	Bread	NNP
41352	1331	3	Pudding	Pudding	NNP
41352	1331	4	.	.	.
41352	1331	5	_	_	IN
41352	1331	6	TO	to	TO
41352	1331	7	be	be	VB
41352	1331	8	made	make	VBN
41352	1331	9	as	as	IN
41352	1331	10	a	a	DT
41352	1331	11	marrow	marrow	NN
41352	1331	12	pudding	pudding	NN
41352	1331	13	,	,	,
41352	1331	14	only	only	RB
41352	1331	15	omitting	omit	VBG
41352	1331	16	the	the	DT
41352	1331	17	naples	naple	NNS
41352	1331	18	biscuits	biscuit	NNS
41352	1331	19	and	and	CC
41352	1331	20	a	a	DT
41352	1331	21	quarter	quarter	NN
41352	1331	22	of	of	IN
41352	1331	23	a	a	DT
41352	1331	24	pound	pound	NN
41352	1331	25	of	of	IN
41352	1331	26	the	the	DT
41352	1331	27	beef	beef	NN
41352	1331	28	marrow	marrow	NN
41352	1331	29	,	,	,
41352	1331	30	adding	add	VBG
41352	1331	31	as	as	IN
41352	1331	32	a	a	DT
41352	1331	33	substitute	substitute	NN
41352	1331	34	the	the	DT
41352	1331	35	crumb	crumb	NN
41352	1331	36	of	of	IN
41352	1331	37	french	french	JJ
41352	1331	38	bread	bread	NN
41352	1331	39	.	.	.
41352	1332	1	_	_	NNP
41352	1332	2	A	a	DT
41352	1332	3	rich	rich	JJ
41352	1332	4	Plum	Plum	NNP
41352	1332	5	Pudding	Pudding	NNP
41352	1332	6	.	.	.
41352	1332	7	_	_	NNP
41352	1332	8	TAKE	TAKE	NNP
41352	1332	9	one	one	CD
41352	1332	10	pound	pound	NN
41352	1332	11	of	of	IN
41352	1332	12	raisins	raisin	NNS
41352	1332	13	stoned	stone	VBN
41352	1332	14	,	,	,
41352	1332	15	one	one	CD
41352	1332	16	pound	pound	NN
41352	1332	17	of	of	IN
41352	1332	18	currants	currant	NNS
41352	1332	19	washed	wash	VBN
41352	1332	20	and	and	CC
41352	1332	21	picked	pick	VBD
41352	1332	22	,	,	,
41352	1332	23	one	one	CD
41352	1332	24	pound	pound	NN
41352	1332	25	of	of	IN
41352	1332	26	beef	beef	NN
41352	1332	27	suet	suet	NN
41352	1332	28	chopped	chop	VBN
41352	1332	29	,	,	,
41352	1332	30	two	two	CD
41352	1332	31	ounces	ounce	NNS
41352	1332	32	of	of	IN
41352	1332	33	jordan	jordan	NNP
41352	1332	34	almonds	almond	VBZ
41352	1332	35	blanched	blanch	VBN
41352	1332	36	and	and	CC
41352	1332	37	pounded	pound	VBN
41352	1332	38	,	,	,
41352	1332	39	citron	citron	NNP
41352	1332	40	,	,	,
41352	1332	41	candied	candy	VBD
41352	1332	42	orange	orange	NNP
41352	1332	43	and	and	CC
41352	1332	44	lemon	lemon	NN
41352	1332	45	peel	peel	NN
41352	1332	46	pounded	pound	VBD
41352	1332	47	,	,	,
41352	1332	48	two	two	CD
41352	1332	49	ounces	ounce	NNS
41352	1332	50	of	of	IN
41352	1332	51	each	each	DT
41352	1332	52	,	,	,
41352	1332	53	a	a	DT
41352	1332	54	little	little	JJ
41352	1332	55	salt	salt	NN
41352	1332	56	,	,	,
41352	1332	57	some	some	DT
41352	1332	58	grated	grate	VBN
41352	1332	59	nutmeg	nutmeg	NNP
41352	1332	60	and	and	CC
41352	1332	61	sugar	sugar	NN
41352	1332	62	,	,	,
41352	1332	63	one	one	CD
41352	1332	64	pound	pound	NN
41352	1332	65	of	of	IN
41352	1332	66	sifted	sift	VBN
41352	1332	67	flour	flour	NN
41352	1332	68	,	,	,
41352	1332	69	a	a	DT
41352	1332	70	gill	gill	NN
41352	1332	71	of	of	IN
41352	1332	72	brandy	brandy	NN
41352	1332	73	,	,	,
41352	1332	74	and	and	CC
41352	1332	75	eight	eight	CD
41352	1332	76	eggs	egg	NNS
41352	1332	77	well	well	RB
41352	1332	78	beaten	beat	VBN
41352	1332	79	.	.	.
41352	1333	1	Mix	mix	VB
41352	1333	2	all	all	RB
41352	1333	3	together	together	RB
41352	1333	4	with	with	IN
41352	1333	5	cream	cream	NN
41352	1333	6	or	or	CC
41352	1333	7	milk	milk	NN
41352	1333	8	,	,	,
41352	1333	9	and	and	CC
41352	1333	10	let	let	VB
41352	1333	11	it	-PRON-	PRP
41352	1333	12	be	be	VB
41352	1333	13	of	of	IN
41352	1333	14	a	a	DT
41352	1333	15	good	good	JJ
41352	1333	16	thickness	thickness	NN
41352	1333	17	;	;	:
41352	1333	18	then	then	RB
41352	1333	19	tie	tie	VB
41352	1333	20	it	-PRON-	PRP
41352	1333	21	in	in	IN
41352	1333	22	a	a	DT
41352	1333	23	cloth	cloth	NN
41352	1333	24	,	,	,
41352	1333	25	boil	boil	VB
41352	1333	26	it	-PRON-	PRP
41352	1333	27	five	five	CD
41352	1333	28	hours	hour	NNS
41352	1333	29	,	,	,
41352	1333	30	and	and	CC
41352	1333	31	serve	serve	VB
41352	1333	32	it	-PRON-	PRP
41352	1333	33	up	up	RP
41352	1333	34	with	with	IN
41352	1333	35	melted	melted	JJ
41352	1333	36	butter	butter	NN
41352	1333	37	over	over	RB
41352	1333	38	.	.	.
41352	1334	1	_	_	NNP
41352	1334	2	Batter	Batter	NNP
41352	1334	3	Pudding	Pudding	NNP
41352	1334	4	.	.	.
41352	1334	5	_	_	IN
41352	1334	6	TO	to	IN
41352	1334	7	a	a	DT
41352	1334	8	pound	pound	NN
41352	1334	9	of	of	IN
41352	1334	10	flour	flour	NN
41352	1334	11	sifted	sift	VBN
41352	1334	12	add	add	VB
41352	1334	13	a	a	DT
41352	1334	14	little	little	JJ
41352	1334	15	salt	salt	NN
41352	1334	16	and	and	CC
41352	1334	17	a	a	DT
41352	1334	18	gill	gill	NN
41352	1334	19	of	of	IN
41352	1334	20	milk	milk	NN
41352	1334	21	,	,	,
41352	1334	22	mix	mix	VB
41352	1334	23	them	-PRON-	PRP
41352	1334	24	till	till	IN
41352	1334	25	smooth	smooth	JJ
41352	1334	26	,	,	,
41352	1334	27	beat	beat	VB
41352	1334	28	well	well	RB
41352	1334	29	six	six	CD
41352	1334	30	eggs	egg	NNS
41352	1334	31	,	,	,
41352	1334	32	and	and	CC
41352	1334	33	add	add	VB
41352	1334	34	them	-PRON-	PRP
41352	1334	35	together	together	RB
41352	1334	36	with	with	IN
41352	1334	37	more	more	JJR
41352	1334	38	milk	milk	NN
41352	1334	39	till	till	IN
41352	1334	40	the	the	DT
41352	1334	41	batter	batter	NN
41352	1334	42	is	be	VBZ
41352	1334	43	of	of	IN
41352	1334	44	a	a	DT
41352	1334	45	proper	proper	JJ
41352	1334	46	thickness	thickness	NN
41352	1334	47	;	;	:
41352	1334	48	then	then	RB
41352	1334	49	put	put	VB
41352	1334	50	the	the	DT
41352	1334	51	mixture	mixture	NN
41352	1334	52	into	into	IN
41352	1334	53	a	a	DT
41352	1334	54	bason	bason	NN
41352	1334	55	rubbed	rub	VBN
41352	1334	56	with	with	IN
41352	1334	57	fresh	fresh	JJ
41352	1334	58	butter	butter	NN
41352	1334	59	,	,	,
41352	1334	60	tie	tie	VB
41352	1334	61	a	a	DT
41352	1334	62	cloth	cloth	NN
41352	1334	63	over	over	RB
41352	1334	64	,	,	,
41352	1334	65	boil	boil	VB
41352	1334	66	it	-PRON-	PRP
41352	1334	67	an	an	DT
41352	1334	68	hour	hour	NN
41352	1334	69	and	and	CC
41352	1334	70	a	a	DT
41352	1334	71	quarter	quarter	NN
41352	1334	72	,	,	,
41352	1334	73	turn	turn	VB
41352	1334	74	it	-PRON-	PRP
41352	1334	75	out	out	IN
41352	1334	76	of	of	IN
41352	1334	77	the	the	DT
41352	1334	78	bason	bason	NN
41352	1334	79	,	,	,
41352	1334	80	and	and	CC
41352	1334	81	serve	serve	VB
41352	1334	82	it	-PRON-	PRP
41352	1334	83	up	up	RP
41352	1334	84	with	with	IN
41352	1334	85	melted	melted	JJ
41352	1334	86	butter	butter	NN
41352	1334	87	,	,	,
41352	1334	88	sugar	sugar	NN
41352	1334	89	,	,	,
41352	1334	90	and	and	CC
41352	1334	91	grated	grate	VBD
41352	1334	92	nutmeg	nutmeg	NNP
41352	1334	93	,	,	,
41352	1334	94	in	in	IN
41352	1334	95	a	a	DT
41352	1334	96	sauce	sauce	NN
41352	1334	97	boat	boat	NN
41352	1334	98	;	;	:
41352	1334	99	to	to	TO
41352	1334	100	which	which	WDT
41352	1334	101	may	may	MD
41352	1334	102	be	be	VB
41352	1334	103	added	add	VBN
41352	1334	104	also	also	RB
41352	1334	105	(	(	-LRB-
41352	1334	106	if	if	IN
41352	1334	107	approved	approve	VBN
41352	1334	108	)	)	-RRB-
41352	1334	109	a	a	DT
41352	1334	110	table	table	NN
41352	1334	111	spoonful	spoonful	JJ
41352	1334	112	of	of	IN
41352	1334	113	white	white	JJ
41352	1334	114	wine	wine	NN
41352	1334	115	,	,	,
41352	1334	116	or	or	CC
41352	1334	117	a	a	DT
41352	1334	118	dessert	dessert	NN
41352	1334	119	spoonful	spoonful	JJ
41352	1334	120	of	of	IN
41352	1334	121	vinegar	vinegar	NN
41352	1334	122	.	.	.
41352	1335	1	N.	N.	NNP
41352	1335	2	B.	B.	NNP
41352	1336	1	When	when	WRB
41352	1336	2	puddings	pudding	NNS
41352	1336	3	are	be	VBP
41352	1336	4	put	put	VBN
41352	1336	5	into	into	IN
41352	1336	6	the	the	DT
41352	1336	7	pot	pot	NN
41352	1336	8	the	the	DT
41352	1336	9	water	water	NN
41352	1336	10	in	in	IN
41352	1336	11	general	general	JJ
41352	1336	12	should	should	MD
41352	1336	13	boil	boil	VB
41352	1336	14	.	.	.
41352	1337	1	_	_	NNP
41352	1337	2	Boiled	Boiled	NNP
41352	1337	3	Apple	Apple	NNP
41352	1337	4	Pudding	Pudding	NNP
41352	1337	5	.	.	.
41352	1337	6	_	_	NNP
41352	1337	7	MAKE	MAKE	NNP
41352	1337	8	a	a	DT
41352	1337	9	paste	paste	NN
41352	1337	10	with	with	IN
41352	1337	11	flour	flour	NN
41352	1337	12	,	,	,
41352	1337	13	chopped	chop	VBN
41352	1337	14	beef	beef	NN
41352	1337	15	suet	suet	NN
41352	1337	16	,	,	,
41352	1337	17	or	or	CC
41352	1337	18	marrow	marrow	NNP
41352	1337	19	,	,	,
41352	1337	20	a	a	DT
41352	1337	21	little	little	JJ
41352	1337	22	salt	salt	NN
41352	1337	23	and	and	CC
41352	1337	24	water	water	NN
41352	1337	25	;	;	:
41352	1337	26	then	then	RB
41352	1337	27	knead	knead	VB
41352	1337	28	it	-PRON-	PRP
41352	1337	29	well	well	RB
41352	1337	30	,	,	,
41352	1337	31	roll	roll	VB
41352	1337	32	it	-PRON-	PRP
41352	1337	33	out	out	RP
41352	1337	34	thin	thin	RB
41352	1337	35	,	,	,
41352	1337	36	sheet	sheet	VBP
41352	1337	37	a	a	DT
41352	1337	38	bowl	bowl	NN
41352	1337	39	or	or	CC
41352	1337	40	bason	bason	NN
41352	1337	41	with	with	IN
41352	1337	42	it	-PRON-	PRP
41352	1337	43	,	,	,
41352	1337	44	fill	fill	VB
41352	1337	45	it	-PRON-	PRP
41352	1337	46	with	with	IN
41352	1337	47	good	good	JJ
41352	1337	48	baking	baking	NN
41352	1337	49	apples	apple	NNS
41352	1337	50	pared	pare	VBN
41352	1337	51	,	,	,
41352	1337	52	cut	cut	VBD
41352	1337	53	into	into	IN
41352	1337	54	quarters	quarter	NNS
41352	1337	55	and	and	CC
41352	1337	56	cored	core	VBD
41352	1337	57	;	;	:
41352	1337	58	add	add	VB
41352	1337	59	lemon	lemon	NN
41352	1337	60	peel	peel	NN
41352	1337	61	grated	grate	VBN
41352	1337	62	,	,	,
41352	1337	63	cloves	clove	NNS
41352	1337	64	,	,	,
41352	1337	65	nutmeg	nutmeg	NNP
41352	1337	66	,	,	,
41352	1337	67	and	and	CC
41352	1337	68	cinnamon	cinnamon	NNP
41352	1337	69	pounded	pound	VBD
41352	1337	70	fine	fine	JJ
41352	1337	71	,	,	,
41352	1337	72	a	a	DT
41352	1337	73	small	small	JJ
41352	1337	74	quantity	quantity	NN
41352	1337	75	of	of	IN
41352	1337	76	each	each	DT
41352	1337	77	.	.	.
41352	1338	1	Lay	lay	VB
41352	1338	2	a	a	DT
41352	1338	3	thin	thin	JJ
41352	1338	4	paste	paste	NN
41352	1338	5	on	on	IN
41352	1338	6	the	the	DT
41352	1338	7	top	top	NN
41352	1338	8	,	,	,
41352	1338	9	tie	tie	VB
41352	1338	10	the	the	DT
41352	1338	11	bason	bason	NN
41352	1338	12	in	in	IN
41352	1338	13	a	a	DT
41352	1338	14	cloth	cloth	NN
41352	1338	15	,	,	,
41352	1338	16	and	and	CC
41352	1338	17	let	let	VB
41352	1338	18	the	the	DT
41352	1338	19	pudding	pudding	NN
41352	1338	20	boil	boil	NN
41352	1338	21	till	till	IN
41352	1338	22	well	well	RB
41352	1338	23	done	do	VBN
41352	1338	24	.	.	.
41352	1339	1	When	when	WRB
41352	1339	2	it	-PRON-	PRP
41352	1339	3	is	be	VBZ
41352	1339	4	to	to	TO
41352	1339	5	be	be	VB
41352	1339	6	served	serve	VBN
41352	1339	7	up	up	RP
41352	1339	8	cut	cut	VBN
41352	1339	9	a	a	DT
41352	1339	10	piece	piece	NN
41352	1339	11	out	out	IN
41352	1339	12	of	of	IN
41352	1339	13	the	the	DT
41352	1339	14	top	top	NN
41352	1339	15	and	and	CC
41352	1339	16	mix	mix	VB
41352	1339	17	with	with	IN
41352	1339	18	the	the	DT
41352	1339	19	apples	apple	NNS
41352	1339	20	,	,	,
41352	1339	21	sugar	sugar	NN
41352	1339	22	to	to	IN
41352	1339	23	the	the	DT
41352	1339	24	palate	palate	NN
41352	1339	25	,	,	,
41352	1339	26	and	and	CC
41352	1339	27	add	add	VB
41352	1339	28	a	a	DT
41352	1339	29	bit	bit	NN
41352	1339	30	of	of	IN
41352	1339	31	fresh	fresh	JJ
41352	1339	32	butter	butter	NN
41352	1339	33	and	and	CC
41352	1339	34	a	a	DT
41352	1339	35	little	little	JJ
41352	1339	36	syrup	syrup	NN
41352	1339	37	of	of	IN
41352	1339	38	quinces	quince	NNS
41352	1339	39	.	.	.
41352	1340	1	_	_	NNP
41352	1340	2	Apple	Apple	NNP
41352	1340	3	Dumplings	Dumplings	NNPS
41352	1340	4	.	.	.
41352	1340	5	_	_	NNP
41352	1340	6	PARE	PARE	NNP
41352	1340	7	large	large	JJ
41352	1340	8	baking	baking	NN
41352	1340	9	apples	apple	NNS
41352	1340	10	,	,	,
41352	1340	11	core	core	VB
41352	1340	12	them	-PRON-	PRP
41352	1340	13	with	with	IN
41352	1340	14	a	a	DT
41352	1340	15	scoop	scoop	NN
41352	1340	16	,	,	,
41352	1340	17	fill	fill	VB
41352	1340	18	the	the	DT
41352	1340	19	cavities	cavity	NNS
41352	1340	20	with	with	IN
41352	1340	21	quince	quince	NNP
41352	1340	22	marmalade	marmalade	NNP
41352	1340	23	,	,	,
41352	1340	24	roll	roll	VB
41352	1340	25	out	out	RP
41352	1340	26	(	(	-LRB-
41352	1340	27	a	a	DT
41352	1340	28	quarter	quarter	NN
41352	1340	29	of	of	IN
41352	1340	30	an	an	DT
41352	1340	31	inch	inch	NN
41352	1340	32	thick	thick	JJ
41352	1340	33	)	)	-RRB-
41352	1340	34	the	the	DT
41352	1340	35	same	same	JJ
41352	1340	36	kind	kind	NN
41352	1340	37	of	of	IN
41352	1340	38	paste	paste	NN
41352	1340	39	as	as	IN
41352	1340	40	for	for	IN
41352	1340	41	an	an	DT
41352	1340	42	apple	apple	NN
41352	1340	43	pudding	pudding	NN
41352	1340	44	,	,	,
41352	1340	45	mould	mould	NN
41352	1340	46	over	over	IN
41352	1340	47	each	each	DT
41352	1340	48	apple	apple	NN
41352	1340	49	a	a	DT
41352	1340	50	piece	piece	NN
41352	1340	51	of	of	IN
41352	1340	52	paste	paste	NN
41352	1340	53	,	,	,
41352	1340	54	and	and	CC
41352	1340	55	boil	boil	VB
41352	1340	56	them	-PRON-	PRP
41352	1340	57	separately	separately	RB
41352	1340	58	in	in	IN
41352	1340	59	a	a	DT
41352	1340	60	cloth	cloth	NN
41352	1340	61	,	,	,
41352	1340	62	or	or	CC
41352	1340	63	wash	wash	VB
41352	1340	64	them	-PRON-	PRP
41352	1340	65	with	with	IN
41352	1340	66	whites	white	NNS
41352	1340	67	of	of	IN
41352	1340	68	eggs	egg	NNS
41352	1340	69	with	with	IN
41352	1340	70	a	a	DT
41352	1340	71	paste	paste	NN
41352	1340	72	brush	brush	NN
41352	1340	73	,	,	,
41352	1340	74	and	and	CC
41352	1340	75	bake	bake	VB
41352	1340	76	them	-PRON-	PRP
41352	1340	77	.	.	.
41352	1341	1	Serve	serve	VB
41352	1341	2	them	-PRON-	PRP
41352	1341	3	up	up	RP
41352	1341	4	with	with	IN
41352	1341	5	grated	grate	VBN
41352	1341	6	nutmeg	nutmeg	NNS
41352	1341	7	,	,	,
41352	1341	8	sifted	sift	VBD
41352	1341	9	sugar	sugar	NN
41352	1341	10	,	,	,
41352	1341	11	and	and	CC
41352	1341	12	fresh	fresh	JJ
41352	1341	13	butter	butter	NN
41352	1341	14	,	,	,
41352	1341	15	in	in	IN
41352	1341	16	different	different	JJ
41352	1341	17	saucers	saucer	NNS
41352	1341	18	.	.	.
41352	1342	1	_	_	NNP
41352	1342	2	Baked	Baked	NNP
41352	1342	3	Apple	Apple	NNP
41352	1342	4	Pudding	Pudding	NNP
41352	1342	5	.	.	.
41352	1342	6	_	_	NNP
41352	1342	7	STEW	STEW	VBZ
41352	1342	8	the	the	DT
41352	1342	9	apples	apple	NNS
41352	1342	10	as	as	IN
41352	1342	11	for	for	IN
41352	1342	12	a	a	DT
41352	1342	13	tourte	tourte	NNS
41352	1342	14	or	or	CC
41352	1342	15	tartlets	tartlet	NNS
41352	1342	16	,	,	,
41352	1342	17	and	and	CC
41352	1342	18	when	when	WRB
41352	1342	19	they	-PRON-	PRP
41352	1342	20	are	be	VBP
41352	1342	21	cold	cold	JJ
41352	1342	22	add	add	NN
41352	1342	23	to	to	IN
41352	1342	24	them	-PRON-	PRP
41352	1342	25	six	six	CD
41352	1342	26	eggs	egg	NNS
41352	1342	27	well	well	RB
41352	1342	28	beaten	beat	VBN
41352	1342	29	;	;	:
41352	1342	30	put	put	VB
41352	1342	31	the	the	DT
41352	1342	32	mixture	mixture	NN
41352	1342	33	into	into	IN
41352	1342	34	a	a	DT
41352	1342	35	dish	dish	NN
41352	1342	36	with	with	IN
41352	1342	37	puff	puff	NN
41352	1342	38	paste	paste	NN
41352	1342	39	round	round	IN
41352	1342	40	the	the	DT
41352	1342	41	rim	rim	NN
41352	1342	42	,	,	,
41352	1342	43	and	and	CC
41352	1342	44	bake	bake	VB
41352	1342	45	it	-PRON-	PRP
41352	1342	46	.	.	.
41352	1343	1	_	_	NNP
41352	1343	2	Damson	Damson	NNP
41352	1343	3	Pudding	Pudding	NNP
41352	1343	4	.	.	.
41352	1343	5	_	_	NNP
41352	1343	6	MAKE	MAKE	NNP
41352	1343	7	paste	paste	NN
41352	1343	8	and	and	CC
41352	1343	9	sheet	sheet	VBP
41352	1343	10	a	a	DT
41352	1343	11	bason	bason	NN
41352	1343	12	in	in	IN
41352	1343	13	the	the	DT
41352	1343	14	same	same	JJ
41352	1343	15	manner	manner	NN
41352	1343	16	as	as	IN
41352	1343	17	for	for	IN
41352	1343	18	an	an	DT
41352	1343	19	apple	apple	NN
41352	1343	20	pudding	pudding	NN
41352	1343	21	;	;	:
41352	1343	22	then	then	RB
41352	1343	23	fill	fill	VB
41352	1343	24	it	-PRON-	PRP
41352	1343	25	with	with	IN
41352	1343	26	ripe	ripe	JJ
41352	1343	27	or	or	CC
41352	1343	28	bottled	bottled	JJ
41352	1343	29	damsons	damson	NNS
41352	1343	30	,	,	,
41352	1343	31	cover	cover	VB
41352	1343	32	it	-PRON-	PRP
41352	1343	33	with	with	IN
41352	1343	34	paste	paste	NN
41352	1343	35	,	,	,
41352	1343	36	boil	boil	VB
41352	1343	37	it	-PRON-	PRP
41352	1343	38	,	,	,
41352	1343	39	and	and	CC
41352	1343	40	when	when	WRB
41352	1343	41	it	-PRON-	PRP
41352	1343	42	is	be	VBZ
41352	1343	43	to	to	TO
41352	1343	44	be	be	VB
41352	1343	45	served	serve	VBN
41352	1343	46	up	up	RP
41352	1343	47	cut	cut	VBN
41352	1343	48	a	a	DT
41352	1343	49	piece	piece	NN
41352	1343	50	out	out	IN
41352	1343	51	of	of	IN
41352	1343	52	the	the	DT
41352	1343	53	top	top	NN
41352	1343	54	,	,	,
41352	1343	55	mix	mix	VB
41352	1343	56	with	with	IN
41352	1343	57	the	the	DT
41352	1343	58	fruit	fruit	NN
41352	1343	59	,	,	,
41352	1343	60	sifted	sift	VBD
41352	1343	61	sugar	sugar	NN
41352	1343	62	to	to	IN
41352	1343	63	the	the	DT
41352	1343	64	palate	palate	NN
41352	1343	65	,	,	,
41352	1343	66	and	and	CC
41352	1343	67	a	a	DT
41352	1343	68	small	small	JJ
41352	1343	69	quantity	quantity	NN
41352	1343	70	of	of	IN
41352	1343	71	pounded	pound	VBN
41352	1343	72	cinnamon	cinnamon	NN
41352	1343	73	or	or	CC
41352	1343	74	grated	grate	VBN
41352	1343	75	nutmeg	nutmeg	NNP
41352	1343	76	.	.	.
41352	1344	1	N.	N.	NNP
41352	1344	2	B.	B.	NNP
41352	1344	3	Puddings	Puddings	NNP
41352	1344	4	made	make	VBD
41352	1344	5	with	with	IN
41352	1344	6	gooseberries	gooseberry	NNS
41352	1344	7	,	,	,
41352	1344	8	currants	currant	NNS
41352	1344	9	,	,	,
41352	1344	10	or	or	CC
41352	1344	11	bullies	bully	NNS
41352	1344	12	,	,	,
41352	1344	13	may	may	MD
41352	1344	14	be	be	VB
41352	1344	15	done	do	VBN
41352	1344	16	in	in	IN
41352	1344	17	the	the	DT
41352	1344	18	same	same	JJ
41352	1344	19	manner	manner	NN
41352	1344	20	.	.	.
41352	1345	1	_	_	NNP
41352	1345	2	Damson	Damson	NNP
41352	1345	3	Pudding	Pudding	NNP
41352	1345	4	another	another	DT
41352	1345	5	way	way	NN
41352	1345	6	.	.	.
41352	1345	7	_	_	IN
41352	1345	8	TO	to	IN
41352	1345	9	a	a	DT
41352	1345	10	pint	pint	NN
41352	1345	11	of	of	IN
41352	1345	12	cream	cream	NN
41352	1345	13	or	or	CC
41352	1345	14	milk	milk	NN
41352	1345	15	add	add	VB
41352	1345	16	six	six	CD
41352	1345	17	eggs	egg	NNS
41352	1345	18	,	,	,
41352	1345	19	four	four	CD
41352	1345	20	table	table	NN
41352	1345	21	spoonfuls	spoonful	NNS
41352	1345	22	of	of	IN
41352	1345	23	sifted	sift	VBN
41352	1345	24	flour	flour	NN
41352	1345	25	,	,	,
41352	1345	26	a	a	DT
41352	1345	27	very	very	RB
41352	1345	28	little	little	JJ
41352	1345	29	salt	salt	NN
41352	1345	30	,	,	,
41352	1345	31	a	a	DT
41352	1345	32	small	small	JJ
41352	1345	33	quantity	quantity	NN
41352	1345	34	of	of	IN
41352	1345	35	pounded	pound	VBN
41352	1345	36	cinnamon	cinnamon	NN
41352	1345	37	,	,	,
41352	1345	38	and	and	CC
41352	1345	39	whisk	whisk	VB
41352	1345	40	them	-PRON-	PRP
41352	1345	41	well	well	RB
41352	1345	42	together	together	RB
41352	1345	43	.	.	.
41352	1346	1	Have	have	VBP
41352	1346	2	ready	ready	JJ
41352	1346	3	ripe	ripe	JJ
41352	1346	4	or	or	CC
41352	1346	5	bottled	bottled	JJ
41352	1346	6	damsons	damson	NNS
41352	1346	7	,	,	,
41352	1346	8	rub	rub	VB
41352	1346	9	them	-PRON-	PRP
41352	1346	10	through	through	IN
41352	1346	11	a	a	DT
41352	1346	12	hair	hair	NN
41352	1346	13	sieve	sieve	NN
41352	1346	14	,	,	,
41352	1346	15	add	add	VB
41352	1346	16	to	to	IN
41352	1346	17	the	the	DT
41352	1346	18	mixture	mixture	NN
41352	1346	19	a	a	DT
41352	1346	20	sufficient	sufficient	JJ
41352	1346	21	quantity	quantity	NN
41352	1346	22	of	of	IN
41352	1346	23	the	the	DT
41352	1346	24	fine	fine	JJ
41352	1346	25	pulp	pulp	NN
41352	1346	26	to	to	TO
41352	1346	27	make	make	VB
41352	1346	28	it	-PRON-	PRP
41352	1346	29	in	in	IN
41352	1346	30	substance	substance	NN
41352	1346	31	a	a	DT
41352	1346	32	little	little	JJ
41352	1346	33	thicker	thick	JJR
41352	1346	34	than	than	IN
41352	1346	35	batter	batter	NN
41352	1346	36	,	,	,
41352	1346	37	sweeten	sweeten	VBD
41352	1346	38	it	-PRON-	PRP
41352	1346	39	to	to	IN
41352	1346	40	the	the	DT
41352	1346	41	palate	palate	NN
41352	1346	42	,	,	,
41352	1346	43	put	put	VB
41352	1346	44	it	-PRON-	PRP
41352	1346	45	into	into	IN
41352	1346	46	a	a	DT
41352	1346	47	buttered	butter	VBN
41352	1346	48	bason	bason	NN
41352	1346	49	,	,	,
41352	1346	50	flour	flour	VB
41352	1346	51	a	a	DT
41352	1346	52	cloth	cloth	NN
41352	1346	53	and	and	CC
41352	1346	54	tie	tie	VB
41352	1346	55	over	over	RP
41352	1346	56	,	,	,
41352	1346	57	boil	boil	VB
41352	1346	58	it	-PRON-	PRP
41352	1346	59	an	an	DT
41352	1346	60	hour	hour	NN
41352	1346	61	and	and	CC
41352	1346	62	a	a	DT
41352	1346	63	quarter	quarter	NN
41352	1346	64	,	,	,
41352	1346	65	and	and	CC
41352	1346	66	when	when	WRB
41352	1346	67	it	-PRON-	PRP
41352	1346	68	is	be	VBZ
41352	1346	69	to	to	TO
41352	1346	70	be	be	VB
41352	1346	71	served	serve	VBN
41352	1346	72	up	up	RP
41352	1346	73	turn	turn	VB
41352	1346	74	it	-PRON-	PRP
41352	1346	75	out	out	IN
41352	1346	76	of	of	IN
41352	1346	77	the	the	DT
41352	1346	78	bason	bason	NN
41352	1346	79	and	and	CC
41352	1346	80	put	put	VB
41352	1346	81	melted	melted	JJ
41352	1346	82	butter	butter	NN
41352	1346	83	over	over	RP
41352	1346	84	.	.	.
41352	1347	1	N.	N.	NNP
41352	1347	2	B.	B.	NNP
41352	1348	1	In	in	IN
41352	1348	2	the	the	DT
41352	1348	3	same	same	JJ
41352	1348	4	manner	manner	NN
41352	1348	5	may	may	MD
41352	1348	6	be	be	VB
41352	1348	7	done	do	VBN
41352	1348	8	ripe	ripe	JJ
41352	1348	9	peaches	peach	NNS
41352	1348	10	,	,	,
41352	1348	11	nectarines	nectarine	NNS
41352	1348	12	,	,	,
41352	1348	13	gooseberries	gooseberry	NNS
41352	1348	14	,	,	,
41352	1348	15	apricots	apricot	NNS
41352	1348	16	,	,	,
41352	1348	17	green	green	JJ
41352	1348	18	gages	gage	NNS
41352	1348	19	,	,	,
41352	1348	20	or	or	CC
41352	1348	21	egg	egg	NN
41352	1348	22	plums	plum	NNS
41352	1348	23	;	;	:
41352	1348	24	or	or	CC
41352	1348	25	instead	instead	RB
41352	1348	26	of	of	IN
41352	1348	27	boiling	boil	VBG
41352	1348	28	may	may	MD
41352	1348	29	be	be	VB
41352	1348	30	baked	bake	VBN
41352	1348	31	in	in	IN
41352	1348	32	a	a	DT
41352	1348	33	tart	tart	JJ
41352	1348	34	pan	pan	NN
41352	1348	35	,	,	,
41352	1348	36	sheeted	sheet	VBN
41352	1348	37	with	with	IN
41352	1348	38	puff	puff	NN
41352	1348	39	paste	paste	NN
41352	1348	40	.	.	.
41352	1349	1	_	_	NNP
41352	1349	2	Baked	Baked	NNP
41352	1349	3	Fruit	Fruit	NNP
41352	1349	4	Pudding	Pudding	NNP
41352	1349	5	another	another	DT
41352	1349	6	way	way	NN
41352	1349	7	.	.	.
41352	1349	8	_	_	NNP
41352	1349	9	RUB	RUB	NNP
41352	1349	10	gooseberries	gooseberry	NNS
41352	1349	11	or	or	CC
41352	1349	12	other	other	JJ
41352	1349	13	ripe	ripe	JJ
41352	1349	14	fruit	fruit	NN
41352	1349	15	through	through	IN
41352	1349	16	a	a	DT
41352	1349	17	hair	hair	NN
41352	1349	18	sieve	sieve	NN
41352	1349	19	;	;	:
41352	1349	20	and	and	CC
41352	1349	21	to	to	TO
41352	1349	22	half	half	PDT
41352	1349	23	a	a	DT
41352	1349	24	pint	pint	NN
41352	1349	25	of	of	IN
41352	1349	26	the	the	DT
41352	1349	27	fine	fine	JJ
41352	1349	28	pulp	pulp	NN
41352	1349	29	add	add	VB
41352	1349	30	a	a	DT
41352	1349	31	quarter	quarter	NN
41352	1349	32	of	of	IN
41352	1349	33	a	a	DT
41352	1349	34	pound	pound	NN
41352	1349	35	of	of	IN
41352	1349	36	naples	naples	JJ
41352	1349	37	biscuits	biscuit	NNS
41352	1349	38	,	,	,
41352	1349	39	three	three	CD
41352	1349	40	ounces	ounce	NNS
41352	1349	41	of	of	IN
41352	1349	42	oiled	oil	VBN
41352	1349	43	fresh	fresh	JJ
41352	1349	44	butter	butter	NN
41352	1349	45	,	,	,
41352	1349	46	half	half	PDT
41352	1349	47	a	a	DT
41352	1349	48	pint	pint	NN
41352	1349	49	of	of	IN
41352	1349	50	cream	cream	NN
41352	1349	51	,	,	,
41352	1349	52	grated	grate	VBD
41352	1349	53	nutmeg	nutmeg	NNP
41352	1349	54	,	,	,
41352	1349	55	sugar	sugar	NN
41352	1349	56	to	to	IN
41352	1349	57	the	the	DT
41352	1349	58	palate	palate	NN
41352	1349	59	,	,	,
41352	1349	60	and	and	CC
41352	1349	61	six	six	CD
41352	1349	62	eggs	egg	NNS
41352	1349	63	.	.	.
41352	1350	1	Beat	beat	VB
41352	1350	2	all	all	PDT
41352	1350	3	the	the	DT
41352	1350	4	ingredients	ingredient	NNS
41352	1350	5	together	together	RB
41352	1350	6	for	for	IN
41352	1350	7	ten	ten	CD
41352	1350	8	minutes	minute	NNS
41352	1350	9	;	;	:
41352	1350	10	then	then	RB
41352	1350	11	add	add	VB
41352	1350	12	slices	slice	NNS
41352	1350	13	of	of	IN
41352	1350	14	citron	citron	NN
41352	1350	15	,	,	,
41352	1350	16	and	and	CC
41352	1350	17	bake	bake	VB
41352	1350	18	the	the	DT
41352	1350	19	mixture	mixture	NN
41352	1350	20	in	in	IN
41352	1350	21	a	a	DT
41352	1350	22	dish	dish	NN
41352	1350	23	with	with	IN
41352	1350	24	puff	puff	NN
41352	1350	25	paste	paste	NN
41352	1350	26	round	round	IN
41352	1350	27	the	the	DT
41352	1350	28	rim	rim	NN
41352	1350	29	.	.	.
41352	1351	1	_	_	NNP
41352	1351	2	Muffin	Muffin	NNP
41352	1351	3	Pudding	Pudding	NNP
41352	1351	4	with	with	IN
41352	1351	5	dried	dry	VBN
41352	1351	6	Cherries	Cherries	NNPS
41352	1351	7	.	.	.
41352	1351	8	_	_	IN
41352	1351	9	TO	to	IN
41352	1351	10	a	a	DT
41352	1351	11	pint	pint	NN
41352	1351	12	and	and	CC
41352	1351	13	a	a	DT
41352	1351	14	half	half	NN
41352	1351	15	of	of	IN
41352	1351	16	milk	milk	NN
41352	1351	17	add	add	VB
41352	1351	18	a	a	DT
41352	1351	19	few	few	JJ
41352	1351	20	coriander	coriander	NN
41352	1351	21	seeds	seed	NNS
41352	1351	22	,	,	,
41352	1351	23	a	a	DT
41352	1351	24	bit	bit	NN
41352	1351	25	of	of	IN
41352	1351	26	lemon	lemon	NN
41352	1351	27	peel	peel	NN
41352	1351	28	,	,	,
41352	1351	29	sugar	sugar	NN
41352	1351	30	to	to	IN
41352	1351	31	the	the	DT
41352	1351	32	palate	palate	NN
41352	1351	33	,	,	,
41352	1351	34	and	and	CC
41352	1351	35	boil	boil	VB
41352	1351	36	them	-PRON-	PRP
41352	1351	37	together	together	RB
41352	1351	38	ten	ten	CD
41352	1351	39	minutes	minute	NNS
41352	1351	40	.	.	.
41352	1352	1	Then	then	RB
41352	1352	2	put	put	VB
41352	1352	3	four	four	CD
41352	1352	4	muffins	muffin	NNS
41352	1352	5	into	into	IN
41352	1352	6	a	a	DT
41352	1352	7	pan	pan	NN
41352	1352	8	,	,	,
41352	1352	9	strain	strain	VB
41352	1352	10	the	the	DT
41352	1352	11	milk	milk	NN
41352	1352	12	over	over	IN
41352	1352	13	them	-PRON-	PRP
41352	1352	14	,	,	,
41352	1352	15	and	and	CC
41352	1352	16	,	,	,
41352	1352	17	when	when	WRB
41352	1352	18	they	-PRON-	PRP
41352	1352	19	are	be	VBP
41352	1352	20	cold	cold	JJ
41352	1352	21	,	,	,
41352	1352	22	mash	mash	VB
41352	1352	23	them	-PRON-	PRP
41352	1352	24	with	with	IN
41352	1352	25	a	a	DT
41352	1352	26	wooden	wooden	JJ
41352	1352	27	spoon	spoon	NN
41352	1352	28	;	;	:
41352	1352	29	add	add	VB
41352	1352	30	half	half	PDT
41352	1352	31	a	a	DT
41352	1352	32	gill	gill	NN
41352	1352	33	of	of	IN
41352	1352	34	brandy	brandy	NN
41352	1352	35	,	,	,
41352	1352	36	half	half	PDT
41352	1352	37	a	a	DT
41352	1352	38	pound	pound	NN
41352	1352	39	of	of	IN
41352	1352	40	dried	dry	VBN
41352	1352	41	cherries	cherry	NNS
41352	1352	42	,	,	,
41352	1352	43	a	a	DT
41352	1352	44	little	little	JJ
41352	1352	45	grated	grated	JJ
41352	1352	46	nutmeg	nutmeg	NNS
41352	1352	47	,	,	,
41352	1352	48	two	two	CD
41352	1352	49	ounces	ounce	NNS
41352	1352	50	of	of	IN
41352	1352	51	jordan	jordan	NNP
41352	1352	52	almonds	almond	VBZ
41352	1352	53	blanched	blanch	VBD
41352	1352	54	and	and	CC
41352	1352	55	pounded	pound	VBD
41352	1352	56	very	very	RB
41352	1352	57	fine	fine	JJ
41352	1352	58	,	,	,
41352	1352	59	and	and	CC
41352	1352	60	six	six	CD
41352	1352	61	eggs	egg	NNS
41352	1352	62	well	well	RB
41352	1352	63	beaten	beat	VBN
41352	1352	64	.	.	.
41352	1353	1	Mix	mix	VB
41352	1353	2	all	all	DT
41352	1353	3	together	together	RB
41352	1353	4	and	and	CC
41352	1353	5	boil	boil	VB
41352	1353	6	in	in	IN
41352	1353	7	a	a	DT
41352	1353	8	bason	bason	NN
41352	1353	9	,	,	,
41352	1353	10	or	or	CC
41352	1353	11	bake	bake	VB
41352	1353	12	it	-PRON-	PRP
41352	1353	13	in	in	IN
41352	1353	14	a	a	DT
41352	1353	15	dish	dish	NN
41352	1353	16	with	with	IN
41352	1353	17	paste	paste	NN
41352	1353	18	round	round	IN
41352	1353	19	it	-PRON-	PRP
41352	1353	20	.	.	.
41352	1354	1	_	_	NNP
41352	1354	2	Potatoe	Potatoe	NNP
41352	1354	3	Pudding	Pudding	NNP
41352	1354	4	.	.	.
41352	1354	5	_	_	NNP
41352	1354	6	PEEL	PEEL	NNP
41352	1354	7	potatoes	potato	NNS
41352	1354	8	,	,	,
41352	1354	9	steam	steam	VBP
41352	1354	10	them	-PRON-	PRP
41352	1354	11	,	,	,
41352	1354	12	and	and	CC
41352	1354	13	rub	rub	VB
41352	1354	14	them	-PRON-	PRP
41352	1354	15	through	through	IN
41352	1354	16	a	a	DT
41352	1354	17	fine	fine	JJ
41352	1354	18	sieve	sieve	NN
41352	1354	19	.	.	.
41352	1355	1	To	to	TO
41352	1355	2	half	half	PDT
41352	1355	3	a	a	DT
41352	1355	4	pound	pound	NN
41352	1355	5	of	of	IN
41352	1355	6	pulp	pulp	NN
41352	1355	7	add	add	VB
41352	1355	8	a	a	DT
41352	1355	9	quarter	quarter	NN
41352	1355	10	of	of	IN
41352	1355	11	a	a	DT
41352	1355	12	pound	pound	NN
41352	1355	13	of	of	IN
41352	1355	14	fresh	fresh	JJ
41352	1355	15	butter	butter	NN
41352	1355	16	oiled	oil	VBD
41352	1355	17	,	,	,
41352	1355	18	sifted	sift	VBD
41352	1355	19	sugar	sugar	NN
41352	1355	20	to	to	IN
41352	1355	21	the	the	DT
41352	1355	22	palate	palate	NN
41352	1355	23	,	,	,
41352	1355	24	half	half	PDT
41352	1355	25	a	a	DT
41352	1355	26	gill	gill	NN
41352	1355	27	of	of	IN
41352	1355	28	brandy	brandy	NN
41352	1355	29	,	,	,
41352	1355	30	a	a	DT
41352	1355	31	little	little	JJ
41352	1355	32	pounded	pounded	JJ
41352	1355	33	cinnamon	cinnamon	NN
41352	1355	34	,	,	,
41352	1355	35	half	half	PDT
41352	1355	36	a	a	DT
41352	1355	37	pint	pint	NN
41352	1355	38	of	of	IN
41352	1355	39	cream	cream	NN
41352	1355	40	,	,	,
41352	1355	41	a	a	DT
41352	1355	42	quarter	quarter	NN
41352	1355	43	of	of	IN
41352	1355	44	a	a	DT
41352	1355	45	pound	pound	NN
41352	1355	46	of	of	IN
41352	1355	47	currants	currant	NNS
41352	1355	48	washed	wash	VBN
41352	1355	49	and	and	CC
41352	1355	50	picked	pick	VBD
41352	1355	51	,	,	,
41352	1355	52	and	and	CC
41352	1355	53	eight	eight	CD
41352	1355	54	eggs	egg	NNS
41352	1355	55	well	well	RB
41352	1355	56	beaten	beat	VBN
41352	1355	57	.	.	.
41352	1356	1	Mix	mix	VB
41352	1356	2	all	all	DT
41352	1356	3	together	together	RB
41352	1356	4	,	,	,
41352	1356	5	bake	bake	VBP
41352	1356	6	(	(	-LRB-
41352	1356	7	or	or	CC
41352	1356	8	boil	boil	VB
41352	1356	9	)	)	-RRB-
41352	1356	10	the	the	DT
41352	1356	11	pudding	pudding	NN
41352	1356	12	,	,	,
41352	1356	13	and	and	CC
41352	1356	14	serve	serve	VB
41352	1356	15	it	-PRON-	PRP
41352	1356	16	up	up	RP
41352	1356	17	with	with	IN
41352	1356	18	melted	melted	JJ
41352	1356	19	butter	butter	NN
41352	1356	20	in	in	IN
41352	1356	21	a	a	DT
41352	1356	22	sauceboat	sauceboat	NN
41352	1356	23	.	.	.
41352	1357	1	_	_	NNP
41352	1357	2	Carrot	Carrot	NNP
41352	1357	3	Pudding	Pudding	NNP
41352	1357	4	.	.	.
41352	1357	5	_	_	NNP
41352	1357	6	TAKE	TAKE	NNP
41352	1357	7	red	red	JJ
41352	1357	8	carrots	carrot	NNS
41352	1357	9	,	,	,
41352	1357	10	boil	boil	VB
41352	1357	11	them	-PRON-	PRP
41352	1357	12	,	,	,
41352	1357	13	cut	cut	VBD
41352	1357	14	off	off	RP
41352	1357	15	the	the	DT
41352	1357	16	red	red	JJ
41352	1357	17	part	part	NN
41352	1357	18	,	,	,
41352	1357	19	and	and	CC
41352	1357	20	rub	rub	VB
41352	1357	21	them	-PRON-	PRP
41352	1357	22	through	through	IN
41352	1357	23	a	a	DT
41352	1357	24	sieve	sieve	NN
41352	1357	25	or	or	CC
41352	1357	26	tamis	tamis	NN
41352	1357	27	cloth	cloth	NN
41352	1357	28	.	.	.
41352	1358	1	To	to	IN
41352	1358	2	a	a	DT
41352	1358	3	quarter	quarter	NN
41352	1358	4	of	of	IN
41352	1358	5	a	a	DT
41352	1358	6	pound	pound	NN
41352	1358	7	of	of	IN
41352	1358	8	pulp	pulp	NN
41352	1358	9	add	add	VB
41352	1358	10	half	half	PDT
41352	1358	11	a	a	DT
41352	1358	12	pound	pound	NN
41352	1358	13	of	of	IN
41352	1358	14	crumb	crumb	NN
41352	1358	15	of	of	IN
41352	1358	16	french	french	JJ
41352	1358	17	bread	bread	NN
41352	1358	18	,	,	,
41352	1358	19	sifted	sift	VBD
41352	1358	20	sugar	sugar	NN
41352	1358	21	,	,	,
41352	1358	22	a	a	DT
41352	1358	23	spoonful	spoonful	NN
41352	1358	24	of	of	IN
41352	1358	25	orange	orange	JJ
41352	1358	26	flower	flower	NN
41352	1358	27	water	water	NN
41352	1358	28	,	,	,
41352	1358	29	half	half	PDT
41352	1358	30	a	a	DT
41352	1358	31	pint	pint	NN
41352	1358	32	of	of	IN
41352	1358	33	cream	cream	NN
41352	1358	34	,	,	,
41352	1358	35	some	some	DT
41352	1358	36	slices	slice	NNS
41352	1358	37	of	of	IN
41352	1358	38	candied	candy	VBN
41352	1358	39	citron	citron	NN
41352	1358	40	,	,	,
41352	1358	41	some	some	DT
41352	1358	42	grated	grate	VBN
41352	1358	43	nutmeg	nutmeg	NNP
41352	1358	44	,	,	,
41352	1358	45	a	a	DT
41352	1358	46	quarter	quarter	NN
41352	1358	47	of	of	IN
41352	1358	48	a	a	DT
41352	1358	49	pound	pound	NN
41352	1358	50	of	of	IN
41352	1358	51	oiled	oil	VBN
41352	1358	52	fresh	fresh	JJ
41352	1358	53	butter	butter	NN
41352	1358	54	,	,	,
41352	1358	55	eight	eight	CD
41352	1358	56	eggs	egg	NNS
41352	1358	57	well	well	RB
41352	1358	58	beaten	beat	VBN
41352	1358	59	,	,	,
41352	1358	60	and	and	CC
41352	1358	61	bake	bake	VB
41352	1358	62	it	-PRON-	PRP
41352	1358	63	in	in	IN
41352	1358	64	a	a	DT
41352	1358	65	dish	dish	NN
41352	1358	66	with	with	IN
41352	1358	67	a	a	DT
41352	1358	68	paste	paste	NN
41352	1358	69	round	round	IN
41352	1358	70	the	the	DT
41352	1358	71	rim	rim	NN
41352	1358	72	.	.	.
41352	1359	1	_	_	NNP
41352	1359	2	Ice	Ice	NNP
41352	1359	3	Cream	Cream	NNP
41352	1359	4	.	.	.
41352	1359	5	_	_	NNP
41352	1359	6	TAKE	TAKE	NNP
41352	1359	7	a	a	DT
41352	1359	8	pint	pint	NN
41352	1359	9	and	and	CC
41352	1359	10	a	a	DT
41352	1359	11	half	half	NN
41352	1359	12	of	of	IN
41352	1359	13	good	good	JJ
41352	1359	14	cream	cream	NN
41352	1359	15	,	,	,
41352	1359	16	add	add	VB
41352	1359	17	to	to	IN
41352	1359	18	it	-PRON-	PRP
41352	1359	19	half	half	PDT
41352	1359	20	a	a	DT
41352	1359	21	pound	pound	NN
41352	1359	22	of	of	IN
41352	1359	23	raspberry	raspberry	NN
41352	1359	24	or	or	CC
41352	1359	25	other	other	JJ
41352	1359	26	jams	jam	NNS
41352	1359	27	,	,	,
41352	1359	28	or	or	CC
41352	1359	29	ripe	ripe	JJ
41352	1359	30	fruits	fruit	NNS
41352	1359	31	,	,	,
41352	1359	32	and	and	CC
41352	1359	33	sifted	sift	VBD
41352	1359	34	sugar	sugar	NN
41352	1359	35	;	;	:
41352	1359	36	mix	mix	VB
41352	1359	37	them	-PRON-	PRP
41352	1359	38	well	well	RB
41352	1359	39	together	together	RB
41352	1359	40	and	and	CC
41352	1359	41	rub	rub	VB
41352	1359	42	through	through	RP
41352	1359	43	a	a	DT
41352	1359	44	fine	fine	JJ
41352	1359	45	sieve	sieve	NN
41352	1359	46	.	.	.
41352	1360	1	Then	then	RB
41352	1360	2	put	put	VB
41352	1360	3	it	-PRON-	PRP
41352	1360	4	into	into	IN
41352	1360	5	a	a	DT
41352	1360	6	freezing	freeze	VBG
41352	1360	7	mould	mould	NN
41352	1360	8	,	,	,
41352	1360	9	set	set	VBD
41352	1360	10	it	-PRON-	PRP
41352	1360	11	in	in	IN
41352	1360	12	ice	ice	NN
41352	1360	13	and	and	CC
41352	1360	14	salt	salt	NN
41352	1360	15	,	,	,
41352	1360	16	and	and	CC
41352	1360	17	stir	stir	VB
41352	1360	18	it	-PRON-	PRP
41352	1360	19	till	till	IN
41352	1360	20	it	-PRON-	PRP
41352	1360	21	begins	begin	VBZ
41352	1360	22	to	to	TO
41352	1360	23	congeal	congeal	VB
41352	1360	24	.	.	.
41352	1361	1	After	after	IN
41352	1361	2	which	which	WDT
41352	1361	3	put	put	VBD
41352	1361	4	at	at	IN
41352	1361	5	the	the	DT
41352	1361	6	bottom	bottom	NN
41352	1361	7	of	of	IN
41352	1361	8	a	a	DT
41352	1361	9	mould	mould	NNP
41352	1361	10	white	white	NNP
41352	1361	11	paper	paper	NN
41352	1361	12	,	,	,
41352	1361	13	fill	fill	VBP
41352	1361	14	with	with	IN
41352	1361	15	the	the	DT
41352	1361	16	cream	cream	NN
41352	1361	17	,	,	,
41352	1361	18	put	put	VB
41352	1361	19	more	more	JJR
41352	1361	20	paper	paper	NN
41352	1361	21	over	over	RB
41352	1361	22	,	,	,
41352	1361	23	cover	cover	VBP
41352	1361	24	close	close	RB
41352	1361	25	,	,	,
41352	1361	26	set	set	VBD
41352	1361	27	it	-PRON-	PRP
41352	1361	28	in	in	IN
41352	1361	29	ice	ice	NN
41352	1361	30	till	till	IN
41352	1361	31	well	well	RB
41352	1361	32	frozen	frozen	JJ
41352	1361	33	,	,	,
41352	1361	34	and	and	CC
41352	1361	35	when	when	WRB
41352	1361	36	it	-PRON-	PRP
41352	1361	37	is	be	VBZ
41352	1361	38	to	to	TO
41352	1361	39	be	be	VB
41352	1361	40	turned	turn	VBN
41352	1361	41	out	out	RP
41352	1361	42	for	for	IN
41352	1361	43	table	table	NN
41352	1361	44	dip	dip	NN
41352	1361	45	the	the	DT
41352	1361	46	mould	mould	NN
41352	1361	47	in	in	IN
41352	1361	48	cold	cold	JJ
41352	1361	49	water	water	NN
41352	1361	50	.	.	.
41352	1362	1	Or	or	CC
41352	1362	2	it	-PRON-	PRP
41352	1362	3	may	may	MD
41352	1362	4	be	be	VB
41352	1362	5	served	serve	VBN
41352	1362	6	up	up	RP
41352	1362	7	in	in	IN
41352	1362	8	glasses	glass	NNS
41352	1362	9	,	,	,
41352	1362	10	taking	take	VBG
41352	1362	11	the	the	DT
41352	1362	12	cream	cream	NN
41352	1362	13	out	out	IN
41352	1362	14	of	of	IN
41352	1362	15	the	the	DT
41352	1362	16	freezing	freezing	JJ
41352	1362	17	mould	mould	NN
41352	1362	18	.	.	.
41352	1363	1	_	_	NNP
41352	1363	2	Observation	Observation	NNP
41352	1363	3	on	on	IN
41352	1363	4	Stores	Stores	NNPS
41352	1363	5	.	.	.
41352	1363	6	_	_	NNP
41352	1363	7	AS	as	IN
41352	1363	8	frequent	frequent	JJ
41352	1363	9	mention	mention	NN
41352	1363	10	is	be	VBZ
41352	1363	11	made	make	VBN
41352	1363	12	of	of	IN
41352	1363	13	syrups	syrup	NNS
41352	1363	14	,	,	,
41352	1363	15	jams	jam	NNS
41352	1363	16	,	,	,
41352	1363	17	pounded	pound	VBD
41352	1363	18	spices	spice	NNS
41352	1363	19	,	,	,
41352	1363	20	sugar	sugar	NN
41352	1363	21	sifted	sift	VBD
41352	1363	22	,	,	,
41352	1363	23	grated	grate	VBD
41352	1363	24	nutmeg	nutmeg	NNP
41352	1363	25	,	,	,
41352	1363	26	and	and	CC
41352	1363	27	orange	orange	NNP
41352	1363	28	flower	flower	NN
41352	1363	29	water	water	NN
41352	1363	30	,	,	,
41352	1363	31	to	to	TO
41352	1363	32	be	be	VB
41352	1363	33	used	use	VBN
41352	1363	34	in	in	IN
41352	1363	35	puddings	pudding	NNS
41352	1363	36	and	and	CC
41352	1363	37	pies	pie	NNS
41352	1363	38	;	;	:
41352	1363	39	and	and	CC
41352	1363	40	as	as	IN
41352	1363	41	a	a	DT
41352	1363	42	very	very	RB
41352	1363	43	small	small	JJ
41352	1363	44	quantity	quantity	NN
41352	1363	45	of	of	IN
41352	1363	46	each	each	DT
41352	1363	47	is	be	VBZ
41352	1363	48	wanted	want	VBN
41352	1363	49	at	at	IN
41352	1363	50	a	a	DT
41352	1363	51	time	time	NN
41352	1363	52	;	;	:
41352	1363	53	it	-PRON-	PRP
41352	1363	54	is	be	VBZ
41352	1363	55	therefore	therefore	RB
41352	1363	56	recommended	recommend	VBN
41352	1363	57	(	(	-LRB-
41352	1363	58	as	as	IN
41352	1363	59	a	a	DT
41352	1363	60	saving	saving	NN
41352	1363	61	of	of	IN
41352	1363	62	trouble	trouble	NN
41352	1363	63	and	and	CC
41352	1363	64	expence	expence	NN
41352	1363	65	)	)	-RRB-
41352	1363	66	that	that	WDT
41352	1363	67	the	the	DT
41352	1363	68	syrups	syrup	NNS
41352	1363	69	,	,	,
41352	1363	70	&	&	CC
41352	1363	71	c.	c.	NNP
41352	1363	72	be	be	VB
41352	1363	73	made	make	VBN
41352	1363	74	when	when	WRB
41352	1363	75	the	the	DT
41352	1363	76	fruits	fruit	NNS
41352	1363	77	are	be	VBP
41352	1363	78	in	in	IN
41352	1363	79	season	season	NN
41352	1363	80	,	,	,
41352	1363	81	and	and	CC
41352	1363	82	preserved	preserve	VBN
41352	1363	83	in	in	IN
41352	1363	84	small	small	JJ
41352	1363	85	bottles	bottle	NNS
41352	1363	86	with	with	IN
41352	1363	87	the	the	DT
41352	1363	88	different	different	JJ
41352	1363	89	stores	store	NNS
41352	1363	90	.	.	.
41352	1364	1	But	but	CC
41352	1364	2	should	should	MD
41352	1364	3	any	any	DT
41352	1364	4	of	of	IN
41352	1364	5	the	the	DT
41352	1364	6	receipts	receipt	NNS
41352	1364	7	be	be	VB
41352	1364	8	thought	think	VBN
41352	1364	9	too	too	RB
41352	1364	10	expensive	expensive	JJ
41352	1364	11	or	or	CC
41352	1364	12	rich	rich	JJ
41352	1364	13	,	,	,
41352	1364	14	it	-PRON-	PRP
41352	1364	15	is	be	VBZ
41352	1364	16	recommended	recommend	VBN
41352	1364	17	,	,	,
41352	1364	18	likewise	likewise	RB
41352	1364	19	,	,	,
41352	1364	20	that	that	IN
41352	1364	21	a	a	DT
41352	1364	22	curtailment	curtailment	NN
41352	1364	23	be	be	VB
41352	1364	24	made	make	VBN
41352	1364	25	in	in	IN
41352	1364	26	some	some	DT
41352	1364	27	of	of	IN
41352	1364	28	the	the	DT
41352	1364	29	articles	article	NNS
41352	1364	30	,	,	,
41352	1364	31	pursuing	pursue	VBG
41352	1364	32	nearly	nearly	RB
41352	1364	33	the	the	DT
41352	1364	34	same	same	JJ
41352	1364	35	process	process	NN
41352	1364	36	,	,	,
41352	1364	37	they	-PRON-	PRP
41352	1364	38	being	be	VBG
41352	1364	39	written	write	VBN
41352	1364	40	in	in	IN
41352	1364	41	that	that	DT
41352	1364	42	state	state	NN
41352	1364	43	only	only	RB
41352	1364	44	to	to	TO
41352	1364	45	shew	shew	VB
41352	1364	46	their	-PRON-	PRP$
41352	1364	47	first	first	JJ
41352	1364	48	and	and	CC
41352	1364	49	best	good	JJS
41352	1364	50	manner	manner	NN
41352	1364	51	.	.	.
41352	1365	1	The	the	DT
41352	1365	2	same	same	JJ
41352	1365	3	observation	observation	NN
41352	1365	4	may	may	MD
41352	1365	5	be	be	VB
41352	1365	6	borne	bear	VBN
41352	1365	7	in	in	IN
41352	1365	8	remembrance	remembrance	NN
41352	1365	9	with	with	IN
41352	1365	10	respect	respect	NN
41352	1365	11	to	to	IN
41352	1365	12	made	make	VBN
41352	1365	13	dishes	dish	NNS
41352	1365	14	,	,	,
41352	1365	15	roasting	roasting	NN
41352	1365	16	,	,	,
41352	1365	17	pastry	pastry	NN
41352	1365	18	,	,	,
41352	1365	19	or	or	CC
41352	1365	20	sauces	sauce	NNS
41352	1365	21	.	.	.
41352	1366	1	_	_	NNP
41352	1366	2	Partridge	Partridge	NNP
41352	1366	3	Soup	Soup	NNP
41352	1366	4	.	.	.
41352	1366	5	_	_	NNP
41352	1366	6	CUT	CUT	NNP
41352	1366	7	to	to	TO
41352	1366	8	pieces	piece	NNS
41352	1366	9	two	two	CD
41352	1366	10	or	or	CC
41352	1366	11	three	three	CD
41352	1366	12	picked	pick	VBD
41352	1366	13	and	and	CC
41352	1366	14	drawn	drawn	JJ
41352	1366	15	partridges	partridge	NNS
41352	1366	16	or	or	CC
41352	1366	17	pheasants	pheasant	NNS
41352	1366	18	,	,	,
41352	1366	19	an	an	DT
41352	1366	20	old	old	JJ
41352	1366	21	fowl	fowl	NN
41352	1366	22	,	,	,
41352	1366	23	a	a	DT
41352	1366	24	knuckle	knuckle	NN
41352	1366	25	of	of	IN
41352	1366	26	veal	veal	NN
41352	1366	27	,	,	,
41352	1366	28	some	some	DT
41352	1366	29	lean	lean	JJ
41352	1366	30	ham	ham	NN
41352	1366	31	,	,	,
41352	1366	32	celeri	celeri	NN
41352	1366	33	,	,	,
41352	1366	34	onions	onion	NNS
41352	1366	35	,	,	,
41352	1366	36	turnips	turnip	NNS
41352	1366	37	,	,	,
41352	1366	38	a	a	DT
41352	1366	39	carrot	carrot	NN
41352	1366	40	,	,	,
41352	1366	41	and	and	CC
41352	1366	42	a	a	DT
41352	1366	43	blade	blade	NN
41352	1366	44	of	of	IN
41352	1366	45	mace	mace	NN
41352	1366	46	.	.	.
41352	1367	1	Put	put	VB
41352	1367	2	them	-PRON-	PRP
41352	1367	3	into	into	IN
41352	1367	4	a	a	DT
41352	1367	5	stewpot	stewpot	NN
41352	1367	6	with	with	IN
41352	1367	7	half	half	PDT
41352	1367	8	a	a	DT
41352	1367	9	pint	pint	NN
41352	1367	10	of	of	IN
41352	1367	11	water	water	NN
41352	1367	12	,	,	,
41352	1367	13	set	set	VBD
41352	1367	14	them	-PRON-	PRP
41352	1367	15	over	over	IN
41352	1367	16	a	a	DT
41352	1367	17	fire	fire	NN
41352	1367	18	close	close	RB
41352	1367	19	covered	cover	VBN
41352	1367	20	,	,	,
41352	1367	21	and	and	CC
41352	1367	22	steam	steam	VB
41352	1367	23	them	-PRON-	PRP
41352	1367	24	till	till	IN
41352	1367	25	three	three	CD
41352	1367	26	parts	part	NNS
41352	1367	27	done	do	VBN
41352	1367	28	.	.	.
41352	1368	1	Then	then	RB
41352	1368	2	add	add	VB
41352	1368	3	three	three	CD
41352	1368	4	quarts	quart	NNS
41352	1368	5	of	of	IN
41352	1368	6	beef	beef	NN
41352	1368	7	stock	stock	NN
41352	1368	8	,	,	,
41352	1368	9	simmer	simmer	NN
41352	1368	10	till	till	IN
41352	1368	11	the	the	DT
41352	1368	12	ingredients	ingredient	NNS
41352	1368	13	are	be	VBP
41352	1368	14	tender	tender	JJ
41352	1368	15	,	,	,
41352	1368	16	strain	strain	VB
41352	1368	17	the	the	DT
41352	1368	18	liquor	liquor	NN
41352	1368	19	through	through	IN
41352	1368	20	a	a	DT
41352	1368	21	fine	fine	JJ
41352	1368	22	sieve	sieve	NN
41352	1368	23	,	,	,
41352	1368	24	and	and	CC
41352	1368	25	when	when	WRB
41352	1368	26	cold	cold	JJ
41352	1368	27	take	take	VBP
41352	1368	28	the	the	DT
41352	1368	29	fat	fat	NN
41352	1368	30	clean	clean	JJ
41352	1368	31	off	off	RP
41352	1368	32	,	,	,
41352	1368	33	add	add	VB
41352	1368	34	a	a	DT
41352	1368	35	little	little	JJ
41352	1368	36	liquid	liquid	NN
41352	1368	37	of	of	IN
41352	1368	38	colour	colour	NN
41352	1368	39	,	,	,
41352	1368	40	a	a	DT
41352	1368	41	small	small	JJ
41352	1368	42	quantity	quantity	NN
41352	1368	43	of	of	IN
41352	1368	44	salt	salt	NN
41352	1368	45	and	and	CC
41352	1368	46	cayenne	cayenne	NN
41352	1368	47	pepper	pepper	NN
41352	1368	48	,	,	,
41352	1368	49	whisk	whisk	NN
41352	1368	50	with	with	IN
41352	1368	51	it	-PRON-	PRP
41352	1368	52	two	two	CD
41352	1368	53	eggs	egg	NNS
41352	1368	54	and	and	CC
41352	1368	55	their	-PRON-	PRP$
41352	1368	56	shells	shell	NNS
41352	1368	57	,	,	,
41352	1368	58	clear	clear	VB
41352	1368	59	it	-PRON-	PRP
41352	1368	60	over	over	IN
41352	1368	61	a	a	DT
41352	1368	62	good	good	JJ
41352	1368	63	fire	fire	NN
41352	1368	64	,	,	,
41352	1368	65	and	and	CC
41352	1368	66	strain	strain	VB
41352	1368	67	it	-PRON-	PRP
41352	1368	68	through	through	IN
41352	1368	69	a	a	DT
41352	1368	70	tamis	tamis	NN
41352	1368	71	cloth	cloth	NN
41352	1368	72	;	;	:
41352	1368	73	then	then	RB
41352	1368	74	cut	cut	VB
41352	1368	75	half	half	PDT
41352	1368	76	a	a	DT
41352	1368	77	middling	middling	JJ
41352	1368	78	-	-	HYPH
41352	1368	79	sized	sized	JJ
41352	1368	80	white	white	JJ
41352	1368	81	cabbage	cabbage	NN
41352	1368	82	into	into	IN
41352	1368	83	small	small	JJ
41352	1368	84	slices	slice	NNS
41352	1368	85	,	,	,
41352	1368	86	scald	scald	NN
41352	1368	87	it	-PRON-	PRP
41352	1368	88	,	,	,
41352	1368	89	add	add	VB
41352	1368	90	to	to	IN
41352	1368	91	the	the	DT
41352	1368	92	soup	soup	NN
41352	1368	93	,	,	,
41352	1368	94	and	and	CC
41352	1368	95	boil	boil	VB
41352	1368	96	it	-PRON-	PRP
41352	1368	97	gently	gently	RB
41352	1368	98	till	till	IN
41352	1368	99	tender	tender	NN
41352	1368	100	.	.	.
41352	1369	1	_	_	NNP
41352	1369	2	Collared	Collared	NNP
41352	1369	3	Eels	Eels	NNP
41352	1369	4	.	.	.
41352	1369	5	_	_	NNP
41352	1369	6	SKIN	SKIN	NNP
41352	1369	7	and	and	CC
41352	1369	8	bone	bone	NN
41352	1369	9	two	two	CD
41352	1369	10	large	large	JJ
41352	1369	11	eels	eel	NNS
41352	1369	12	,	,	,
41352	1369	13	lay	lie	VBD
41352	1369	14	them	-PRON-	PRP
41352	1369	15	flat	flat	JJ
41352	1369	16	,	,	,
41352	1369	17	and	and	CC
41352	1369	18	season	season	NN
41352	1369	19	with	with	IN
41352	1369	20	plenty	plenty	NN
41352	1369	21	of	of	IN
41352	1369	22	parsley	parsley	NN
41352	1369	23	,	,	,
41352	1369	24	an	an	DT
41352	1369	25	eschallot	eschallot	NN
41352	1369	26	chopped	chop	VBD
41352	1369	27	very	very	RB
41352	1369	28	fine	fine	JJ
41352	1369	29	,	,	,
41352	1369	30	pepper	pepper	NN
41352	1369	31	,	,	,
41352	1369	32	salt	salt	NN
41352	1369	33	,	,	,
41352	1369	34	beaten	beat	VBN
41352	1369	35	spices	spice	NNS
41352	1369	36	,	,	,
41352	1369	37	and	and	CC
41352	1369	38	mushroom	mushroom	NN
41352	1369	39	powder	powder	NN
41352	1369	40	,	,	,
41352	1369	41	a	a	DT
41352	1369	42	small	small	JJ
41352	1369	43	quantity	quantity	NN
41352	1369	44	of	of	IN
41352	1369	45	each	each	DT
41352	1369	46	.	.	.
41352	1370	1	Then	then	RB
41352	1370	2	roll	roll	VB
41352	1370	3	and	and	CC
41352	1370	4	bind	bind	VB
41352	1370	5	them	-PRON-	PRP
41352	1370	6	tight	tight	RB
41352	1370	7	with	with	IN
41352	1370	8	tape	tape	NN
41352	1370	9	,	,	,
41352	1370	10	put	put	VBD
41352	1370	11	them	-PRON-	PRP
41352	1370	12	into	into	IN
41352	1370	13	a	a	DT
41352	1370	14	stewpan	stewpan	NN
41352	1370	15	with	with	IN
41352	1370	16	a	a	DT
41352	1370	17	pint	pint	NN
41352	1370	18	of	of	IN
41352	1370	19	veal	veal	NN
41352	1370	20	stock	stock	NN
41352	1370	21	and	and	CC
41352	1370	22	a	a	DT
41352	1370	23	little	little	JJ
41352	1370	24	lemon	lemon	NN
41352	1370	25	juice	juice	NN
41352	1370	26	,	,	,
41352	1370	27	simmer	simmer	VB
41352	1370	28	them	-PRON-	PRP
41352	1370	29	over	over	IN
41352	1370	30	a	a	DT
41352	1370	31	fire	fire	NN
41352	1370	32	till	till	IN
41352	1370	33	done	do	VBN
41352	1370	34	,	,	,
41352	1370	35	put	put	VB
41352	1370	36	them	-PRON-	PRP
41352	1370	37	on	on	IN
41352	1370	38	a	a	DT
41352	1370	39	dish	dish	NN
41352	1370	40	,	,	,
41352	1370	41	skim	skim	VB
41352	1370	42	the	the	DT
41352	1370	43	liquor	liquor	NN
41352	1370	44	free	free	JJ
41352	1370	45	from	from	IN
41352	1370	46	fat	fat	NN
41352	1370	47	,	,	,
41352	1370	48	season	season	NN
41352	1370	49	with	with	IN
41352	1370	50	salt	salt	NN
41352	1370	51	to	to	IN
41352	1370	52	the	the	DT
41352	1370	53	palate	palate	NN
41352	1370	54	,	,	,
41352	1370	55	clear	clear	VB
41352	1370	56	it	-PRON-	PRP
41352	1370	57	with	with	IN
41352	1370	58	two	two	CD
41352	1370	59	eggs	egg	NNS
41352	1370	60	,	,	,
41352	1370	61	strain	strain	VB
41352	1370	62	it	-PRON-	PRP
41352	1370	63	through	through	IN
41352	1370	64	a	a	DT
41352	1370	65	tamis	tamis	NN
41352	1370	66	cloth	cloth	NN
41352	1370	67	,	,	,
41352	1370	68	boil	boil	VB
41352	1370	69	it	-PRON-	PRP
41352	1370	70	down	down	RP
41352	1370	71	gently	gently	RB
41352	1370	72	till	till	IN
41352	1370	73	of	of	IN
41352	1370	74	a	a	DT
41352	1370	75	strong	strong	JJ
41352	1370	76	jelly	jelly	NN
41352	1370	77	,	,	,
41352	1370	78	and	and	CC
41352	1370	79	put	put	VBD
41352	1370	80	it	-PRON-	PRP
41352	1370	81	into	into	IN
41352	1370	82	a	a	DT
41352	1370	83	bason	bason	NN
41352	1370	84	.	.	.
41352	1371	1	When	when	WRB
41352	1371	2	the	the	DT
41352	1371	3	eels	eel	NNS
41352	1371	4	are	be	VBP
41352	1371	5	cold	cold	JJ
41352	1371	6	,	,	,
41352	1371	7	take	take	VB
41352	1371	8	off	off	RP
41352	1371	9	the	the	DT
41352	1371	10	tape	tape	NN
41352	1371	11	,	,	,
41352	1371	12	trim	trim	VB
41352	1371	13	the	the	DT
41352	1371	14	ends	end	NNS
41352	1371	15	,	,	,
41352	1371	16	wipe	wipe	VB
41352	1371	17	them	-PRON-	PRP
41352	1371	18	dry	dry	RB
41352	1371	19	,	,	,
41352	1371	20	serve	serve	VB
41352	1371	21	them	-PRON-	PRP
41352	1371	22	up	up	RP
41352	1371	23	with	with	IN
41352	1371	24	the	the	DT
41352	1371	25	chopped	chop	VBN
41352	1371	26	jelly	jelly	RB
41352	1371	27	round	round	IN
41352	1371	28	them	-PRON-	PRP
41352	1371	29	,	,	,
41352	1371	30	a	a	DT
41352	1371	31	few	few	JJ
41352	1371	32	bunches	bunche	NNS
41352	1371	33	of	of	IN
41352	1371	34	pickled	pickled	JJ
41352	1371	35	barberries	barberry	NNS
41352	1371	36	on	on	IN
41352	1371	37	their	-PRON-	PRP$
41352	1371	38	tops	top	NNS
41352	1371	39	,	,	,
41352	1371	40	and	and	CC
41352	1371	41	slices	slice	NNS
41352	1371	42	of	of	IN
41352	1371	43	lemon	lemon	NN
41352	1371	44	round	round	IN
41352	1371	45	the	the	DT
41352	1371	46	rim	rim	NN
41352	1371	47	of	of	IN
41352	1371	48	the	the	DT
41352	1371	49	dish	dish	NN
41352	1371	50	.	.	.
41352	1372	1	N.	N.	NNP
41352	1372	2	B.	B.	NNP
41352	1373	1	Should	Should	MD
41352	1373	2	the	the	DT
41352	1373	3	liquor	liquor	NN
41352	1373	4	be	be	VB
41352	1373	5	pale	pale	JJ
41352	1373	6	at	at	IN
41352	1373	7	the	the	DT
41352	1373	8	time	time	NN
41352	1373	9	it	-PRON-	PRP
41352	1373	10	is	be	VBZ
41352	1373	11	cleared	clear	VBN
41352	1373	12	,	,	,
41352	1373	13	add	add	VB
41352	1373	14	a	a	DT
41352	1373	15	few	few	JJ
41352	1373	16	drops	drop	NNS
41352	1373	17	of	of	IN
41352	1373	18	liquid	liquid	NN
41352	1373	19	of	of	IN
41352	1373	20	colour	colour	NN
41352	1373	21	.	.	.
41352	1374	1	_	_	NNP
41352	1374	2	White	White	NNP
41352	1374	3	Puddings	Puddings	NNPS
41352	1374	4	.	.	.
41352	1374	5	_	_	IN
41352	1374	6	TO	to	IN
41352	1374	7	half	half	PDT
41352	1374	8	a	a	DT
41352	1374	9	pound	pound	NN
41352	1374	10	of	of	IN
41352	1374	11	beef	beef	NN
41352	1374	12	marrow	marrow	NN
41352	1374	13	chopped	chop	VBD
41352	1374	14	fine	fine	RB
41352	1374	15	,	,	,
41352	1374	16	add	add	VB
41352	1374	17	six	six	CD
41352	1374	18	ounces	ounce	NNS
41352	1374	19	of	of	IN
41352	1374	20	jordan	jordan	NNP
41352	1374	21	almonds	almond	VBZ
41352	1374	22	blanched	blanch	VBD
41352	1374	23	and	and	CC
41352	1374	24	pounded	pound	VBD
41352	1374	25	quite	quite	RB
41352	1374	26	fine	fine	JJ
41352	1374	27	,	,	,
41352	1374	28	with	with	IN
41352	1374	29	a	a	DT
41352	1374	30	dessert	dessert	NN
41352	1374	31	spoonful	spoonful	JJ
41352	1374	32	of	of	IN
41352	1374	33	orange	orange	NNP
41352	1374	34	flower	flower	NNP
41352	1374	35	water	water	NN
41352	1374	36	,	,	,
41352	1374	37	half	half	PDT
41352	1374	38	a	a	DT
41352	1374	39	pound	pound	NN
41352	1374	40	of	of	IN
41352	1374	41	the	the	DT
41352	1374	42	crumb	crumb	NN
41352	1374	43	of	of	IN
41352	1374	44	french	french	JJ
41352	1374	45	bread	bread	NN
41352	1374	46	,	,	,
41352	1374	47	half	half	PDT
41352	1374	48	a	a	DT
41352	1374	49	pound	pound	NN
41352	1374	50	of	of	IN
41352	1374	51	currants	currant	NNS
41352	1374	52	washed	wash	VBN
41352	1374	53	and	and	CC
41352	1374	54	picked	pick	VBD
41352	1374	55	,	,	,
41352	1374	56	a	a	DT
41352	1374	57	quarter	quarter	NN
41352	1374	58	of	of	IN
41352	1374	59	a	a	DT
41352	1374	60	pound	pound	NN
41352	1374	61	of	of	IN
41352	1374	62	sifted	sift	VBN
41352	1374	63	sugar	sugar	NN
41352	1374	64	,	,	,
41352	1374	65	a	a	DT
41352	1374	66	little	little	JJ
41352	1374	67	mace	mace	NN
41352	1374	68	,	,	,
41352	1374	69	cloves	clove	NNS
41352	1374	70	,	,	,
41352	1374	71	and	and	CC
41352	1374	72	cinnamon	cinnamon	NNP
41352	1374	73	pounded	pound	VBD
41352	1374	74	,	,	,
41352	1374	75	a	a	DT
41352	1374	76	gill	gill	NN
41352	1374	77	of	of	IN
41352	1374	78	mountain	mountain	NN
41352	1374	79	wine	wine	NN
41352	1374	80	,	,	,
41352	1374	81	and	and	CC
41352	1374	82	the	the	DT
41352	1374	83	yolks	yolk	NNS
41352	1374	84	of	of	IN
41352	1374	85	four	four	CD
41352	1374	86	eggs	egg	NNS
41352	1374	87	beaten	beat	VBN
41352	1374	88	.	.	.
41352	1375	1	Mix	mix	VB
41352	1375	2	all	all	DT
41352	1375	3	well	well	RB
41352	1375	4	together	together	RB
41352	1375	5	,	,	,
41352	1375	6	fill	fill	VB
41352	1375	7	the	the	DT
41352	1375	8	entrails	entrail	NNS
41352	1375	9	of	of	IN
41352	1375	10	a	a	DT
41352	1375	11	pig	pig	NN
41352	1375	12	three	three	CD
41352	1375	13	parts	part	NNS
41352	1375	14	full	full	JJ
41352	1375	15	,	,	,
41352	1375	16	tie	tie	VB
41352	1375	17	each	each	DT
41352	1375	18	end	end	NN
41352	1375	19	,	,	,
41352	1375	20	and	and	CC
41352	1375	21	boil	boil	VB
41352	1375	22	them	-PRON-	PRP
41352	1375	23	half	half	PDT
41352	1375	24	an	an	DT
41352	1375	25	hour	hour	NN
41352	1375	26	.	.	.
41352	1376	1	_	_	NNP
41352	1376	2	Sausage	Sausage	NNP
41352	1376	3	Meat	Meat	NNP
41352	1376	4	.	.	.
41352	1376	5	_	_	NNP
41352	1376	6	TAKE	TAKE	NNP
41352	1376	7	the	the	DT
41352	1376	8	lean	lean	JJ
41352	1376	9	meat	meat	NN
41352	1376	10	of	of	IN
41352	1376	11	young	young	JJ
41352	1376	12	pork	pork	NN
41352	1376	13	chopped	chop	VBD
41352	1376	14	small	small	JJ
41352	1376	15	,	,	,
41352	1376	16	and	and	CC
41352	1376	17	to	to	IN
41352	1376	18	a	a	DT
41352	1376	19	pound	pound	NN
41352	1376	20	of	of	IN
41352	1376	21	it	-PRON-	PRP
41352	1376	22	add	add	VB
41352	1376	23	a	a	DT
41352	1376	24	pound	pound	NN
41352	1376	25	of	of	IN
41352	1376	26	the	the	DT
41352	1376	27	flay	flay	NN
41352	1376	28	and	and	CC
41352	1376	29	fat	fat	NN
41352	1376	30	chopped	chop	VBN
41352	1376	31	,	,	,
41352	1376	32	some	some	DT
41352	1376	33	breadcrumbs	breadcrumb	NNS
41352	1376	34	,	,	,
41352	1376	35	nutmeg	nutmeg	NNP
41352	1376	36	,	,	,
41352	1376	37	allspice	allspice	NN
41352	1376	38	and	and	CC
41352	1376	39	mace	mace	NN
41352	1376	40	pounded	pound	VBD
41352	1376	41	,	,	,
41352	1376	42	a	a	DT
41352	1376	43	small	small	JJ
41352	1376	44	quantity	quantity	NN
41352	1376	45	of	of	IN
41352	1376	46	each	each	DT
41352	1376	47	,	,	,
41352	1376	48	a	a	DT
41352	1376	49	little	little	JJ
41352	1376	50	grated	grated	JJ
41352	1376	51	lemon	lemon	NN
41352	1376	52	peel	peel	NN
41352	1376	53	,	,	,
41352	1376	54	sage	sage	NN
41352	1376	55	,	,	,
41352	1376	56	parsley	parsley	NN
41352	1376	57	,	,	,
41352	1376	58	thyme	thyme	NNS
41352	1376	59	,	,	,
41352	1376	60	and	and	CC
41352	1376	61	two	two	CD
41352	1376	62	eschallots	eschallot	NNS
41352	1376	63	,	,	,
41352	1376	64	chopped	chop	VBD
41352	1376	65	very	very	RB
41352	1376	66	fine	fine	JJ
41352	1376	67	,	,	,
41352	1376	68	an	an	DT
41352	1376	69	egg	egg	NN
41352	1376	70	beaten	beat	VBN
41352	1376	71	,	,	,
41352	1376	72	and	and	CC
41352	1376	73	season	season	NN
41352	1376	74	with	with	IN
41352	1376	75	pepper	pepper	NN
41352	1376	76	and	and	CC
41352	1376	77	salt	salt	NN
41352	1376	78	.	.	.
41352	1377	1	Mix	mix	VB
41352	1377	2	all	all	DT
41352	1377	3	well	well	RB
41352	1377	4	together	together	RB
41352	1377	5	,	,	,
41352	1377	6	with	with	IN
41352	1377	7	the	the	DT
41352	1377	8	hands	hand	NNS
41352	1377	9	,	,	,
41352	1377	10	or	or	CC
41352	1377	11	pound	pound	VB
41352	1377	12	it	-PRON-	PRP
41352	1377	13	in	in	IN
41352	1377	14	a	a	DT
41352	1377	15	marble	marble	NN
41352	1377	16	mortar	mortar	NN
41352	1377	17	;	;	:
41352	1377	18	then	then	RB
41352	1377	19	make	make	VB
41352	1377	20	it	-PRON-	PRP
41352	1377	21	into	into	IN
41352	1377	22	cakes	cake	NNS
41352	1377	23	and	and	CC
41352	1377	24	broil	broil	VB
41352	1377	25	it	-PRON-	PRP
41352	1377	26	,	,	,
41352	1377	27	or	or	CC
41352	1377	28	put	put	VBD
41352	1377	29	it	-PRON-	PRP
41352	1377	30	into	into	IN
41352	1377	31	the	the	DT
41352	1377	32	entrails	entrail	NNS
41352	1377	33	of	of	IN
41352	1377	34	a	a	DT
41352	1377	35	pig	pig	NN
41352	1377	36	nicely	nicely	RB
41352	1377	37	cleaned	clean	VBD
41352	1377	38	.	.	.
41352	1378	1	_	_	NNP
41352	1378	2	Calf	Calf	NNP
41352	1378	3	's	's	POS
41352	1378	4	Liver	Liver	NNP
41352	1378	5	roasted	roast	VBD
41352	1378	6	.	.	.
41352	1378	7	_	_	NNP
41352	1378	8	MAKE	MAKE	NNP
41352	1378	9	an	an	DT
41352	1378	10	incision	incision	NN
41352	1378	11	in	in	IN
41352	1378	12	the	the	DT
41352	1378	13	under	under	JJ
41352	1378	14	part	part	NN
41352	1378	15	of	of	IN
41352	1378	16	a	a	DT
41352	1378	17	calf	calf	NN
41352	1378	18	's	's	POS
41352	1378	19	liver	liver	NN
41352	1378	20	,	,	,
41352	1378	21	fill	fill	VB
41352	1378	22	it	-PRON-	PRP
41352	1378	23	with	with	IN
41352	1378	24	a	a	DT
41352	1378	25	stuffing	stuffing	NN
41352	1378	26	made	make	VBN
41352	1378	27	with	with	IN
41352	1378	28	beef	beef	NN
41352	1378	29	marrow	marrow	NN
41352	1378	30	,	,	,
41352	1378	31	breadcrumbs	breadcrumb	NNS
41352	1378	32	,	,	,
41352	1378	33	grated	grate	VBD
41352	1378	34	nutmeg	nutmeg	NNP
41352	1378	35	,	,	,
41352	1378	36	one	one	CD
41352	1378	37	eschallot	eschallot	NN
41352	1378	38	,	,	,
41352	1378	39	two	two	CD
41352	1378	40	mushrooms	mushroom	NNS
41352	1378	41	,	,	,
41352	1378	42	parsley	parsley	NN
41352	1378	43	and	and	CC
41352	1378	44	thyme	thyme	NNS
41352	1378	45	chopped	chop	VBD
41352	1378	46	fine	fine	JJ
41352	1378	47	,	,	,
41352	1378	48	and	and	CC
41352	1378	49	one	one	CD
41352	1378	50	egg	egg	NN
41352	1378	51	beaten	beat	VBN
41352	1378	52	.	.	.
41352	1379	1	Then	then	RB
41352	1379	2	sew	sew	VB
41352	1379	3	it	-PRON-	PRP
41352	1379	4	up	up	RP
41352	1379	5	,	,	,
41352	1379	6	lard	lard	VB
41352	1379	7	it	-PRON-	PRP
41352	1379	8	with	with	IN
41352	1379	9	small	small	JJ
41352	1379	10	slips	slip	NNS
41352	1379	11	of	of	IN
41352	1379	12	fat	fat	NN
41352	1379	13	bacon	bacon	NN
41352	1379	14	,	,	,
41352	1379	15	put	put	VBD
41352	1379	16	a	a	DT
41352	1379	17	piece	piece	NN
41352	1379	18	of	of	IN
41352	1379	19	veal	veal	NN
41352	1379	20	caul	caul	NN
41352	1379	21	over	over	RB
41352	1379	22	,	,	,
41352	1379	23	and	and	CC
41352	1379	24	roast	roast	VB
41352	1379	25	it	-PRON-	PRP
41352	1379	26	gently	gently	RB
41352	1379	27	.	.	.
41352	1380	1	When	when	WRB
41352	1380	2	it	-PRON-	PRP
41352	1380	3	is	be	VBZ
41352	1380	4	to	to	TO
41352	1380	5	be	be	VB
41352	1380	6	served	serve	VBN
41352	1380	7	up	up	RP
41352	1380	8	take	take	VB
41352	1380	9	off	off	RP
41352	1380	10	the	the	DT
41352	1380	11	caul	caul	NN
41352	1380	12	,	,	,
41352	1380	13	glaize	glaize	VB
41352	1380	14	the	the	DT
41352	1380	15	top	top	NN
41352	1380	16	,	,	,
41352	1380	17	put	put	VBN
41352	1380	18	under	under	IN
41352	1380	19	it	-PRON-	PRP
41352	1380	20	some	some	DT
41352	1380	21	good	good	JJ
41352	1380	22	cullis	cullis	JJ
41352	1380	23	sauce	sauce	NN
41352	1380	24	,	,	,
41352	1380	25	and	and	CC
41352	1380	26	plenty	plenty	NN
41352	1380	27	of	of	IN
41352	1380	28	fried	fried	JJ
41352	1380	29	parsley	parsley	NNP
41352	1380	30	round	round	NN
41352	1380	31	.	.	.
41352	1381	1	_	_	NNP
41352	1381	2	To	to	TO
41352	1381	3	dry	dry	VB
41352	1381	4	Herbs	Herbs	NNP
41352	1381	5	.	.	.
41352	1381	6	_	_	NNP
41352	1381	7	GATHER	GATHER	NNP
41352	1381	8	marjoram	marjoram	NNP
41352	1381	9	,	,	,
41352	1381	10	savory	savory	NN
41352	1381	11	,	,	,
41352	1381	12	thyme	thyme	NNS
41352	1381	13	,	,	,
41352	1381	14	basil	basil	NNP
41352	1381	15	,	,	,
41352	1381	16	parsley	parsley	NNP
41352	1381	17	,	,	,
41352	1381	18	&	&	CC
41352	1381	19	c.	c.	NNP
41352	1381	20	on	on	IN
41352	1381	21	a	a	DT
41352	1381	22	dry	dry	JJ
41352	1381	23	day	day	NN
41352	1381	24	,	,	,
41352	1381	25	when	when	WRB
41352	1381	26	in	in	IN
41352	1381	27	season	season	NN
41352	1381	28	,	,	,
41352	1381	29	and	and	CC
41352	1381	30	not	not	RB
41352	1381	31	blown	blow	VBN
41352	1381	32	.	.	.
41352	1382	1	Divide	divide	VB
41352	1382	2	them	-PRON-	PRP
41352	1382	3	separately	separately	RB
41352	1382	4	into	into	IN
41352	1382	5	small	small	JJ
41352	1382	6	bunches	bunche	NNS
41352	1382	7	,	,	,
41352	1382	8	as	as	IN
41352	1382	9	in	in	IN
41352	1382	10	that	that	DT
41352	1382	11	state	state	NN
41352	1382	12	they	-PRON-	PRP
41352	1382	13	will	will	MD
41352	1382	14	dry	dry	VB
41352	1382	15	best	well	RBS
41352	1382	16	.	.	.
41352	1383	1	Then	then	RB
41352	1383	2	hang	hang	VB
41352	1383	3	them	-PRON-	PRP
41352	1383	4	on	on	IN
41352	1383	5	a	a	DT
41352	1383	6	line	line	NN
41352	1383	7	in	in	IN
41352	1383	8	a	a	DT
41352	1383	9	dry	dry	JJ
41352	1383	10	room	room	NN
41352	1383	11	or	or	CC
41352	1383	12	place	place	VB
41352	1383	13	where	where	WRB
41352	1383	14	the	the	DT
41352	1383	15	air	air	NN
41352	1383	16	has	have	VBZ
41352	1383	17	free	free	JJ
41352	1383	18	admission	admission	NN
41352	1383	19	,	,	,
41352	1383	20	but	but	CC
41352	1383	21	no	no	DT
41352	1383	22	direct	direct	JJ
41352	1383	23	rays	ray	NNS
41352	1383	24	of	of	IN
41352	1383	25	the	the	DT
41352	1383	26	sun	sun	NN
41352	1383	27	.	.	.
41352	1384	1	When	when	WRB
41352	1384	2	they	-PRON-	PRP
41352	1384	3	are	be	VBP
41352	1384	4	perfectly	perfectly	RB
41352	1384	5	dry	dry	JJ
41352	1384	6	(	(	-LRB-
41352	1384	7	which	which	WDT
41352	1384	8	will	will	MD
41352	1384	9	require	require	VB
41352	1384	10	two	two	CD
41352	1384	11	or	or	CC
41352	1384	12	three	three	CD
41352	1384	13	weeks	week	NNS
41352	1384	14	to	to	TO
41352	1384	15	accomplish	accomplish	VB
41352	1384	16	)	)	-RRB-
41352	1384	17	put	put	VBD
41352	1384	18	them	-PRON-	PRP
41352	1384	19	in	in	IN
41352	1384	20	rows	row	NNS
41352	1384	21	in	in	IN
41352	1384	22	boxes	box	NNS
41352	1384	23	close	close	JJ
41352	1384	24	covered	cover	VBN
41352	1384	25	,	,	,
41352	1384	26	and	and	CC
41352	1384	27	set	set	VBD
41352	1384	28	them	-PRON-	PRP
41352	1384	29	in	in	IN
41352	1384	30	a	a	DT
41352	1384	31	dry	dry	JJ
41352	1384	32	place	place	NN
41352	1384	33	.	.	.
41352	1385	1	_	_	NNP
41352	1385	2	To	to	TO
41352	1385	3	make	make	VB
41352	1385	4	Anchovie	Anchovie	NNP
41352	1385	5	Liquor	Liquor	NNP
41352	1385	6	to	to	TO
41352	1385	7	be	be	VB
41352	1385	8	used	use	VBN
41352	1385	9	in	in	IN
41352	1385	10	Fish	Fish	NNP
41352	1385	11	Sauces	Sauces	NNPS
41352	1385	12	.	.	.
41352	1385	13	_	_	NNP
41352	1385	14	PUT	PUT	NNP
41352	1385	15	into	into	IN
41352	1385	16	a	a	DT
41352	1385	17	stewpan	stewpan	NN
41352	1385	18	one	one	CD
41352	1385	19	pound	pound	NN
41352	1385	20	of	of	IN
41352	1385	21	best	good	JJS
41352	1385	22	anchovies	anchovy	NNS
41352	1385	23	,	,	,
41352	1385	24	two	two	CD
41352	1385	25	quarts	quart	NNS
41352	1385	26	of	of	IN
41352	1385	27	water	water	NN
41352	1385	28	,	,	,
41352	1385	29	two	two	CD
41352	1385	30	bay	bay	NN
41352	1385	31	leaves	leave	NNS
41352	1385	32	,	,	,
41352	1385	33	some	some	DT
41352	1385	34	whole	whole	JJ
41352	1385	35	pepper	pepper	NN
41352	1385	36	,	,	,
41352	1385	37	a	a	DT
41352	1385	38	little	little	RB
41352	1385	39	scraped	scrape	VBN
41352	1385	40	horseradish	horseradish	NN
41352	1385	41	,	,	,
41352	1385	42	a	a	DT
41352	1385	43	sprig	sprig	NN
41352	1385	44	of	of	IN
41352	1385	45	thyme	thyme	NNS
41352	1385	46	,	,	,
41352	1385	47	two	two	CD
41352	1385	48	blades	blade	NNS
41352	1385	49	of	of	IN
41352	1385	50	mace	mace	NN
41352	1385	51	,	,	,
41352	1385	52	six	six	CD
41352	1385	53	eschallots	eschallot	NNS
41352	1385	54	chopped	chop	VBD
41352	1385	55	small	small	JJ
41352	1385	56	,	,	,
41352	1385	57	a	a	DT
41352	1385	58	gill	gill	NN
41352	1385	59	of	of	IN
41352	1385	60	red	red	JJ
41352	1385	61	port	port	NN
41352	1385	62	,	,	,
41352	1385	63	half	half	PDT
41352	1385	64	the	the	DT
41352	1385	65	rind	rind	NN
41352	1385	66	of	of	IN
41352	1385	67	a	a	DT
41352	1385	68	lemon	lemon	NN
41352	1385	69	,	,	,
41352	1385	70	a	a	DT
41352	1385	71	gill	gill	NN
41352	1385	72	of	of	IN
41352	1385	73	ketchup	ketchup	NN
41352	1385	74	;	;	:
41352	1385	75	boil	boil	VB
41352	1385	76	all	all	DT
41352	1385	77	together	together	RB
41352	1385	78	twenty	twenty	CD
41352	1385	79	minutes	minute	NNS
41352	1385	80	,	,	,
41352	1385	81	and	and	CC
41352	1385	82	rub	rub	VB
41352	1385	83	them	-PRON-	PRP
41352	1385	84	through	through	IN
41352	1385	85	a	a	DT
41352	1385	86	tamis	tamis	NN
41352	1385	87	cloth	cloth	NN
41352	1385	88	with	with	IN
41352	1385	89	a	a	DT
41352	1385	90	wooden	wooden	JJ
41352	1385	91	spoon	spoon	NN
41352	1385	92	.	.	.
41352	1386	1	When	when	WRB
41352	1386	2	the	the	DT
41352	1386	3	essence	essence	NN
41352	1386	4	is	be	VBZ
41352	1386	5	cold	cold	JJ
41352	1386	6	put	put	VBN
41352	1386	7	it	-PRON-	PRP
41352	1386	8	into	into	IN
41352	1386	9	pint	pint	NN
41352	1386	10	bottles	bottle	NNS
41352	1386	11	,	,	,
41352	1386	12	cork	cork	VB
41352	1386	13	them	-PRON-	PRP
41352	1386	14	close	close	RB
41352	1386	15	,	,	,
41352	1386	16	and	and	CC
41352	1386	17	set	set	VBD
41352	1386	18	them	-PRON-	PRP
41352	1386	19	in	in	IN
41352	1386	20	a	a	DT
41352	1386	21	dry	dry	JJ
41352	1386	22	place	place	NN
41352	1386	23	.	.	.
41352	1387	1	_	_	NNP
41352	1387	2	Potted	Potted	NNP
41352	1387	3	Lobster	Lobster	NNP
41352	1387	4	.	.	.
41352	1387	5	_	_	NNP
41352	1387	6	BOIL	BOIL	NNP
41352	1387	7	two	two	CD
41352	1387	8	live	live	JJ
41352	1387	9	hen	hen	NNS
41352	1387	10	lobsters	lobster	NNS
41352	1387	11	in	in	IN
41352	1387	12	strong	strong	JJ
41352	1387	13	salt	salt	NN
41352	1387	14	and	and	CC
41352	1387	15	water	water	NN
41352	1387	16	till	till	IN
41352	1387	17	half	half	NN
41352	1387	18	done	do	VBN
41352	1387	19	;	;	:
41352	1387	20	then	then	RB
41352	1387	21	take	take	VB
41352	1387	22	the	the	DT
41352	1387	23	meat	meat	NN
41352	1387	24	and	and	CC
41352	1387	25	spawn	spawn	VB
41352	1387	26	out	out	IN
41352	1387	27	of	of	IN
41352	1387	28	the	the	DT
41352	1387	29	shells	shell	NNS
41352	1387	30	,	,	,
41352	1387	31	put	put	VBD
41352	1387	32	it	-PRON-	PRP
41352	1387	33	into	into	IN
41352	1387	34	a	a	DT
41352	1387	35	stewpan	stewpan	NN
41352	1387	36	,	,	,
41352	1387	37	add	add	VB
41352	1387	38	a	a	DT
41352	1387	39	little	little	JJ
41352	1387	40	beaten	beat	VBN
41352	1387	41	and	and	CC
41352	1387	42	sifted	sift	VBN
41352	1387	43	mace	mace	NN
41352	1387	44	,	,	,
41352	1387	45	cloves	clove	NNS
41352	1387	46	,	,	,
41352	1387	47	nutmeg	nutmeg	NN
41352	1387	48	,	,	,
41352	1387	49	pepper	pepper	NN
41352	1387	50	,	,	,
41352	1387	51	salt	salt	NN
41352	1387	52	,	,	,
41352	1387	53	a	a	DT
41352	1387	54	small	small	JJ
41352	1387	55	quantity	quantity	NN
41352	1387	56	of	of	IN
41352	1387	57	lemon	lemon	NN
41352	1387	58	juice	juice	NN
41352	1387	59	,	,	,
41352	1387	60	a	a	DT
41352	1387	61	spoonful	spoonful	NN
41352	1387	62	of	of	IN
41352	1387	63	essence	essence	NN
41352	1387	64	of	of	IN
41352	1387	65	ham	ham	NNP
41352	1387	66	,	,	,
41352	1387	67	a	a	DT
41352	1387	68	dessert	dessert	NN
41352	1387	69	spoonful	spoonful	JJ
41352	1387	70	of	of	IN
41352	1387	71	anchovie	anchovie	NNP
41352	1387	72	liquor	liquor	NN
41352	1387	73	,	,	,
41352	1387	74	the	the	DT
41352	1387	75	same	same	JJ
41352	1387	76	as	as	IN
41352	1387	77	for	for	IN
41352	1387	78	fish	fish	NN
41352	1387	79	sauce	sauce	NN
41352	1387	80	,	,	,
41352	1387	81	and	and	CC
41352	1387	82	simmer	simmer	VB
41352	1387	83	them	-PRON-	PRP
41352	1387	84	over	over	IN
41352	1387	85	a	a	DT
41352	1387	86	fire	fire	NN
41352	1387	87	for	for	IN
41352	1387	88	ten	ten	CD
41352	1387	89	minutes	minute	NNS
41352	1387	90	.	.	.
41352	1388	1	Then	then	RB
41352	1388	2	pound	pound	VB
41352	1388	3	the	the	DT
41352	1388	4	meat	meat	NN
41352	1388	5	in	in	IN
41352	1388	6	a	a	DT
41352	1388	7	marble	marble	NN
41352	1388	8	mortar	mortar	NN
41352	1388	9	,	,	,
41352	1388	10	reduce	reduce	VB
41352	1388	11	the	the	DT
41352	1388	12	liquor	liquor	NN
41352	1388	13	almost	almost	RB
41352	1388	14	to	to	IN
41352	1388	15	a	a	DT
41352	1388	16	glaize	glaize	NN
41352	1388	17	,	,	,
41352	1388	18	put	put	VB
41352	1388	19	it	-PRON-	PRP
41352	1388	20	to	to	IN
41352	1388	21	the	the	DT
41352	1388	22	meat	meat	NN
41352	1388	23	with	with	IN
41352	1388	24	a	a	DT
41352	1388	25	quarter	quarter	NN
41352	1388	26	of	of	IN
41352	1388	27	a	a	DT
41352	1388	28	pound	pound	NN
41352	1388	29	of	of	IN
41352	1388	30	fresh	fresh	JJ
41352	1388	31	butter	butter	NN
41352	1388	32	,	,	,
41352	1388	33	mix	mix	VB
41352	1388	34	them	-PRON-	PRP
41352	1388	35	well	well	RB
41352	1388	36	together	together	RB
41352	1388	37	,	,	,
41352	1388	38	press	press	VB
41352	1388	39	the	the	DT
41352	1388	40	mixture	mixture	NN
41352	1388	41	down	down	RP
41352	1388	42	into	into	IN
41352	1388	43	small	small	JJ
41352	1388	44	flat	flat	JJ
41352	1388	45	preserving	preserving	NN
41352	1388	46	pots	pot	NNS
41352	1388	47	,	,	,
41352	1388	48	cover	cover	VBP
41352	1388	49	with	with	IN
41352	1388	50	clarified	clarify	VBN
41352	1388	51	butter	butter	NN
41352	1388	52	,	,	,
41352	1388	53	and	and	CC
41352	1388	54	when	when	WRB
41352	1388	55	cold	cold	JJ
41352	1388	56	put	put	VBN
41352	1388	57	white	white	JJ
41352	1388	58	paper	paper	NN
41352	1388	59	over	over	IN
41352	1388	60	the	the	DT
41352	1388	61	pots	pot	NNS
41352	1388	62	,	,	,
41352	1388	63	and	and	CC
41352	1388	64	set	set	VBD
41352	1388	65	them	-PRON-	PRP
41352	1388	66	in	in	IN
41352	1388	67	a	a	DT
41352	1388	68	dry	dry	JJ
41352	1388	69	place	place	NN
41352	1388	70	.	.	.
41352	1389	1	N.	N.	NNP
41352	1389	2	B.	B.	NNP
41352	1389	3	Prawns	Prawns	NNP
41352	1389	4	,	,	,
41352	1389	5	shrimps	shrimp	VBZ
41352	1389	6	,	,	,
41352	1389	7	crayfish	crayfish	NN
41352	1389	8	,	,	,
41352	1389	9	and	and	CC
41352	1389	10	crabs	crab	NNS
41352	1389	11	,	,	,
41352	1389	12	may	may	MD
41352	1389	13	be	be	VB
41352	1389	14	done	do	VBN
41352	1389	15	in	in	IN
41352	1389	16	the	the	DT
41352	1389	17	same	same	JJ
41352	1389	18	manner	manner	NN
41352	1389	19	.	.	.
41352	1390	1	_	_	NNP
41352	1390	2	To	to	TO
41352	1390	3	clarify	clarify	VB
41352	1390	4	Butter	Butter	NNP
41352	1390	5	for	for	IN
41352	1390	6	Potting	Potting	NNP
41352	1390	7	.	.	.
41352	1390	8	_	_	NNP
41352	1390	9	PUT	PUT	NNP
41352	1390	10	fresh	fresh	JJ
41352	1390	11	butter	butter	NN
41352	1390	12	into	into	IN
41352	1390	13	a	a	DT
41352	1390	14	stewpan	stewpan	NN
41352	1390	15	with	with	IN
41352	1390	16	a	a	DT
41352	1390	17	spoonful	spoonful	NN
41352	1390	18	of	of	IN
41352	1390	19	cold	cold	JJ
41352	1390	20	water	water	NN
41352	1390	21	,	,	,
41352	1390	22	set	set	VBD
41352	1390	23	it	-PRON-	PRP
41352	1390	24	over	over	IN
41352	1390	25	a	a	DT
41352	1390	26	gentle	gentle	JJ
41352	1390	27	fire	fire	NN
41352	1390	28	till	till	IN
41352	1390	29	oiled	oil	VBN
41352	1390	30	,	,	,
41352	1390	31	skim	skim	VB
41352	1390	32	it	-PRON-	PRP
41352	1390	33	,	,	,
41352	1390	34	and	and	CC
41352	1390	35	let	let	VB
41352	1390	36	it	-PRON-	PRP
41352	1390	37	stand	stand	VB
41352	1390	38	till	till	IN
41352	1390	39	the	the	DT
41352	1390	40	sediment	sediment	NN
41352	1390	41	is	be	VBZ
41352	1390	42	settled	settle	VBN
41352	1390	43	;	;	:
41352	1390	44	then	then	RB
41352	1390	45	pour	pour	VB
41352	1390	46	off	off	RP
41352	1390	47	the	the	DT
41352	1390	48	oil	oil	NN
41352	1390	49	,	,	,
41352	1390	50	and	and	CC
41352	1390	51	when	when	WRB
41352	1390	52	it	-PRON-	PRP
41352	1390	53	begins	begin	VBZ
41352	1390	54	to	to	TO
41352	1390	55	congeal	congeal	VB
41352	1390	56	put	put	VB
41352	1390	57	it	-PRON-	PRP
41352	1390	58	over	over	IN
41352	1390	59	the	the	DT
41352	1390	60	different	different	JJ
41352	1390	61	ingredients	ingredient	NNS
41352	1390	62	.	.	.
41352	1391	1	_	_	NNP
41352	1391	2	Potted	Potted	NNP
41352	1391	3	Cheese	Cheese	NNP
41352	1391	4	.	.	.
41352	1391	5	_	_	IN
41352	1391	6	TO	to	IN
41352	1391	7	a	a	DT
41352	1391	8	pound	pound	NN
41352	1391	9	of	of	IN
41352	1391	10	grated	grate	VBN
41352	1391	11	parmezan	parmezan	NNS
41352	1391	12	or	or	CC
41352	1391	13	cheshire	cheshire	NN
41352	1391	14	cheese	cheese	NN
41352	1391	15	add	add	VB
41352	1391	16	three	three	CD
41352	1391	17	ounces	ounce	NNS
41352	1391	18	of	of	IN
41352	1391	19	cold	cold	JJ
41352	1391	20	fresh	fresh	JJ
41352	1391	21	butter	butter	NN
41352	1391	22	,	,	,
41352	1391	23	a	a	DT
41352	1391	24	little	little	RB
41352	1391	25	sifted	sifted	JJ
41352	1391	26	mace	mace	NN
41352	1391	27	,	,	,
41352	1391	28	and	and	CC
41352	1391	29	a	a	DT
41352	1391	30	tea	tea	NN
41352	1391	31	spoonful	spoonful	JJ
41352	1391	32	of	of	IN
41352	1391	33	mustard	mustard	NN
41352	1391	34	.	.	.
41352	1392	1	Mix	mix	VB
41352	1392	2	all	all	RB
41352	1392	3	well	well	RB
41352	1392	4	in	in	IN
41352	1392	5	a	a	DT
41352	1392	6	marble	marble	NN
41352	1392	7	mortar	mortar	NN
41352	1392	8	,	,	,
41352	1392	9	put	put	VBD
41352	1392	10	it	-PRON-	PRP
41352	1392	11	into	into	IN
41352	1392	12	small	small	JJ
41352	1392	13	pots	pot	NNS
41352	1392	14	,	,	,
41352	1392	15	cover	cover	VBP
41352	1392	16	with	with	IN
41352	1392	17	clarified	clarify	VBN
41352	1392	18	butter	butter	NN
41352	1392	19	,	,	,
41352	1392	20	and	and	CC
41352	1392	21	set	set	VBD
41352	1392	22	the	the	DT
41352	1392	23	pots	pot	NNS
41352	1392	24	in	in	IN
41352	1392	25	a	a	DT
41352	1392	26	cold	cold	JJ
41352	1392	27	dry	dry	JJ
41352	1392	28	place	place	NN
41352	1392	29	.	.	.
41352	1393	1	_	_	NNP
41352	1393	2	Potted	Potted	NNP
41352	1393	3	Veal	Veal	NNP
41352	1393	4	.	.	.
41352	1393	5	_	_	NNP
41352	1393	6	CUT	CUT	NNP
41352	1393	7	small	small	JJ
41352	1393	8	a	a	DT
41352	1393	9	pound	pound	NN
41352	1393	10	of	of	IN
41352	1393	11	lean	lean	JJ
41352	1393	12	white	white	JJ
41352	1393	13	veal	veal	NN
41352	1393	14	,	,	,
41352	1393	15	put	put	VBD
41352	1393	16	it	-PRON-	PRP
41352	1393	17	into	into	IN
41352	1393	18	a	a	DT
41352	1393	19	stewpan	stewpan	NN
41352	1393	20	,	,	,
41352	1393	21	with	with	IN
41352	1393	22	two	two	CD
41352	1393	23	ounces	ounce	NNS
41352	1393	24	of	of	IN
41352	1393	25	fresh	fresh	JJ
41352	1393	26	butter	butter	NN
41352	1393	27	,	,	,
41352	1393	28	the	the	DT
41352	1393	29	juice	juice	NN
41352	1393	30	of	of	IN
41352	1393	31	a	a	DT
41352	1393	32	lemon	lemon	NN
41352	1393	33	,	,	,
41352	1393	34	pepper	pepper	NN
41352	1393	35	,	,	,
41352	1393	36	salt	salt	NN
41352	1393	37	,	,	,
41352	1393	38	sifted	sift	VBN
41352	1393	39	mace	mace	NN
41352	1393	40	,	,	,
41352	1393	41	a	a	DT
41352	1393	42	bay	bay	NN
41352	1393	43	leaf	leaf	NN
41352	1393	44	,	,	,
41352	1393	45	allspice	allspice	NN
41352	1393	46	,	,	,
41352	1393	47	cloves	clove	NNS
41352	1393	48	,	,	,
41352	1393	49	nutmeg	nutmeg	NNP
41352	1393	50	,	,	,
41352	1393	51	cinnamon	cinnamon	NN
41352	1393	52	,	,	,
41352	1393	53	and	and	CC
41352	1393	54	mushroom	mushroom	NN
41352	1393	55	powder	powder	NN
41352	1393	56	,	,	,
41352	1393	57	a	a	DT
41352	1393	58	small	small	JJ
41352	1393	59	quantity	quantity	NN
41352	1393	60	of	of	IN
41352	1393	61	each	each	DT
41352	1393	62	,	,	,
41352	1393	63	a	a	DT
41352	1393	64	little	little	JJ
41352	1393	65	parsley	parsley	NN
41352	1393	66	,	,	,
41352	1393	67	thyme	thyme	NNS
41352	1393	68	,	,	,
41352	1393	69	savory	savory	NN
41352	1393	70	,	,	,
41352	1393	71	and	and	CC
41352	1393	72	two	two	CD
41352	1393	73	eschallots	eschallot	NNS
41352	1393	74	chopped	chop	VBD
41352	1393	75	fine	fine	RB
41352	1393	76	.	.	.
41352	1394	1	Put	put	VB
41352	1394	2	them	-PRON-	PRP
41352	1394	3	over	over	IN
41352	1394	4	a	a	DT
41352	1394	5	fire	fire	NN
41352	1394	6	and	and	CC
41352	1394	7	stew	stew	VB
41352	1394	8	them	-PRON-	PRP
41352	1394	9	ten	ten	CD
41352	1394	10	minutes	minute	NNS
41352	1394	11	;	;	:
41352	1394	12	then	then	RB
41352	1394	13	pound	pound	VB
41352	1394	14	them	-PRON-	PRP
41352	1394	15	,	,	,
41352	1394	16	and	and	CC
41352	1394	17	add	add	VB
41352	1394	18	a	a	DT
41352	1394	19	pound	pound	NN
41352	1394	20	of	of	IN
41352	1394	21	the	the	DT
41352	1394	22	mellow	mellow	JJ
41352	1394	23	part	part	NN
41352	1394	24	of	of	IN
41352	1394	25	a	a	DT
41352	1394	26	boiled	boil	VBN
41352	1394	27	pickle	pickle	NN
41352	1394	28	tongue	tongue	NN
41352	1394	29	and	and	CC
41352	1394	30	half	half	PDT
41352	1394	31	a	a	DT
41352	1394	32	pound	pound	NN
41352	1394	33	of	of	IN
41352	1394	34	cold	cold	JJ
41352	1394	35	fresh	fresh	JJ
41352	1394	36	butter	butter	NN
41352	1394	37	.	.	.
41352	1395	1	Mix	mix	VB
41352	1395	2	them	-PRON-	PRP
41352	1395	3	well	well	RB
41352	1395	4	together	together	RB
41352	1395	5	with	with	IN
41352	1395	6	two	two	CD
41352	1395	7	eggs	egg	NNS
41352	1395	8	beaten	beat	VBN
41352	1395	9	;	;	:
41352	1395	10	then	then	RB
41352	1395	11	press	press	VB
41352	1395	12	the	the	DT
41352	1395	13	mixture	mixture	NN
41352	1395	14	down	down	RB
41352	1395	15	tight	tight	RB
41352	1395	16	into	into	IN
41352	1395	17	small	small	JJ
41352	1395	18	pots	pot	NNS
41352	1395	19	,	,	,
41352	1395	20	cover	cover	VB
41352	1395	21	them	-PRON-	PRP
41352	1395	22	with	with	IN
41352	1395	23	paper	paper	NN
41352	1395	24	,	,	,
41352	1395	25	put	put	VBD
41352	1395	26	them	-PRON-	PRP
41352	1395	27	into	into	IN
41352	1395	28	a	a	DT
41352	1395	29	moderate	moderate	JJ
41352	1395	30	oven	oven	NN
41352	1395	31	,	,	,
41352	1395	32	bake	bake	VB
41352	1395	33	them	-PRON-	PRP
41352	1395	34	twenty	twenty	CD
41352	1395	35	minutes	minute	NNS
41352	1395	36	,	,	,
41352	1395	37	and	and	CC
41352	1395	38	when	when	WRB
41352	1395	39	the	the	DT
41352	1395	40	meat	meat	NN
41352	1395	41	is	be	VBZ
41352	1395	42	cold	cold	JJ
41352	1395	43	put	put	NN
41352	1395	44	clarified	clarified	JJ
41352	1395	45	butter	butter	NN
41352	1395	46	over	over	RB
41352	1395	47	.	.	.
41352	1396	1	_	_	NNP
41352	1396	2	Potted	Potted	NNP
41352	1396	3	Larks	Larks	NNP
41352	1396	4	or	or	CC
41352	1396	5	Small	Small	NNP
41352	1396	6	Birds	Birds	NNPS
41352	1396	7	.	.	.
41352	1396	8	_	_	XX
41352	1396	9	PASS	pas	VBZ
41352	1396	10	them	-PRON-	PRP
41352	1396	11	with	with	IN
41352	1396	12	the	the	DT
41352	1396	13	same	same	JJ
41352	1396	14	ingredients	ingredient	NNS
41352	1396	15	as	as	IN
41352	1396	16	for	for	IN
41352	1396	17	veal	veal	NN
41352	1396	18	,	,	,
41352	1396	19	and	and	CC
41352	1396	20	when	when	WRB
41352	1396	21	they	-PRON-	PRP
41352	1396	22	are	be	VBP
41352	1396	23	half	half	RB
41352	1396	24	done	do	VBN
41352	1396	25	take	take	VB
41352	1396	26	them	-PRON-	PRP
41352	1396	27	out	out	RP
41352	1396	28	and	and	CC
41352	1396	29	put	put	VB
41352	1396	30	the	the	DT
41352	1396	31	lean	lean	JJ
41352	1396	32	veal	veal	NN
41352	1396	33	in	in	IN
41352	1396	34	.	.	.
41352	1397	1	When	when	WRB
41352	1397	2	the	the	DT
41352	1397	3	forcemeat	forcemeat	NN
41352	1397	4	is	be	VBZ
41352	1397	5	made	make	VBN
41352	1397	6	put	put	VBN
41352	1397	7	the	the	DT
41352	1397	8	birds	bird	NNS
41352	1397	9	into	into	IN
41352	1397	10	the	the	DT
41352	1397	11	pots	pot	NNS
41352	1397	12	with	with	IN
41352	1397	13	it	-PRON-	PRP
41352	1397	14	,	,	,
41352	1397	15	bake	bake	VB
41352	1397	16	them	-PRON-	PRP
41352	1397	17	,	,	,
41352	1397	18	and	and	CC
41352	1397	19	proceed	proceed	VB
41352	1397	20	in	in	IN
41352	1397	21	the	the	DT
41352	1397	22	same	same	JJ
41352	1397	23	manner	manner	NN
41352	1397	24	as	as	IN
41352	1397	25	with	with	IN
41352	1397	26	potted	pot	VBN
41352	1397	27	veal	veal	NN
41352	1397	28	.	.	.
41352	1398	1	N.	N.	NNP
41352	1398	2	B.	B.	NNP
41352	1398	3	Pheasants	Pheasants	NNP
41352	1398	4	,	,	,
41352	1398	5	partridges	partridge	NNS
41352	1398	6	,	,	,
41352	1398	7	chickens	chicken	NNS
41352	1398	8	,	,	,
41352	1398	9	&	&	CC
41352	1398	10	c.	c.	NNP
41352	1398	11	may	may	MD
41352	1398	12	be	be	VB
41352	1398	13	done	do	VBN
41352	1398	14	in	in	IN
41352	1398	15	the	the	DT
41352	1398	16	same	same	JJ
41352	1398	17	way	way	NN
41352	1398	18	,	,	,
41352	1398	19	but	but	CC
41352	1398	20	will	will	MD
41352	1398	21	take	take	VB
41352	1398	22	a	a	DT
41352	1398	23	longer	long	JJR
41352	1398	24	time	time	NN
41352	1398	25	baking	baking	NN
41352	1398	26	.	.	.
41352	1399	1	_	_	NNP
41352	1399	2	To	to	TO
41352	1399	3	dry	dry	VB
41352	1399	4	Morells	Morells	NNP
41352	1399	5	,	,	,
41352	1399	6	Mushrooms	Mushrooms	NNP
41352	1399	7	,	,	,
41352	1399	8	and	and	CC
41352	1399	9	Champignons	Champignons	NNPS
41352	1399	10	.	.	.
41352	1399	11	_	_	NNP
41352	1399	12	TAKE	TAKE	NNP
41352	1399	13	morells	morell	NNS
41352	1399	14	and	and	CC
41352	1399	15	champignons	champignon	NNS
41352	1399	16	of	of	IN
41352	1399	17	the	the	DT
41352	1399	18	largest	large	JJS
41352	1399	19	size	size	NN
41352	1399	20	,	,	,
41352	1399	21	forced	force	VBD
41352	1399	22	mushrooms	mushroom	NNS
41352	1399	23	of	of	IN
41352	1399	24	the	the	DT
41352	1399	25	size	size	NN
41352	1399	26	of	of	IN
41352	1399	27	a	a	DT
41352	1399	28	shilling	shilling	NN
41352	1399	29	,	,	,
41352	1399	30	and	and	CC
41352	1399	31	let	let	VB
41352	1399	32	them	-PRON-	PRP
41352	1399	33	be	be	VB
41352	1399	34	gathered	gather	VBN
41352	1399	35	fresh	fresh	JJ
41352	1399	36	;	;	:
41352	1399	37	then	then	RB
41352	1399	38	take	take	VB
41352	1399	39	off	off	RP
41352	1399	40	the	the	DT
41352	1399	41	stalk	stalk	NN
41352	1399	42	,	,	,
41352	1399	43	wash	wash	VB
41352	1399	44	them	-PRON-	PRP
41352	1399	45	free	free	JJ
41352	1399	46	from	from	IN
41352	1399	47	grit	grit	NN
41352	1399	48	,	,	,
41352	1399	49	drain	drain	VB
41352	1399	50	them	-PRON-	PRP
41352	1399	51	dry	dry	JJ
41352	1399	52	with	with	IN
41352	1399	53	a	a	DT
41352	1399	54	cloth	cloth	NN
41352	1399	55	,	,	,
41352	1399	56	run	run	VB
41352	1399	57	a	a	DT
41352	1399	58	fine	fine	JJ
41352	1399	59	twine	twine	NN
41352	1399	60	through	through	IN
41352	1399	61	them	-PRON-	PRP
41352	1399	62	with	with	IN
41352	1399	63	a	a	DT
41352	1399	64	large	large	JJ
41352	1399	65	needle	needle	NN
41352	1399	66	,	,	,
41352	1399	67	hang	hang	VB
41352	1399	68	them	-PRON-	PRP
41352	1399	69	up	up	RP
41352	1399	70	in	in	IN
41352	1399	71	a	a	DT
41352	1399	72	warm	warm	JJ
41352	1399	73	dry	dry	JJ
41352	1399	74	place	place	NN
41352	1399	75	,	,	,
41352	1399	76	and	and	CC
41352	1399	77	when	when	WRB
41352	1399	78	they	-PRON-	PRP
41352	1399	79	are	be	VBP
41352	1399	80	perfectly	perfectly	RB
41352	1399	81	dry	dry	JJ
41352	1399	82	put	put	VB
41352	1399	83	them	-PRON-	PRP
41352	1399	84	into	into	IN
41352	1399	85	paper	paper	NN
41352	1399	86	bags	bag	NNS
41352	1399	87	in	in	IN
41352	1399	88	boxes	box	NNS
41352	1399	89	close	close	JJ
41352	1399	90	covered	cover	VBN
41352	1399	91	.	.	.
41352	1400	1	When	when	WRB
41352	1400	2	they	-PRON-	PRP
41352	1400	3	are	be	VBP
41352	1400	4	wanted	want	VBN
41352	1400	5	for	for	IN
41352	1400	6	use	use	NN
41352	1400	7	lay	lie	VBD
41352	1400	8	them	-PRON-	PRP
41352	1400	9	in	in	IN
41352	1400	10	warm	warm	JJ
41352	1400	11	water	water	NN
41352	1400	12	for	for	IN
41352	1400	13	half	half	PDT
41352	1400	14	an	an	DT
41352	1400	15	hour	hour	NN
41352	1400	16	,	,	,
41352	1400	17	and	and	CC
41352	1400	18	prepare	prepare	VB
41352	1400	19	them	-PRON-	PRP
41352	1400	20	as	as	IN
41352	1400	21	if	if	IN
41352	1400	22	they	-PRON-	PRP
41352	1400	23	were	be	VBD
41352	1400	24	fresh	fresh	JJ
41352	1400	25	.	.	.
41352	1401	1	_	_	NNP
41352	1401	2	Mushroom	Mushroom	NNP
41352	1401	3	Powder	Powder	NNP
41352	1401	4	.	.	.
41352	1401	5	_	_	XX
41352	1401	6	AFTER	after	IN
41352	1401	7	the	the	DT
41352	1401	8	mushrooms	mushroom	NNS
41352	1401	9	or	or	CC
41352	1401	10	champignons	champignon	NNS
41352	1401	11	are	be	VBP
41352	1401	12	dried	dry	VBN
41352	1401	13	whole	whole	JJ
41352	1401	14	they	-PRON-	PRP
41352	1401	15	may	may	MD
41352	1401	16	be	be	VB
41352	1401	17	set	set	VBN
41352	1401	18	before	before	IN
41352	1401	19	a	a	DT
41352	1401	20	fire	fire	NN
41352	1401	21	till	till	IN
41352	1401	22	crisp	crisp	RB
41352	1401	23	;	;	:
41352	1401	24	then	then	RB
41352	1401	25	grind	grind	VB
41352	1401	26	and	and	CC
41352	1401	27	sift	sift	VB
41352	1401	28	them	-PRON-	PRP
41352	1401	29	through	through	IN
41352	1401	30	a	a	DT
41352	1401	31	fine	fine	JJ
41352	1401	32	sieve	sieve	NN
41352	1401	33	,	,	,
41352	1401	34	and	and	CC
41352	1401	35	preserve	preserve	VB
41352	1401	36	the	the	DT
41352	1401	37	powder	powder	NN
41352	1401	38	in	in	IN
41352	1401	39	small	small	JJ
41352	1401	40	bottles	bottle	NNS
41352	1401	41	close	close	RB
41352	1401	42	corked	cork	VBN
41352	1401	43	.	.	.
41352	1402	1	_	_	NNP
41352	1402	2	Potted	Potted	NNP
41352	1402	3	Beef	Beef	NNP
41352	1402	4	.	.	.
41352	1402	5	_	_	NNP
41352	1402	6	TAKE	TAKE	NNP
41352	1402	7	two	two	CD
41352	1402	8	pounds	pound	NNS
41352	1402	9	of	of	IN
41352	1402	10	the	the	DT
41352	1402	11	fillet	fillet	NN
41352	1402	12	out	out	IN
41352	1402	13	of	of	IN
41352	1402	14	the	the	DT
41352	1402	15	inside	inside	NN
41352	1402	16	of	of	IN
41352	1402	17	a	a	DT
41352	1402	18	rump	rump	NN
41352	1402	19	of	of	IN
41352	1402	20	beef	beef	NN
41352	1402	21	and	and	CC
41352	1402	22	two	two	CD
41352	1402	23	pounds	pound	NNS
41352	1402	24	of	of	IN
41352	1402	25	best	good	JJS
41352	1402	26	fat	fat	JJ
41352	1402	27	bacon	bacon	NN
41352	1402	28	.	.	.
41352	1403	1	Cut	cut	VB
41352	1403	2	them	-PRON-	PRP
41352	1403	3	small	small	JJ
41352	1403	4	,	,	,
41352	1403	5	put	put	VB
41352	1403	6	them	-PRON-	PRP
41352	1403	7	into	into	IN
41352	1403	8	a	a	DT
41352	1403	9	marble	marble	NN
41352	1403	10	mortar	mortar	NN
41352	1403	11	,	,	,
41352	1403	12	add	add	VB
41352	1403	13	to	to	IN
41352	1403	14	them	-PRON-	PRP
41352	1403	15	a	a	DT
41352	1403	16	small	small	JJ
41352	1403	17	quantity	quantity	NN
41352	1403	18	of	of	IN
41352	1403	19	parsley	parsley	NN
41352	1403	20	,	,	,
41352	1403	21	thyme	thyme	NNS
41352	1403	22	,	,	,
41352	1403	23	savory	savory	NN
41352	1403	24	,	,	,
41352	1403	25	four	four	CD
41352	1403	26	eschallots	eschallot	NNS
41352	1403	27	chopped	chop	VBD
41352	1403	28	fine	fine	JJ
41352	1403	29	,	,	,
41352	1403	30	some	some	DT
41352	1403	31	pepper	pepper	NN
41352	1403	32	,	,	,
41352	1403	33	salt	salt	NN
41352	1403	34	,	,	,
41352	1403	35	two	two	CD
41352	1403	36	spoonsful	spoonsful	NN
41352	1403	37	of	of	IN
41352	1403	38	essence	essence	NN
41352	1403	39	of	of	IN
41352	1403	40	ham	ham	NNP
41352	1403	41	,	,	,
41352	1403	42	a	a	DT
41352	1403	43	spoonful	spoonful	JJ
41352	1403	44	of	of	IN
41352	1403	45	mushroom	mushroom	NN
41352	1403	46	powder	powder	NN
41352	1403	47	,	,	,
41352	1403	48	sifted	sift	VBN
41352	1403	49	mace	mace	NN
41352	1403	50	,	,	,
41352	1403	51	cloves	clove	NNS
41352	1403	52	,	,	,
41352	1403	53	and	and	CC
41352	1403	54	allspice	allspice	NN
41352	1403	55	,	,	,
41352	1403	56	a	a	DT
41352	1403	57	little	little	JJ
41352	1403	58	of	of	IN
41352	1403	59	each	each	DT
41352	1403	60	,	,	,
41352	1403	61	two	two	CD
41352	1403	62	eggs	egg	NNS
41352	1403	63	beaten	beat	VBN
41352	1403	64	,	,	,
41352	1403	65	and	and	CC
41352	1403	66	a	a	DT
41352	1403	67	gill	gill	NN
41352	1403	68	of	of	IN
41352	1403	69	rhenish	rhenish	JJ
41352	1403	70	wine	wine	NN
41352	1403	71	.	.	.
41352	1404	1	Pound	pound	NN
41352	1404	2	all	all	RB
41352	1404	3	well	well	RB
41352	1404	4	together	together	RB
41352	1404	5	till	till	IN
41352	1404	6	quite	quite	RB
41352	1404	7	fine	fine	RB
41352	1404	8	;	;	:
41352	1404	9	then	then	RB
41352	1404	10	fill	fill	VB
41352	1404	11	small	small	JJ
41352	1404	12	pots	pot	NNS
41352	1404	13	with	with	IN
41352	1404	14	the	the	DT
41352	1404	15	mixture	mixture	NN
41352	1404	16	,	,	,
41352	1404	17	cover	cover	VB
41352	1404	18	with	with	IN
41352	1404	19	paper	paper	NN
41352	1404	20	,	,	,
41352	1404	21	bake	bake	VB
41352	1404	22	it	-PRON-	PRP
41352	1404	23	very	very	RB
41352	1404	24	gently	gently	RB
41352	1404	25	for	for	IN
41352	1404	26	forty	forty	CD
41352	1404	27	minutes	minute	NNS
41352	1404	28	,	,	,
41352	1404	29	and	and	CC
41352	1404	30	when	when	WRB
41352	1404	31	cold	cold	JJ
41352	1404	32	cover	cover	NN
41352	1404	33	with	with	IN
41352	1404	34	clarified	clarified	JJ
41352	1404	35	butter	butter	NN
41352	1404	36	.	.	.
41352	1405	1	_	_	NNP
41352	1405	2	Tarragon	Tarragon	NNP
41352	1405	3	Vinegar	Vinegar	NNP
41352	1405	4	.	.	.
41352	1405	5	_	_	NNP
41352	1405	6	PUT	PUT	NNP
41352	1405	7	into	into	IN
41352	1405	8	a	a	DT
41352	1405	9	stone	stone	NN
41352	1405	10	jar	jar	NN
41352	1405	11	half	half	PDT
41352	1405	12	a	a	DT
41352	1405	13	pound	pound	NN
41352	1405	14	of	of	IN
41352	1405	15	fresh	fresh	JJ
41352	1405	16	gathered	gather	VBN
41352	1405	17	tarragon	tarragon	NNP
41352	1405	18	leaves	leave	VBZ
41352	1405	19	and	and	CC
41352	1405	20	two	two	CD
41352	1405	21	quarts	quart	NNS
41352	1405	22	of	of	IN
41352	1405	23	best	good	JJS
41352	1405	24	common	common	JJ
41352	1405	25	vinegar	vinegar	NN
41352	1405	26	,	,	,
41352	1405	27	and	and	CC
41352	1405	28	let	let	VB
41352	1405	29	them	-PRON-	PRP
41352	1405	30	ferment	ferment	VB
41352	1405	31	a	a	DT
41352	1405	32	fortnight	fortnight	NN
41352	1405	33	;	;	:
41352	1405	34	then	then	RB
41352	1405	35	run	run	VB
41352	1405	36	it	-PRON-	PRP
41352	1405	37	through	through	IN
41352	1405	38	a	a	DT
41352	1405	39	flannel	flannel	NN
41352	1405	40	bag	bag	NN
41352	1405	41	,	,	,
41352	1405	42	and	and	CC
41352	1405	43	add	add	VB
41352	1405	44	to	to	IN
41352	1405	45	it	-PRON-	PRP
41352	1405	46	a	a	DT
41352	1405	47	quarter	quarter	NN
41352	1405	48	of	of	IN
41352	1405	49	an	an	DT
41352	1405	50	ounce	ounce	NN
41352	1405	51	of	of	IN
41352	1405	52	isinglass	isinglass	NN
41352	1405	53	dissolved	dissolve	VBN
41352	1405	54	in	in	IN
41352	1405	55	cyder	cyder	NN
41352	1405	56	.	.	.
41352	1406	1	Put	put	VB
41352	1406	2	it	-PRON-	PRP
41352	1406	3	into	into	IN
41352	1406	4	a	a	DT
41352	1406	5	clean	clean	JJ
41352	1406	6	jar	jar	NN
41352	1406	7	,	,	,
41352	1406	8	let	let	VB
41352	1406	9	it	-PRON-	PRP
41352	1406	10	stand	stand	VB
41352	1406	11	till	till	IN
41352	1406	12	fine	fine	JJ
41352	1406	13	,	,	,
41352	1406	14	pour	pour	VB
41352	1406	15	it	-PRON-	PRP
41352	1406	16	off	off	RP
41352	1406	17	,	,	,
41352	1406	18	put	put	VB
41352	1406	19	it	-PRON-	PRP
41352	1406	20	into	into	IN
41352	1406	21	small	small	JJ
41352	1406	22	bottles	bottle	NNS
41352	1406	23	,	,	,
41352	1406	24	cork	cork	VB
41352	1406	25	them	-PRON-	PRP
41352	1406	26	close	close	RB
41352	1406	27	,	,	,
41352	1406	28	and	and	CC
41352	1406	29	set	set	VBD
41352	1406	30	them	-PRON-	PRP
41352	1406	31	in	in	IN
41352	1406	32	a	a	DT
41352	1406	33	dry	dry	JJ
41352	1406	34	place	place	NN
41352	1406	35	.	.	.
41352	1407	1	N.	N.	NNP
41352	1407	2	B.	B.	NNP
41352	1408	1	In	in	IN
41352	1408	2	the	the	DT
41352	1408	3	same	same	JJ
41352	1408	4	manner	manner	NN
41352	1408	5	may	may	MD
41352	1408	6	be	be	VB
41352	1408	7	done	do	VBN
41352	1408	8	elder	eld	JJR
41352	1408	9	flowers	flower	NNS
41352	1408	10	,	,	,
41352	1408	11	&	&	CC
41352	1408	12	c.	c.	NNP
41352	1408	13	&	&	CC
41352	1408	14	c.	c.	NNP
41352	1408	15	_	_	NNP
41352	1408	16	Walnut	Walnut	NNP
41352	1408	17	Ketchup	Ketchup	NNP
41352	1408	18	for	for	IN
41352	1408	19	Fish	Fish	NNP
41352	1408	20	Sauces	Sauces	NNPS
41352	1408	21	.	.	.
41352	1408	22	_	_	IN
41352	1408	23	TO	to	IN
41352	1408	24	a	a	DT
41352	1408	25	quart	quart	NN
41352	1408	26	of	of	IN
41352	1408	27	walnut	walnut	NNP
41352	1408	28	pickle	pickle	NNP
41352	1408	29	add	add	VB
41352	1408	30	a	a	DT
41352	1408	31	quarter	quarter	NN
41352	1408	32	of	of	IN
41352	1408	33	a	a	DT
41352	1408	34	pound	pound	NN
41352	1408	35	of	of	IN
41352	1408	36	anchovies	anchovy	NNS
41352	1408	37	and	and	CC
41352	1408	38	three	three	CD
41352	1408	39	gills	gill	NNS
41352	1408	40	of	of	IN
41352	1408	41	red	red	JJ
41352	1408	42	port	port	NN
41352	1408	43	;	;	:
41352	1408	44	boil	boil	VB
41352	1408	45	them	-PRON-	PRP
41352	1408	46	till	till	IN
41352	1408	47	reduced	reduce	VBN
41352	1408	48	one	one	CD
41352	1408	49	third	third	NN
41352	1408	50	,	,	,
41352	1408	51	strain	strain	VB
41352	1408	52	it	-PRON-	PRP
41352	1408	53	,	,	,
41352	1408	54	and	and	CC
41352	1408	55	when	when	WRB
41352	1408	56	cold	cold	JJ
41352	1408	57	preserve	preserve	VBP
41352	1408	58	it	-PRON-	PRP
41352	1408	59	in	in	IN
41352	1408	60	small	small	JJ
41352	1408	61	bottles	bottle	NNS
41352	1408	62	close	close	RB
41352	1408	63	corked	cork	VBN
41352	1408	64	.	.	.
41352	1409	1	_	_	NNP
41352	1409	2	To	to	TO
41352	1409	3	pickle	pickle	VB
41352	1409	4	Tongues	Tongues	NNP
41352	1409	5	,	,	,
41352	1409	6	&	&	CC
41352	1409	7	c.	c.	NNP
41352	1409	8	_	_	NNP
41352	1409	9	TAKE	TAKE	NNP
41352	1409	10	large	large	JJ
41352	1409	11	tongues	tongue	NNS
41352	1409	12	perfectly	perfectly	RB
41352	1409	13	fresh	fresh	JJ
41352	1409	14	,	,	,
41352	1409	15	cut	cut	VB
41352	1409	16	some	some	DT
41352	1409	17	of	of	IN
41352	1409	18	the	the	DT
41352	1409	19	root	root	NN
41352	1409	20	away	away	RB
41352	1409	21	,	,	,
41352	1409	22	make	make	VBP
41352	1409	23	an	an	DT
41352	1409	24	incision	incision	NN
41352	1409	25	in	in	IN
41352	1409	26	the	the	DT
41352	1409	27	under	under	JJ
41352	1409	28	part	part	NN
41352	1409	29	,	,	,
41352	1409	30	rub	rub	VB
41352	1409	31	them	-PRON-	PRP
41352	1409	32	well	well	RB
41352	1409	33	with	with	IN
41352	1409	34	common	common	JJ
41352	1409	35	salt	salt	NN
41352	1409	36	,	,	,
41352	1409	37	and	and	CC
41352	1409	38	lay	lie	VBD
41352	1409	39	them	-PRON-	PRP
41352	1409	40	in	in	IN
41352	1409	41	a	a	DT
41352	1409	42	tub	tub	NN
41352	1409	43	or	or	CC
41352	1409	44	pan	pan	NN
41352	1409	45	close	close	RB
41352	1409	46	covered	cover	VBN
41352	1409	47	for	for	IN
41352	1409	48	four	four	CD
41352	1409	49	days	day	NNS
41352	1409	50	.	.	.
41352	1410	1	Then	then	RB
41352	1410	2	pound	pound	VB
41352	1410	3	together	together	RB
41352	1410	4	two	two	CD
41352	1410	5	parts	part	NNS
41352	1410	6	of	of	IN
41352	1410	7	saltpetre	saltpetre	NNP
41352	1410	8	,	,	,
41352	1410	9	one	one	CD
41352	1410	10	part	part	NN
41352	1410	11	of	of	IN
41352	1410	12	common	common	JJ
41352	1410	13	salt	salt	NN
41352	1410	14	,	,	,
41352	1410	15	one	one	CD
41352	1410	16	part	part	NN
41352	1410	17	of	of	IN
41352	1410	18	bay	bay	NNP
41352	1410	19	salt	salt	NNP
41352	1410	20	,	,	,
41352	1410	21	and	and	CC
41352	1410	22	one	one	CD
41352	1410	23	part	part	NN
41352	1410	24	of	of	IN
41352	1410	25	moist	moist	JJ
41352	1410	26	sugar	sugar	NN
41352	1410	27	.	.	.
41352	1411	1	Rub	rub	VB
41352	1411	2	the	the	DT
41352	1411	3	tongues	tongue	NNS
41352	1411	4	well	well	RB
41352	1411	5	with	with	IN
41352	1411	6	the	the	DT
41352	1411	7	mixture	mixture	NN
41352	1411	8	,	,	,
41352	1411	9	put	put	VB
41352	1411	10	all	all	DT
41352	1411	11	into	into	IN
41352	1411	12	the	the	DT
41352	1411	13	pan	pan	NN
41352	1411	14	,	,	,
41352	1411	15	and	and	CC
41352	1411	16	turn	turn	VB
41352	1411	17	them	-PRON-	PRP
41352	1411	18	every	every	DT
41352	1411	19	two	two	CD
41352	1411	20	days	day	NNS
41352	1411	21	till	till	IN
41352	1411	22	pickled	pickle	VBN
41352	1411	23	enough	enough	RB
41352	1411	24	,	,	,
41352	1411	25	which	which	WDT
41352	1411	26	will	will	MD
41352	1411	27	be	be	VB
41352	1411	28	in	in	IN
41352	1411	29	ten	ten	CD
41352	1411	30	days	day	NNS
41352	1411	31	.	.	.
41352	1412	1	N.	N.	NNP
41352	1412	2	B.	B.	NNP
41352	1412	3	Pigs	Pigs	NNP
41352	1412	4	faces	face	VBZ
41352	1412	5	and	and	CC
41352	1412	6	hams	ham	NNS
41352	1412	7	to	to	TO
41352	1412	8	be	be	VB
41352	1412	9	done	do	VBN
41352	1412	10	in	in	IN
41352	1412	11	the	the	DT
41352	1412	12	same	same	JJ
41352	1412	13	manner	manner	NN
41352	1412	14	,	,	,
41352	1412	15	but	but	CC
41352	1412	16	according	accord	VBG
41352	1412	17	to	to	IN
41352	1412	18	their	-PRON-	PRP$
41352	1412	19	size	size	NN
41352	1412	20	let	let	VBD
41352	1412	21	them	-PRON-	PRP
41352	1412	22	lay	lay	VB
41352	1412	23	in	in	IN
41352	1412	24	the	the	DT
41352	1412	25	different	different	JJ
41352	1412	26	pickles	pickle	NNS
41352	1412	27	for	for	IN
41352	1412	28	longer	long	JJR
41352	1412	29	periods	period	NNS
41352	1412	30	,	,	,
41352	1412	31	and	and	CC
41352	1412	32	when	when	WRB
41352	1412	33	well	well	RB
41352	1412	34	coloured	colour	VBN
41352	1412	35	smoke	smoke	VBP
41352	1412	36	them	-PRON-	PRP
41352	1412	37	.	.	.
41352	1413	1	If	if	IN
41352	1413	2	it	-PRON-	PRP
41352	1413	3	be	be	VB
41352	1413	4	wished	wish	VBN
41352	1413	5	to	to	TO
41352	1413	6	have	have	VB
41352	1413	7	the	the	DT
41352	1413	8	hams	ham	NNS
41352	1413	9	or	or	CC
41352	1413	10	tongues	tongue	NNS
41352	1413	11	of	of	IN
41352	1413	12	a	a	DT
41352	1413	13	westphalia	westphalia	NNP
41352	1413	14	flavour	flavour	NN
41352	1413	15	add	add	VB
41352	1413	16	some	some	DT
41352	1413	17	socho	socho	NN
41352	1413	18	to	to	IN
41352	1413	19	the	the	DT
41352	1413	20	pickle	pickle	NN
41352	1413	21	.	.	.
41352	1414	1	_	_	NNP
41352	1414	2	India	India	NNP
41352	1414	3	Pickle	Pickle	NNP
41352	1414	4	.	.	.
41352	1414	5	_	_	NNP
41352	1414	6	TAKE	TAKE	NNP
41352	1414	7	large	large	JJ
41352	1414	8	fresh	fresh	JJ
41352	1414	9	cauliflowers	cauliflower	NNS
41352	1414	10	in	in	IN
41352	1414	11	the	the	DT
41352	1414	12	month	month	NN
41352	1414	13	of	of	IN
41352	1414	14	July	July	NNP
41352	1414	15	,	,	,
41352	1414	16	pick	pick	VB
41352	1414	17	them	-PRON-	PRP
41352	1414	18	into	into	IN
41352	1414	19	small	small	JJ
41352	1414	20	pieces	piece	NNS
41352	1414	21	,	,	,
41352	1414	22	wash	wash	VB
41352	1414	23	them	-PRON-	PRP
41352	1414	24	clean	clean	JJ
41352	1414	25	,	,	,
41352	1414	26	put	put	VB
41352	1414	27	them	-PRON-	PRP
41352	1414	28	into	into	IN
41352	1414	29	a	a	DT
41352	1414	30	pan	pan	NN
41352	1414	31	with	with	IN
41352	1414	32	plenty	plenty	NN
41352	1414	33	of	of	IN
41352	1414	34	salt	salt	NN
41352	1414	35	over	over	IN
41352	1414	36	them	-PRON-	PRP
41352	1414	37	for	for	IN
41352	1414	38	three	three	CD
41352	1414	39	days	day	NNS
41352	1414	40	;	;	:
41352	1414	41	then	then	RB
41352	1414	42	drain	drain	VB
41352	1414	43	and	and	CC
41352	1414	44	lay	lie	VBD
41352	1414	45	them	-PRON-	PRP
41352	1414	46	separately	separately	RB
41352	1414	47	to	to	TO
41352	1414	48	dry	dry	VB
41352	1414	49	in	in	IN
41352	1414	50	the	the	DT
41352	1414	51	sun	sun	NN
41352	1414	52	,	,	,
41352	1414	53	repeatedly	repeatedly	RB
41352	1414	54	turning	turn	VBG
41352	1414	55	them	-PRON-	PRP
41352	1414	56	till	till	IN
41352	1414	57	they	-PRON-	PRP
41352	1414	58	are	be	VBP
41352	1414	59	almost	almost	RB
41352	1414	60	of	of	IN
41352	1414	61	a	a	DT
41352	1414	62	brown	brown	JJ
41352	1414	63	colour	colour	NN
41352	1414	64	,	,	,
41352	1414	65	which	which	WDT
41352	1414	66	will	will	MD
41352	1414	67	require	require	VB
41352	1414	68	several	several	JJ
41352	1414	69	days	day	NNS
41352	1414	70	.	.	.
41352	1415	1	Then	then	RB
41352	1415	2	put	put	VB
41352	1415	3	plenty	plenty	NN
41352	1415	4	of	of	IN
41352	1415	5	whole	whole	JJ
41352	1415	6	ginger	ginger	NN
41352	1415	7	,	,	,
41352	1415	8	slices	slice	NNS
41352	1415	9	of	of	IN
41352	1415	10	horseradish	horseradish	NN
41352	1415	11	,	,	,
41352	1415	12	peeled	peel	VBN
41352	1415	13	garlick	garlick	NNP
41352	1415	14	,	,	,
41352	1415	15	whole	whole	JJ
41352	1415	16	long	long	JJ
41352	1415	17	pepper	pepper	NN
41352	1415	18	,	,	,
41352	1415	19	peeled	peel	VBD
41352	1415	20	eschallots	eschallot	NNS
41352	1415	21	and	and	CC
41352	1415	22	onions	onion	NNS
41352	1415	23	,	,	,
41352	1415	24	into	into	IN
41352	1415	25	salt	salt	NN
41352	1415	26	and	and	CC
41352	1415	27	water	water	NN
41352	1415	28	for	for	IN
41352	1415	29	one	one	CD
41352	1415	30	night	night	NN
41352	1415	31	;	;	:
41352	1415	32	drain	drain	VB
41352	1415	33	and	and	CC
41352	1415	34	dry	dry	VB
41352	1415	35	them	-PRON-	PRP
41352	1415	36	also	also	RB
41352	1415	37	;	;	:
41352	1415	38	and	and	CC
41352	1415	39	when	when	WRB
41352	1415	40	the	the	DT
41352	1415	41	ingredients	ingredient	NNS
41352	1415	42	are	be	VBP
41352	1415	43	ready	ready	JJ
41352	1415	44	,	,	,
41352	1415	45	boil	boil	VB
41352	1415	46	more	more	JJR
41352	1415	47	than	than	IN
41352	1415	48	a	a	DT
41352	1415	49	sufficient	sufficient	JJ
41352	1415	50	quantity	quantity	NN
41352	1415	51	of	of	IN
41352	1415	52	vinegar	vinegar	NN
41352	1415	53	to	to	TO
41352	1415	54	cover	cover	VB
41352	1415	55	them	-PRON-	PRP
41352	1415	56	,	,	,
41352	1415	57	and	and	CC
41352	1415	58	to	to	IN
41352	1415	59	two	two	CD
41352	1415	60	quarts	quart	NNS
41352	1415	61	of	of	IN
41352	1415	62	it	-PRON-	PRP
41352	1415	63	add	add	VB
41352	1415	64	an	an	DT
41352	1415	65	ounce	ounce	NN
41352	1415	66	of	of	IN
41352	1415	67	the	the	DT
41352	1415	68	best	good	JJS
41352	1415	69	pale	pale	JJ
41352	1415	70	turmeric	turmeric	NN
41352	1415	71	,	,	,
41352	1415	72	and	and	CC
41352	1415	73	put	put	VBD
41352	1415	74	the	the	DT
41352	1415	75	flowers	flower	NNS
41352	1415	76	and	and	CC
41352	1415	77	the	the	DT
41352	1415	78	other	other	JJ
41352	1415	79	ingredients	ingredient	NNS
41352	1415	80	into	into	IN
41352	1415	81	stone	stone	NN
41352	1415	82	jars	jar	NNS
41352	1415	83	,	,	,
41352	1415	84	pour	pour	VB
41352	1415	85	the	the	DT
41352	1415	86	vinegar	vinegar	NN
41352	1415	87	boiling	boil	VBG
41352	1415	88	hot	hot	JJ
41352	1415	89	over	over	RB
41352	1415	90	,	,	,
41352	1415	91	cover	cover	VB
41352	1415	92	them	-PRON-	PRP
41352	1415	93	till	till	IN
41352	1415	94	the	the	DT
41352	1415	95	next	next	JJ
41352	1415	96	day	day	NN
41352	1415	97	,	,	,
41352	1415	98	then	then	RB
41352	1415	99	boil	boil	VB
41352	1415	100	the	the	DT
41352	1415	101	pickle	pickle	NN
41352	1415	102	again	again	RB
41352	1415	103	,	,	,
41352	1415	104	and	and	CC
41352	1415	105	the	the	DT
41352	1415	106	same	same	JJ
41352	1415	107	on	on	IN
41352	1415	108	the	the	DT
41352	1415	109	third	third	JJ
41352	1415	110	day	day	NN
41352	1415	111	;	;	:
41352	1415	112	after	after	IN
41352	1415	113	which	which	WDT
41352	1415	114	fill	fill	VBP
41352	1415	115	the	the	DT
41352	1415	116	jars	jar	NNS
41352	1415	117	with	with	IN
41352	1415	118	liquor	liquor	NN
41352	1415	119	,	,	,
41352	1415	120	cover	cover	VB
41352	1415	121	them	-PRON-	PRP
41352	1415	122	over	over	RB
41352	1415	123	close	close	RB
41352	1415	124	with	with	IN
41352	1415	125	bladder	bladder	NN
41352	1415	126	and	and	CC
41352	1415	127	white	white	JJ
41352	1415	128	leather	leather	NN
41352	1415	129	,	,	,
41352	1415	130	and	and	CC
41352	1415	131	set	set	VBD
41352	1415	132	them	-PRON-	PRP
41352	1415	133	in	in	IN
41352	1415	134	a	a	DT
41352	1415	135	dry	dry	JJ
41352	1415	136	place	place	NN
41352	1415	137	.	.	.
41352	1416	1	N.	N.	NNP
41352	1416	2	B.	B.	NNP
41352	1417	1	In	in	IN
41352	1417	2	the	the	DT
41352	1417	3	same	same	JJ
41352	1417	4	manner	manner	NN
41352	1417	5	may	may	MD
41352	1417	6	be	be	VB
41352	1417	7	done	do	VBN
41352	1417	8	white	white	JJ
41352	1417	9	cabbages	cabbage	NNS
41352	1417	10	cut	cut	VBD
41352	1417	11	into	into	IN
41352	1417	12	half	half	JJ
41352	1417	13	quarters	quarter	NNS
41352	1417	14	,	,	,
41352	1417	15	whole	whole	JJ
41352	1417	16	french	french	JJ
41352	1417	17	beans	bean	NNS
41352	1417	18	,	,	,
41352	1417	19	heads	head	NNS
41352	1417	20	of	of	IN
41352	1417	21	celery	celery	NN
41352	1417	22	,	,	,
41352	1417	23	heads	head	NNS
41352	1417	24	of	of	IN
41352	1417	25	asparagus	asparagus	NN
41352	1417	26	,	,	,
41352	1417	27	onions	onion	NNS
41352	1417	28	whole	whole	JJ
41352	1417	29	or	or	CC
41352	1417	30	sliced	slice	VBD
41352	1417	31	,	,	,
41352	1417	32	or	or	CC
41352	1417	33	pickling	pickling	NN
41352	1417	34	melons	melon	NNS
41352	1417	35	peeled	peel	VBD
41352	1417	36	thin	thin	JJ
41352	1417	37	,	,	,
41352	1417	38	cut	cut	VBN
41352	1417	39	into	into	IN
41352	1417	40	halves	half	NNS
41352	1417	41	,	,	,
41352	1417	42	and	and	CC
41352	1417	43	formed	form	VBN
41352	1417	44	like	like	IN
41352	1417	45	an	an	DT
41352	1417	46	indian	indian	JJ
41352	1417	47	mango	mango	NN
41352	1417	48	.	.	.
41352	1418	1	_	_	NNP
41352	1418	2	To	to	TO
41352	1418	3	dry	dry	VB
41352	1418	4	Artichoke	Artichoke	NNP
41352	1418	5	Bottoms	Bottoms	NNP
41352	1418	6	.	.	.
41352	1418	7	_	_	NNP
41352	1418	8	GATHER	GATHER	NNP
41352	1418	9	the	the	DT
41352	1418	10	largest	large	JJS
41352	1418	11	firm	firm	NN
41352	1418	12	artichokes	artichoke	NNS
41352	1418	13	when	when	WRB
41352	1418	14	in	in	IN
41352	1418	15	season	season	NN
41352	1418	16	,	,	,
41352	1418	17	cut	cut	VBD
41352	1418	18	off	off	RP
41352	1418	19	the	the	DT
41352	1418	20	stalks	stalk	NNS
41352	1418	21	,	,	,
41352	1418	22	and	and	CC
41352	1418	23	boil	boil	VB
41352	1418	24	them	-PRON-	PRP
41352	1418	25	till	till	IN
41352	1418	26	the	the	DT
41352	1418	27	leaves	leave	NNS
41352	1418	28	and	and	CC
41352	1418	29	choke	choke	NN
41352	1418	30	can	can	MD
41352	1418	31	be	be	VB
41352	1418	32	taken	take	VBN
41352	1418	33	away	away	RB
41352	1418	34	.	.	.
41352	1419	1	Afterwards	afterwards	RB
41352	1419	2	put	put	VB
41352	1419	3	them	-PRON-	PRP
41352	1419	4	on	on	IN
41352	1419	5	a	a	DT
41352	1419	6	baking	baking	NN
41352	1419	7	plate	plate	NN
41352	1419	8	and	and	CC
41352	1419	9	set	set	VBD
41352	1419	10	them	-PRON-	PRP
41352	1419	11	in	in	IN
41352	1419	12	a	a	DT
41352	1419	13	very	very	RB
41352	1419	14	slow	slow	JJ
41352	1419	15	heated	heated	JJ
41352	1419	16	oven	oven	NN
41352	1419	17	,	,	,
41352	1419	18	or	or	CC
41352	1419	19	hang	hang	VB
41352	1419	20	them	-PRON-	PRP
41352	1419	21	up	up	RP
41352	1419	22	in	in	IN
41352	1419	23	a	a	DT
41352	1419	24	warm	warm	JJ
41352	1419	25	place	place	NN
41352	1419	26	to	to	TO
41352	1419	27	dry	dry	VB
41352	1419	28	,	,	,
41352	1419	29	and	and	CC
41352	1419	30	when	when	WRB
41352	1419	31	perfectly	perfectly	RB
41352	1419	32	so	so	RB
41352	1419	33	put	put	VB
41352	1419	34	them	-PRON-	PRP
41352	1419	35	into	into	IN
41352	1419	36	paper	paper	NN
41352	1419	37	bags	bag	NNS
41352	1419	38	.	.	.
41352	1420	1	When	when	WRB
41352	1420	2	they	-PRON-	PRP
41352	1420	3	are	be	VBP
41352	1420	4	wanted	want	VBN
41352	1420	5	for	for	IN
41352	1420	6	use	use	NN
41352	1420	7	lay	lie	VBD
41352	1420	8	them	-PRON-	PRP
41352	1420	9	in	in	IN
41352	1420	10	warm	warm	JJ
41352	1420	11	water	water	NN
41352	1420	12	and	and	CC
41352	1420	13	salt	salt	NN
41352	1420	14	,	,	,
41352	1420	15	and	and	CC
41352	1420	16	when	when	WRB
41352	1420	17	pliable	pliable	JJ
41352	1420	18	trim	trim	VB
41352	1420	19	them	-PRON-	PRP
41352	1420	20	neat	neat	JJ
41352	1420	21	,	,	,
41352	1420	22	braise	braise	VB
41352	1420	23	them	-PRON-	PRP
41352	1420	24	in	in	IN
41352	1420	25	stock	stock	NN
41352	1420	26	and	and	CC
41352	1420	27	lemon	lemon	NN
41352	1420	28	juice	juice	NN
41352	1420	29	,	,	,
41352	1420	30	which	which	WDT
41352	1420	31	will	will	MD
41352	1420	32	preserve	preserve	VB
41352	1420	33	them	-PRON-	PRP
41352	1420	34	white	white	JJ
41352	1420	35	,	,	,
41352	1420	36	and	and	CC
41352	1420	37	when	when	WRB
41352	1420	38	they	-PRON-	PRP
41352	1420	39	are	be	VBP
41352	1420	40	done	do	VBN
41352	1420	41	enough	enough	RB
41352	1420	42	,	,	,
41352	1420	43	if	if	IN
41352	1420	44	for	for	IN
41352	1420	45	ragout	ragout	NN
41352	1420	46	,	,	,
41352	1420	47	cut	cut	VBD
41352	1420	48	them	-PRON-	PRP
41352	1420	49	into	into	IN
41352	1420	50	pieces	piece	NNS
41352	1420	51	;	;	:
41352	1420	52	if	if	IN
41352	1420	53	for	for	IN
41352	1420	54	dishes	dish	NNS
41352	1420	55	,	,	,
41352	1420	56	serve	serve	VB
41352	1420	57	them	-PRON-	PRP
41352	1420	58	whole	whole	JJ
41352	1420	59	with	with	IN
41352	1420	60	good	good	JJ
41352	1420	61	cullis	cullis	NNP
41352	1420	62	sauce	sauce	NN
41352	1420	63	over	over	IN
41352	1420	64	them	-PRON-	PRP
41352	1420	65	.	.	.
41352	1421	1	_	_	NNP
41352	1421	2	To	to	TO
41352	1421	3	pickle	pickle	VB
41352	1421	4	Cucumbers	Cucumbers	NNP
41352	1421	5	,	,	,
41352	1421	6	&	&	CC
41352	1421	7	c.	c.	NNP
41352	1421	8	_	_	NNP
41352	1421	9	GATHER	GATHER	NNP
41352	1421	10	jerkins	jerkin	VBZ
41352	1421	11	not	not	RB
41352	1421	12	too	too	RB
41352	1421	13	large	large	JJ
41352	1421	14	,	,	,
41352	1421	15	lay	lie	VBD
41352	1421	16	them	-PRON-	PRP
41352	1421	17	in	in	IN
41352	1421	18	a	a	DT
41352	1421	19	strong	strong	JJ
41352	1421	20	brine	brine	NN
41352	1421	21	of	of	IN
41352	1421	22	salt	salt	NN
41352	1421	23	and	and	CC
41352	1421	24	water	water	NN
41352	1421	25	for	for	IN
41352	1421	26	three	three	CD
41352	1421	27	days	day	NNS
41352	1421	28	,	,	,
41352	1421	29	then	then	RB
41352	1421	30	wipe	wipe	VB
41352	1421	31	them	-PRON-	PRP
41352	1421	32	dry	dry	VBP
41352	1421	33	,	,	,
41352	1421	34	and	and	CC
41352	1421	35	put	put	VBD
41352	1421	36	them	-PRON-	PRP
41352	1421	37	into	into	IN
41352	1421	38	stone	stone	NN
41352	1421	39	jars	jar	NNS
41352	1421	40	.	.	.
41352	1422	1	Then	then	RB
41352	1422	2	put	put	VB
41352	1422	3	a	a	DT
41352	1422	4	sufficient	sufficient	JJ
41352	1422	5	quantity	quantity	NN
41352	1422	6	of	of	IN
41352	1422	7	vinegar	vinegar	NN
41352	1422	8	to	to	TO
41352	1422	9	cover	cover	VB
41352	1422	10	them	-PRON-	PRP
41352	1422	11	into	into	IN
41352	1422	12	a	a	DT
41352	1422	13	preserving	preserve	VBG
41352	1422	14	pan	pan	NN
41352	1422	15	,	,	,
41352	1422	16	add	add	VB
41352	1422	17	plenty	plenty	NN
41352	1422	18	of	of	IN
41352	1422	19	whole	whole	JJ
41352	1422	20	ginger	ginger	NN
41352	1422	21	and	and	CC
41352	1422	22	black	black	JJ
41352	1422	23	pepper	pepper	NN
41352	1422	24	,	,	,
41352	1422	25	a	a	DT
41352	1422	26	middling	middling	JJ
41352	1422	27	quantity	quantity	NN
41352	1422	28	of	of	IN
41352	1422	29	mace	mace	NN
41352	1422	30	,	,	,
41352	1422	31	allspice	allspice	NN
41352	1422	32	and	and	CC
41352	1422	33	cloves	clove	NNS
41352	1422	34	,	,	,
41352	1422	35	some	some	DT
41352	1422	36	slices	slice	NNS
41352	1422	37	of	of	IN
41352	1422	38	horseradish	horseradish	NN
41352	1422	39	,	,	,
41352	1422	40	peeled	peel	VBN
41352	1422	41	onions	onion	NNS
41352	1422	42	,	,	,
41352	1422	43	eschallots	eschallot	NNS
41352	1422	44	,	,	,
41352	1422	45	and	and	CC
41352	1422	46	a	a	DT
41352	1422	47	small	small	JJ
41352	1422	48	quantity	quantity	NN
41352	1422	49	of	of	IN
41352	1422	50	garlick	garlick	NN
41352	1422	51	.	.	.
41352	1423	1	Let	let	VB
41352	1423	2	the	the	DT
41352	1423	3	ingredients	ingredient	NNS
41352	1423	4	boil	boil	VB
41352	1423	5	for	for	IN
41352	1423	6	ten	ten	CD
41352	1423	7	minutes	minute	NNS
41352	1423	8	,	,	,
41352	1423	9	and	and	CC
41352	1423	10	pour	pour	VB
41352	1423	11	them	-PRON-	PRP
41352	1423	12	with	with	IN
41352	1423	13	the	the	DT
41352	1423	14	liquor	liquor	NN
41352	1423	15	over	over	IN
41352	1423	16	the	the	DT
41352	1423	17	cucumbers	cucumber	NNS
41352	1423	18	;	;	:
41352	1423	19	cover	cover	VB
41352	1423	20	the	the	DT
41352	1423	21	jars	jar	NNS
41352	1423	22	with	with	IN
41352	1423	23	cabbage	cabbage	NN
41352	1423	24	leaves	leave	NNS
41352	1423	25	and	and	CC
41352	1423	26	a	a	DT
41352	1423	27	plate	plate	NN
41352	1423	28	,	,	,
41352	1423	29	set	set	VBD
41352	1423	30	them	-PRON-	PRP
41352	1423	31	in	in	IN
41352	1423	32	a	a	DT
41352	1423	33	warm	warm	JJ
41352	1423	34	place	place	NN
41352	1423	35	,	,	,
41352	1423	36	the	the	DT
41352	1423	37	next	next	JJ
41352	1423	38	day	day	NN
41352	1423	39	drain	drain	VBP
41352	1423	40	the	the	DT
41352	1423	41	liquor	liquor	NN
41352	1423	42	from	from	IN
41352	1423	43	them	-PRON-	PRP
41352	1423	44	,	,	,
41352	1423	45	boil	boil	VB
41352	1423	46	it	-PRON-	PRP
41352	1423	47	,	,	,
41352	1423	48	and	and	CC
41352	1423	49	pour	pour	VB
41352	1423	50	over	over	IN
41352	1423	51	them	-PRON-	PRP
41352	1423	52	again	again	RB
41352	1423	53	,	,	,
41352	1423	54	and	and	CC
41352	1423	55	if	if	IN
41352	1423	56	on	on	IN
41352	1423	57	the	the	DT
41352	1423	58	third	third	JJ
41352	1423	59	day	day	NN
41352	1423	60	they	-PRON-	PRP
41352	1423	61	are	be	VBP
41352	1423	62	not	not	RB
41352	1423	63	green	green	JJ
41352	1423	64	enough	enough	RB
41352	1423	65	,	,	,
41352	1423	66	boil	boil	VB
41352	1423	67	the	the	DT
41352	1423	68	vinegar	vinegar	NN
41352	1423	69	again	again	RB
41352	1423	70	,	,	,
41352	1423	71	pour	pour	VB
41352	1423	72	it	-PRON-	PRP
41352	1423	73	over	over	RP
41352	1423	74	,	,	,
41352	1423	75	and	and	CC
41352	1423	76	when	when	WRB
41352	1423	77	cold	cold	JJ
41352	1423	78	tie	tie	NN
41352	1423	79	bladder	bladder	NN
41352	1423	80	and	and	CC
41352	1423	81	white	white	JJ
41352	1423	82	leather	leather	NN
41352	1423	83	over	over	IN
41352	1423	84	the	the	DT
41352	1423	85	jars	jar	NNS
41352	1423	86	,	,	,
41352	1423	87	and	and	CC
41352	1423	88	set	set	VBD
41352	1423	89	them	-PRON-	PRP
41352	1423	90	in	in	IN
41352	1423	91	a	a	DT
41352	1423	92	dry	dry	JJ
41352	1423	93	place	place	NN
41352	1423	94	.	.	.
41352	1424	1	N.	N.	NNP
41352	1424	2	B.	B.	NNP
41352	1425	1	In	in	IN
41352	1425	2	the	the	DT
41352	1425	3	same	same	JJ
41352	1425	4	manner	manner	NN
41352	1425	5	may	may	MD
41352	1425	6	be	be	VB
41352	1425	7	done	do	VBN
41352	1425	8	walnuts	walnut	NNS
41352	1425	9	,	,	,
41352	1425	10	love	love	NN
41352	1425	11	apples	apple	NNS
41352	1425	12	,	,	,
41352	1425	13	barberries	barberry	NNS
41352	1425	14	,	,	,
41352	1425	15	capsicums	capsicum	NNS
41352	1425	16	,	,	,
41352	1425	17	french	french	JJ
41352	1425	18	beans	bean	NNS
41352	1425	19	,	,	,
41352	1425	20	nasturtiums	nasturtium	NNS
41352	1425	21	,	,	,
41352	1425	22	and	and	CC
41352	1425	23	small	small	JJ
41352	1425	24	pickling	pickling	NN
41352	1425	25	melons	melon	NNS
41352	1425	26	peeled	peel	VBD
41352	1425	27	very	very	RB
41352	1425	28	thin	thin	JJ
41352	1425	29	and	and	CC
41352	1425	30	cut	cut	VBN
41352	1425	31	into	into	IN
41352	1425	32	quarters	quarter	NNS
41352	1425	33	.	.	.
41352	1426	1	_	_	NNP
41352	1426	2	Rules	Rules	NNPS
41352	1426	3	to	to	TO
41352	1426	4	be	be	VB
41352	1426	5	observed	observe	VBN
41352	1426	6	in	in	IN
41352	1426	7	Pickling	Pickling	NNP
41352	1426	8	.	.	.
41352	1426	9	_	_	NNP
41352	1426	10	IT	IT	NNP
41352	1426	11	is	be	VBZ
41352	1426	12	recommended	recommend	VBN
41352	1426	13	that	that	IN
41352	1426	14	the	the	DT
41352	1426	15	best	good	JJS
41352	1426	16	common	common	JJ
41352	1426	17	vinegar	vinegar	NN
41352	1426	18	be	be	VB
41352	1426	19	in	in	IN
41352	1426	20	general	general	JJ
41352	1426	21	used	use	VBN
41352	1426	22	for	for	IN
41352	1426	23	pickling	pickling	NN
41352	1426	24	,	,	,
41352	1426	25	and	and	CC
41352	1426	26	that	that	IN
41352	1426	27	it	-PRON-	PRP
41352	1426	28	be	be	VB
41352	1426	29	put	put	VBN
41352	1426	30	into	into	IN
41352	1426	31	a	a	DT
41352	1426	32	well	well	RB
41352	1426	33	-	-	HYPH
41352	1426	34	cleaned	clean	VBN
41352	1426	35	copper	copper	NN
41352	1426	36	or	or	CC
41352	1426	37	brass	brass	NN
41352	1426	38	-	-	HYPH
41352	1426	39	preserving	preserve	VBG
41352	1426	40	pan	pan	NN
41352	1426	41	just	just	RB
41352	1426	42	before	before	IN
41352	1426	43	it	-PRON-	PRP
41352	1426	44	is	be	VBZ
41352	1426	45	to	to	TO
41352	1426	46	be	be	VB
41352	1426	47	put	put	VBN
41352	1426	48	over	over	IN
41352	1426	49	the	the	DT
41352	1426	50	fire	fire	NN
41352	1426	51	,	,	,
41352	1426	52	and	and	CC
41352	1426	53	when	when	WRB
41352	1426	54	it	-PRON-	PRP
41352	1426	55	boils	boil	VBZ
41352	1426	56	not	not	RB
41352	1426	57	to	to	TO
41352	1426	58	remain	remain	VB
41352	1426	59	in	in	IN
41352	1426	60	the	the	DT
41352	1426	61	pan	pan	NN
41352	1426	62	.	.	.
41352	1427	1	There	there	EX
41352	1427	2	can	can	MD
41352	1427	3	be	be	VB
41352	1427	4	no	no	DT
41352	1427	5	occasion	occasion	NN
41352	1427	6	of	of	IN
41352	1427	7	the	the	DT
41352	1427	8	many	many	JJ
41352	1427	9	arts	art	NNS
41352	1427	10	that	that	WDT
41352	1427	11	are	be	VBP
41352	1427	12	used	use	VBN
41352	1427	13	in	in	IN
41352	1427	14	order	order	NN
41352	1427	15	to	to	TO
41352	1427	16	preserve	preserve	VB
41352	1427	17	the	the	DT
41352	1427	18	ingredients	ingredient	NNS
41352	1427	19	green	green	JJ
41352	1427	20	,	,	,
41352	1427	21	if	if	IN
41352	1427	22	the	the	DT
41352	1427	23	vegetables	vegetable	NNS
41352	1427	24	are	be	VBP
41352	1427	25	gathered	gather	VBN
41352	1427	26	fresh	fresh	JJ
41352	1427	27	,	,	,
41352	1427	28	on	on	IN
41352	1427	29	a	a	DT
41352	1427	30	dry	dry	JJ
41352	1427	31	day	day	NN
41352	1427	32	,	,	,
41352	1427	33	when	when	WRB
41352	1427	34	in	in	IN
41352	1427	35	season	season	NN
41352	1427	36	,	,	,
41352	1427	37	and	and	CC
41352	1427	38	the	the	DT
41352	1427	39	process	process	NN
41352	1427	40	followed	follow	VBD
41352	1427	41	that	that	WDT
41352	1427	42	has	have	VBZ
41352	1427	43	been	be	VBN
41352	1427	44	recommended	recommend	VBN
41352	1427	45	.	.	.
41352	1428	1	Further	further	JJ
41352	1428	2	directions	direction	NNS
41352	1428	3	could	could	MD
41352	1428	4	be	be	VB
41352	1428	5	given	give	VBN
41352	1428	6	that	that	WDT
41352	1428	7	might	may	MD
41352	1428	8	be	be	VB
41352	1428	9	attended	attend	VBN
41352	1428	10	with	with	IN
41352	1428	11	greater	great	JJR
41352	1428	12	expence	expence	NN
41352	1428	13	,	,	,
41352	1428	14	but	but	CC
41352	1428	15	which	which	WDT
41352	1428	16	would	would	MD
41352	1428	17	scarcely	scarcely	RB
41352	1428	18	answer	answer	VB
41352	1428	19	a	a	DT
41352	1428	20	better	well	JJR
41352	1428	21	purpose	purpose	NN
41352	1428	22	,	,	,
41352	1428	23	excepting	except	VBG
41352	1428	24	only	only	RB
41352	1428	25	to	to	IN
41352	1428	26	those	those	DT
41352	1428	27	who	who	WP
41352	1428	28	are	be	VBP
41352	1428	29	in	in	IN
41352	1428	30	the	the	DT
41352	1428	31	habit	habit	NN
41352	1428	32	of	of	IN
41352	1428	33	extensive	extensive	JJ
41352	1428	34	practice	practice	NN
41352	1428	35	.	.	.
41352	1429	1	_	_	NNP
41352	1429	2	To	to	TO
41352	1429	3	pickle	pickle	VB
41352	1429	4	Onions	onion	NNS
41352	1429	5	.	.	.
41352	1429	6	_	_	NNP
41352	1429	7	PEEL	PEEL	NNP
41352	1429	8	small	small	JJ
41352	1429	9	button	button	NN
41352	1429	10	onions	onion	NNS
41352	1429	11	into	into	IN
41352	1429	12	milk	milk	NN
41352	1429	13	and	and	CC
41352	1429	14	water	water	NN
41352	1429	15	,	,	,
41352	1429	16	in	in	IN
41352	1429	17	which	which	WDT
41352	1429	18	put	put	VBD
41352	1429	19	plenty	plenty	NN
41352	1429	20	of	of	IN
41352	1429	21	salt	salt	NN
41352	1429	22	;	;	:
41352	1429	23	set	set	VB
41352	1429	24	it	-PRON-	PRP
41352	1429	25	over	over	IN
41352	1429	26	a	a	DT
41352	1429	27	fire	fire	NN
41352	1429	28	,	,	,
41352	1429	29	and	and	CC
41352	1429	30	when	when	WRB
41352	1429	31	it	-PRON-	PRP
41352	1429	32	boils	boil	VBZ
41352	1429	33	strain	strain	VB
41352	1429	34	the	the	DT
41352	1429	35	onions	onion	NNS
41352	1429	36	,	,	,
41352	1429	37	wipe	wipe	VB
41352	1429	38	them	-PRON-	PRP
41352	1429	39	dry	dry	VB
41352	1429	40	,	,	,
41352	1429	41	and	and	CC
41352	1429	42	put	put	VBD
41352	1429	43	them	-PRON-	PRP
41352	1429	44	into	into	IN
41352	1429	45	glasses	glass	NNS
41352	1429	46	.	.	.
41352	1430	1	Have	have	VBP
41352	1430	2	ready	ready	JJ
41352	1430	3	cold	cold	JJ
41352	1430	4	white	white	JJ
41352	1430	5	wine	wine	NN
41352	1430	6	vinegar	vinegar	NN
41352	1430	7	,	,	,
41352	1430	8	in	in	IN
41352	1430	9	which	which	WDT
41352	1430	10	whole	whole	JJ
41352	1430	11	white	white	JJ
41352	1430	12	pepper	pepper	NN
41352	1430	13	,	,	,
41352	1430	14	ginger	ginger	NN
41352	1430	15	,	,	,
41352	1430	16	mace	mace	NN
41352	1430	17	,	,	,
41352	1430	18	and	and	CC
41352	1430	19	slices	slice	NNS
41352	1430	20	of	of	IN
41352	1430	21	horseradish	horseradish	NNP
41352	1430	22	have	have	VBP
41352	1430	23	been	be	VBN
41352	1430	24	boiled	boil	VBN
41352	1430	25	.	.	.
41352	1431	1	Pour	pour	VB
41352	1431	2	it	-PRON-	PRP
41352	1431	3	over	over	IN
41352	1431	4	the	the	DT
41352	1431	5	onions	onion	NNS
41352	1431	6	,	,	,
41352	1431	7	and	and	CC
41352	1431	8	cover	cover	VB
41352	1431	9	them	-PRON-	PRP
41352	1431	10	with	with	IN
41352	1431	11	bladder	bladder	NN
41352	1431	12	and	and	CC
41352	1431	13	leather	leather	NN
41352	1431	14	.	.	.
41352	1432	1	_	_	NNP
41352	1432	2	To	to	TO
41352	1432	3	pickle	pickle	VB
41352	1432	4	Mushrooms	Mushrooms	NNP
41352	1432	5	.	.	.
41352	1432	6	_	_	NNP
41352	1432	7	TAKE	TAKE	NNP
41352	1432	8	a	a	DT
41352	1432	9	sufficient	sufficient	JJ
41352	1432	10	quantity	quantity	NN
41352	1432	11	of	of	IN
41352	1432	12	double	double	JJ
41352	1432	13	distilled	distil	VBN
41352	1432	14	white	white	JJ
41352	1432	15	wine	wine	NN
41352	1432	16	vinegar	vinegar	NN
41352	1432	17	to	to	TO
41352	1432	18	cover	cover	VB
41352	1432	19	the	the	DT
41352	1432	20	mushrooms	mushroom	NNS
41352	1432	21	;	;	:
41352	1432	22	add	add	VB
41352	1432	23	to	to	IN
41352	1432	24	it	-PRON-	PRP
41352	1432	25	whole	whole	JJ
41352	1432	26	white	white	JJ
41352	1432	27	pepper	pepper	NN
41352	1432	28	,	,	,
41352	1432	29	ginger	ginger	NN
41352	1432	30	,	,	,
41352	1432	31	mace	mace	NN
41352	1432	32	,	,	,
41352	1432	33	peeled	peel	VBN
41352	1432	34	eschallots	eschallot	NNS
41352	1432	35	,	,	,
41352	1432	36	and	and	CC
41352	1432	37	a	a	DT
41352	1432	38	small	small	JJ
41352	1432	39	quantity	quantity	NN
41352	1432	40	of	of	IN
41352	1432	41	garlick	garlick	NN
41352	1432	42	if	if	IN
41352	1432	43	approved	approve	VBN
41352	1432	44	;	;	:
41352	1432	45	boil	boil	VB
41352	1432	46	all	all	DT
41352	1432	47	together	together	RB
41352	1432	48	ten	ten	CD
41352	1432	49	minutes	minute	NNS
41352	1432	50	and	and	CC
41352	1432	51	let	let	VB
41352	1432	52	it	-PRON-	PRP
41352	1432	53	stand	stand	VB
41352	1432	54	till	till	IN
41352	1432	55	cold	cold	JJ
41352	1432	56	.	.	.
41352	1433	1	Then	then	RB
41352	1433	2	peel	peel	VB
41352	1433	3	fresh	fresh	JJ
41352	1433	4	forced	force	VBN
41352	1433	5	button	button	NN
41352	1433	6	mushrooms	mushroom	NNS
41352	1433	7	into	into	IN
41352	1433	8	water	water	NN
41352	1433	9	,	,	,
41352	1433	10	wash	wash	VB
41352	1433	11	them	-PRON-	PRP
41352	1433	12	clean	clean	JJ
41352	1433	13	,	,	,
41352	1433	14	strain	strain	VB
41352	1433	15	,	,	,
41352	1433	16	and	and	CC
41352	1433	17	put	put	VBD
41352	1433	18	them	-PRON-	PRP
41352	1433	19	into	into	IN
41352	1433	20	a	a	DT
41352	1433	21	stewpan	stewpan	NN
41352	1433	22	.	.	.
41352	1434	1	To	to	IN
41352	1434	2	a	a	DT
41352	1434	3	quart	quart	NN
41352	1434	4	of	of	IN
41352	1434	5	mushrooms	mushroom	NNS
41352	1434	6	add	add	VBP
41352	1434	7	the	the	DT
41352	1434	8	juice	juice	NN
41352	1434	9	of	of	IN
41352	1434	10	a	a	DT
41352	1434	11	lemon	lemon	NN
41352	1434	12	and	and	CC
41352	1434	13	a	a	DT
41352	1434	14	table	table	NN
41352	1434	15	spoonful	spoonful	JJ
41352	1434	16	of	of	IN
41352	1434	17	salt	salt	NN
41352	1434	18	.	.	.
41352	1435	1	Cover	cover	VB
41352	1435	2	the	the	DT
41352	1435	3	pan	pan	NN
41352	1435	4	close	close	RB
41352	1435	5	,	,	,
41352	1435	6	set	set	VBD
41352	1435	7	it	-PRON-	PRP
41352	1435	8	over	over	IN
41352	1435	9	a	a	DT
41352	1435	10	fire	fire	NN
41352	1435	11	,	,	,
41352	1435	12	and	and	CC
41352	1435	13	when	when	WRB
41352	1435	14	the	the	DT
41352	1435	15	liquor	liquor	NN
41352	1435	16	is	be	VBZ
41352	1435	17	sufficiently	sufficiently	RB
41352	1435	18	drawn	draw	VBN
41352	1435	19	from	from	IN
41352	1435	20	the	the	DT
41352	1435	21	mushrooms	mushroom	NNS
41352	1435	22	put	put	VBD
41352	1435	23	the	the	DT
41352	1435	24	whole	whole	NN
41352	1435	25	into	into	IN
41352	1435	26	glasses	glass	NNS
41352	1435	27	and	and	CC
41352	1435	28	cover	cover	VB
41352	1435	29	them	-PRON-	PRP
41352	1435	30	with	with	IN
41352	1435	31	the	the	DT
41352	1435	32	pickle	pickle	NN
41352	1435	33	.	.	.
41352	1436	1	Tie	tie	VB
41352	1436	2	bladder	bladder	NN
41352	1436	3	and	and	CC
41352	1436	4	white	white	JJ
41352	1436	5	leather	leather	NN
41352	1436	6	over	over	IN
41352	1436	7	the	the	DT
41352	1436	8	glasses	glass	NNS
41352	1436	9	.	.	.
41352	1437	1	The	the	DT
41352	1437	2	general	general	JJ
41352	1437	3	rule	rule	NN
41352	1437	4	has	have	VBZ
41352	1437	5	been	be	VBN
41352	1437	6	deviated	deviate	VBN
41352	1437	7	from	from	IN
41352	1437	8	of	of	IN
41352	1437	9	making	make	VBG
41352	1437	10	the	the	DT
41352	1437	11	pickle	pickle	NN
41352	1437	12	for	for	IN
41352	1437	13	onions	onion	NNS
41352	1437	14	and	and	CC
41352	1437	15	mushrooms	mushroom	NNS
41352	1437	16	with	with	IN
41352	1437	17	double	double	JJ
41352	1437	18	distilled	distil	VBN
41352	1437	19	white	white	JJ
41352	1437	20	wine	wine	NN
41352	1437	21	vinegar	vinegar	NN
41352	1437	22	,	,	,
41352	1437	23	as	as	IN
41352	1437	24	in	in	IN
41352	1437	25	this	this	DT
41352	1437	26	instance	instance	NN
41352	1437	27	it	-PRON-	PRP
41352	1437	28	is	be	VBZ
41352	1437	29	requisite	requisite	JJ
41352	1437	30	to	to	TO
41352	1437	31	preserve	preserve	VB
41352	1437	32	them	-PRON-	PRP
41352	1437	33	white	white	JJ
41352	1437	34	.	.	.
41352	1438	1	It	-PRON-	PRP
41352	1438	2	is	be	VBZ
41352	1438	3	likewise	likewise	RB
41352	1438	4	recommended	recommend	VBN
41352	1438	5	that	that	IN
41352	1438	6	they	-PRON-	PRP
41352	1438	7	be	be	VB
41352	1438	8	put	put	VBN
41352	1438	9	into	into	IN
41352	1438	10	small	small	JJ
41352	1438	11	jars	jar	NNS
41352	1438	12	or	or	CC
41352	1438	13	glasses	glass	NNS
41352	1438	14	for	for	IN
41352	1438	15	use	use	NN
41352	1438	16	;	;	:
41352	1438	17	for	for	IN
41352	1438	18	this	this	DT
41352	1438	19	reason	reason	NN
41352	1438	20	,	,	,
41352	1438	21	that	that	IN
41352	1438	22	,	,	,
41352	1438	23	if	if	IN
41352	1438	24	exposed	expose	VBN
41352	1438	25	to	to	IN
41352	1438	26	the	the	DT
41352	1438	27	air	air	NN
41352	1438	28	but	but	CC
41352	1438	29	for	for	IN
41352	1438	30	a	a	DT
41352	1438	31	short	short	JJ
41352	1438	32	space	space	NN
41352	1438	33	of	of	IN
41352	1438	34	time	time	NN
41352	1438	35	,	,	,
41352	1438	36	they	-PRON-	PRP
41352	1438	37	will	will	MD
41352	1438	38	discolour	discolour	VB
41352	1438	39	.	.	.
41352	1439	1	_	_	NNP
41352	1439	2	To	to	TO
41352	1439	3	pickle	pickle	VB
41352	1439	4	Beet	Beet	NNP
41352	1439	5	Roots	Roots	NNP
41352	1439	6	.	.	.
41352	1439	7	_	_	NNP
41352	1439	8	BOIL	BOIL	NNP
41352	1439	9	the	the	DT
41352	1439	10	roots	root	NNS
41352	1439	11	till	till	IN
41352	1439	12	three	three	CD
41352	1439	13	parts	part	NNS
41352	1439	14	done	do	VBN
41352	1439	15	,	,	,
41352	1439	16	and	and	CC
41352	1439	17	cut	cut	VB
41352	1439	18	them	-PRON-	PRP
41352	1439	19	into	into	IN
41352	1439	20	slices	slice	NNS
41352	1439	21	of	of	IN
41352	1439	22	an	an	DT
41352	1439	23	inch	inch	NN
41352	1439	24	thick	thick	JJ
41352	1439	25	.	.	.
41352	1440	1	Then	then	RB
41352	1440	2	take	take	VB
41352	1440	3	a	a	DT
41352	1440	4	sufficient	sufficient	JJ
41352	1440	5	quantity	quantity	NN
41352	1440	6	of	of	IN
41352	1440	7	vinegar	vinegar	NN
41352	1440	8	to	to	TO
41352	1440	9	cover	cover	VB
41352	1440	10	them	-PRON-	PRP
41352	1440	11	,	,	,
41352	1440	12	and	and	CC
41352	1440	13	add	add	VB
41352	1440	14	to	to	IN
41352	1440	15	it	-PRON-	PRP
41352	1440	16	whole	whole	JJ
41352	1440	17	allspice	allspice	NN
41352	1440	18	,	,	,
41352	1440	19	a	a	DT
41352	1440	20	few	few	JJ
41352	1440	21	cloves	clove	NNS
41352	1440	22	,	,	,
41352	1440	23	mace	mace	NN
41352	1440	24	,	,	,
41352	1440	25	black	black	JJ
41352	1440	26	pepper	pepper	NN
41352	1440	27	,	,	,
41352	1440	28	slices	slice	NNS
41352	1440	29	of	of	IN
41352	1440	30	horseradish	horseradish	NN
41352	1440	31	,	,	,
41352	1440	32	some	some	DT
41352	1440	33	onions	onion	NNS
41352	1440	34	,	,	,
41352	1440	35	eschallots	eschallot	NNS
41352	1440	36	,	,	,
41352	1440	37	a	a	DT
41352	1440	38	little	little	JJ
41352	1440	39	pounded	pounded	JJ
41352	1440	40	ginger	ginger	NN
41352	1440	41	,	,	,
41352	1440	42	some	some	DT
41352	1440	43	salt	salt	NN
41352	1440	44	,	,	,
41352	1440	45	and	and	CC
41352	1440	46	a	a	DT
41352	1440	47	few	few	JJ
41352	1440	48	bay	bay	NN
41352	1440	49	leaves	leave	NNS
41352	1440	50	.	.	.
41352	1441	1	Boil	boil	VB
41352	1441	2	the	the	DT
41352	1441	3	ingredients	ingredient	NNS
41352	1441	4	together	together	RB
41352	1441	5	twenty	twenty	CD
41352	1441	6	minutes	minute	NNS
41352	1441	7	and	and	CC
41352	1441	8	strain	strain	VB
41352	1441	9	it	-PRON-	PRP
41352	1441	10	,	,	,
41352	1441	11	and	and	CC
41352	1441	12	when	when	WRB
41352	1441	13	the	the	DT
41352	1441	14	pickle	pickle	NN
41352	1441	15	is	be	VBZ
41352	1441	16	cold	cold	JJ
41352	1441	17	add	add	VB
41352	1441	18	a	a	DT
41352	1441	19	little	little	JJ
41352	1441	20	bruised	bruised	JJ
41352	1441	21	cochineal	cochineal	NN
41352	1441	22	.	.	.
41352	1442	1	Put	put	VB
41352	1442	2	the	the	DT
41352	1442	3	slices	slice	NNS
41352	1442	4	of	of	IN
41352	1442	5	beet	beet	NN
41352	1442	6	into	into	IN
41352	1442	7	jars	jar	NNS
41352	1442	8	,	,	,
41352	1442	9	add	add	VB
41352	1442	10	the	the	DT
41352	1442	11	pickle	pickle	NN
41352	1442	12	,	,	,
41352	1442	13	put	put	VB
41352	1442	14	a	a	DT
41352	1442	15	small	small	JJ
41352	1442	16	quantity	quantity	NN
41352	1442	17	of	of	IN
41352	1442	18	sweet	sweet	JJ
41352	1442	19	oil	oil	NN
41352	1442	20	on	on	IN
41352	1442	21	the	the	DT
41352	1442	22	top	top	NN
41352	1442	23	,	,	,
41352	1442	24	and	and	CC
41352	1442	25	tie	tie	VB
41352	1442	26	the	the	DT
41352	1442	27	jars	jar	NNS
41352	1442	28	down	down	RB
41352	1442	29	close	close	RB
41352	1442	30	.	.	.
41352	1443	1	N.	N.	NNP
41352	1443	2	B.	B.	NNP
41352	1444	1	When	when	WRB
41352	1444	2	the	the	DT
41352	1444	3	beet	beet	NN
41352	1444	4	is	be	VBZ
41352	1444	5	wanted	want	VBN
41352	1444	6	for	for	IN
41352	1444	7	use	use	NN
41352	1444	8	mix	mix	NN
41352	1444	9	well	well	RB
41352	1444	10	together	together	RB
41352	1444	11	sweet	sweet	JJ
41352	1444	12	oil	oil	NN
41352	1444	13	,	,	,
41352	1444	14	mustard	mustard	NN
41352	1444	15	,	,	,
41352	1444	16	some	some	DT
41352	1444	17	of	of	IN
41352	1444	18	the	the	DT
41352	1444	19	liquor	liquor	NN
41352	1444	20	in	in	IN
41352	1444	21	which	which	WDT
41352	1444	22	the	the	DT
41352	1444	23	roots	root	NNS
41352	1444	24	were	be	VBD
41352	1444	25	pickled	pickle	VBN
41352	1444	26	,	,	,
41352	1444	27	and	and	CC
41352	1444	28	a	a	DT
41352	1444	29	very	very	RB
41352	1444	30	little	little	JJ
41352	1444	31	sifted	sifted	JJ
41352	1444	32	sugar	sugar	NN
41352	1444	33	.	.	.
41352	1445	1	Lay	lay	VB
41352	1445	2	the	the	DT
41352	1445	3	slices	slice	NNS
41352	1445	4	in	in	IN
41352	1445	5	a	a	DT
41352	1445	6	deep	deep	JJ
41352	1445	7	plate	plate	NN
41352	1445	8	and	and	CC
41352	1445	9	pour	pour	VB
41352	1445	10	the	the	DT
41352	1445	11	mixture	mixture	NN
41352	1445	12	over	over	RP
41352	1445	13	.	.	.
41352	1446	1	_	_	NNP
41352	1446	2	To	to	TO
41352	1446	3	pickle	pickle	VB
41352	1446	4	Artichoke	Artichoke	NNP
41352	1446	5	Bottoms	Bottoms	NNP
41352	1446	6	.	.	.
41352	1446	7	_	_	NNP
41352	1446	8	TAKE	TAKE	NNP
41352	1446	9	large	large	JJ
41352	1446	10	fresh	fresh	JJ
41352	1446	11	and	and	CC
41352	1446	12	sound	sound	JJ
41352	1446	13	artichokes	artichoke	NNS
41352	1446	14	,	,	,
41352	1446	15	boil	boil	VB
41352	1446	16	them	-PRON-	PRP
41352	1446	17	just	just	RB
41352	1446	18	enough	enough	RB
41352	1446	19	to	to	TO
41352	1446	20	take	take	VB
41352	1446	21	the	the	DT
41352	1446	22	leaves	leave	NNS
41352	1446	23	and	and	CC
41352	1446	24	choke	choke	VB
41352	1446	25	away	away	RB
41352	1446	26	,	,	,
41352	1446	27	then	then	RB
41352	1446	28	trim	trim	VB
41352	1446	29	and	and	CC
41352	1446	30	lay	lie	VBD
41352	1446	31	them	-PRON-	PRP
41352	1446	32	in	in	IN
41352	1446	33	salt	salt	NN
41352	1446	34	and	and	CC
41352	1446	35	water	water	NN
41352	1446	36	;	;	:
41352	1446	37	after	after	IN
41352	1446	38	which	which	WDT
41352	1446	39	boil	boil	NN
41352	1446	40	(	(	-LRB-
41352	1446	41	for	for	IN
41352	1446	42	five	five	CD
41352	1446	43	minutes	minute	NNS
41352	1446	44	)	)	-RRB-
41352	1446	45	a	a	DT
41352	1446	46	sufficient	sufficient	JJ
41352	1446	47	quantity	quantity	NN
41352	1446	48	of	of	IN
41352	1446	49	vinegar	vinegar	NN
41352	1446	50	to	to	TO
41352	1446	51	cover	cover	VB
41352	1446	52	them	-PRON-	PRP
41352	1446	53	,	,	,
41352	1446	54	in	in	IN
41352	1446	55	which	which	WDT
41352	1446	56	put	put	VBD
41352	1446	57	whole	whole	JJ
41352	1446	58	allspice	allspice	JJ
41352	1446	59	,	,	,
41352	1446	60	black	black	JJ
41352	1446	61	pepper	pepper	NN
41352	1446	62	,	,	,
41352	1446	63	ginger	ginger	NN
41352	1446	64	,	,	,
41352	1446	65	mace	mace	NN
41352	1446	66	,	,	,
41352	1446	67	cloves	clove	NNS
41352	1446	68	,	,	,
41352	1446	69	eschallots	eschallot	NNS
41352	1446	70	,	,	,
41352	1446	71	salt	salt	NN
41352	1446	72	,	,	,
41352	1446	73	a	a	DT
41352	1446	74	few	few	JJ
41352	1446	75	bay	bay	NN
41352	1446	76	leaves	leave	NNS
41352	1446	77	,	,	,
41352	1446	78	and	and	CC
41352	1446	79	some	some	DT
41352	1446	80	slices	slice	NNS
41352	1446	81	of	of	IN
41352	1446	82	horseradish	horseradish	NN
41352	1446	83	.	.	.
41352	1447	1	Drain	drain	NN
41352	1447	2	and	and	CC
41352	1447	3	wipe	wipe	NN
41352	1447	4	dry	dry	VBP
41352	1447	5	the	the	DT
41352	1447	6	bottoms	bottom	NNS
41352	1447	7	,	,	,
41352	1447	8	put	put	VBD
41352	1447	9	them	-PRON-	PRP
41352	1447	10	into	into	IN
41352	1447	11	jars	jar	NNS
41352	1447	12	,	,	,
41352	1447	13	add	add	VB
41352	1447	14	the	the	DT
41352	1447	15	liquor	liquor	NN
41352	1447	16	and	and	CC
41352	1447	17	ingredients	ingredient	NNS
41352	1447	18	to	to	IN
41352	1447	19	them	-PRON-	PRP
41352	1447	20	,	,	,
41352	1447	21	and	and	CC
41352	1447	22	tie	tie	VB
41352	1447	23	them	-PRON-	PRP
41352	1447	24	down	down	RP
41352	1447	25	close	close	RB
41352	1447	26	.	.	.
41352	1448	1	When	when	WRB
41352	1448	2	they	-PRON-	PRP
41352	1448	3	are	be	VBP
41352	1448	4	fit	fit	JJ
41352	1448	5	for	for	IN
41352	1448	6	use	use	NN
41352	1448	7	serve	serve	VB
41352	1448	8	them	-PRON-	PRP
41352	1448	9	up	up	RP
41352	1448	10	in	in	IN
41352	1448	11	a	a	DT
41352	1448	12	deep	deep	JJ
41352	1448	13	plate	plate	NN
41352	1448	14	with	with	IN
41352	1448	15	a	a	DT
41352	1448	16	little	little	JJ
41352	1448	17	of	of	IN
41352	1448	18	the	the	DT
41352	1448	19	pickle	pickle	NN
41352	1448	20	,	,	,
41352	1448	21	oil	oil	NN
41352	1448	22	,	,	,
41352	1448	23	and	and	CC
41352	1448	24	mustard	mustard	NN
41352	1448	25	mixed	mix	VBN
41352	1448	26	with	with	IN
41352	1448	27	it	-PRON-	PRP
41352	1448	28	.	.	.
41352	1449	1	_	_	NNP
41352	1449	2	To	to	TO
41352	1449	3	pickle	pickle	VB
41352	1449	4	large	large	JJ
41352	1449	5	Cucumbers	Cucumbers	NNPS
41352	1449	6	.	.	.
41352	1449	7	_	_	NNP
41352	1449	8	PEEL	PEEL	VBZ
41352	1449	9	them	-PRON-	PRP
41352	1449	10	very	very	RB
41352	1449	11	thin	thin	JJ
41352	1449	12	,	,	,
41352	1449	13	cut	cut	VBD
41352	1449	14	them	-PRON-	PRP
41352	1449	15	into	into	IN
41352	1449	16	halves	half	NNS
41352	1449	17	,	,	,
41352	1449	18	throw	throw	VB
41352	1449	19	the	the	DT
41352	1449	20	seeds	seed	NNS
41352	1449	21	away	away	RB
41352	1449	22	,	,	,
41352	1449	23	and	and	CC
41352	1449	24	lay	lie	VBD
41352	1449	25	the	the	DT
41352	1449	26	cucumbers	cucumber	NNS
41352	1449	27	in	in	IN
41352	1449	28	salt	salt	NN
41352	1449	29	for	for	IN
41352	1449	30	a	a	DT
41352	1449	31	day	day	NN
41352	1449	32	.	.	.
41352	1450	1	Then	then	RB
41352	1450	2	wipe	wipe	VB
41352	1450	3	them	-PRON-	PRP
41352	1450	4	dry	dry	RB
41352	1450	5	,	,	,
41352	1450	6	fill	fill	VB
41352	1450	7	them	-PRON-	PRP
41352	1450	8	with	with	IN
41352	1450	9	mustard	mustard	NN
41352	1450	10	seed	seed	NN
41352	1450	11	,	,	,
41352	1450	12	peeled	peel	VBD
41352	1450	13	eschallots	eschallot	NNS
41352	1450	14	,	,	,
41352	1450	15	garlick	garlick	NNP
41352	1450	16	,	,	,
41352	1450	17	small	small	JJ
41352	1450	18	slips	slip	NNS
41352	1450	19	of	of	IN
41352	1450	20	horseradish	horseradish	NN
41352	1450	21	,	,	,
41352	1450	22	and	and	CC
41352	1450	23	mace	mace	NN
41352	1450	24	.	.	.
41352	1451	1	After	after	IN
41352	1451	2	which	which	WDT
41352	1451	3	tie	tie	VBP
41352	1451	4	them	-PRON-	PRP
41352	1451	5	round	round	RB
41352	1451	6	with	with	IN
41352	1451	7	twine	twine	NN
41352	1451	8	,	,	,
41352	1451	9	put	put	VBD
41352	1451	10	them	-PRON-	PRP
41352	1451	11	into	into	IN
41352	1451	12	jars	jar	NNS
41352	1451	13	,	,	,
41352	1451	14	pour	pour	VB
41352	1451	15	over	over	IN
41352	1451	16	them	-PRON-	PRP
41352	1451	17	some	some	DT
41352	1451	18	boiling	boil	VBG
41352	1451	19	liquor	liquor	NN
41352	1451	20	made	make	VBN
41352	1451	21	as	as	IN
41352	1451	22	for	for	IN
41352	1451	23	india	india	NNP
41352	1451	24	pickle	pickle	NNP
41352	1451	25	or	or	CC
41352	1451	26	for	for	IN
41352	1451	27	jerkins	jerkin	NNS
41352	1451	28	,	,	,
41352	1451	29	and	and	CC
41352	1451	30	cover	cover	VB
41352	1451	31	them	-PRON-	PRP
41352	1451	32	down	down	RB
41352	1451	33	close	close	RB
41352	1451	34	till	till	IN
41352	1451	35	fit	fit	NN
41352	1451	36	for	for	IN
41352	1451	37	use	use	NN
41352	1451	38	.	.	.
41352	1452	1	_	_	NNP
41352	1452	2	To	to	TO
41352	1452	3	pickle	pickle	VB
41352	1452	4	Red	Red	NNP
41352	1452	5	Cabbage	Cabbage	NNP
41352	1452	6	.	.	.
41352	1452	7	_	_	NNP
41352	1452	8	CUT	CUT	NNP
41352	1452	9	a	a	DT
41352	1452	10	fresh	fresh	JJ
41352	1452	11	light	light	JJ
41352	1452	12	red	red	JJ
41352	1452	13	cabbage	cabbage	NN
41352	1452	14	into	into	IN
41352	1452	15	slips	slip	NNS
41352	1452	16	,	,	,
41352	1452	17	wash	wash	VB
41352	1452	18	it	-PRON-	PRP
41352	1452	19	clean	clean	JJ
41352	1452	20	,	,	,
41352	1452	21	and	and	CC
41352	1452	22	put	put	VBD
41352	1452	23	it	-PRON-	PRP
41352	1452	24	into	into	IN
41352	1452	25	a	a	DT
41352	1452	26	pan	pan	NN
41352	1452	27	with	with	IN
41352	1452	28	plenty	plenty	NN
41352	1452	29	of	of	IN
41352	1452	30	salt	salt	NN
41352	1452	31	for	for	IN
41352	1452	32	two	two	CD
41352	1452	33	days	day	NNS
41352	1452	34	.	.	.
41352	1453	1	Then	then	RB
41352	1453	2	boil	boil	VB
41352	1453	3	together	together	RB
41352	1453	4	for	for	IN
41352	1453	5	half	half	PDT
41352	1453	6	an	an	DT
41352	1453	7	hour	hour	NN
41352	1453	8	a	a	DT
41352	1453	9	sufficient	sufficient	JJ
41352	1453	10	quantity	quantity	NN
41352	1453	11	of	of	IN
41352	1453	12	vinegar	vinegar	NN
41352	1453	13	to	to	TO
41352	1453	14	cover	cover	VB
41352	1453	15	the	the	DT
41352	1453	16	cabbage	cabbage	NN
41352	1453	17	,	,	,
41352	1453	18	together	together	RB
41352	1453	19	with	with	IN
41352	1453	20	bruised	bruise	VBN
41352	1453	21	black	black	JJ
41352	1453	22	pepper	pepper	NN
41352	1453	23	,	,	,
41352	1453	24	mace	mace	NN
41352	1453	25	,	,	,
41352	1453	26	allspice	allspice	NN
41352	1453	27	,	,	,
41352	1453	28	cloves	clove	NNS
41352	1453	29	,	,	,
41352	1453	30	ginger	ginger	NN
41352	1453	31	,	,	,
41352	1453	32	nutmeg	nutmeg	NNP
41352	1453	33	,	,	,
41352	1453	34	and	and	CC
41352	1453	35	mustard	mustard	NN
41352	1453	36	seed	seed	NN
41352	1453	37	,	,	,
41352	1453	38	a	a	DT
41352	1453	39	middling	middling	JJ
41352	1453	40	quantity	quantity	NN
41352	1453	41	of	of	IN
41352	1453	42	each	each	DT
41352	1453	43	.	.	.
41352	1454	1	Strain	strain	VB
41352	1454	2	the	the	DT
41352	1454	3	vinegar	vinegar	NN
41352	1454	4	and	and	CC
41352	1454	5	ingredients	ingredient	NNS
41352	1454	6	,	,	,
41352	1454	7	and	and	CC
41352	1454	8	let	let	VB
41352	1454	9	them	-PRON-	PRP
41352	1454	10	stand	stand	VB
41352	1454	11	till	till	IN
41352	1454	12	cold	cold	JJ
41352	1454	13	;	;	:
41352	1454	14	then	then	RB
41352	1454	15	add	add	VB
41352	1454	16	a	a	DT
41352	1454	17	little	little	RB
41352	1454	18	bruised	bruised	JJ
41352	1454	19	cochineal	cochineal	NN
41352	1454	20	,	,	,
41352	1454	21	drain	drain	VB
41352	1454	22	the	the	DT
41352	1454	23	cabbage	cabbage	NN
41352	1454	24	on	on	IN
41352	1454	25	a	a	DT
41352	1454	26	large	large	JJ
41352	1454	27	sieve	sieve	NN
41352	1454	28	till	till	IN
41352	1454	29	dry	dry	JJ
41352	1454	30	,	,	,
41352	1454	31	put	put	VB
41352	1454	32	it	-PRON-	PRP
41352	1454	33	into	into	IN
41352	1454	34	the	the	DT
41352	1454	35	jars	jar	NNS
41352	1454	36	,	,	,
41352	1454	37	add	add	VB
41352	1454	38	the	the	DT
41352	1454	39	pickle	pickle	NN
41352	1454	40	,	,	,
41352	1454	41	and	and	CC
41352	1454	42	tie	tie	VB
41352	1454	43	the	the	DT
41352	1454	44	jars	jar	NNS
41352	1454	45	down	down	RB
41352	1454	46	close	close	RB
41352	1454	47	;	;	:
41352	1454	48	or	or	CC
41352	1454	49	the	the	DT
41352	1454	50	liquor	liquor	NN
41352	1454	51	may	may	MD
41352	1454	52	be	be	VB
41352	1454	53	poured	pour	VBN
41352	1454	54	over	over	IN
41352	1454	55	the	the	DT
41352	1454	56	cabbage	cabbage	NN
41352	1454	57	boiling	boil	VBG
41352	1454	58	hot	hot	RB
41352	1454	59	;	;	:
41352	1454	60	and	and	CC
41352	1454	61	when	when	WRB
41352	1454	62	cold	cold	JJ
41352	1454	63	,	,	,
41352	1454	64	before	before	IN
41352	1454	65	the	the	DT
41352	1454	66	jars	jar	NNS
41352	1454	67	are	be	VBP
41352	1454	68	tied	tie	VBN
41352	1454	69	down	down	RP
41352	1454	70	,	,	,
41352	1454	71	add	add	VB
41352	1454	72	a	a	DT
41352	1454	73	little	little	JJ
41352	1454	74	bruised	bruised	JJ
41352	1454	75	cochineal	cochineal	NN
41352	1454	76	.	.	.
41352	1455	1	This	this	DT
41352	1455	2	method	method	NN
41352	1455	3	will	will	MD
41352	1455	4	make	make	VB
41352	1455	5	the	the	DT
41352	1455	6	cabbage	cabbage	NN
41352	1455	7	sooner	soon	RBR
41352	1455	8	fit	fit	JJ
41352	1455	9	for	for	IN
41352	1455	10	use	use	NN
41352	1455	11	.	.	.
41352	1456	1	N.	N.	NNP
41352	1456	2	B.	B.	NNP
41352	1457	1	Onions	onion	NNS
41352	1457	2	may	may	MD
41352	1457	3	be	be	VB
41352	1457	4	peeled	peel	VBN
41352	1457	5	and	and	CC
41352	1457	6	done	do	VBN
41352	1457	7	whole	whole	NN
41352	1457	8	in	in	IN
41352	1457	9	the	the	DT
41352	1457	10	same	same	JJ
41352	1457	11	manner	manner	NN
41352	1457	12	,	,	,
41352	1457	13	and	and	CC
41352	1457	14	mixed	mix	VBN
41352	1457	15	with	with	IN
41352	1457	16	red	red	JJ
41352	1457	17	cabbage	cabbage	NN
41352	1457	18	.	.	.
41352	1458	1	_	_	NNP
41352	1458	2	To	to	TO
41352	1458	3	pickle	pickle	VB
41352	1458	4	Currants	currant	NNS
41352	1458	5	.	.	.
41352	1458	6	_	_	IN
41352	1458	7	TO	to	IN
41352	1458	8	a	a	DT
41352	1458	9	quart	quart	NN
41352	1458	10	of	of	IN
41352	1458	11	double	double	JJ
41352	1458	12	distilled	distil	VBN
41352	1458	13	white	white	JJ
41352	1458	14	wine	wine	NN
41352	1458	15	vinegar	vinegar	NN
41352	1458	16	add	add	VBP
41352	1458	17	half	half	PDT
41352	1458	18	a	a	DT
41352	1458	19	pound	pound	NN
41352	1458	20	of	of	IN
41352	1458	21	loaf	loaf	NN
41352	1458	22	sugar	sugar	NN
41352	1458	23	,	,	,
41352	1458	24	whole	whole	JJ
41352	1458	25	ginger	ginger	NN
41352	1458	26	,	,	,
41352	1458	27	one	one	CD
41352	1458	28	ounce	ounce	NN
41352	1458	29	of	of	IN
41352	1458	30	salt	salt	NN
41352	1458	31	,	,	,
41352	1458	32	and	and	CC
41352	1458	33	a	a	DT
41352	1458	34	pint	pint	NN
41352	1458	35	of	of	IN
41352	1458	36	red	red	JJ
41352	1458	37	currant	currant	NN
41352	1458	38	juice	juice	NN
41352	1458	39	;	;	:
41352	1458	40	boil	boil	VB
41352	1458	41	all	all	RB
41352	1458	42	together	together	RB
41352	1458	43	,	,	,
41352	1458	44	skim	skim	NNP
41352	1458	45	it	-PRON-	PRP
41352	1458	46	clean	clean	JJ
41352	1458	47	,	,	,
41352	1458	48	and	and	CC
41352	1458	49	let	let	VB
41352	1458	50	it	-PRON-	PRP
41352	1458	51	stand	stand	VB
41352	1458	52	till	till	IN
41352	1458	53	cold	cold	JJ
41352	1458	54	.	.	.
41352	1459	1	Then	then	RB
41352	1459	2	pick	pick	VB
41352	1459	3	and	and	CC
41352	1459	4	put	put	VB
41352	1459	5	some	some	DT
41352	1459	6	best	good	JJS
41352	1459	7	ripe	ripe	JJ
41352	1459	8	red	red	JJ
41352	1459	9	currants	currant	NNS
41352	1459	10	into	into	IN
41352	1459	11	glasses	glass	NNS
41352	1459	12	,	,	,
41352	1459	13	fill	fill	VB
41352	1459	14	them	-PRON-	PRP
41352	1459	15	with	with	IN
41352	1459	16	the	the	DT
41352	1459	17	pickle	pickle	NN
41352	1459	18	,	,	,
41352	1459	19	and	and	CC
41352	1459	20	cover	cover	VB
41352	1459	21	them	-PRON-	PRP
41352	1459	22	down	down	RB
41352	1459	23	close	close	RB
41352	1459	24	with	with	IN
41352	1459	25	bladder	bladder	NN
41352	1459	26	and	and	CC
41352	1459	27	leather	leather	NN
41352	1459	28	.	.	.
41352	1460	1	_	_	NNP
41352	1460	2	To	to	TO
41352	1460	3	pickle	pickle	VB
41352	1460	4	Barberries	barberry	NNS
41352	1460	5	.	.	.
41352	1460	6	_	_	NNP
41352	1460	7	BRUISE	BRUISE	NNP
41352	1460	8	and	and	CC
41352	1460	9	strain	strain	VB
41352	1460	10	ripe	ripe	JJ
41352	1460	11	barberries	barberry	NNS
41352	1460	12	,	,	,
41352	1460	13	and	and	CC
41352	1460	14	to	to	IN
41352	1460	15	a	a	DT
41352	1460	16	pint	pint	NN
41352	1460	17	of	of	IN
41352	1460	18	juice	juice	NN
41352	1460	19	add	add	VBP
41352	1460	20	three	three	CD
41352	1460	21	pints	pint	NNS
41352	1460	22	of	of	IN
41352	1460	23	vinegar	vinegar	NN
41352	1460	24	,	,	,
41352	1460	25	a	a	DT
41352	1460	26	quarter	quarter	NN
41352	1460	27	of	of	IN
41352	1460	28	a	a	DT
41352	1460	29	pound	pound	NN
41352	1460	30	of	of	IN
41352	1460	31	loaf	loaf	NN
41352	1460	32	sugar	sugar	NN
41352	1460	33	,	,	,
41352	1460	34	an	an	DT
41352	1460	35	ounce	ounce	NN
41352	1460	36	of	of	IN
41352	1460	37	salt	salt	NN
41352	1460	38	,	,	,
41352	1460	39	and	and	CC
41352	1460	40	a	a	DT
41352	1460	41	quarter	quarter	NN
41352	1460	42	of	of	IN
41352	1460	43	an	an	DT
41352	1460	44	ounce	ounce	NN
41352	1460	45	of	of	IN
41352	1460	46	pounded	pound	VBN
41352	1460	47	and	and	CC
41352	1460	48	sifted	sift	VBN
41352	1460	49	ginger	ginger	NN
41352	1460	50	.	.	.
41352	1461	1	Boil	boil	VB
41352	1461	2	all	all	DT
41352	1461	3	together	together	RB
41352	1461	4	,	,	,
41352	1461	5	skim	skim	NNP
41352	1461	6	it	-PRON-	PRP
41352	1461	7	clean	clean	JJ
41352	1461	8	,	,	,
41352	1461	9	and	and	CC
41352	1461	10	put	put	VBD
41352	1461	11	bunches	bunche	NNS
41352	1461	12	of	of	IN
41352	1461	13	the	the	DT
41352	1461	14	best	good	JJS
41352	1461	15	ripe	ripe	JJ
41352	1461	16	barberries	barberry	NNS
41352	1461	17	into	into	IN
41352	1461	18	jars	jar	NNS
41352	1461	19	,	,	,
41352	1461	20	pour	pour	VB
41352	1461	21	the	the	DT
41352	1461	22	pickle	pickle	NN
41352	1461	23	boiling	boil	VBG
41352	1461	24	hot	hot	JJ
41352	1461	25	over	over	RB
41352	1461	26	,	,	,
41352	1461	27	and	and	CC
41352	1461	28	let	let	VB
41352	1461	29	it	-PRON-	PRP
41352	1461	30	stand	stand	VB
41352	1461	31	till	till	IN
41352	1461	32	cold	cold	JJ
41352	1461	33	;	;	:
41352	1461	34	then	then	RB
41352	1461	35	add	add	VB
41352	1461	36	a	a	DT
41352	1461	37	little	little	RB
41352	1461	38	bruised	bruised	JJ
41352	1461	39	cochineal	cochineal	NN
41352	1461	40	,	,	,
41352	1461	41	and	and	CC
41352	1461	42	tie	tie	VB
41352	1461	43	the	the	DT
41352	1461	44	jars	jar	NNS
41352	1461	45	over	over	IN
41352	1461	46	close	close	RB
41352	1461	47	.	.	.
41352	1462	1	N.	N.	NNP
41352	1462	2	B.	B.	NNP
41352	1463	1	Bunches	bunche	NNS
41352	1463	2	of	of	IN
41352	1463	3	currants	currant	NNS
41352	1463	4	may	may	MD
41352	1463	5	be	be	VB
41352	1463	6	done	do	VBN
41352	1463	7	in	in	IN
41352	1463	8	like	like	IN
41352	1463	9	manner	manner	NN
41352	1463	10	.	.	.
41352	1464	1	_	_	NNP
41352	1464	2	Sour	Sour	NNP
41352	1464	3	Crout	Crout	NNP
41352	1464	4	.	.	.
41352	1464	5	_	_	NNP
41352	1464	6	TAKE	TAKE	NNP
41352	1464	7	large	large	JJ
41352	1464	8	white	white	JJ
41352	1464	9	cabbages	cabbage	NNS
41352	1464	10	when	when	WRB
41352	1464	11	in	in	IN
41352	1464	12	season	season	NN
41352	1464	13	,	,	,
41352	1464	14	cut	cut	VBD
41352	1464	15	them	-PRON-	PRP
41352	1464	16	into	into	IN
41352	1464	17	halves	half	NNS
41352	1464	18	,	,	,
41352	1464	19	and	and	CC
41352	1464	20	then	then	RB
41352	1464	21	into	into	IN
41352	1464	22	slips	slip	NNS
41352	1464	23	;	;	:
41352	1464	24	wash	wash	VB
41352	1464	25	them	-PRON-	PRP
41352	1464	26	clean	clean	JJ
41352	1464	27	and	and	CC
41352	1464	28	drain	drain	VB
41352	1464	29	them	-PRON-	PRP
41352	1464	30	dry	dry	RB
41352	1464	31	.	.	.
41352	1465	1	After	after	IN
41352	1465	2	which	which	WDT
41352	1465	3	put	put	VBD
41352	1465	4	into	into	IN
41352	1465	5	a	a	DT
41352	1465	6	tub	tub	VB
41352	1465	7	a	a	DT
41352	1465	8	layer	layer	NN
41352	1465	9	of	of	IN
41352	1465	10	cabbage	cabbage	NN
41352	1465	11	,	,	,
41352	1465	12	then	then	RB
41352	1465	13	a	a	DT
41352	1465	14	layer	layer	NN
41352	1465	15	of	of	IN
41352	1465	16	salt	salt	NN
41352	1465	17	,	,	,
41352	1465	18	afterwards	afterwards	RB
41352	1465	19	a	a	DT
41352	1465	20	small	small	JJ
41352	1465	21	quantity	quantity	NN
41352	1465	22	of	of	IN
41352	1465	23	pounded	pound	VBN
41352	1465	24	and	and	CC
41352	1465	25	sifted	sift	VBN
41352	1465	26	coriander	coriander	NN
41352	1465	27	seeds	seed	NNS
41352	1465	28	,	,	,
41352	1465	29	and	and	CC
41352	1465	30	so	so	RB
41352	1465	31	on	on	IN
41352	1465	32	alternately	alternately	RB
41352	1465	33	;	;	:
41352	1465	34	when	when	WRB
41352	1465	35	the	the	DT
41352	1465	36	tub	tub	NN
41352	1465	37	is	be	VBZ
41352	1465	38	nearly	nearly	RB
41352	1465	39	full	full	JJ
41352	1465	40	put	put	VBN
41352	1465	41	a	a	DT
41352	1465	42	weight	weight	NN
41352	1465	43	over	over	RP
41352	1465	44	to	to	TO
41352	1465	45	press	press	VB
41352	1465	46	it	-PRON-	PRP
41352	1465	47	well	well	RB
41352	1465	48	,	,	,
41352	1465	49	and	and	CC
41352	1465	50	set	set	VBD
41352	1465	51	it	-PRON-	PRP
41352	1465	52	in	in	IN
41352	1465	53	a	a	DT
41352	1465	54	cold	cold	JJ
41352	1465	55	dry	dry	JJ
41352	1465	56	place	place	NN
41352	1465	57	covered	cover	VBN
41352	1465	58	with	with	IN
41352	1465	59	a	a	DT
41352	1465	60	coarse	coarse	JJ
41352	1465	61	cloth	cloth	NN
41352	1465	62	.	.	.
41352	1466	1	When	when	WRB
41352	1466	2	it	-PRON-	PRP
41352	1466	3	is	be	VBZ
41352	1466	4	wanted	want	VBN
41352	1466	5	for	for	IN
41352	1466	6	use	use	NN
41352	1466	7	put	put	VBN
41352	1466	8	some	some	DT
41352	1466	9	of	of	IN
41352	1466	10	the	the	DT
41352	1466	11	cabbage	cabbage	NN
41352	1466	12	into	into	IN
41352	1466	13	boiling	boiling	NN
41352	1466	14	water	water	NN
41352	1466	15	over	over	IN
41352	1466	16	a	a	DT
41352	1466	17	fire	fire	NN
41352	1466	18	for	for	IN
41352	1466	19	five	five	CD
41352	1466	20	minutes	minute	NNS
41352	1466	21	,	,	,
41352	1466	22	and	and	CC
41352	1466	23	strain	strain	VB
41352	1466	24	it	-PRON-	PRP
41352	1466	25	.	.	.
41352	1467	1	Have	have	VBP
41352	1467	2	ready	ready	JJ
41352	1467	3	some	some	DT
41352	1467	4	pieces	piece	NNS
41352	1467	5	of	of	IN
41352	1467	6	salted	salted	JJ
41352	1467	7	bouillie	bouillie	NNP
41352	1467	8	beef	beef	NN
41352	1467	9	(	(	-LRB-
41352	1467	10	of	of	IN
41352	1467	11	a	a	DT
41352	1467	12	quarter	quarter	NN
41352	1467	13	of	of	IN
41352	1467	14	a	a	DT
41352	1467	15	pound	pound	NN
41352	1467	16	each	each	DT
41352	1467	17	)	)	-RRB-
41352	1467	18	nearly	nearly	RB
41352	1467	19	boiled	boil	VBD
41352	1467	20	enough	enough	RB
41352	1467	21	;	;	,
41352	1467	22	likewise	likewise	RB
41352	1467	23	some	some	DT
41352	1467	24	pieces	piece	NNS
41352	1467	25	of	of	IN
41352	1467	26	pickle	pickle	NN
41352	1467	27	pork	pork	NN
41352	1467	28	of	of	IN
41352	1467	29	the	the	DT
41352	1467	30	same	same	JJ
41352	1467	31	number	number	NN
41352	1467	32	and	and	CC
41352	1467	33	weight	weight	NN
41352	1467	34	.	.	.
41352	1468	1	Then	then	RB
41352	1468	2	put	put	VB
41352	1468	3	them	-PRON-	PRP
41352	1468	4	into	into	IN
41352	1468	5	a	a	DT
41352	1468	6	stewpan	stewpan	NN
41352	1468	7	,	,	,
41352	1468	8	add	add	VB
41352	1468	9	the	the	DT
41352	1468	10	cabbage	cabbage	NN
41352	1468	11	,	,	,
41352	1468	12	fresh	fresh	JJ
41352	1468	13	butter	butter	NN
41352	1468	14	,	,	,
41352	1468	15	a	a	DT
41352	1468	16	little	little	JJ
41352	1468	17	vinegar	vinegar	NN
41352	1468	18	,	,	,
41352	1468	19	onions	onion	NNS
41352	1468	20	sliced	slice	VBD
41352	1468	21	very	very	RB
41352	1468	22	thin	thin	JJ
41352	1468	23	,	,	,
41352	1468	24	some	some	DT
41352	1468	25	whole	whole	JJ
41352	1468	26	pepper	pepper	NN
41352	1468	27	,	,	,
41352	1468	28	allspice	allspice	NN
41352	1468	29	,	,	,
41352	1468	30	and	and	CC
41352	1468	31	mace	mace	NN
41352	1468	32	,	,	,
41352	1468	33	tied	tie	VBN
41352	1468	34	in	in	IN
41352	1468	35	a	a	DT
41352	1468	36	bit	bit	NN
41352	1468	37	of	of	IN
41352	1468	38	cloth	cloth	NN
41352	1468	39	.	.	.
41352	1469	1	Let	let	VB
41352	1469	2	all	all	DT
41352	1469	3	stew	stew	NN
41352	1469	4	till	till	IN
41352	1469	5	tender	tender	NN
41352	1469	6	;	;	:
41352	1469	7	then	then	RB
41352	1469	8	take	take	VB
41352	1469	9	out	out	RP
41352	1469	10	the	the	DT
41352	1469	11	spices	spice	NNS
41352	1469	12	,	,	,
41352	1469	13	season	season	VB
41352	1469	14	the	the	DT
41352	1469	15	cabbage	cabbage	NN
41352	1469	16	to	to	IN
41352	1469	17	the	the	DT
41352	1469	18	palate	palate	NN
41352	1469	19	with	with	IN
41352	1469	20	cayenne	cayenne	NN
41352	1469	21	pepper	pepper	NN
41352	1469	22	,	,	,
41352	1469	23	and	and	CC
41352	1469	24	serve	serve	VB
41352	1469	25	it	-PRON-	PRP
41352	1469	26	up	up	RP
41352	1469	27	with	with	IN
41352	1469	28	fried	fried	JJ
41352	1469	29	onions	onion	NNS
41352	1469	30	(	(	-LRB-
41352	1469	31	done	do	VBN
41352	1469	32	as	as	IN
41352	1469	33	per	per	IN
41352	1469	34	receipt	receipt	NN
41352	1469	35	)	)	-RRB-
41352	1469	36	,	,	,
41352	1469	37	with	with	IN
41352	1469	38	fried	fried	JJ
41352	1469	39	sausages	sausage	NNS
41352	1469	40	round	round	IN
41352	1469	41	the	the	DT
41352	1469	42	crout	crout	NN
41352	1469	43	.	.	.
41352	1470	1	_	_	NNP
41352	1470	2	Peas	Peas	NNP
41352	1470	3	Pudding	Pudding	NNP
41352	1470	4	,	,	,
41352	1470	5	to	to	TO
41352	1470	6	be	be	VB
41352	1470	7	eaten	eat	VBN
41352	1470	8	with	with	IN
41352	1470	9	boiled	boil	VBN
41352	1470	10	Pork	Pork	NNP
41352	1470	11	.	.	.
41352	1470	12	_	_	NNP
41352	1470	13	LAY	LAY	NNP
41352	1470	14	a	a	DT
41352	1470	15	pint	pint	NN
41352	1470	16	of	of	IN
41352	1470	17	best	good	JJS
41352	1470	18	split	split	NN
41352	1470	19	peas	pea	NNS
41352	1470	20	into	into	IN
41352	1470	21	water	water	NN
41352	1470	22	for	for	IN
41352	1470	23	half	half	PDT
41352	1470	24	an	an	DT
41352	1470	25	hour	hour	NN
41352	1470	26	;	;	:
41352	1470	27	strain	strain	NN
41352	1470	28	,	,	,
41352	1470	29	pick	pick	NN
41352	1470	30	,	,	,
41352	1470	31	and	and	CC
41352	1470	32	put	put	VBD
41352	1470	33	them	-PRON-	PRP
41352	1470	34	into	into	IN
41352	1470	35	a	a	DT
41352	1470	36	cloth	cloth	NN
41352	1470	37	,	,	,
41352	1470	38	tie	tie	VB
41352	1470	39	them	-PRON-	PRP
41352	1470	40	tight	tight	RB
41352	1470	41	,	,	,
41352	1470	42	and	and	CC
41352	1470	43	boil	boil	VB
41352	1470	44	them	-PRON-	PRP
41352	1470	45	gently	gently	RB
41352	1470	46	for	for	IN
41352	1470	47	three	three	CD
41352	1470	48	hours	hour	NNS
41352	1470	49	.	.	.
41352	1471	1	Then	then	RB
41352	1471	2	put	put	VB
41352	1471	3	the	the	DT
41352	1471	4	peas	pea	NNS
41352	1471	5	out	out	IN
41352	1471	6	of	of	IN
41352	1471	7	the	the	DT
41352	1471	8	cloth	cloth	NN
41352	1471	9	into	into	IN
41352	1471	10	a	a	DT
41352	1471	11	stewpan	stewpan	NN
41352	1471	12	,	,	,
41352	1471	13	mash	mash	VB
41352	1471	14	them	-PRON-	PRP
41352	1471	15	well	well	RB
41352	1471	16	with	with	IN
41352	1471	17	a	a	DT
41352	1471	18	wooden	wooden	JJ
41352	1471	19	spoon	spoon	NN
41352	1471	20	,	,	,
41352	1471	21	add	add	VB
41352	1471	22	a	a	DT
41352	1471	23	bit	bit	NN
41352	1471	24	of	of	IN
41352	1471	25	fresh	fresh	JJ
41352	1471	26	butter	butter	NN
41352	1471	27	,	,	,
41352	1471	28	a	a	DT
41352	1471	29	little	little	JJ
41352	1471	30	pepper	pepper	NN
41352	1471	31	and	and	CC
41352	1471	32	salt	salt	NN
41352	1471	33	,	,	,
41352	1471	34	the	the	DT
41352	1471	35	yolks	yolk	NNS
41352	1471	36	of	of	IN
41352	1471	37	two	two	CD
41352	1471	38	eggs	egg	NNS
41352	1471	39	,	,	,
41352	1471	40	and	and	CC
41352	1471	41	mix	mix	VB
41352	1471	42	all	all	RB
41352	1471	43	well	well	RB
41352	1471	44	together	together	RB
41352	1471	45	.	.	.
41352	1472	1	Put	put	VB
41352	1472	2	the	the	DT
41352	1472	3	mixture	mixture	NN
41352	1472	4	into	into	IN
41352	1472	5	a	a	DT
41352	1472	6	clean	clean	JJ
41352	1472	7	cloth	cloth	NN
41352	1472	8	,	,	,
41352	1472	9	tie	tie	VB
41352	1472	10	it	-PRON-	PRP
41352	1472	11	up	up	RP
41352	1472	12	,	,	,
41352	1472	13	and	and	CC
41352	1472	14	let	let	VB
41352	1472	15	it	-PRON-	PRP
41352	1472	16	hang	hang	VB
41352	1472	17	near	near	IN
41352	1472	18	a	a	DT
41352	1472	19	fire	fire	NN
41352	1472	20	for	for	IN
41352	1472	21	half	half	PDT
41352	1472	22	an	an	DT
41352	1472	23	hour	hour	NN
41352	1472	24	;	;	:
41352	1472	25	then	then	RB
41352	1472	26	turn	turn	VB
41352	1472	27	it	-PRON-	PRP
41352	1472	28	out	out	RP
41352	1472	29	on	on	IN
41352	1472	30	a	a	DT
41352	1472	31	dish	dish	NN
41352	1472	32	,	,	,
41352	1472	33	and	and	CC
41352	1472	34	pour	pour	VB
41352	1472	35	melted	melted	JJ
41352	1472	36	butter	butter	NN
41352	1472	37	over	over	RB
41352	1472	38	.	.	.
41352	1473	1	_	_	NNP
41352	1473	2	Currie	Currie	NNP
41352	1473	3	,	,	,
41352	1473	4	or	or	CC
41352	1473	5	Pepper	Pepper	NNP
41352	1473	6	Water	Water	NNP
41352	1473	7	.	.	.
41352	1473	8	_	_	NNP
41352	1473	9	CUT	CUT	NNP
41352	1473	10	a	a	DT
41352	1473	11	chicken	chicken	NN
41352	1473	12	into	into	IN
41352	1473	13	pieces	piece	NNS
41352	1473	14	,	,	,
41352	1473	15	blanch	blanch	VB
41352	1473	16	and	and	CC
41352	1473	17	wash	wash	VB
41352	1473	18	it	-PRON-	PRP
41352	1473	19	,	,	,
41352	1473	20	put	put	VB
41352	1473	21	it	-PRON-	PRP
41352	1473	22	into	into	IN
41352	1473	23	a	a	DT
41352	1473	24	small	small	JJ
41352	1473	25	stewpot	stewpot	NN
41352	1473	26	,	,	,
41352	1473	27	add	add	VB
41352	1473	28	a	a	DT
41352	1473	29	table	table	NN
41352	1473	30	spoonful	spoonful	JJ
41352	1473	31	of	of	IN
41352	1473	32	currie	currie	JJ
41352	1473	33	powder	powder	NN
41352	1473	34	,	,	,
41352	1473	35	half	half	PDT
41352	1473	36	a	a	DT
41352	1473	37	pint	pint	NN
41352	1473	38	of	of	IN
41352	1473	39	veal	veal	NN
41352	1473	40	broth	broth	NN
41352	1473	41	,	,	,
41352	1473	42	and	and	CC
41352	1473	43	simmer	simmer	VB
41352	1473	44	them	-PRON-	PRP
41352	1473	45	till	till	IN
41352	1473	46	half	half	RB
41352	1473	47	done	do	VBN
41352	1473	48	.	.	.
41352	1474	1	Then	then	RB
41352	1474	2	peel	peel	VB
41352	1474	3	and	and	CC
41352	1474	4	cut	cut	VB
41352	1474	5	into	into	IN
41352	1474	6	thin	thin	JJ
41352	1474	7	slices	slice	NNS
41352	1474	8	two	two	CD
41352	1474	9	good	good	JJ
41352	1474	10	sized	sized	JJ
41352	1474	11	onions	onion	NNS
41352	1474	12	,	,	,
41352	1474	13	fry	fry	VB
41352	1474	14	them	-PRON-	PRP
41352	1474	15	with	with	IN
41352	1474	16	two	two	CD
41352	1474	17	ounces	ounce	NNS
41352	1474	18	of	of	IN
41352	1474	19	fresh	fresh	JJ
41352	1474	20	butter	butter	NN
41352	1474	21	till	till	IN
41352	1474	22	nearly	nearly	RB
41352	1474	23	done	do	VBN
41352	1474	24	and	and	CC
41352	1474	25	of	of	IN
41352	1474	26	a	a	DT
41352	1474	27	brown	brown	JJ
41352	1474	28	colour	colour	NN
41352	1474	29	;	;	:
41352	1474	30	then	then	RB
41352	1474	31	add	add	VB
41352	1474	32	them	-PRON-	PRP
41352	1474	33	to	to	IN
41352	1474	34	the	the	DT
41352	1474	35	chicken	chicken	NN
41352	1474	36	,	,	,
41352	1474	37	together	together	RB
41352	1474	38	with	with	IN
41352	1474	39	a	a	DT
41352	1474	40	pint	pint	NN
41352	1474	41	of	of	IN
41352	1474	42	veal	veal	NN
41352	1474	43	broth	broth	NN
41352	1474	44	,	,	,
41352	1474	45	half	half	PDT
41352	1474	46	a	a	DT
41352	1474	47	bay	bay	NN
41352	1474	48	leaf	leaf	NN
41352	1474	49	,	,	,
41352	1474	50	the	the	DT
41352	1474	51	juice	juice	NN
41352	1474	52	of	of	IN
41352	1474	53	half	half	PDT
41352	1474	54	a	a	DT
41352	1474	55	lemon	lemon	NN
41352	1474	56	,	,	,
41352	1474	57	two	two	CD
41352	1474	58	table	table	NN
41352	1474	59	spoonfuls	spoonful	NNS
41352	1474	60	of	of	IN
41352	1474	61	the	the	DT
41352	1474	62	juice	juice	NN
41352	1474	63	of	of	IN
41352	1474	64	tamarinds	tamarind	NNS
41352	1474	65	,	,	,
41352	1474	66	which	which	WDT
41352	1474	67	are	be	VBP
41352	1474	68	to	to	TO
41352	1474	69	be	be	VB
41352	1474	70	dissolved	dissolve	VBN
41352	1474	71	in	in	IN
41352	1474	72	boiling	boil	VBG
41352	1474	73	water	water	NN
41352	1474	74	and	and	CC
41352	1474	75	strained	strain	VBN
41352	1474	76	.	.	.
41352	1475	1	Boil	boil	VB
41352	1475	2	all	all	RB
41352	1475	3	together	together	RB
41352	1475	4	till	till	IN
41352	1475	5	the	the	DT
41352	1475	6	chicken	chicken	NN
41352	1475	7	is	be	VBZ
41352	1475	8	nearly	nearly	RB
41352	1475	9	done	do	VBN
41352	1475	10	;	;	:
41352	1475	11	then	then	RB
41352	1475	12	take	take	VB
41352	1475	13	it	-PRON-	PRP
41352	1475	14	out	out	RP
41352	1475	15	,	,	,
41352	1475	16	put	put	VB
41352	1475	17	it	-PRON-	PRP
41352	1475	18	into	into	IN
41352	1475	19	another	another	DT
41352	1475	20	stewpan	stewpan	NN
41352	1475	21	,	,	,
41352	1475	22	rub	rub	VB
41352	1475	23	the	the	DT
41352	1475	24	ingredients	ingredient	NNS
41352	1475	25	through	through	IN
41352	1475	26	a	a	DT
41352	1475	27	tamis	tamis	NN
41352	1475	28	sieve	sieve	NN
41352	1475	29	,	,	,
41352	1475	30	and	and	CC
41352	1475	31	add	add	VB
41352	1475	32	it	-PRON-	PRP
41352	1475	33	to	to	IN
41352	1475	34	the	the	DT
41352	1475	35	fowl	fowl	NN
41352	1475	36	with	with	IN
41352	1475	37	a	a	DT
41352	1475	38	table	table	NN
41352	1475	39	spoonful	spoonful	JJ
41352	1475	40	of	of	IN
41352	1475	41	flour	flour	NN
41352	1475	42	and	and	CC
41352	1475	43	water	water	NN
41352	1475	44	to	to	TO
41352	1475	45	thicken	thicken	VB
41352	1475	46	it	-PRON-	PRP
41352	1475	47	.	.	.
41352	1476	1	Make	make	VB
41352	1476	2	it	-PRON-	PRP
41352	1476	3	boil	boil	VB
41352	1476	4	,	,	,
41352	1476	5	season	season	VB
41352	1476	6	it	-PRON-	PRP
41352	1476	7	well	well	RB
41352	1476	8	to	to	IN
41352	1476	9	the	the	DT
41352	1476	10	palate	palate	NN
41352	1476	11	with	with	IN
41352	1476	12	cayenne	cayenne	NNP
41352	1476	13	pepper	pepper	NN
41352	1476	14	and	and	CC
41352	1476	15	salt	salt	NN
41352	1476	16	,	,	,
41352	1476	17	skim	skim	NNP
41352	1476	18	it	-PRON-	PRP
41352	1476	19	clean	clean	JJ
41352	1476	20	,	,	,
41352	1476	21	and	and	CC
41352	1476	22	serve	serve	VB
41352	1476	23	it	-PRON-	PRP
41352	1476	24	up	up	RP
41352	1476	25	in	in	IN
41352	1476	26	a	a	DT
41352	1476	27	bowl	bowl	NN
41352	1476	28	.	.	.
41352	1477	1	_	_	NNP
41352	1477	2	Grills	Grills	NNP
41352	1477	3	and	and	CC
41352	1477	4	Sauce	Sauce	NNP
41352	1477	5	,	,	,
41352	1477	6	which	which	WDT
41352	1477	7	are	be	VBP
41352	1477	8	generally	generally	RB
41352	1477	9	eaten	eat	VBN
41352	1477	10	after	after	IN
41352	1477	11	Dinner	Dinner	NNP
41352	1477	12	.	.	.
41352	1477	13	_	_	NNP
41352	1477	14	SEASON	SEASON	NNP
41352	1477	15	some	some	DT
41352	1477	16	small	small	JJ
41352	1477	17	pieces	piece	NNS
41352	1477	18	of	of	IN
41352	1477	19	ready	ready	JJ
41352	1477	20	-	-	HYPH
41352	1477	21	dressed	dress	VBN
41352	1477	22	fowl	fowl	NN
41352	1477	23	or	or	CC
41352	1477	24	turkey	turkey	NNP
41352	1477	25	with	with	IN
41352	1477	26	pepper	pepper	NN
41352	1477	27	and	and	CC
41352	1477	28	salt	salt	NN
41352	1477	29	,	,	,
41352	1477	30	and	and	CC
41352	1477	31	grill	grill	VB
41352	1477	32	them	-PRON-	PRP
41352	1477	33	gently	gently	RB
41352	1477	34	till	till	IN
41352	1477	35	of	of	IN
41352	1477	36	a	a	DT
41352	1477	37	nice	nice	JJ
41352	1477	38	brown	brown	JJ
41352	1477	39	colour	colour	NN
41352	1477	40	.	.	.
41352	1478	1	In	in	IN
41352	1478	2	the	the	DT
41352	1478	3	mean	mean	JJ
41352	1478	4	time	time	NN
41352	1478	5	put	put	VBD
41352	1478	6	into	into	IN
41352	1478	7	a	a	DT
41352	1478	8	stewpan	stewpan	NN
41352	1478	9	a	a	DT
41352	1478	10	gill	gill	NN
41352	1478	11	and	and	CC
41352	1478	12	a	a	DT
41352	1478	13	half	half	NN
41352	1478	14	of	of	IN
41352	1478	15	cullis	cullis	NN
41352	1478	16	,	,	,
41352	1478	17	an	an	DT
41352	1478	18	ounce	ounce	NN
41352	1478	19	of	of	IN
41352	1478	20	fresh	fresh	JJ
41352	1478	21	butter	butter	NN
41352	1478	22	,	,	,
41352	1478	23	a	a	DT
41352	1478	24	table	table	NN
41352	1478	25	spoonful	spoonful	JJ
41352	1478	26	of	of	IN
41352	1478	27	mushroom	mushroom	NN
41352	1478	28	ketchup	ketchup	NN
41352	1478	29	,	,	,
41352	1478	30	the	the	DT
41352	1478	31	juice	juice	NN
41352	1478	32	of	of	IN
41352	1478	33	a	a	DT
41352	1478	34	lemon	lemon	NN
41352	1478	35	,	,	,
41352	1478	36	and	and	CC
41352	1478	37	a	a	DT
41352	1478	38	small	small	JJ
41352	1478	39	bit	bit	NN
41352	1478	40	of	of	IN
41352	1478	41	the	the	DT
41352	1478	42	rind	rind	NN
41352	1478	43	,	,	,
41352	1478	44	a	a	DT
41352	1478	45	little	little	JJ
41352	1478	46	cayenne	cayenne	NN
41352	1478	47	pepper	pepper	NN
41352	1478	48	,	,	,
41352	1478	49	a	a	DT
41352	1478	50	tea	tea	NN
41352	1478	51	spoonful	spoonful	JJ
41352	1478	52	of	of	IN
41352	1478	53	the	the	DT
41352	1478	54	essence	essence	NN
41352	1478	55	of	of	IN
41352	1478	56	anchovies	anchovy	NNS
41352	1478	57	,	,	,
41352	1478	58	and	and	CC
41352	1478	59	one	one	CD
41352	1478	60	eschallot	eschallot	NN
41352	1478	61	chopped	chop	VBD
41352	1478	62	fine	fine	RB
41352	1478	63	.	.	.
41352	1479	1	Boil	boil	VB
41352	1479	2	all	all	PDT
41352	1479	3	the	the	DT
41352	1479	4	ingredients	ingredient	NNS
41352	1479	5	together	together	RB
41352	1479	6	five	five	CD
41352	1479	7	minutes	minute	NNS
41352	1479	8	,	,	,
41352	1479	9	strain	strain	VB
41352	1479	10	the	the	DT
41352	1479	11	liquor	liquor	NN
41352	1479	12	,	,	,
41352	1479	13	and	and	CC
41352	1479	14	serve	serve	VB
41352	1479	15	it	-PRON-	PRP
41352	1479	16	up	up	RP
41352	1479	17	in	in	IN
41352	1479	18	a	a	DT
41352	1479	19	sauceboat	sauceboat	NN
41352	1479	20	;	;	:
41352	1479	21	the	the	DT
41352	1479	22	pieces	piece	NNS
41352	1479	23	of	of	IN
41352	1479	24	chicken	chicken	NN
41352	1479	25	,	,	,
41352	1479	26	&	&	CC
41352	1479	27	c.	c.	NNP
41352	1479	28	on	on	IN
41352	1479	29	a	a	DT
41352	1479	30	dish	dish	NN
41352	1479	31	.	.	.
41352	1480	1	_	_	NNP
41352	1480	2	Salmé	Salmé	NNP
41352	1480	3	of	of	IN
41352	1480	4	Woodcocks	Woodcocks	NNP
41352	1480	5	.	.	.
41352	1480	6	_	_	NNP
41352	1480	7	TAKE	TAKE	NNP
41352	1480	8	two	two	CD
41352	1480	9	woodcocks	woodcock	NNS
41352	1480	10	half	half	NN
41352	1480	11	roasted	roast	VBN
41352	1480	12	,	,	,
41352	1480	13	cut	cut	VBD
41352	1480	14	them	-PRON-	PRP
41352	1480	15	up	up	RP
41352	1480	16	neatly	neatly	RB
41352	1480	17	,	,	,
41352	1480	18	and	and	CC
41352	1480	19	let	let	VB
41352	1480	20	the	the	DT
41352	1480	21	trimmings	trimming	NNS
41352	1480	22	with	with	IN
41352	1480	23	the	the	DT
41352	1480	24	entrails	entrail	NNS
41352	1480	25	be	be	VB
41352	1480	26	pounded	pound	VBN
41352	1480	27	in	in	IN
41352	1480	28	a	a	DT
41352	1480	29	marble	marble	NN
41352	1480	30	mortar	mortar	NN
41352	1480	31	;	;	:
41352	1480	32	then	then	RB
41352	1480	33	put	put	VB
41352	1480	34	them	-PRON-	PRP
41352	1480	35	into	into	IN
41352	1480	36	a	a	DT
41352	1480	37	stewpan	stewpan	NN
41352	1480	38	,	,	,
41352	1480	39	add	add	VB
41352	1480	40	half	half	PDT
41352	1480	41	a	a	DT
41352	1480	42	pint	pint	NN
41352	1480	43	of	of	IN
41352	1480	44	cullis	cullis	NNP
41352	1480	45	,	,	,
41352	1480	46	two	two	CD
41352	1480	47	eschallots	eschallot	NNS
41352	1480	48	chopped	chop	VBN
41352	1480	49	,	,	,
41352	1480	50	half	half	PDT
41352	1480	51	a	a	DT
41352	1480	52	gill	gill	NN
41352	1480	53	of	of	IN
41352	1480	54	red	red	JJ
41352	1480	55	port	port	NN
41352	1480	56	,	,	,
41352	1480	57	and	and	CC
41352	1480	58	a	a	DT
41352	1480	59	bit	bit	NN
41352	1480	60	of	of	IN
41352	1480	61	rind	rind	NN
41352	1480	62	of	of	IN
41352	1480	63	lemon	lemon	NN
41352	1480	64	;	;	:
41352	1480	65	season	season	NN
41352	1480	66	to	to	IN
41352	1480	67	the	the	DT
41352	1480	68	palate	palate	NN
41352	1480	69	with	with	IN
41352	1480	70	pepper	pepper	NN
41352	1480	71	,	,	,
41352	1480	72	salt	salt	NN
41352	1480	73	,	,	,
41352	1480	74	and	and	CC
41352	1480	75	lemon	lemon	NN
41352	1480	76	juice	juice	NN
41352	1480	77	.	.	.
41352	1481	1	Boil	boil	VB
41352	1481	2	the	the	DT
41352	1481	3	ingredients	ingredient	NNS
41352	1481	4	ten	ten	CD
41352	1481	5	minutes	minute	NNS
41352	1481	6	,	,	,
41352	1481	7	and	and	CC
41352	1481	8	strain	strain	VB
41352	1481	9	the	the	DT
41352	1481	10	liquor	liquor	NN
41352	1481	11	to	to	IN
41352	1481	12	the	the	DT
41352	1481	13	carved	carved	JJ
41352	1481	14	woodcocks	woodcock	NNS
41352	1481	15	,	,	,
41352	1481	16	which	which	WDT
41352	1481	17	stew	stew	VBP
41352	1481	18	gently	gently	RB
41352	1481	19	till	till	IN
41352	1481	20	done	do	VBN
41352	1481	21	.	.	.
41352	1482	1	Serve	serve	VB
41352	1482	2	them	-PRON-	PRP
41352	1482	3	up	up	RP
41352	1482	4	in	in	IN
41352	1482	5	a	a	DT
41352	1482	6	deep	deep	JJ
41352	1482	7	dish	dish	NN
41352	1482	8	with	with	IN
41352	1482	9	sippets	sippet	NNS
41352	1482	10	of	of	IN
41352	1482	11	fried	fried	JJ
41352	1482	12	bread	bread	NN
41352	1482	13	strewed	strew	VBN
41352	1482	14	over	over	RP
41352	1482	15	.	.	.
41352	1483	1	_	_	NNP
41352	1483	2	To	to	TO
41352	1483	3	make	make	VB
41352	1483	4	a	a	DT
41352	1483	5	Haggess	haggess	NN
41352	1483	6	.	.	.
41352	1483	7	_	_	NNP
41352	1483	8	TAKE	TAKE	NNP
41352	1483	9	the	the	DT
41352	1483	10	heart	heart	NN
41352	1483	11	and	and	CC
41352	1483	12	lights	light	NNS
41352	1483	13	of	of	IN
41352	1483	14	a	a	DT
41352	1483	15	sheep	sheep	NN
41352	1483	16	,	,	,
41352	1483	17	and	and	CC
41352	1483	18	blanch	blanch	VB
41352	1483	19	and	and	CC
41352	1483	20	chop	chop	VB
41352	1483	21	them	-PRON-	PRP
41352	1483	22	;	;	:
41352	1483	23	then	then	RB
41352	1483	24	add	add	VB
41352	1483	25	a	a	DT
41352	1483	26	pound	pound	NN
41352	1483	27	of	of	IN
41352	1483	28	beef	beef	NN
41352	1483	29	suet	suet	NN
41352	1483	30	chopped	chop	VBD
41352	1483	31	very	very	RB
41352	1483	32	fine	fine	JJ
41352	1483	33	,	,	,
41352	1483	34	crumb	crumb	JJ
41352	1483	35	of	of	IN
41352	1483	36	french	french	JJ
41352	1483	37	roll	roll	NN
41352	1483	38	soaked	soak	VBN
41352	1483	39	in	in	IN
41352	1483	40	cream	cream	NN
41352	1483	41	,	,	,
41352	1483	42	a	a	DT
41352	1483	43	little	little	JJ
41352	1483	44	beaten	beat	VBN
41352	1483	45	cinnamon	cinnamon	NN
41352	1483	46	,	,	,
41352	1483	47	mace	mace	NN
41352	1483	48	,	,	,
41352	1483	49	cloves	clove	NNS
41352	1483	50	,	,	,
41352	1483	51	and	and	CC
41352	1483	52	nutmeg	nutmeg	NN
41352	1483	53	,	,	,
41352	1483	54	half	half	PDT
41352	1483	55	a	a	DT
41352	1483	56	pint	pint	NN
41352	1483	57	of	of	IN
41352	1483	58	sweet	sweet	JJ
41352	1483	59	wine	wine	NN
41352	1483	60	,	,	,
41352	1483	61	a	a	DT
41352	1483	62	pound	pound	NN
41352	1483	63	of	of	IN
41352	1483	64	raisins	raisin	NNS
41352	1483	65	stoned	stone	VBN
41352	1483	66	and	and	CC
41352	1483	67	chopped	chop	VBN
41352	1483	68	,	,	,
41352	1483	69	a	a	DT
41352	1483	70	sufficient	sufficient	JJ
41352	1483	71	quantity	quantity	NN
41352	1483	72	of	of	IN
41352	1483	73	flour	flour	NN
41352	1483	74	to	to	TO
41352	1483	75	make	make	VB
41352	1483	76	it	-PRON-	PRP
41352	1483	77	of	of	IN
41352	1483	78	a	a	DT
41352	1483	79	proper	proper	JJ
41352	1483	80	consistence	consistence	NN
41352	1483	81	,	,	,
41352	1483	82	a	a	DT
41352	1483	83	little	little	JJ
41352	1483	84	salt	salt	NN
41352	1483	85	,	,	,
41352	1483	86	the	the	DT
41352	1483	87	yolks	yolk	NNS
41352	1483	88	of	of	IN
41352	1483	89	three	three	CD
41352	1483	90	eggs	egg	NNS
41352	1483	91	,	,	,
41352	1483	92	and	and	CC
41352	1483	93	some	some	DT
41352	1483	94	sheep	sheep	NN
41352	1483	95	chitterlings	chitterling	NNS
41352	1483	96	well	well	RB
41352	1483	97	cleaned	clean	VBD
41352	1483	98	and	and	CC
41352	1483	99	cut	cut	VBN
41352	1483	100	into	into	IN
41352	1483	101	slips	slip	NNS
41352	1483	102	.	.	.
41352	1484	1	Mix	mix	VB
41352	1484	2	all	all	DT
41352	1484	3	together	together	RB
41352	1484	4	,	,	,
41352	1484	5	and	and	CC
41352	1484	6	have	have	VBP
41352	1484	7	ready	ready	JJ
41352	1484	8	a	a	DT
41352	1484	9	sheep	sheep	NN
41352	1484	10	's	's	POS
41352	1484	11	bag	bag	NN
41352	1484	12	nicely	nicely	RB
41352	1484	13	cleaned	clean	VBN
41352	1484	14	,	,	,
41352	1484	15	in	in	IN
41352	1484	16	which	which	WDT
41352	1484	17	put	put	VBD
41352	1484	18	the	the	DT
41352	1484	19	mixture	mixture	NN
41352	1484	20	;	;	:
41352	1484	21	then	then	RB
41352	1484	22	tie	tie	VB
41352	1484	23	it	-PRON-	PRP
41352	1484	24	tight	tight	RB
41352	1484	25	and	and	CC
41352	1484	26	boil	boil	VB
41352	1484	27	it	-PRON-	PRP
41352	1484	28	three	three	CD
41352	1484	29	hours	hour	NNS
41352	1484	30	.	.	.
41352	1485	1	_	_	NNP
41352	1485	2	French	French	NNP
41352	1485	3	Black	Black	NNP
41352	1485	4	Puddings	Puddings	NNP
41352	1485	5	.	.	.
41352	1485	6	_	_	NNP
41352	1485	7	PICK	PICK	NNP
41352	1485	8	,	,	,
41352	1485	9	wash	wash	NNP
41352	1485	10	,	,	,
41352	1485	11	and	and	CC
41352	1485	12	boil	boil	VB
41352	1485	13	,	,	,
41352	1485	14	till	till	IN
41352	1485	15	three	three	CD
41352	1485	16	parts	part	NNS
41352	1485	17	done	do	VBN
41352	1485	18	,	,	,
41352	1485	19	two	two	CD
41352	1485	20	pounds	pound	NNS
41352	1485	21	of	of	IN
41352	1485	22	grits	grit	NNS
41352	1485	23	or	or	CC
41352	1485	24	rice	rice	NN
41352	1485	25	;	;	:
41352	1485	26	then	then	RB
41352	1485	27	drain	drain	VB
41352	1485	28	it	-PRON-	PRP
41352	1485	29	dry	dry	RB
41352	1485	30	,	,	,
41352	1485	31	put	put	VB
41352	1485	32	it	-PRON-	PRP
41352	1485	33	into	into	IN
41352	1485	34	a	a	DT
41352	1485	35	stewpan	stewpan	NN
41352	1485	36	with	with	IN
41352	1485	37	a	a	DT
41352	1485	38	quart	quart	NN
41352	1485	39	of	of	IN
41352	1485	40	pigs	pig	NNS
41352	1485	41	blood	blood	NN
41352	1485	42	preserved	preserve	VBN
41352	1485	43	from	from	IN
41352	1485	44	curdling	curdling	NN
41352	1485	45	,	,	,
41352	1485	46	with	with	IN
41352	1485	47	plenty	plenty	NN
41352	1485	48	of	of	IN
41352	1485	49	salt	salt	NN
41352	1485	50	stirred	stir	VBN
41352	1485	51	into	into	IN
41352	1485	52	it	-PRON-	PRP
41352	1485	53	when	when	WRB
41352	1485	54	taken	take	VBN
41352	1485	55	from	from	IN
41352	1485	56	the	the	DT
41352	1485	57	animal	animal	NN
41352	1485	58	;	;	:
41352	1485	59	add	add	VB
41352	1485	60	to	to	IN
41352	1485	61	them	-PRON-	PRP
41352	1485	62	ground	grind	VBD
41352	1485	63	pepper	pepper	NN
41352	1485	64	,	,	,
41352	1485	65	pounded	pound	VBD
41352	1485	66	and	and	CC
41352	1485	67	sifted	sift	VBN
41352	1485	68	mace	mace	NN
41352	1485	69	,	,	,
41352	1485	70	cloves	clove	NNS
41352	1485	71	,	,	,
41352	1485	72	nutmeg	nutmeg	NNP
41352	1485	73	,	,	,
41352	1485	74	and	and	CC
41352	1485	75	allspice	allspice	NNP
41352	1485	76	,	,	,
41352	1485	77	a	a	DT
41352	1485	78	small	small	JJ
41352	1485	79	quantity	quantity	NN
41352	1485	80	of	of	IN
41352	1485	81	each	each	DT
41352	1485	82	,	,	,
41352	1485	83	a	a	DT
41352	1485	84	gill	gill	NN
41352	1485	85	of	of	IN
41352	1485	86	cream	cream	NN
41352	1485	87	with	with	IN
41352	1485	88	a	a	DT
41352	1485	89	bit	bit	NN
41352	1485	90	of	of	IN
41352	1485	91	crumb	crumb	NN
41352	1485	92	of	of	IN
41352	1485	93	french	french	JJ
41352	1485	94	bread	bread	NN
41352	1485	95	soaked	soak	VBN
41352	1485	96	in	in	IN
41352	1485	97	it	-PRON-	PRP
41352	1485	98	,	,	,
41352	1485	99	together	together	RB
41352	1485	100	with	with	IN
41352	1485	101	chopped	chop	VBN
41352	1485	102	savory	savory	JJ
41352	1485	103	,	,	,
41352	1485	104	thyme	thyme	NNS
41352	1485	105	,	,	,
41352	1485	106	parsley	parsley	NN
41352	1485	107	,	,	,
41352	1485	108	and	and	CC
41352	1485	109	pennyroyal	pennyroyal	NNP
41352	1485	110	,	,	,
41352	1485	111	a	a	DT
41352	1485	112	little	little	JJ
41352	1485	113	of	of	IN
41352	1485	114	each	each	DT
41352	1485	115	.	.	.
41352	1486	1	Mix	mix	VB
41352	1486	2	the	the	DT
41352	1486	3	ingredients	ingredient	NNS
41352	1486	4	over	over	IN
41352	1486	5	a	a	DT
41352	1486	6	slow	slow	JJ
41352	1486	7	fire	fire	NN
41352	1486	8	for	for	IN
41352	1486	9	twenty	twenty	CD
41352	1486	10	minutes	minute	NNS
41352	1486	11	,	,	,
41352	1486	12	and	and	CC
41352	1486	13	when	when	WRB
41352	1486	14	cold	cold	JJ
41352	1486	15	put	put	NN
41352	1486	16	with	with	IN
41352	1486	17	them	-PRON-	PRP
41352	1486	18	plenty	plenty	NN
41352	1486	19	of	of	IN
41352	1486	20	the	the	DT
41352	1486	21	flay	flay	NN
41352	1486	22	cut	cut	NN
41352	1486	23	into	into	IN
41352	1486	24	small	small	JJ
41352	1486	25	dice	dice	NNS
41352	1486	26	.	.	.
41352	1487	1	Have	have	VBP
41352	1487	2	ready	ready	JJ
41352	1487	3	the	the	DT
41352	1487	4	entrails	entrail	NNS
41352	1487	5	cleaned	clean	VBD
41352	1487	6	very	very	RB
41352	1487	7	nice	nice	JJ
41352	1487	8	,	,	,
41352	1487	9	fill	fill	VB
41352	1487	10	them	-PRON-	PRP
41352	1487	11	with	with	IN
41352	1487	12	the	the	DT
41352	1487	13	mixture	mixture	NN
41352	1487	14	three	three	CD
41352	1487	15	parts	part	NNS
41352	1487	16	full	full	JJ
41352	1487	17	,	,	,
41352	1487	18	tie	tie	VB
41352	1487	19	the	the	DT
41352	1487	20	ends	end	NNS
41352	1487	21	,	,	,
41352	1487	22	put	put	VB
41352	1487	23	the	the	DT
41352	1487	24	puddings	pudding	NNS
41352	1487	25	into	into	IN
41352	1487	26	hot	hot	JJ
41352	1487	27	water	water	NN
41352	1487	28	,	,	,
41352	1487	29	boil	boil	VB
41352	1487	30	them	-PRON-	PRP
41352	1487	31	gently	gently	RB
41352	1487	32	a	a	DT
41352	1487	33	quarter	quarter	NN
41352	1487	34	of	of	IN
41352	1487	35	an	an	DT
41352	1487	36	hour	hour	NN
41352	1487	37	;	;	:
41352	1487	38	if	if	IN
41352	1487	39	they	-PRON-	PRP
41352	1487	40	are	be	VBP
41352	1487	41	to	to	TO
41352	1487	42	be	be	VB
41352	1487	43	eaten	eat	VBN
41352	1487	44	directly	directly	RB
41352	1487	45	when	when	WRB
41352	1487	46	done	do	VBN
41352	1487	47	,	,	,
41352	1487	48	prick	prick	VB
41352	1487	49	them	-PRON-	PRP
41352	1487	50	with	with	IN
41352	1487	51	a	a	DT
41352	1487	52	fork	fork	NN
41352	1487	53	and	and	CC
41352	1487	54	broil	broil	VB
41352	1487	55	them	-PRON-	PRP
41352	1487	56	upon	upon	IN
41352	1487	57	a	a	DT
41352	1487	58	very	very	RB
41352	1487	59	clean	clean	JJ
41352	1487	60	gridiron	gridiron	NN
41352	1487	61	for	for	IN
41352	1487	62	ten	ten	CD
41352	1487	63	minutes	minute	NNS
41352	1487	64	:	:	:
41352	1487	65	if	if	IN
41352	1487	66	they	-PRON-	PRP
41352	1487	67	are	be	VBP
41352	1487	68	not	not	RB
41352	1487	69	to	to	TO
41352	1487	70	be	be	VB
41352	1487	71	eaten	eat	VBN
41352	1487	72	immediately	immediately	RB
41352	1487	73	when	when	WRB
41352	1487	74	made	make	VBN
41352	1487	75	,	,	,
41352	1487	76	put	put	VB
41352	1487	77	them	-PRON-	PRP
41352	1487	78	on	on	IN
41352	1487	79	clean	clean	JJ
41352	1487	80	straw	straw	NN
41352	1487	81	,	,	,
41352	1487	82	and	and	CC
41352	1487	83	when	when	WRB
41352	1487	84	they	-PRON-	PRP
41352	1487	85	are	be	VBP
41352	1487	86	wanted	want	VBN
41352	1487	87	for	for	IN
41352	1487	88	use	use	NN
41352	1487	89	put	put	VBN
41352	1487	90	them	-PRON-	PRP
41352	1487	91	into	into	IN
41352	1487	92	boiling	boil	VBG
41352	1487	93	water	water	NN
41352	1487	94	,	,	,
41352	1487	95	let	let	VB
41352	1487	96	them	-PRON-	PRP
41352	1487	97	simmer	simmer	VB
41352	1487	98	ten	ten	CD
41352	1487	99	minutes	minute	NNS
41352	1487	100	,	,	,
41352	1487	101	then	then	RB
41352	1487	102	take	take	VB
41352	1487	103	them	-PRON-	PRP
41352	1487	104	out	out	RP
41352	1487	105	,	,	,
41352	1487	106	and	and	CC
41352	1487	107	prick	prick	VB
41352	1487	108	and	and	CC
41352	1487	109	broil	broil	VB
41352	1487	110	them	-PRON-	PRP
41352	1487	111	as	as	IN
41352	1487	112	above	above	RB
41352	1487	113	.	.	.
41352	1488	1	N.	N.	NNP
41352	1488	2	B.	B.	NNP
41352	1489	1	If	if	IN
41352	1489	2	large	large	JJ
41352	1489	3	puddings	pudding	NNS
41352	1489	4	they	-PRON-	PRP
41352	1489	5	will	will	MD
41352	1489	6	take	take	VB
41352	1489	7	longer	long	JJR
41352	1489	8	periods	period	NNS
41352	1489	9	in	in	IN
41352	1489	10	boiling	boil	VBG
41352	1489	11	and	and	CC
41352	1489	12	broiling	broiling	NN
41352	1489	13	.	.	.
41352	1490	1	_	_	NNP
41352	1490	2	Milk	Milk	NNP
41352	1490	3	Punch	Punch	NNP
41352	1490	4	.	.	.
41352	1490	5	_	_	IN
41352	1490	6	TO	to	IN
41352	1490	7	a	a	DT
41352	1490	8	gallon	gallon	NN
41352	1490	9	of	of	IN
41352	1490	10	milk	milk	NN
41352	1490	11	add	add	VBP
41352	1490	12	a	a	DT
41352	1490	13	little	little	JJ
41352	1490	14	cinnamon	cinnamon	NN
41352	1490	15	,	,	,
41352	1490	16	cloves	clove	NNS
41352	1490	17	,	,	,
41352	1490	18	mace	mace	NN
41352	1490	19	,	,	,
41352	1490	20	lemon	lemon	NN
41352	1490	21	and	and	CC
41352	1490	22	orange	orange	NN
41352	1490	23	peel	peel	NN
41352	1490	24	,	,	,
41352	1490	25	a	a	DT
41352	1490	26	pint	pint	NN
41352	1490	27	of	of	IN
41352	1490	28	brandy	brandy	NN
41352	1490	29	,	,	,
41352	1490	30	a	a	DT
41352	1490	31	pint	pint	NN
41352	1490	32	of	of	IN
41352	1490	33	rum	rum	NN
41352	1490	34	,	,	,
41352	1490	35	plenty	plenty	NN
41352	1490	36	of	of	IN
41352	1490	37	orange	orange	NN
41352	1490	38	and	and	CC
41352	1490	39	lemon	lemon	NN
41352	1490	40	juice	juice	NN
41352	1490	41	,	,	,
41352	1490	42	and	and	CC
41352	1490	43	sweeten	sweeten	VB
41352	1490	44	to	to	IN
41352	1490	45	the	the	DT
41352	1490	46	palate	palate	NN
41352	1490	47	.	.	.
41352	1491	1	Then	then	RB
41352	1491	2	whisk	whisk	VB
41352	1491	3	with	with	IN
41352	1491	4	it	-PRON-	PRP
41352	1491	5	the	the	DT
41352	1491	6	yolks	yolk	NNS
41352	1491	7	and	and	CC
41352	1491	8	whites	white	NNS
41352	1491	9	of	of	IN
41352	1491	10	eight	eight	CD
41352	1491	11	eggs	egg	NNS
41352	1491	12	,	,	,
41352	1491	13	put	put	VB
41352	1491	14	it	-PRON-	PRP
41352	1491	15	over	over	IN
41352	1491	16	a	a	DT
41352	1491	17	brisk	brisk	JJ
41352	1491	18	fire	fire	NN
41352	1491	19	,	,	,
41352	1491	20	and	and	CC
41352	1491	21	when	when	WRB
41352	1491	22	it	-PRON-	PRP
41352	1491	23	boils	boil	VBZ
41352	1491	24	let	let	VB
41352	1491	25	it	-PRON-	PRP
41352	1491	26	simmer	simmer	VB
41352	1491	27	ten	ten	CD
41352	1491	28	minutes	minute	NNS
41352	1491	29	;	;	:
41352	1491	30	run	run	VB
41352	1491	31	it	-PRON-	PRP
41352	1491	32	through	through	IN
41352	1491	33	a	a	DT
41352	1491	34	jelly	jelly	JJ
41352	1491	35	bag	bag	NN
41352	1491	36	till	till	IN
41352	1491	37	quite	quite	RB
41352	1491	38	clear	clear	JJ
41352	1491	39	,	,	,
41352	1491	40	put	put	VB
41352	1491	41	it	-PRON-	PRP
41352	1491	42	into	into	IN
41352	1491	43	bottles	bottle	NNS
41352	1491	44	,	,	,
41352	1491	45	and	and	CC
41352	1491	46	cork	cork	NN
41352	1491	47	it	-PRON-	PRP
41352	1491	48	close	close	RB
41352	1491	49	.	.	.
41352	1492	1	N.	N.	NNP
41352	1492	2	B.	B.	NNP
41352	1493	1	The	the	DT
41352	1493	2	rum	rum	NN
41352	1493	3	and	and	CC
41352	1493	4	brandy	brandy	NN
41352	1493	5	should	should	MD
41352	1493	6	be	be	VB
41352	1493	7	added	add	VBN
41352	1493	8	when	when	WRB
41352	1493	9	the	the	DT
41352	1493	10	milk	milk	NN
41352	1493	11	is	be	VBZ
41352	1493	12	cleared	clear	VBN
41352	1493	13	.	.	.
41352	1494	1	_	_	NNP
41352	1494	2	Plum	Plum	NNP
41352	1494	3	Pottage	Pottage	NNP
41352	1494	4	.	.	.
41352	1494	5	_	_	IN
41352	1494	6	TO	to	IN
41352	1494	7	veal	veal	NN
41352	1494	8	and	and	CC
41352	1494	9	beef	beef	NN
41352	1494	10	broths	broth	NNS
41352	1494	11	(	(	-LRB-
41352	1494	12	a	a	DT
41352	1494	13	quart	quart	NN
41352	1494	14	of	of	IN
41352	1494	15	each	each	DT
41352	1494	16	)	)	-RRB-
41352	1494	17	add	add	VB
41352	1494	18	a	a	DT
41352	1494	19	pound	pound	NN
41352	1494	20	of	of	IN
41352	1494	21	stoned	stone	VBN
41352	1494	22	pruens	pruen	NNS
41352	1494	23	and	and	CC
41352	1494	24	the	the	DT
41352	1494	25	crumb	crumb	NN
41352	1494	26	of	of	IN
41352	1494	27	two	two	CD
41352	1494	28	penny	penny	NN
41352	1494	29	french	french	JJ
41352	1494	30	rolls	roll	NNS
41352	1494	31	,	,	,
41352	1494	32	rubbing	rub	VBG
41352	1494	33	all	all	DT
41352	1494	34	through	through	IN
41352	1494	35	a	a	DT
41352	1494	36	tamis	tamis	NN
41352	1494	37	cloth	cloth	NN
41352	1494	38	;	;	:
41352	1494	39	then	then	RB
41352	1494	40	mix	mix	VB
41352	1494	41	to	to	IN
41352	1494	42	the	the	DT
41352	1494	43	pulp	pulp	NN
41352	1494	44	half	half	PDT
41352	1494	45	a	a	DT
41352	1494	46	pound	pound	NN
41352	1494	47	of	of	IN
41352	1494	48	stoned	stone	VBN
41352	1494	49	raisins	raisin	NNS
41352	1494	50	,	,	,
41352	1494	51	a	a	DT
41352	1494	52	quarter	quarter	NN
41352	1494	53	of	of	IN
41352	1494	54	a	a	DT
41352	1494	55	pound	pound	NN
41352	1494	56	of	of	IN
41352	1494	57	currants	currant	NNS
41352	1494	58	,	,	,
41352	1494	59	a	a	DT
41352	1494	60	little	little	JJ
41352	1494	61	lemon	lemon	NN
41352	1494	62	juice	juice	NN
41352	1494	63	,	,	,
41352	1494	64	some	some	DT
41352	1494	65	pounded	pound	VBD
41352	1494	66	cinnamon	cinnamon	JJ
41352	1494	67	,	,	,
41352	1494	68	mace	mace	NN
41352	1494	69	,	,	,
41352	1494	70	and	and	CC
41352	1494	71	cloves	clove	NNS
41352	1494	72	,	,	,
41352	1494	73	a	a	DT
41352	1494	74	pint	pint	NN
41352	1494	75	of	of	IN
41352	1494	76	red	red	JJ
41352	1494	77	port	port	NN
41352	1494	78	,	,	,
41352	1494	79	a	a	DT
41352	1494	80	pint	pint	NN
41352	1494	81	of	of	IN
41352	1494	82	claret	claret	NN
41352	1494	83	,	,	,
41352	1494	84	a	a	DT
41352	1494	85	small	small	JJ
41352	1494	86	quantity	quantity	NN
41352	1494	87	of	of	IN
41352	1494	88	grated	grate	VBN
41352	1494	89	lemon	lemon	NN
41352	1494	90	peel	peel	NN
41352	1494	91	,	,	,
41352	1494	92	and	and	CC
41352	1494	93	season	season	NN
41352	1494	94	to	to	IN
41352	1494	95	the	the	DT
41352	1494	96	palate	palate	NN
41352	1494	97	with	with	IN
41352	1494	98	lump	lump	NN
41352	1494	99	sugar	sugar	NN
41352	1494	100	.	.	.
41352	1495	1	Let	let	VB
41352	1495	2	all	all	DT
41352	1495	3	simmer	simmer	VB
41352	1495	4	together	together	RB
41352	1495	5	for	for	IN
41352	1495	6	one	one	CD
41352	1495	7	hour	hour	NN
41352	1495	8	;	;	:
41352	1495	9	then	then	RB
41352	1495	10	add	add	VB
41352	1495	11	a	a	DT
41352	1495	12	little	little	JJ
41352	1495	13	cochineal	cochineal	NN
41352	1495	14	to	to	TO
41352	1495	15	make	make	VB
41352	1495	16	it	-PRON-	PRP
41352	1495	17	of	of	IN
41352	1495	18	a	a	DT
41352	1495	19	nice	nice	JJ
41352	1495	20	colour	colour	NN
41352	1495	21	,	,	,
41352	1495	22	and	and	CC
41352	1495	23	serve	serve	VB
41352	1495	24	it	-PRON-	PRP
41352	1495	25	up	up	RP
41352	1495	26	in	in	IN
41352	1495	27	a	a	DT
41352	1495	28	tureen	tureen	NN
41352	1495	29	.	.	.
41352	1496	1	Let	let	VB
41352	1496	2	it	-PRON-	PRP
41352	1496	3	be	be	VB
41352	1496	4	of	of	IN
41352	1496	5	the	the	DT
41352	1496	6	consistence	consistence	NN
41352	1496	7	of	of	IN
41352	1496	8	water	water	NN
41352	1496	9	gruel	gruel	NN
41352	1496	10	.	.	.
41352	1497	1	_	_	NNP
41352	1497	2	Candied	Candied	NNP
41352	1497	3	Orange	Orange	NNP
41352	1497	4	or	or	CC
41352	1497	5	Lemon	Lemon	NNP
41352	1497	6	Peels	Peels	NNPS
41352	1497	7	.	.	.
41352	1497	8	_	_	NNP
41352	1497	9	TAKE	TAKE	NNP
41352	1497	10	either	either	CC
41352	1497	11	lemon	lemon	NN
41352	1497	12	or	or	CC
41352	1497	13	orange	orange	NN
41352	1497	14	peels	peels	NNPS
41352	1497	15	well	well	RB
41352	1497	16	cleaned	clean	VBD
41352	1497	17	from	from	IN
41352	1497	18	the	the	DT
41352	1497	19	pulp	pulp	NN
41352	1497	20	,	,	,
41352	1497	21	and	and	CC
41352	1497	22	lay	lie	VBD
41352	1497	23	them	-PRON-	PRP
41352	1497	24	in	in	IN
41352	1497	25	salt	salt	NN
41352	1497	26	and	and	CC
41352	1497	27	water	water	NN
41352	1497	28	for	for	IN
41352	1497	29	two	two	CD
41352	1497	30	days	day	NNS
41352	1497	31	;	;	:
41352	1497	32	then	then	RB
41352	1497	33	scald	scald	NN
41352	1497	34	and	and	CC
41352	1497	35	drain	drain	VB
41352	1497	36	them	-PRON-	PRP
41352	1497	37	dry	dry	RB
41352	1497	38	,	,	,
41352	1497	39	put	put	VB
41352	1497	40	them	-PRON-	PRP
41352	1497	41	into	into	IN
41352	1497	42	a	a	DT
41352	1497	43	thin	thin	JJ
41352	1497	44	syrup	syrup	NN
41352	1497	45	,	,	,
41352	1497	46	and	and	CC
41352	1497	47	boil	boil	VB
41352	1497	48	them	-PRON-	PRP
41352	1497	49	till	till	IN
41352	1497	50	they	-PRON-	PRP
41352	1497	51	look	look	VBP
41352	1497	52	clear	clear	JJ
41352	1497	53	.	.	.
41352	1498	1	After	after	IN
41352	1498	2	which	which	WDT
41352	1498	3	take	take	VBP
41352	1498	4	them	-PRON-	PRP
41352	1498	5	out	out	RP
41352	1498	6	,	,	,
41352	1498	7	and	and	CC
41352	1498	8	have	have	VBP
41352	1498	9	ready	ready	JJ
41352	1498	10	a	a	DT
41352	1498	11	thick	thick	JJ
41352	1498	12	syrup	syrup	NN
41352	1498	13	made	make	VBN
41352	1498	14	with	with	IN
41352	1498	15	fine	fine	JJ
41352	1498	16	loaf	loaf	NN
41352	1498	17	sugar	sugar	NN
41352	1498	18	;	;	:
41352	1498	19	put	put	VB
41352	1498	20	them	-PRON-	PRP
41352	1498	21	into	into	IN
41352	1498	22	it	-PRON-	PRP
41352	1498	23	,	,	,
41352	1498	24	and	and	CC
41352	1498	25	simmer	simmer	VB
41352	1498	26	till	till	IN
41352	1498	27	the	the	DT
41352	1498	28	sugar	sugar	NN
41352	1498	29	candies	candy	NNS
41352	1498	30	about	about	IN
41352	1498	31	the	the	DT
41352	1498	32	pan	pan	NN
41352	1498	33	and	and	CC
41352	1498	34	peels	peel	NNS
41352	1498	35	.	.	.
41352	1499	1	Then	then	RB
41352	1499	2	lay	lay	VB
41352	1499	3	them	-PRON-	PRP
41352	1499	4	separately	separately	RB
41352	1499	5	on	on	IN
41352	1499	6	a	a	DT
41352	1499	7	hair	hair	NN
41352	1499	8	sieve	sieve	VB
41352	1499	9	to	to	TO
41352	1499	10	drain	drain	VB
41352	1499	11	,	,	,
41352	1499	12	strew	strew	VBD
41352	1499	13	sifted	sifted	JJ
41352	1499	14	sugar	sugar	NN
41352	1499	15	over	over	RP
41352	1499	16	,	,	,
41352	1499	17	and	and	CC
41352	1499	18	set	set	VBD
41352	1499	19	them	-PRON-	PRP
41352	1499	20	to	to	TO
41352	1499	21	dry	dry	VB
41352	1499	22	in	in	IN
41352	1499	23	a	a	DT
41352	1499	24	slow	slow	JJ
41352	1499	25	oven	oven	NN
41352	1499	26	;	;	:
41352	1499	27	or	or	CC
41352	1499	28	the	the	DT
41352	1499	29	peels	peel	NNS
41352	1499	30	may	may	MD
41352	1499	31	be	be	VB
41352	1499	32	cut	cut	VBN
41352	1499	33	into	into	IN
41352	1499	34	chips	chip	NNS
41352	1499	35	,	,	,
41352	1499	36	and	and	CC
41352	1499	37	done	do	VBN
41352	1499	38	in	in	IN
41352	1499	39	the	the	DT
41352	1499	40	same	same	JJ
41352	1499	41	manner	manner	NN
41352	1499	42	.	.	.
41352	1500	1	_	_	NNP
41352	1500	2	Lemonade	Lemonade	NNP
41352	1500	3	or	or	CC
41352	1500	4	Orangeade	Orangeade	NNP
41352	1500	5	.	.	.
41352	1500	6	_	_	IN
41352	1500	7	TO	to	IN
41352	1500	8	a	a	DT
41352	1500	9	gallon	gallon	NN
41352	1500	10	of	of	IN
41352	1500	11	spring	spring	NN
41352	1500	12	water	water	NN
41352	1500	13	add	add	VB
41352	1500	14	some	some	DT
41352	1500	15	cinnamon	cinnamon	NN
41352	1500	16	and	and	CC
41352	1500	17	cloves	clove	NNS
41352	1500	18	,	,	,
41352	1500	19	plenty	plenty	NN
41352	1500	20	of	of	IN
41352	1500	21	orange	orange	NN
41352	1500	22	and	and	CC
41352	1500	23	lemon	lemon	NN
41352	1500	24	juices	juice	NNS
41352	1500	25	,	,	,
41352	1500	26	with	with	IN
41352	1500	27	a	a	DT
41352	1500	28	bit	bit	NN
41352	1500	29	of	of	IN
41352	1500	30	each	each	DT
41352	1500	31	peel	peel	NN
41352	1500	32	;	;	:
41352	1500	33	sweeten	sweeten	VB
41352	1500	34	well	well	RB
41352	1500	35	with	with	IN
41352	1500	36	loaf	loaf	NN
41352	1500	37	sugar	sugar	NN
41352	1500	38	,	,	,
41352	1500	39	and	and	CC
41352	1500	40	whisk	whisk	NN
41352	1500	41	with	with	IN
41352	1500	42	it	-PRON-	PRP
41352	1500	43	the	the	DT
41352	1500	44	whites	white	NNS
41352	1500	45	of	of	IN
41352	1500	46	six	six	CD
41352	1500	47	eggs	egg	NNS
41352	1500	48	and	and	CC
41352	1500	49	one	one	CD
41352	1500	50	yolk	yolk	NN
41352	1500	51	.	.	.
41352	1501	1	Put	put	VB
41352	1501	2	it	-PRON-	PRP
41352	1501	3	over	over	IN
41352	1501	4	a	a	DT
41352	1501	5	brisk	brisk	JJ
41352	1501	6	fire	fire	NN
41352	1501	7	,	,	,
41352	1501	8	and	and	CC
41352	1501	9	when	when	WRB
41352	1501	10	it	-PRON-	PRP
41352	1501	11	boils	boil	VBZ
41352	1501	12	let	let	VB
41352	1501	13	it	-PRON-	PRP
41352	1501	14	simmer	simmer	VB
41352	1501	15	ten	ten	CD
41352	1501	16	minutes	minute	NNS
41352	1501	17	;	;	:
41352	1501	18	then	then	RB
41352	1501	19	run	run	VB
41352	1501	20	it	-PRON-	PRP
41352	1501	21	through	through	IN
41352	1501	22	a	a	DT
41352	1501	23	jelly	jelly	JJ
41352	1501	24	bag	bag	NN
41352	1501	25	,	,	,
41352	1501	26	and	and	CC
41352	1501	27	let	let	VB
41352	1501	28	it	-PRON-	PRP
41352	1501	29	stand	stand	VB
41352	1501	30	till	till	IN
41352	1501	31	cold	cold	JJ
41352	1501	32	before	before	IN
41352	1501	33	it	-PRON-	PRP
41352	1501	34	is	be	VBZ
41352	1501	35	drunk	drunk	JJ
41352	1501	36	.	.	.
41352	1502	1	This	this	DT
41352	1502	2	mode	mode	NN
41352	1502	3	is	be	VBZ
41352	1502	4	recommended	recommend	VBN
41352	1502	5	,	,	,
41352	1502	6	the	the	DT
41352	1502	7	liquor	liquor	NN
41352	1502	8	having	have	VBG
41352	1502	9	been	be	VBN
41352	1502	10	boiled	boil	VBN
41352	1502	11	.	.	.
41352	1503	1	_	_	NNP
41352	1503	2	Poivrade	Poivrade	NNP
41352	1503	3	Sauce	Sauce	NNP
41352	1503	4	for	for	IN
41352	1503	5	Game	Game	NNP
41352	1503	6	,	,	,
41352	1503	7	Maintenon	Maintenon	NNP
41352	1503	8	Cutlets	Cutlets	NNP
41352	1503	9	,	,	,
41352	1503	10	&	&	CC
41352	1503	11	c.	c.	NNP
41352	1503	12	_	_	NNP
41352	1503	13	PEEL	PEEL	NNP
41352	1503	14	and	and	CC
41352	1503	15	chop	chop	VB
41352	1503	16	small	small	JJ
41352	1503	17	twelve	twelve	CD
41352	1503	18	eschallots	eschallot	NNS
41352	1503	19	;	;	:
41352	1503	20	add	add	VB
41352	1503	21	to	to	IN
41352	1503	22	them	-PRON-	PRP
41352	1503	23	a	a	DT
41352	1503	24	gill	gill	NN
41352	1503	25	and	and	CC
41352	1503	26	a	a	DT
41352	1503	27	half	half	NN
41352	1503	28	of	of	IN
41352	1503	29	vinegar	vinegar	NN
41352	1503	30	,	,	,
41352	1503	31	a	a	DT
41352	1503	32	table	table	NN
41352	1503	33	spoonful	spoonful	JJ
41352	1503	34	of	of	IN
41352	1503	35	veal	veal	NN
41352	1503	36	consumé	consumé	NN
41352	1503	37	,	,	,
41352	1503	38	half	half	PDT
41352	1503	39	an	an	DT
41352	1503	40	anchovie	anchovie	NN
41352	1503	41	rubbed	rub	VBD
41352	1503	42	through	through	IN
41352	1503	43	a	a	DT
41352	1503	44	fine	fine	JJ
41352	1503	45	sieve	sieve	NN
41352	1503	46	,	,	,
41352	1503	47	a	a	DT
41352	1503	48	little	little	JJ
41352	1503	49	cayenne	cayenne	NN
41352	1503	50	pepper	pepper	NN
41352	1503	51	,	,	,
41352	1503	52	and	and	CC
41352	1503	53	salt	salt	NN
41352	1503	54	.	.	.
41352	1504	1	Serve	serve	VB
41352	1504	2	it	-PRON-	PRP
41352	1504	3	up	up	RP
41352	1504	4	in	in	IN
41352	1504	5	a	a	DT
41352	1504	6	sauceboat	sauceboat	NN
41352	1504	7	cold	cold	JJ
41352	1504	8	,	,	,
41352	1504	9	if	if	IN
41352	1504	10	to	to	TO
41352	1504	11	be	be	VB
41352	1504	12	eaten	eat	VBN
41352	1504	13	with	with	IN
41352	1504	14	cold	cold	JJ
41352	1504	15	game	game	NN
41352	1504	16	;	;	:
41352	1504	17	but	but	CC
41352	1504	18	if	if	IN
41352	1504	19	to	to	TO
41352	1504	20	be	be	VB
41352	1504	21	eaten	eat	VBN
41352	1504	22	with	with	IN
41352	1504	23	hot	hot	JJ
41352	1504	24	,	,	,
41352	1504	25	roast	roast	NN
41352	1504	26	,	,	,
41352	1504	27	or	or	CC
41352	1504	28	grills	grill	NNS
41352	1504	29	,	,	,
41352	1504	30	make	make	VB
41352	1504	31	it	-PRON-	PRP
41352	1504	32	boiling	boil	VBG
41352	1504	33	.	.	.
41352	1505	1	_	_	NNP
41352	1505	2	Lobster	Lobster	NNP
41352	1505	3	Sauce	Sauce	NNP
41352	1505	4	for	for	IN
41352	1505	5	Fish	fish	NN
41352	1505	6	.	.	.
41352	1505	7	_	_	NNP
41352	1505	8	TAKE	TAKE	NNP
41352	1505	9	the	the	DT
41352	1505	10	spawn	spawn	NN
41352	1505	11	out	out	IN
41352	1505	12	of	of	IN
41352	1505	13	live	live	JJ
41352	1505	14	lobsters	lobster	NNS
41352	1505	15	before	before	IN
41352	1505	16	they	-PRON-	PRP
41352	1505	17	are	be	VBP
41352	1505	18	boiled	boil	VBN
41352	1505	19	,	,	,
41352	1505	20	bruise	bruise	VB
41352	1505	21	it	-PRON-	PRP
41352	1505	22	well	well	RB
41352	1505	23	in	in	IN
41352	1505	24	a	a	DT
41352	1505	25	marble	marble	NN
41352	1505	26	mortar	mortar	NN
41352	1505	27	,	,	,
41352	1505	28	add	add	VB
41352	1505	29	a	a	DT
41352	1505	30	little	little	JJ
41352	1505	31	cold	cold	JJ
41352	1505	32	water	water	NN
41352	1505	33	,	,	,
41352	1505	34	strain	strain	VB
41352	1505	35	it	-PRON-	PRP
41352	1505	36	through	through	IN
41352	1505	37	a	a	DT
41352	1505	38	sieve	sieve	NN
41352	1505	39	and	and	CC
41352	1505	40	preserve	preserve	VB
41352	1505	41	it	-PRON-	PRP
41352	1505	42	till	till	IN
41352	1505	43	wanted	want	VBN
41352	1505	44	;	;	:
41352	1505	45	then	then	RB
41352	1505	46	boil	boil	VB
41352	1505	47	the	the	DT
41352	1505	48	lobsters	lobster	NNS
41352	1505	49	,	,	,
41352	1505	50	and	and	CC
41352	1505	51	when	when	WRB
41352	1505	52	three	three	CD
41352	1505	53	parts	part	NNS
41352	1505	54	done	do	VBN
41352	1505	55	pick	pick	VB
41352	1505	56	and	and	CC
41352	1505	57	cut	cut	VBD
41352	1505	58	the	the	DT
41352	1505	59	meat	meat	NN
41352	1505	60	into	into	IN
41352	1505	61	small	small	JJ
41352	1505	62	pieces	piece	NNS
41352	1505	63	,	,	,
41352	1505	64	and	and	CC
41352	1505	65	put	put	VBD
41352	1505	66	it	-PRON-	PRP
41352	1505	67	into	into	IN
41352	1505	68	a	a	DT
41352	1505	69	stewpan	stewpan	NN
41352	1505	70	.	.	.
41352	1506	1	To	to	IN
41352	1506	2	the	the	DT
41352	1506	3	meat	meat	NN
41352	1506	4	of	of	IN
41352	1506	5	a	a	DT
41352	1506	6	large	large	JJ
41352	1506	7	lobster	lobster	NN
41352	1506	8	add	add	VBP
41352	1506	9	a	a	DT
41352	1506	10	pound	pound	NN
41352	1506	11	of	of	IN
41352	1506	12	fresh	fresh	JJ
41352	1506	13	butter	butter	NN
41352	1506	14	and	and	CC
41352	1506	15	a	a	DT
41352	1506	16	pint	pint	NN
41352	1506	17	of	of	IN
41352	1506	18	water	water	NN
41352	1506	19	,	,	,
41352	1506	20	including	include	VBG
41352	1506	21	a	a	DT
41352	1506	22	sufficient	sufficient	JJ
41352	1506	23	quantity	quantity	NN
41352	1506	24	of	of	IN
41352	1506	25	the	the	DT
41352	1506	26	spawn	spawn	NNP
41352	1506	27	liquor	liquor	NN
41352	1506	28	to	to	TO
41352	1506	29	colour	colour	VB
41352	1506	30	it	-PRON-	PRP
41352	1506	31	.	.	.
41352	1507	1	Put	put	VB
41352	1507	2	it	-PRON-	PRP
41352	1507	3	over	over	IN
41352	1507	4	a	a	DT
41352	1507	5	fire	fire	NN
41352	1507	6	,	,	,
41352	1507	7	thicken	thicken	VB
41352	1507	8	it	-PRON-	PRP
41352	1507	9	with	with	IN
41352	1507	10	flour	flour	NN
41352	1507	11	and	and	CC
41352	1507	12	water	water	NN
41352	1507	13	,	,	,
41352	1507	14	keep	keep	VB
41352	1507	15	stirring	stir	VBG
41352	1507	16	till	till	IN
41352	1507	17	it	-PRON-	PRP
41352	1507	18	boils	boil	VBZ
41352	1507	19	,	,	,
41352	1507	20	and	and	CC
41352	1507	21	then	then	RB
41352	1507	22	season	season	NN
41352	1507	23	to	to	IN
41352	1507	24	the	the	DT
41352	1507	25	palate	palate	NN
41352	1507	26	with	with	IN
41352	1507	27	anchovie	anchovie	NNP
41352	1507	28	liquor	liquor	NN
41352	1507	29	,	,	,
41352	1507	30	lemon	lemon	NN
41352	1507	31	juice	juice	NN
41352	1507	32	,	,	,
41352	1507	33	and	and	CC
41352	1507	34	cayenne	cayenne	NN
41352	1507	35	pepper	pepper	NN
41352	1507	36	.	.	.
41352	1508	1	Let	let	VB
41352	1508	2	it	-PRON-	PRP
41352	1508	3	simmer	simmer	VB
41352	1508	4	five	five	CD
41352	1508	5	minutes	minute	NNS
41352	1508	6	and	and	CC
41352	1508	7	skim	skim	VBP
41352	1508	8	it	-PRON-	PRP
41352	1508	9	.	.	.
41352	1509	1	N.	N.	NNP
41352	1509	2	B.	B.	NNP
41352	1510	1	In	in	IN
41352	1510	2	place	place	NN
41352	1510	3	of	of	IN
41352	1510	4	the	the	DT
41352	1510	5	above	above	IN
41352	1510	6	the	the	DT
41352	1510	7	following	follow	VBG
41352	1510	8	method	method	NN
41352	1510	9	may	may	MD
41352	1510	10	be	be	VB
41352	1510	11	adopted:--Instead	adopted:--instead	RB
41352	1510	12	of	of	IN
41352	1510	13	cutting	cut	VBG
41352	1510	14	the	the	DT
41352	1510	15	meat	meat	NN
41352	1510	16	of	of	IN
41352	1510	17	the	the	DT
41352	1510	18	lobster	lobster	NN
41352	1510	19	into	into	IN
41352	1510	20	pieces	piece	NNS
41352	1510	21	,	,	,
41352	1510	22	it	-PRON-	PRP
41352	1510	23	may	may	MD
41352	1510	24	be	be	VB
41352	1510	25	pounded	pound	VBN
41352	1510	26	in	in	IN
41352	1510	27	a	a	DT
41352	1510	28	marble	marble	NN
41352	1510	29	mortar	mortar	NN
41352	1510	30	,	,	,
41352	1510	31	then	then	RB
41352	1510	32	rubbed	rub	VBD
41352	1510	33	through	through	IN
41352	1510	34	a	a	DT
41352	1510	35	tamis	tamis	NN
41352	1510	36	cloth	cloth	NN
41352	1510	37	,	,	,
41352	1510	38	and	and	CC
41352	1510	39	the	the	DT
41352	1510	40	pulp	pulp	NN
41352	1510	41	put	put	VBN
41352	1510	42	with	with	IN
41352	1510	43	the	the	DT
41352	1510	44	other	other	JJ
41352	1510	45	ingredients	ingredient	NNS
41352	1510	46	when	when	WRB
41352	1510	47	the	the	DT
41352	1510	48	sauce	sauce	NN
41352	1510	49	is	be	VBZ
41352	1510	50	to	to	TO
41352	1510	51	be	be	VB
41352	1510	52	made	make	VBN
41352	1510	53	.	.	.
41352	1511	1	[	[	-LRB-
41352	1511	2	See	see	VB
41352	1511	3	_	_	NNP
41352	1511	4	Anchovie	Anchovie	NNP
41352	1511	5	Essence	Essence	NNP
41352	1511	6	for	for	IN
41352	1511	7	Fish	Fish	NNP
41352	1511	8	Sauce	Sauce	NNP
41352	1511	9	_	_	NNP
41352	1511	10	.	.	.
41352	1511	11	]	]	-RRB-
41352	1512	1	_	_	NNP
41352	1512	2	Oyster	Oyster	NNP
41352	1512	3	Sauce	Sauce	NNP
41352	1512	4	for	for	IN
41352	1512	5	Fish	fish	NN
41352	1512	6	.	.	.
41352	1512	7	_	_	NNP
41352	1512	8	BLANCH	BLANCH	NNP
41352	1512	9	the	the	DT
41352	1512	10	oysters	oyster	NNS
41352	1512	11	,	,	,
41352	1512	12	strain	strain	VB
41352	1512	13	them	-PRON-	PRP
41352	1512	14	,	,	,
41352	1512	15	and	and	CC
41352	1512	16	preserve	preserve	VB
41352	1512	17	their	-PRON-	PRP$
41352	1512	18	liquor	liquor	NN
41352	1512	19	;	;	:
41352	1512	20	then	then	RB
41352	1512	21	wash	wash	VB
41352	1512	22	and	and	CC
41352	1512	23	beard	beard	VBD
41352	1512	24	them	-PRON-	PRP
41352	1512	25	,	,	,
41352	1512	26	drain	drain	VB
41352	1512	27	,	,	,
41352	1512	28	and	and	CC
41352	1512	29	put	put	VBD
41352	1512	30	them	-PRON-	PRP
41352	1512	31	into	into	IN
41352	1512	32	a	a	DT
41352	1512	33	stewpan	stewpan	NN
41352	1512	34	;	;	:
41352	1512	35	then	then	RB
41352	1512	36	add	add	VB
41352	1512	37	fresh	fresh	JJ
41352	1512	38	butter	butter	NN
41352	1512	39	and	and	CC
41352	1512	40	the	the	DT
41352	1512	41	oyster	oyster	JJ
41352	1512	42	liquor	liquor	NN
41352	1512	43	free	free	JJ
41352	1512	44	from	from	IN
41352	1512	45	sediment	sediment	NN
41352	1512	46	,	,	,
41352	1512	47	some	some	DT
41352	1512	48	flour	flour	NN
41352	1512	49	and	and	CC
41352	1512	50	water	water	NN
41352	1512	51	to	to	TO
41352	1512	52	thicken	thicken	VB
41352	1512	53	it	-PRON-	PRP
41352	1512	54	,	,	,
41352	1512	55	season	season	NN
41352	1512	56	to	to	IN
41352	1512	57	the	the	DT
41352	1512	58	palate	palate	NN
41352	1512	59	with	with	IN
41352	1512	60	lemon	lemon	NN
41352	1512	61	juice	juice	NN
41352	1512	62	,	,	,
41352	1512	63	anchovie	anchovie	NNP
41352	1512	64	liquor	liquor	NNP
41352	1512	65	,	,	,
41352	1512	66	a	a	DT
41352	1512	67	little	little	JJ
41352	1512	68	cayenne	cayenne	NN
41352	1512	69	pepper	pepper	NN
41352	1512	70	,	,	,
41352	1512	71	a	a	DT
41352	1512	72	spoonful	spoonful	NN
41352	1512	73	of	of	IN
41352	1512	74	ketchup	ketchup	NN
41352	1512	75	if	if	IN
41352	1512	76	approved	approve	VBN
41352	1512	77	,	,	,
41352	1512	78	and	and	CC
41352	1512	79	a	a	DT
41352	1512	80	bit	bit	NN
41352	1512	81	of	of	IN
41352	1512	82	lemon	lemon	NN
41352	1512	83	peel	peel	NN
41352	1512	84	.	.	.
41352	1513	1	When	when	WRB
41352	1513	2	it	-PRON-	PRP
41352	1513	3	boils	boil	VBZ
41352	1513	4	skim	skim	NNP
41352	1513	5	it	-PRON-	PRP
41352	1513	6	,	,	,
41352	1513	7	and	and	CC
41352	1513	8	let	let	VB
41352	1513	9	it	-PRON-	PRP
41352	1513	10	simmer	simmer	VB
41352	1513	11	five	five	CD
41352	1513	12	minutes	minute	NNS
41352	1513	13	.	.	.
41352	1514	1	N.	N.	NNP
41352	1514	2	B.	B.	NNP
41352	1514	3	Muscles	Muscles	NNP
41352	1514	4	and	and	CC
41352	1514	5	cockles	cockle	NNS
41352	1514	6	may	may	MD
41352	1514	7	be	be	VB
41352	1514	8	done	do	VBN
41352	1514	9	in	in	IN
41352	1514	10	like	like	IN
41352	1514	11	manner	manner	NN
41352	1514	12	.	.	.
41352	1515	1	_	_	NNP
41352	1515	2	Shrimp	Shrimp	NNP
41352	1515	3	Sauce	Sauce	NNP
41352	1515	4	for	for	IN
41352	1515	5	Fish	fish	NN
41352	1515	6	.	.	.
41352	1515	7	_	_	NNP
41352	1515	8	BOIL	BOIL	NNP
41352	1515	9	live	live	VBP
41352	1515	10	shrimps	shrimp	VBZ
41352	1515	11	in	in	IN
41352	1515	12	salt	salt	NN
41352	1515	13	and	and	CC
41352	1515	14	water	water	NN
41352	1515	15	for	for	IN
41352	1515	16	three	three	CD
41352	1515	17	minutes	minute	NNS
41352	1515	18	,	,	,
41352	1515	19	then	then	RB
41352	1515	20	pick	pick	VB
41352	1515	21	,	,	,
41352	1515	22	wash	wash	NN
41352	1515	23	,	,	,
41352	1515	24	and	and	CC
41352	1515	25	drain	drain	VB
41352	1515	26	them	-PRON-	PRP
41352	1515	27	dry	dry	RB
41352	1515	28	;	;	:
41352	1515	29	after	after	IN
41352	1515	30	which	which	WDT
41352	1515	31	add	add	VBP
41352	1515	32	fresh	fresh	JJ
41352	1515	33	butter	butter	NN
41352	1515	34	,	,	,
41352	1515	35	water	water	NN
41352	1515	36	,	,	,
41352	1515	37	anchovie	anchovie	NNP
41352	1515	38	liquor	liquor	NNP
41352	1515	39	,	,	,
41352	1515	40	lemon	lemon	NN
41352	1515	41	juice	juice	NN
41352	1515	42	,	,	,
41352	1515	43	cayenne	cayenne	NNP
41352	1515	44	pepper	pepper	NN
41352	1515	45	,	,	,
41352	1515	46	and	and	CC
41352	1515	47	flour	flour	NN
41352	1515	48	and	and	CC
41352	1515	49	water	water	NN
41352	1515	50	to	to	TO
41352	1515	51	make	make	VB
41352	1515	52	it	-PRON-	PRP
41352	1515	53	of	of	IN
41352	1515	54	a	a	DT
41352	1515	55	sufficient	sufficient	JJ
41352	1515	56	thickness	thickness	NN
41352	1515	57	.	.	.
41352	1516	1	Put	put	VB
41352	1516	2	the	the	DT
41352	1516	3	ingredients	ingredient	NNS
41352	1516	4	over	over	IN
41352	1516	5	a	a	DT
41352	1516	6	fire	fire	NN
41352	1516	7	,	,	,
41352	1516	8	and	and	CC
41352	1516	9	when	when	WRB
41352	1516	10	it	-PRON-	PRP
41352	1516	11	boils	boil	VBZ
41352	1516	12	skim	skim	NNP
41352	1516	13	it	-PRON-	PRP
41352	1516	14	,	,	,
41352	1516	15	and	and	CC
41352	1516	16	let	let	VB
41352	1516	17	the	the	DT
41352	1516	18	shrimps	shrimps	JJ
41352	1516	19	simmer	simmer	NN
41352	1516	20	for	for	IN
41352	1516	21	five	five	CD
41352	1516	22	minutes	minute	NNS
41352	1516	23	.	.	.
41352	1517	1	Or	or	CC
41352	1517	2	it	-PRON-	PRP
41352	1517	3	may	may	MD
41352	1517	4	be	be	VB
41352	1517	5	made	make	VBN
41352	1517	6	thus:--When	thus:--When	NNP
41352	1517	7	the	the	DT
41352	1517	8	shrimps	shrimp	NNS
41352	1517	9	are	be	VBP
41352	1517	10	picked	pick	VBN
41352	1517	11	,	,	,
41352	1517	12	wash	wash	VB
41352	1517	13	the	the	DT
41352	1517	14	shells	shell	NNS
41352	1517	15	,	,	,
41352	1517	16	drain	drain	VB
41352	1517	17	them	-PRON-	PRP
41352	1517	18	dry	dry	RB
41352	1517	19	,	,	,
41352	1517	20	put	put	VB
41352	1517	21	them	-PRON-	PRP
41352	1517	22	into	into	IN
41352	1517	23	a	a	DT
41352	1517	24	stewpan	stewpan	NN
41352	1517	25	,	,	,
41352	1517	26	add	add	VB
41352	1517	27	a	a	DT
41352	1517	28	little	little	JJ
41352	1517	29	water	water	NN
41352	1517	30	,	,	,
41352	1517	31	and	and	CC
41352	1517	32	boil	boil	VB
41352	1517	33	them	-PRON-	PRP
41352	1517	34	ten	ten	CD
41352	1517	35	minutes	minute	NNS
41352	1517	36	;	;	:
41352	1517	37	then	then	RB
41352	1517	38	strain	strain	VB
41352	1517	39	the	the	DT
41352	1517	40	liquor	liquor	NN
41352	1517	41	to	to	IN
41352	1517	42	the	the	DT
41352	1517	43	butter	butter	NN
41352	1517	44	(	(	-LRB-
41352	1517	45	as	as	IN
41352	1517	46	above	above	RB
41352	1517	47	)	)	-RRB-
41352	1517	48	instead	instead	RB
41352	1517	49	of	of	IN
41352	1517	50	the	the	DT
41352	1517	51	water	water	NN
41352	1517	52	,	,	,
41352	1517	53	which	which	WDT
41352	1517	54	will	will	MD
41352	1517	55	make	make	VB
41352	1517	56	it	-PRON-	PRP
41352	1517	57	of	of	IN
41352	1517	58	a	a	DT
41352	1517	59	better	well	JJR
41352	1517	60	flavour	flavour	NN
41352	1517	61	.	.	.
41352	1518	1	The	the	DT
41352	1518	2	bodies	body	NNS
41352	1518	3	of	of	IN
41352	1518	4	lobsters	lobster	NNS
41352	1518	5	,	,	,
41352	1518	6	also	also	RB
41352	1518	7	,	,	,
41352	1518	8	when	when	WRB
41352	1518	9	picked	pick	VBN
41352	1518	10	,	,	,
41352	1518	11	may	may	MD
41352	1518	12	be	be	VB
41352	1518	13	done	do	VBN
41352	1518	14	in	in	IN
41352	1518	15	like	like	JJ
41352	1518	16	manner	manner	NN
41352	1518	17	for	for	IN
41352	1518	18	lobster	lobster	NN
41352	1518	19	sauce	sauce	NN
41352	1518	20	.	.	.
41352	1519	1	_	_	NNP
41352	1519	2	Dutch	Dutch	NNP
41352	1519	3	Sauce	Sauce	NNP
41352	1519	4	for	for	IN
41352	1519	5	Fish	fish	NN
41352	1519	6	.	.	.
41352	1519	7	_	_	NNP
41352	1519	8	BOIL	BOIL	NNP
41352	1519	9	for	for	IN
41352	1519	10	five	five	CD
41352	1519	11	minutes	minute	NNS
41352	1519	12	,	,	,
41352	1519	13	with	with	IN
41352	1519	14	a	a	DT
41352	1519	15	gill	gill	NN
41352	1519	16	and	and	CC
41352	1519	17	a	a	DT
41352	1519	18	half	half	NN
41352	1519	19	of	of	IN
41352	1519	20	vinegar	vinegar	NN
41352	1519	21	,	,	,
41352	1519	22	a	a	DT
41352	1519	23	little	little	RB
41352	1519	24	scraped	scrape	VBN
41352	1519	25	horseradish	horseradish	NN
41352	1519	26	;	;	:
41352	1519	27	then	then	RB
41352	1519	28	strain	strain	VB
41352	1519	29	it	-PRON-	PRP
41352	1519	30	,	,	,
41352	1519	31	and	and	CC
41352	1519	32	when	when	WRB
41352	1519	33	it	-PRON-	PRP
41352	1519	34	is	be	VBZ
41352	1519	35	cold	cold	JJ
41352	1519	36	add	add	NN
41352	1519	37	to	to	IN
41352	1519	38	it	-PRON-	PRP
41352	1519	39	the	the	DT
41352	1519	40	yolks	yolk	NNS
41352	1519	41	of	of	IN
41352	1519	42	two	two	CD
41352	1519	43	raw	raw	JJ
41352	1519	44	eggs	egg	NNS
41352	1519	45	,	,	,
41352	1519	46	a	a	DT
41352	1519	47	quarter	quarter	NN
41352	1519	48	of	of	IN
41352	1519	49	a	a	DT
41352	1519	50	pound	pound	NN
41352	1519	51	of	of	IN
41352	1519	52	fresh	fresh	JJ
41352	1519	53	butter	butter	NN
41352	1519	54	,	,	,
41352	1519	55	a	a	DT
41352	1519	56	dessert	dessert	NN
41352	1519	57	spoonful	spoonful	JJ
41352	1519	58	of	of	IN
41352	1519	59	flour	flour	NN
41352	1519	60	and	and	CC
41352	1519	61	water	water	NN
41352	1519	62	,	,	,
41352	1519	63	and	and	CC
41352	1519	64	a	a	DT
41352	1519	65	little	little	JJ
41352	1519	66	salt	salt	NN
41352	1519	67	.	.	.
41352	1520	1	Whisk	whisk	VB
41352	1520	2	the	the	DT
41352	1520	3	ingredients	ingredient	NNS
41352	1520	4	over	over	IN
41352	1520	5	a	a	DT
41352	1520	6	fire	fire	NN
41352	1520	7	till	till	IN
41352	1520	8	the	the	DT
41352	1520	9	mixture	mixture	NN
41352	1520	10	almost	almost	RB
41352	1520	11	boils	boil	VBZ
41352	1520	12	,	,	,
41352	1520	13	and	and	CC
41352	1520	14	serve	serve	VB
41352	1520	15	it	-PRON-	PRP
41352	1520	16	up	up	RP
41352	1520	17	directly	directly	RB
41352	1520	18	to	to	TO
41352	1520	19	prevent	prevent	VB
41352	1520	20	it	-PRON-	PRP
41352	1520	21	from	from	IN
41352	1520	22	curdling	curdle	VBG
41352	1520	23	.	.	.
41352	1521	1	_	_	NNP
41352	1521	2	Anchovie	Anchovie	NNP
41352	1521	3	Sauce	Sauce	NNP
41352	1521	4	for	for	IN
41352	1521	5	Fish	fish	NN
41352	1521	6	.	.	.
41352	1521	7	_	_	NNP
41352	1521	8	PUT	PUT	NNP
41352	1521	9	half	half	PDT
41352	1521	10	a	a	DT
41352	1521	11	pound	pound	NN
41352	1521	12	of	of	IN
41352	1521	13	fresh	fresh	JJ
41352	1521	14	butter	butter	NN
41352	1521	15	into	into	IN
41352	1521	16	a	a	DT
41352	1521	17	stewpan	stewpan	NN
41352	1521	18	,	,	,
41352	1521	19	add	add	VB
41352	1521	20	to	to	IN
41352	1521	21	it	-PRON-	PRP
41352	1521	22	three	three	CD
41352	1521	23	spoonfuls	spoonful	NNS
41352	1521	24	of	of	IN
41352	1521	25	anchovie	anchovie	NNP
41352	1521	26	liquor	liquor	NNP
41352	1521	27	,	,	,
41352	1521	28	walnut	walnut	NNP
41352	1521	29	and	and	CC
41352	1521	30	mushroom	mushroom	NN
41352	1521	31	ketchups	ketchup	NNS
41352	1521	32	a	a	DT
41352	1521	33	spoonful	spoonful	NN
41352	1521	34	of	of	IN
41352	1521	35	each	each	DT
41352	1521	36	,	,	,
41352	1521	37	the	the	DT
41352	1521	38	juice	juice	NN
41352	1521	39	of	of	IN
41352	1521	40	half	half	PDT
41352	1521	41	a	a	DT
41352	1521	42	lemon	lemon	NN
41352	1521	43	,	,	,
41352	1521	44	a	a	DT
41352	1521	45	little	little	JJ
41352	1521	46	cayenne	cayenne	NN
41352	1521	47	pepper	pepper	NN
41352	1521	48	,	,	,
41352	1521	49	a	a	DT
41352	1521	50	tea	tea	NN
41352	1521	51	spoonful	spoonful	JJ
41352	1521	52	of	of	IN
41352	1521	53	india	india	NNP
41352	1521	54	soy	soy	NNP
41352	1521	55	if	if	IN
41352	1521	56	approved	approve	VBN
41352	1521	57	,	,	,
41352	1521	58	a	a	DT
41352	1521	59	sufficient	sufficient	JJ
41352	1521	60	quantity	quantity	NN
41352	1521	61	of	of	IN
41352	1521	62	flour	flour	NN
41352	1521	63	and	and	CC
41352	1521	64	water	water	NN
41352	1521	65	to	to	TO
41352	1521	66	make	make	VB
41352	1521	67	it	-PRON-	PRP
41352	1521	68	of	of	IN
41352	1521	69	a	a	DT
41352	1521	70	proper	proper	JJ
41352	1521	71	thickness	thickness	NN
41352	1521	72	.	.	.
41352	1522	1	Make	make	VB
41352	1522	2	the	the	DT
41352	1522	3	mixture	mixture	NN
41352	1522	4	boil	boil	NN
41352	1522	5	,	,	,
41352	1522	6	and	and	CC
41352	1522	7	skim	skim	NNP
41352	1522	8	it	-PRON-	PRP
41352	1522	9	clean	clean	JJ
41352	1522	10	.	.	.
41352	1523	1	_	_	NNP
41352	1523	2	Observations	observation	NNS
41352	1523	3	in	in	IN
41352	1523	4	respect	respect	NN
41352	1523	5	of	of	IN
41352	1523	6	Fish	Fish	NNP
41352	1523	7	Sauces	Sauces	NNPS
41352	1523	8	,	,	,
41352	1523	9	&	&	CC
41352	1523	10	c.	c.	NNP
41352	1523	11	_	_	NNP
41352	1523	12	LET	LET	VBD
41352	1523	13	it	-PRON-	PRP
41352	1523	14	be	be	VB
41352	1523	15	particularly	particularly	RB
41352	1523	16	observed	observe	VBN
41352	1523	17	that	that	IN
41352	1523	18	fish	fish	NN
41352	1523	19	sauces	sauce	NNS
41352	1523	20	should	should	MD
41352	1523	21	be	be	VB
41352	1523	22	of	of	IN
41352	1523	23	the	the	DT
41352	1523	24	thickness	thickness	NN
41352	1523	25	of	of	IN
41352	1523	26	light	light	JJ
41352	1523	27	batter	batter	NN
41352	1523	28	,	,	,
41352	1523	29	so	so	IN
41352	1523	30	that	that	IN
41352	1523	31	it	-PRON-	PRP
41352	1523	32	might	may	MD
41352	1523	33	adhere	adhere	VB
41352	1523	34	to	to	IN
41352	1523	35	the	the	DT
41352	1523	36	fish	fish	NN
41352	1523	37	when	when	WRB
41352	1523	38	dressed	dress	VBN
41352	1523	39	,	,	,
41352	1523	40	it	-PRON-	PRP
41352	1523	41	being	be	VBG
41352	1523	42	a	a	DT
41352	1523	43	frequent	frequent	JJ
41352	1523	44	error	error	NN
41352	1523	45	that	that	IN
41352	1523	46	they	-PRON-	PRP
41352	1523	47	are	be	VBP
41352	1523	48	either	either	RB
41352	1523	49	too	too	RB
41352	1523	50	thick	thick	JJ
41352	1523	51	or	or	CC
41352	1523	52	too	too	RB
41352	1523	53	thin	thin	JJ
41352	1523	54	.	.	.
41352	1524	1	The	the	DT
41352	1524	2	thickening	thickening	NN
41352	1524	3	should	should	MD
41352	1524	4	be	be	VB
41352	1524	5	made	make	VBN
41352	1524	6	with	with	IN
41352	1524	7	the	the	DT
41352	1524	8	best	good	JJS
41352	1524	9	white	white	JJ
41352	1524	10	flour	flour	NN
41352	1524	11	sifted	sift	VBN
41352	1524	12	,	,	,
41352	1524	13	and	and	CC
41352	1524	14	some	some	DT
41352	1524	15	water	water	NN
41352	1524	16	,	,	,
41352	1524	17	mixed	mix	VBD
41352	1524	18	smooth	smooth	JJ
41352	1524	19	with	with	IN
41352	1524	20	a	a	DT
41352	1524	21	wooden	wooden	JJ
41352	1524	22	spoon	spoon	NN
41352	1524	23	or	or	CC
41352	1524	24	a	a	DT
41352	1524	25	whisk	whisk	NN
41352	1524	26	,	,	,
41352	1524	27	and	and	CC
41352	1524	28	to	to	TO
41352	1524	29	be	be	VB
41352	1524	30	of	of	IN
41352	1524	31	the	the	DT
41352	1524	32	consistence	consistence	NN
41352	1524	33	of	of	IN
41352	1524	34	light	light	JJ
41352	1524	35	batter	batter	NN
41352	1524	36	also	also	RB
41352	1524	37	.	.	.
41352	1525	1	A	a	DT
41352	1525	2	little	little	JJ
41352	1525	3	of	of	IN
41352	1525	4	it	-PRON-	PRP
41352	1525	5	is	be	VBZ
41352	1525	6	recommended	recommend	VBN
41352	1525	7	to	to	TO
41352	1525	8	be	be	VB
41352	1525	9	always	always	RB
41352	1525	10	ready	ready	JJ
41352	1525	11	where	where	WRB
41352	1525	12	there	there	EX
41352	1525	13	is	be	VBZ
41352	1525	14	much	much	JJ
41352	1525	15	cooking	cooking	NN
41352	1525	16	,	,	,
41352	1525	17	as	as	IN
41352	1525	18	it	-PRON-	PRP
41352	1525	19	is	be	VBZ
41352	1525	20	frequently	frequently	RB
41352	1525	21	wanted	want	VBN
41352	1525	22	both	both	DT
41352	1525	23	in	in	IN
41352	1525	24	fish	fish	NN
41352	1525	25	and	and	CC
41352	1525	26	other	other	JJ
41352	1525	27	sauces	sauce	NNS
41352	1525	28	.	.	.
41352	1526	1	There	there	EX
41352	1526	2	are	be	VBP
41352	1526	3	,	,	,
41352	1526	4	likewise	likewise	RB
41352	1526	5	,	,	,
41352	1526	6	other	other	JJ
41352	1526	7	articles	article	NNS
41352	1526	8	repeatedly	repeatedly	RB
41352	1526	9	wanted	want	VBD
41352	1526	10	for	for	IN
41352	1526	11	the	the	DT
41352	1526	12	use	use	NN
41352	1526	13	of	of	IN
41352	1526	14	stovework	stovework	NN
41352	1526	15	;	;	:
41352	1526	16	and	and	CC
41352	1526	17	as	as	IN
41352	1526	18	their	-PRON-	PRP$
41352	1526	19	possession	possession	NN
41352	1526	20	has	have	VBZ
41352	1526	21	been	be	VBN
41352	1526	22	found	find	VBN
41352	1526	23	to	to	TO
41352	1526	24	obviate	obviate	VB
41352	1526	25	much	much	JJ
41352	1526	26	inconvenience	inconvenience	NN
41352	1526	27	and	and	CC
41352	1526	28	trouble	trouble	NN
41352	1526	29	,	,	,
41352	1526	30	they	-PRON-	PRP
41352	1526	31	are	be	VBP
41352	1526	32	here	here	RB
41352	1526	33	enumerated	enumerated	JJ
41352	1526	34	:	:	:
41352	1526	35	that	that	DT
41352	1526	36	is	be	VBZ
41352	1526	37	to	to	TO
41352	1526	38	say	say	VB
41352	1526	39	,	,	,
41352	1526	40	liquid	liquid	NN
41352	1526	41	of	of	IN
41352	1526	42	colour	colour	NN
41352	1526	43	preserved	preserve	VBN
41352	1526	44	in	in	IN
41352	1526	45	a	a	DT
41352	1526	46	bottle	bottle	NN
41352	1526	47	,	,	,
41352	1526	48	strained	strained	JJ
41352	1526	49	lemon	lemon	NN
41352	1526	50	juice	juice	NN
41352	1526	51	preserved	preserve	VBN
41352	1526	52	in	in	IN
41352	1526	53	the	the	DT
41352	1526	54	same	same	JJ
41352	1526	55	manner	manner	NN
41352	1526	56	,	,	,
41352	1526	57	cayenne	cayenne	NNP
41352	1526	58	pepper	pepper	NN
41352	1526	59	,	,	,
41352	1526	60	ground	ground	NN
41352	1526	61	spices	spice	NNS
41352	1526	62	,	,	,
41352	1526	63	ground	ground	NN
41352	1526	64	pepper	pepper	NN
41352	1526	65	and	and	CC
41352	1526	66	salt	salt	NN
41352	1526	67	mixed	mix	VBN
41352	1526	68	,	,	,
41352	1526	69	which	which	WDT
41352	1526	70	should	should	MD
41352	1526	71	be	be	VB
41352	1526	72	preserved	preserve	VBN
41352	1526	73	separately	separately	RB
41352	1526	74	in	in	IN
41352	1526	75	small	small	JJ
41352	1526	76	jars	jar	NNS
41352	1526	77	;	;	,
41352	1526	78	and	and	CC
41352	1526	79	every	every	DT
41352	1526	80	day	day	NN
41352	1526	81	,	,	,
41352	1526	82	when	when	WRB
41352	1526	83	wanted	want	VBN
41352	1526	84	,	,	,
41352	1526	85	fresh	fresh	JJ
41352	1526	86	breadcrumbs	breadcrumb	NNS
41352	1526	87	rubbed	rub	VBN
41352	1526	88	through	through	IN
41352	1526	89	a	a	DT
41352	1526	90	hair	hair	NN
41352	1526	91	sieve	sieve	NN
41352	1526	92	;	;	:
41352	1526	93	parsley	parsley	NN
41352	1526	94	,	,	,
41352	1526	95	thymes	thyme	NNS
41352	1526	96	,	,	,
41352	1526	97	eschallots	eschallot	NNS
41352	1526	98	,	,	,
41352	1526	99	savoy	savoy	IN
41352	1526	100	,	,	,
41352	1526	101	marjoram	marjoram	NNP
41352	1526	102	,	,	,
41352	1526	103	and	and	CC
41352	1526	104	lemon	lemon	NN
41352	1526	105	peel	peel	NN
41352	1526	106	,	,	,
41352	1526	107	chopped	chop	VBD
41352	1526	108	very	very	RB
41352	1526	109	fine	fine	JJ
41352	1526	110	,	,	,
41352	1526	111	and	and	CC
41352	1526	112	put	put	VBD
41352	1526	113	on	on	RP
41352	1526	114	a	a	DT
41352	1526	115	dish	dish	NN
41352	1526	116	in	in	IN
41352	1526	117	separate	separate	JJ
41352	1526	118	partitions	partition	NNS
41352	1526	119	.	.	.
41352	1527	1	Directions	direction	NNS
41352	1527	2	are	be	VBP
41352	1527	3	not	not	RB
41352	1527	4	given	give	VBN
41352	1527	5	for	for	IN
41352	1527	6	serving	serve	VBG
41352	1527	7	the	the	DT
41352	1527	8	fish	fish	NN
41352	1527	9	sauces	sauce	NNS
41352	1527	10	with	with	IN
41352	1527	11	any	any	DT
41352	1527	12	particular	particular	JJ
41352	1527	13	kind	kind	NN
41352	1527	14	of	of	RB
41352	1527	15	fish,--such	fish,--such	NNP
41352	1527	16	as	as	IN
41352	1527	17	turbot	turbot	NN
41352	1527	18	or	or	CC
41352	1527	19	salmon	salmon	NN
41352	1527	20	with	with	IN
41352	1527	21	lobster	lobster	NN
41352	1527	22	sauce	sauce	NN
41352	1527	23	,	,	,
41352	1527	24	&	&	CC
41352	1527	25	c.	c.	NNP
41352	1527	26	but	but	CC
41352	1527	27	the	the	DT
41352	1527	28	receipts	receipt	NNS
41352	1527	29	have	have	VBP
41352	1527	30	been	be	VBN
41352	1527	31	written	write	VBN
41352	1527	32	only	only	RB
41352	1527	33	for	for	IN
41352	1527	34	the	the	DT
41352	1527	35	making	make	VBG
41352	1527	36	them	-PRON-	PRP
41352	1527	37	;	;	:
41352	1527	38	therefore	therefore	RB
41352	1527	39	it	-PRON-	PRP
41352	1527	40	is	be	VBZ
41352	1527	41	recommended	recommend	VBN
41352	1527	42	that	that	IN
41352	1527	43	every	every	DT
41352	1527	44	person	person	NN
41352	1527	45	make	make	VB
41352	1527	46	a	a	DT
41352	1527	47	choice	choice	NN
41352	1527	48	,	,	,
41352	1527	49	and	and	CC
41352	1527	50	not	not	RB
41352	1527	51	be	be	VB
41352	1527	52	biassed	bias	VBN
41352	1527	53	altogether	altogether	RB
41352	1527	54	by	by	IN
41352	1527	55	custom	custom	NN
41352	1527	56	.	.	.
41352	1528	1	_	_	NNP
41352	1528	2	Apple	Apple	NNP
41352	1528	3	Sauce	Sauce	NNP
41352	1528	4	for	for	IN
41352	1528	5	Pork	Pork	NNP
41352	1528	6	,	,	,
41352	1528	7	Geese	Geese	NNP
41352	1528	8	,	,	,
41352	1528	9	&	&	CC
41352	1528	10	c.	c.	NNP
41352	1528	11	_	_	NNP
41352	1528	12	PARE	PARE	NNP
41352	1528	13	,	,	,
41352	1528	14	quarter	quarter	NN
41352	1528	15	,	,	,
41352	1528	16	and	and	CC
41352	1528	17	core	core	NN
41352	1528	18	,	,	,
41352	1528	19	baking	baking	NN
41352	1528	20	apples	apple	NNS
41352	1528	21	;	;	,
41352	1528	22	put	put	VBD
41352	1528	23	them	-PRON-	PRP
41352	1528	24	into	into	IN
41352	1528	25	a	a	DT
41352	1528	26	stewpan	stewpan	NN
41352	1528	27	,	,	,
41352	1528	28	add	add	VB
41352	1528	29	a	a	DT
41352	1528	30	bit	bit	NN
41352	1528	31	of	of	IN
41352	1528	32	lemon	lemon	NN
41352	1528	33	rind	rind	NN
41352	1528	34	,	,	,
41352	1528	35	a	a	DT
41352	1528	36	small	small	JJ
41352	1528	37	stick	stick	NN
41352	1528	38	of	of	IN
41352	1528	39	cinnamon	cinnamon	NN
41352	1528	40	,	,	,
41352	1528	41	a	a	DT
41352	1528	42	few	few	JJ
41352	1528	43	cloves	clove	NNS
41352	1528	44	,	,	,
41352	1528	45	and	and	CC
41352	1528	46	a	a	DT
41352	1528	47	small	small	JJ
41352	1528	48	quantity	quantity	NN
41352	1528	49	of	of	IN
41352	1528	50	water	water	NN
41352	1528	51	.	.	.
41352	1529	1	Cover	cover	VB
41352	1529	2	the	the	DT
41352	1529	3	pan	pan	NN
41352	1529	4	close	close	RB
41352	1529	5	,	,	,
41352	1529	6	set	set	VBD
41352	1529	7	it	-PRON-	PRP
41352	1529	8	over	over	IN
41352	1529	9	a	a	DT
41352	1529	10	moderate	moderate	JJ
41352	1529	11	fire	fire	NN
41352	1529	12	,	,	,
41352	1529	13	and	and	CC
41352	1529	14	when	when	WRB
41352	1529	15	the	the	DT
41352	1529	16	apples	apple	NNS
41352	1529	17	are	be	VBP
41352	1529	18	tender	tender	JJ
41352	1529	19	take	take	VBP
41352	1529	20	the	the	DT
41352	1529	21	peel	peel	NN
41352	1529	22	and	and	CC
41352	1529	23	spices	spice	NNS
41352	1529	24	out	out	RP
41352	1529	25	;	;	:
41352	1529	26	then	then	RB
41352	1529	27	add	add	VB
41352	1529	28	a	a	DT
41352	1529	29	bit	bit	NN
41352	1529	30	of	of	IN
41352	1529	31	fresh	fresh	JJ
41352	1529	32	butter	butter	NN
41352	1529	33	,	,	,
41352	1529	34	and	and	CC
41352	1529	35	sugar	sugar	NN
41352	1529	36	to	to	IN
41352	1529	37	the	the	DT
41352	1529	38	palate	palate	NN
41352	1529	39	.	.	.
41352	1530	1	_	_	NNP
41352	1530	2	Green	Green	NNP
41352	1530	3	Sauce	Sauce	NNP
41352	1530	4	for	for	IN
41352	1530	5	Ducklings	duckling	NNS
41352	1530	6	or	or	CC
41352	1530	7	Green	Green	NNP
41352	1530	8	Geese	Geese	NNP
41352	1530	9	.	.	.
41352	1530	10	_	_	NNP
41352	1530	11	PICK	PICK	NNP
41352	1530	12	green	green	JJ
41352	1530	13	spinach	spinach	NN
41352	1530	14	or	or	CC
41352	1530	15	sorrel	sorrel	NN
41352	1530	16	,	,	,
41352	1530	17	wash	wash	VB
41352	1530	18	it	-PRON-	PRP
41352	1530	19	,	,	,
41352	1530	20	and	and	CC
41352	1530	21	bruise	bruise	VB
41352	1530	22	it	-PRON-	PRP
41352	1530	23	in	in	IN
41352	1530	24	a	a	DT
41352	1530	25	marble	marble	NN
41352	1530	26	mortar	mortar	NN
41352	1530	27	,	,	,
41352	1530	28	and	and	CC
41352	1530	29	strain	strain	VB
41352	1530	30	the	the	DT
41352	1530	31	liquor	liquor	NN
41352	1530	32	through	through	IN
41352	1530	33	a	a	DT
41352	1530	34	tamis	tamis	NN
41352	1530	35	cloth	cloth	NN
41352	1530	36	.	.	.
41352	1531	1	To	to	IN
41352	1531	2	a	a	DT
41352	1531	3	gill	gill	NN
41352	1531	4	of	of	IN
41352	1531	5	the	the	DT
41352	1531	6	juice	juice	NN
41352	1531	7	add	add	VB
41352	1531	8	a	a	DT
41352	1531	9	little	little	JJ
41352	1531	10	loaf	loaf	NN
41352	1531	11	sugar	sugar	NN
41352	1531	12	,	,	,
41352	1531	13	the	the	DT
41352	1531	14	yolk	yolk	NN
41352	1531	15	of	of	IN
41352	1531	16	a	a	DT
41352	1531	17	raw	raw	JJ
41352	1531	18	egg	egg	NN
41352	1531	19	,	,	,
41352	1531	20	and	and	CC
41352	1531	21	a	a	DT
41352	1531	22	spoonful	spoonful	NN
41352	1531	23	of	of	IN
41352	1531	24	vinegar	vinegar	NN
41352	1531	25	;	;	:
41352	1531	26	if	if	IN
41352	1531	27	spinach	spinach	NN
41352	1531	28	juice	juice	NN
41352	1531	29	,	,	,
41352	1531	30	then	then	RB
41352	1531	31	put	put	VB
41352	1531	32	one	one	CD
41352	1531	33	ounce	ounce	NN
41352	1531	34	of	of	IN
41352	1531	35	fresh	fresh	JJ
41352	1531	36	butter	butter	NN
41352	1531	37	,	,	,
41352	1531	38	and	and	CC
41352	1531	39	whisk	whisk	VB
41352	1531	40	all	all	RB
41352	1531	41	together	together	RB
41352	1531	42	over	over	IN
41352	1531	43	a	a	DT
41352	1531	44	fire	fire	NN
41352	1531	45	till	till	IN
41352	1531	46	it	-PRON-	PRP
41352	1531	47	begins	begin	VBZ
41352	1531	48	to	to	TO
41352	1531	49	boil	boil	VB
41352	1531	50	.	.	.
41352	1532	1	N.	N.	NNP
41352	1532	2	B.	B.	NNP
41352	1533	1	Should	Should	MD
41352	1533	2	the	the	DT
41352	1533	3	sauce	sauce	NN
41352	1533	4	be	be	VB
41352	1533	5	made	make	VBN
41352	1533	6	of	of	IN
41352	1533	7	spinach	spinach	NN
41352	1533	8	juice	juice	NN
41352	1533	9	instead	instead	RB
41352	1533	10	of	of	IN
41352	1533	11	vinegar	vinegar	NN
41352	1533	12	,	,	,
41352	1533	13	there	there	EX
41352	1533	14	may	may	MD
41352	1533	15	be	be	VB
41352	1533	16	put	put	VBN
41352	1533	17	two	two	CD
41352	1533	18	table	table	NN
41352	1533	19	spoonfuls	spoonful	NNS
41352	1533	20	of	of	IN
41352	1533	21	the	the	DT
41352	1533	22	pulp	pulp	NN
41352	1533	23	of	of	IN
41352	1533	24	gooseberries	gooseberry	NNS
41352	1533	25	rubbed	rub	VBN
41352	1533	26	through	through	IN
41352	1533	27	a	a	DT
41352	1533	28	hair	hair	NN
41352	1533	29	sieve	sieve	NN
41352	1533	30	.	.	.
41352	1534	1	_	_	NNP
41352	1534	2	Fennel	Fennel	NNP
41352	1534	3	Sauce	Sauce	NNP
41352	1534	4	for	for	IN
41352	1534	5	Mackarel	Mackarel	NNP
41352	1534	6	.	.	.
41352	1534	7	_	_	NNP
41352	1534	8	PICK	PICK	NNP
41352	1534	9	green	green	JJ
41352	1534	10	fennel	fennel	NN
41352	1534	11	,	,	,
41352	1534	12	mint	mint	NN
41352	1534	13	,	,	,
41352	1534	14	and	and	CC
41352	1534	15	parsley	parsley	NNP
41352	1534	16	,	,	,
41352	1534	17	a	a	DT
41352	1534	18	little	little	JJ
41352	1534	19	of	of	IN
41352	1534	20	each	each	DT
41352	1534	21	;	;	:
41352	1534	22	wash	wash	VB
41352	1534	23	,	,	,
41352	1534	24	boil	boil	VB
41352	1534	25	them	-PRON-	PRP
41352	1534	26	till	till	IN
41352	1534	27	tender	tender	NN
41352	1534	28	,	,	,
41352	1534	29	drain	drain	VB
41352	1534	30	and	and	CC
41352	1534	31	press	press	VB
41352	1534	32	them	-PRON-	PRP
41352	1534	33	,	,	,
41352	1534	34	chop	chop	VB
41352	1534	35	them	-PRON-	PRP
41352	1534	36	fine	fine	RB
41352	1534	37	,	,	,
41352	1534	38	add	add	VB
41352	1534	39	melted	melted	JJ
41352	1534	40	butter	butter	NN
41352	1534	41	,	,	,
41352	1534	42	and	and	CC
41352	1534	43	serve	serve	VB
41352	1534	44	up	up	RP
41352	1534	45	the	the	DT
41352	1534	46	sauce	sauce	NN
41352	1534	47	immediately	immediately	RB
41352	1534	48	,	,	,
41352	1534	49	for	for	IN
41352	1534	50	should	should	MD
41352	1534	51	the	the	DT
41352	1534	52	herbs	herb	NNS
41352	1534	53	be	be	VB
41352	1534	54	mixed	mix	VBN
41352	1534	55	with	with	IN
41352	1534	56	the	the	DT
41352	1534	57	butter	butter	NN
41352	1534	58	any	any	DT
41352	1534	59	length	length	NN
41352	1534	60	of	of	IN
41352	1534	61	time	time	NN
41352	1534	62	before	before	IN
41352	1534	63	it	-PRON-	PRP
41352	1534	64	is	be	VBZ
41352	1534	65	served	serve	VBN
41352	1534	66	up	up	RP
41352	1534	67	,	,	,
41352	1534	68	they	-PRON-	PRP
41352	1534	69	will	will	MD
41352	1534	70	be	be	VB
41352	1534	71	discoloured	discolour	VBN
41352	1534	72	.	.	.
41352	1535	1	The	the	DT
41352	1535	2	same	same	JJ
41352	1535	3	observation	observation	NN
41352	1535	4	should	should	MD
41352	1535	5	be	be	VB
41352	1535	6	noticed	notice	VBN
41352	1535	7	in	in	IN
41352	1535	8	making	make	VBG
41352	1535	9	parsley	parsley	NN
41352	1535	10	and	and	CC
41352	1535	11	butter	butter	NN
41352	1535	12	sauce	sauce	NN
41352	1535	13	.	.	.
41352	1536	1	_	_	NNP
41352	1536	2	Bread	Bread	NNP
41352	1536	3	Sauce	Sauce	NNP
41352	1536	4	,	,	,
41352	1536	5	for	for	IN
41352	1536	6	Turkies	Turkies	NNP
41352	1536	7	,	,	,
41352	1536	8	Game	Game	NNP
41352	1536	9	,	,	,
41352	1536	10	&	&	CC
41352	1536	11	c.	c.	NNP
41352	1536	12	_	_	NNP
41352	1536	13	SOAK	SOAK	NNP
41352	1536	14	a	a	DT
41352	1536	15	piece	piece	NN
41352	1536	16	of	of	IN
41352	1536	17	crumb	crumb	NN
41352	1536	18	of	of	IN
41352	1536	19	bread	bread	NN
41352	1536	20	with	with	IN
41352	1536	21	half	half	PDT
41352	1536	22	a	a	DT
41352	1536	23	pint	pint	NN
41352	1536	24	of	of	IN
41352	1536	25	milk	milk	NN
41352	1536	26	or	or	CC
41352	1536	27	cream	cream	NN
41352	1536	28	,	,	,
41352	1536	29	add	add	VB
41352	1536	30	a	a	DT
41352	1536	31	peeled	peel	VBN
41352	1536	32	middling	middling	JJ
41352	1536	33	-	-	HYPH
41352	1536	34	sized	sized	JJ
41352	1536	35	onion	onion	NN
41352	1536	36	,	,	,
41352	1536	37	and	and	CC
41352	1536	38	put	put	VBD
41352	1536	39	them	-PRON-	PRP
41352	1536	40	over	over	IN
41352	1536	41	a	a	DT
41352	1536	42	fire	fire	NN
41352	1536	43	;	;	:
41352	1536	44	when	when	WRB
41352	1536	45	the	the	DT
41352	1536	46	milk	milk	NN
41352	1536	47	is	be	VBZ
41352	1536	48	absorbed	absorb	VBN
41352	1536	49	bruise	bruise	RB
41352	1536	50	the	the	DT
41352	1536	51	bread	bread	NN
41352	1536	52	,	,	,
41352	1536	53	mix	mix	VB
41352	1536	54	with	with	IN
41352	1536	55	it	-PRON-	PRP
41352	1536	56	two	two	CD
41352	1536	57	ounces	ounce	NNS
41352	1536	58	of	of	IN
41352	1536	59	fresh	fresh	JJ
41352	1536	60	butter	butter	NN
41352	1536	61	,	,	,
41352	1536	62	a	a	DT
41352	1536	63	little	little	JJ
41352	1536	64	white	white	JJ
41352	1536	65	pepper	pepper	NN
41352	1536	66	,	,	,
41352	1536	67	and	and	CC
41352	1536	68	salt	salt	NN
41352	1536	69	;	;	,
41352	1536	70	and	and	CC
41352	1536	71	when	when	WRB
41352	1536	72	it	-PRON-	PRP
41352	1536	73	is	be	VBZ
41352	1536	74	to	to	TO
41352	1536	75	be	be	VB
41352	1536	76	served	serve	VBN
41352	1536	77	up	up	RP
41352	1536	78	take	take	VB
41352	1536	79	out	out	RP
41352	1536	80	the	the	DT
41352	1536	81	onion	onion	NN
41352	1536	82	.	.	.
41352	1537	1	_	_	NNP
41352	1537	2	Melted	Melted	NNP
41352	1537	3	Butter	Butter	NNP
41352	1537	4	.	.	.
41352	1537	5	_	_	NNP
41352	1537	6	IN	in	IN
41352	1537	7	order	order	NN
41352	1537	8	to	to	TO
41352	1537	9	prevent	prevent	VB
41352	1537	10	butter	butter	NN
41352	1537	11	from	from	IN
41352	1537	12	oiling	oiling	NN
41352	1537	13	,	,	,
41352	1537	14	the	the	DT
41352	1537	15	flour	flour	NN
41352	1537	16	and	and	CC
41352	1537	17	water	water	NN
41352	1537	18	that	that	WDT
41352	1537	19	may	may	MD
41352	1537	20	be	be	VB
41352	1537	21	sufficient	sufficient	JJ
41352	1537	22	for	for	IN
41352	1537	23	the	the	DT
41352	1537	24	quantity	quantity	NN
41352	1537	25	of	of	IN
41352	1537	26	butter	butter	NN
41352	1537	27	should	should	MD
41352	1537	28	be	be	VB
41352	1537	29	made	make	VBN
41352	1537	30	boiling	boil	VBG
41352	1537	31	,	,	,
41352	1537	32	skimmed	skim	VBD
41352	1537	33	clean	clean	JJ
41352	1537	34	,	,	,
41352	1537	35	and	and	CC
41352	1537	36	the	the	DT
41352	1537	37	butter	butter	NN
41352	1537	38	added	add	VBN
41352	1537	39	to	to	TO
41352	1537	40	dissolve	dissolve	VB
41352	1537	41	,	,	,
41352	1537	42	being	be	VBG
41352	1537	43	careful	careful	JJ
41352	1537	44	it	-PRON-	PRP
41352	1537	45	is	be	VBZ
41352	1537	46	of	of	IN
41352	1537	47	a	a	DT
41352	1537	48	proper	proper	JJ
41352	1537	49	thickness	thickness	NN
41352	1537	50	.	.	.
41352	1538	1	In	in	IN
41352	1538	2	the	the	DT
41352	1538	3	same	same	JJ
41352	1538	4	manner	manner	NN
41352	1538	5	may	may	MD
41352	1538	6	be	be	VB
41352	1538	7	made	make	VBN
41352	1538	8	fish	fish	NN
41352	1538	9	sauces	sauce	NNS
41352	1538	10	,	,	,
41352	1538	11	adding	add	VBG
41352	1538	12	the	the	DT
41352	1538	13	liquor	liquor	NN
41352	1538	14	of	of	IN
41352	1538	15	the	the	DT
41352	1538	16	lobsters	lobster	NNS
41352	1538	17	or	or	CC
41352	1538	18	oysters	oyster	NNS
41352	1538	19	,	,	,
41352	1538	20	&	&	CC
41352	1538	21	c.	c.	NNP
41352	1538	22	with	with	IN
41352	1538	23	flour	flour	NN
41352	1538	24	and	and	CC
41352	1538	25	water	water	NN
41352	1538	26	,	,	,
41352	1538	27	and	and	CC
41352	1538	28	when	when	WRB
41352	1538	29	boiling	boil	VBG
41352	1538	30	add	add	VB
41352	1538	31	the	the	DT
41352	1538	32	butter	butter	NN
41352	1538	33	with	with	IN
41352	1538	34	the	the	DT
41352	1538	35	other	other	JJ
41352	1538	36	ingredients	ingredient	NNS
41352	1538	37	.	.	.
41352	1539	1	_	_	NNP
41352	1539	2	To	to	TO
41352	1539	3	make	make	VB
41352	1539	4	Melon	Melon	NNP
41352	1539	5	Citron	Citron	NNP
41352	1539	6	.	.	.
41352	1539	7	_	_	NNP
41352	1539	8	TAKE	TAKE	NNP
41352	1539	9	middling	middling	NN
41352	1539	10	-	-	HYPH
41352	1539	11	sized	sized	JJ
41352	1539	12	melons	melon	NNS
41352	1539	13	when	when	WRB
41352	1539	14	half	half	RB
41352	1539	15	ripe	ripe	NN
41352	1539	16	,	,	,
41352	1539	17	cut	cut	VBD
41352	1539	18	them	-PRON-	PRP
41352	1539	19	in	in	IN
41352	1539	20	quarters	quarter	NNS
41352	1539	21	,	,	,
41352	1539	22	take	take	VB
41352	1539	23	away	away	RB
41352	1539	24	the	the	DT
41352	1539	25	seed	seed	NN
41352	1539	26	,	,	,
41352	1539	27	and	and	CC
41352	1539	28	lay	lie	VBD
41352	1539	29	the	the	DT
41352	1539	30	melons	melon	NNS
41352	1539	31	in	in	IN
41352	1539	32	salt	salt	NN
41352	1539	33	and	and	CC
41352	1539	34	water	water	NN
41352	1539	35	for	for	IN
41352	1539	36	three	three	CD
41352	1539	37	days	day	NNS
41352	1539	38	.	.	.
41352	1540	1	Have	have	VBP
41352	1540	2	ready	ready	JJ
41352	1540	3	a	a	DT
41352	1540	4	thin	thin	JJ
41352	1540	5	syrup	syrup	NN
41352	1540	6	;	;	:
41352	1540	7	then	then	RB
41352	1540	8	drain	drain	VB
41352	1540	9	and	and	CC
41352	1540	10	wipe	wipe	NN
41352	1540	11	dry	dry	VBP
41352	1540	12	the	the	DT
41352	1540	13	quarters	quarter	NNS
41352	1540	14	,	,	,
41352	1540	15	put	put	VB
41352	1540	16	them	-PRON-	PRP
41352	1540	17	into	into	IN
41352	1540	18	the	the	DT
41352	1540	19	sugar	sugar	NN
41352	1540	20	,	,	,
41352	1540	21	and	and	CC
41352	1540	22	let	let	VB
41352	1540	23	them	-PRON-	PRP
41352	1540	24	simmer	simmer	VB
41352	1540	25	a	a	DT
41352	1540	26	quarter	quarter	NN
41352	1540	27	of	of	IN
41352	1540	28	an	an	DT
41352	1540	29	hour	hour	NN
41352	1540	30	;	;	:
41352	1540	31	the	the	DT
41352	1540	32	next	next	JJ
41352	1540	33	day	day	NN
41352	1540	34	boil	boil	VB
41352	1540	35	them	-PRON-	PRP
41352	1540	36	up	up	RP
41352	1540	37	again	again	RB
41352	1540	38	,	,	,
41352	1540	39	and	and	CC
41352	1540	40	so	so	RB
41352	1540	41	on	on	RB
41352	1540	42	for	for	IN
41352	1540	43	three	three	CD
41352	1540	44	days	day	NNS
41352	1540	45	;	;	:
41352	1540	46	then	then	RB
41352	1540	47	take	take	VB
41352	1540	48	them	-PRON-	PRP
41352	1540	49	out	out	RP
41352	1540	50	,	,	,
41352	1540	51	and	and	CC
41352	1540	52	add	add	VB
41352	1540	53	to	to	IN
41352	1540	54	the	the	DT
41352	1540	55	syrup	syrup	NN
41352	1540	56	some	some	DT
41352	1540	57	mountain	mountain	NN
41352	1540	58	wine	wine	NN
41352	1540	59	,	,	,
41352	1540	60	a	a	DT
41352	1540	61	little	little	JJ
41352	1540	62	brandy	brandy	NN
41352	1540	63	,	,	,
41352	1540	64	and	and	CC
41352	1540	65	more	more	JJR
41352	1540	66	sugar	sugar	NN
41352	1540	67	;	;	:
41352	1540	68	clarify	clarify	VB
41352	1540	69	it	-PRON-	PRP
41352	1540	70	,	,	,
41352	1540	71	and	and	CC
41352	1540	72	boil	boil	VB
41352	1540	73	it	-PRON-	PRP
41352	1540	74	nearly	nearly	RB
41352	1540	75	to	to	IN
41352	1540	76	a	a	DT
41352	1540	77	candied	candy	VBN
41352	1540	78	height	height	NN
41352	1540	79	,	,	,
41352	1540	80	put	put	VBD
41352	1540	81	the	the	DT
41352	1540	82	melons	melon	NNS
41352	1540	83	into	into	IN
41352	1540	84	it	-PRON-	PRP
41352	1540	85	and	and	CC
41352	1540	86	boil	boil	VB
41352	1540	87	them	-PRON-	PRP
41352	1540	88	five	five	CD
41352	1540	89	minutes	minute	NNS
41352	1540	90	;	;	:
41352	1540	91	then	then	RB
41352	1540	92	put	put	VB
41352	1540	93	them	-PRON-	PRP
41352	1540	94	in	in	IN
41352	1540	95	glasses	glass	NNS
41352	1540	96	,	,	,
41352	1540	97	and	and	CC
41352	1540	98	cover	cover	VB
41352	1540	99	them	-PRON-	PRP
41352	1540	100	close	close	JJ
41352	1540	101	with	with	IN
41352	1540	102	bladder	bladder	NN
41352	1540	103	and	and	CC
41352	1540	104	leather	leather	NN
41352	1540	105	.	.	.
41352	1541	1	_	_	NNP
41352	1541	2	Rusks	Rusks	NNP
41352	1541	3	,	,	,
41352	1541	4	or	or	CC
41352	1541	5	Tops	Tops	NNP
41352	1541	6	and	and	CC
41352	1541	7	Bottoms	Bottoms	NNP
41352	1541	8	.	.	.
41352	1541	9	_	_	NNP
41352	1541	10	TAKE	TAKE	NNP
41352	1541	11	two	two	CD
41352	1541	12	eggs	egg	NNS
41352	1541	13	beat	beat	VBD
41352	1541	14	up	up	RP
41352	1541	15	,	,	,
41352	1541	16	add	add	VB
41352	1541	17	them	-PRON-	PRP
41352	1541	18	to	to	IN
41352	1541	19	a	a	DT
41352	1541	20	pint	pint	NN
41352	1541	21	of	of	IN
41352	1541	22	good	good	JJ
41352	1541	23	mild	mild	JJ
41352	1541	24	yest	yest	NN
41352	1541	25	and	and	CC
41352	1541	26	a	a	DT
41352	1541	27	little	little	JJ
41352	1541	28	milk	milk	NN
41352	1541	29	.	.	.
41352	1542	1	Sift	Sift	NNP
41352	1542	2	four	four	CD
41352	1542	3	pounds	pound	NNS
41352	1542	4	of	of	IN
41352	1542	5	best	good	JJS
41352	1542	6	white	white	JJ
41352	1542	7	flour	flour	NN
41352	1542	8	,	,	,
41352	1542	9	and	and	CC
41352	1542	10	set	set	VB
41352	1542	11	a	a	DT
41352	1542	12	sponge	sponge	NN
41352	1542	13	with	with	IN
41352	1542	14	the	the	DT
41352	1542	15	above	above	JJ
41352	1542	16	ingredients	ingredient	NNS
41352	1542	17	;	;	:
41352	1542	18	then	then	RB
41352	1542	19	make	make	VB
41352	1542	20	boiling	boil	VBG
41352	1542	21	half	half	PDT
41352	1542	22	a	a	DT
41352	1542	23	pound	pound	NN
41352	1542	24	of	of	IN
41352	1542	25	fresh	fresh	JJ
41352	1542	26	butter	butter	NN
41352	1542	27	and	and	CC
41352	1542	28	some	some	DT
41352	1542	29	milk	milk	NN
41352	1542	30	,	,	,
41352	1542	31	a	a	DT
41352	1542	32	sufficient	sufficient	JJ
41352	1542	33	quantity	quantity	NN
41352	1542	34	to	to	TO
41352	1542	35	make	make	VB
41352	1542	36	the	the	DT
41352	1542	37	sponge	sponge	NN
41352	1542	38	the	the	DT
41352	1542	39	stiffness	stiffness	NN
41352	1542	40	of	of	IN
41352	1542	41	common	common	JJ
41352	1542	42	dough	dough	NN
41352	1542	43	.	.	.
41352	1543	1	Let	let	VB
41352	1543	2	it	-PRON-	PRP
41352	1543	3	lay	lay	VB
41352	1543	4	in	in	IN
41352	1543	5	the	the	DT
41352	1543	6	kneading	kneading	NN
41352	1543	7	trough	trough	NNP
41352	1543	8	till	till	IN
41352	1543	9	well	well	RB
41352	1543	10	risen	rise	VBN
41352	1543	11	;	;	:
41352	1543	12	then	then	RB
41352	1543	13	mould	mould	MD
41352	1543	14	and	and	CC
41352	1543	15	make	make	VB
41352	1543	16	it	-PRON-	PRP
41352	1543	17	into	into	IN
41352	1543	18	the	the	DT
41352	1543	19	form	form	NN
41352	1543	20	of	of	IN
41352	1543	21	loaves	loaf	NNS
41352	1543	22	of	of	IN
41352	1543	23	the	the	DT
41352	1543	24	bigness	bigness	NN
41352	1543	25	of	of	IN
41352	1543	26	small	small	JJ
41352	1543	27	teacups	teacup	NNS
41352	1543	28	;	;	:
41352	1543	29	after	after	IN
41352	1543	30	which	which	WDT
41352	1543	31	batch	batch	VBP
41352	1543	32	them	-PRON-	PRP
41352	1543	33	flat	flat	JJ
41352	1543	34	,	,	,
41352	1543	35	bake	bake	VB
41352	1543	36	them	-PRON-	PRP
41352	1543	37	in	in	IN
41352	1543	38	a	a	DT
41352	1543	39	moderate	moderate	JJ
41352	1543	40	oven	oven	NN
41352	1543	41	,	,	,
41352	1543	42	and	and	CC
41352	1543	43	when	when	WRB
41352	1543	44	nearly	nearly	RB
41352	1543	45	done	do	VBN
41352	1543	46	take	take	VB
41352	1543	47	them	-PRON-	PRP
41352	1543	48	out	out	RP
41352	1543	49	,	,	,
41352	1543	50	cut	cut	VB
41352	1543	51	the	the	DT
41352	1543	52	top	top	NN
41352	1543	53	from	from	IN
41352	1543	54	the	the	DT
41352	1543	55	bottom	bottom	NN
41352	1543	56	,	,	,
41352	1543	57	and	and	CC
41352	1543	58	dry	dry	VB
41352	1543	59	them	-PRON-	PRP
41352	1543	60	till	till	IN
41352	1543	61	of	of	IN
41352	1543	62	a	a	DT
41352	1543	63	nice	nice	JJ
41352	1543	64	colour	colour	NN
41352	1543	65	on	on	IN
41352	1543	66	tin	tin	NN
41352	1543	67	plates	plate	NNS
41352	1543	68	in	in	IN
41352	1543	69	the	the	DT
41352	1543	70	oven	oven	NN
41352	1543	71	.	.	.
41352	1544	1	_	_	NNP
41352	1544	2	Wafers	Wafers	NNP
41352	1544	3	.	.	.
41352	1544	4	_	_	NNP
41352	1544	5	TAKE	TAKE	NNP
41352	1544	6	a	a	DT
41352	1544	7	table	table	NN
41352	1544	8	spoonful	spoonful	JJ
41352	1544	9	of	of	IN
41352	1544	10	orange	orange	NNP
41352	1544	11	flower	flower	NNP
41352	1544	12	water	water	NN
41352	1544	13	,	,	,
41352	1544	14	a	a	DT
41352	1544	15	table	table	NN
41352	1544	16	spoonful	spoonful	JJ
41352	1544	17	of	of	IN
41352	1544	18	flour	flour	NN
41352	1544	19	,	,	,
41352	1544	20	the	the	DT
41352	1544	21	same	same	JJ
41352	1544	22	of	of	IN
41352	1544	23	good	good	JJ
41352	1544	24	cream	cream	NN
41352	1544	25	,	,	,
41352	1544	26	sifted	sift	VBD
41352	1544	27	sugar	sugar	NN
41352	1544	28	to	to	IN
41352	1544	29	the	the	DT
41352	1544	30	palate	palate	NN
41352	1544	31	,	,	,
41352	1544	32	and	and	CC
41352	1544	33	a	a	DT
41352	1544	34	dessert	dessert	NN
41352	1544	35	spoonful	spoonful	JJ
41352	1544	36	of	of	IN
41352	1544	37	syrup	syrup	NN
41352	1544	38	of	of	IN
41352	1544	39	cinnamon	cinnamon	NN
41352	1544	40	;	;	:
41352	1544	41	beat	beat	VBD
41352	1544	42	all	all	PDT
41352	1544	43	the	the	DT
41352	1544	44	ingredients	ingredient	NNS
41352	1544	45	together	together	RB
41352	1544	46	for	for	IN
41352	1544	47	twenty	twenty	CD
41352	1544	48	minutes	minute	NNS
41352	1544	49	;	;	:
41352	1544	50	then	then	RB
41352	1544	51	make	make	VB
41352	1544	52	the	the	DT
41352	1544	53	wafer	wafer	NN
41352	1544	54	tongs	tong	NNS
41352	1544	55	hot	hot	JJ
41352	1544	56	,	,	,
41352	1544	57	and	and	CC
41352	1544	58	pour	pour	VB
41352	1544	59	a	a	DT
41352	1544	60	little	little	JJ
41352	1544	61	batter	batter	NN
41352	1544	62	just	just	RB
41352	1544	63	sufficient	sufficient	JJ
41352	1544	64	to	to	TO
41352	1544	65	cover	cover	VB
41352	1544	66	the	the	DT
41352	1544	67	irons	iron	NNS
41352	1544	68	;	;	:
41352	1544	69	bake	bake	VB
41352	1544	70	them	-PRON-	PRP
41352	1544	71	over	over	IN
41352	1544	72	a	a	DT
41352	1544	73	slow	slow	JJ
41352	1544	74	fire	fire	NN
41352	1544	75	,	,	,
41352	1544	76	and	and	CC
41352	1544	77	when	when	WRB
41352	1544	78	taken	take	VBN
41352	1544	79	from	from	IN
41352	1544	80	the	the	DT
41352	1544	81	tongs	tong	NNS
41352	1544	82	roll	roll	VB
41352	1544	83	them	-PRON-	PRP
41352	1544	84	round	round	RB
41352	1544	85	,	,	,
41352	1544	86	and	and	CC
41352	1544	87	preserve	preserve	VB
41352	1544	88	them	-PRON-	PRP
41352	1544	89	in	in	IN
41352	1544	90	a	a	DT
41352	1544	91	dry	dry	JJ
41352	1544	92	place	place	NN
41352	1544	93	.	.	.
41352	1545	1	_	_	NNP
41352	1545	2	Cracknels	Cracknels	NNP
41352	1545	3	.	.	.
41352	1545	4	_	_	IN
41352	1545	5	TO	to	IN
41352	1545	6	half	half	PDT
41352	1545	7	a	a	DT
41352	1545	8	pound	pound	NN
41352	1545	9	of	of	IN
41352	1545	10	best	good	JJS
41352	1545	11	white	white	JJ
41352	1545	12	flour	flour	NN
41352	1545	13	sifted	sift	VBN
41352	1545	14	add	add	VBP
41352	1545	15	half	half	PDT
41352	1545	16	a	a	DT
41352	1545	17	pound	pound	NN
41352	1545	18	of	of	IN
41352	1545	19	sifted	sift	VBN
41352	1545	20	loaf	loaf	NN
41352	1545	21	sugar	sugar	NN
41352	1545	22	,	,	,
41352	1545	23	a	a	DT
41352	1545	24	quarter	quarter	NN
41352	1545	25	of	of	IN
41352	1545	26	a	a	DT
41352	1545	27	pound	pound	NN
41352	1545	28	of	of	IN
41352	1545	29	fresh	fresh	JJ
41352	1545	30	butter	butter	NN
41352	1545	31	,	,	,
41352	1545	32	two	two	CD
41352	1545	33	table	table	NN
41352	1545	34	spoonfuls	spoonful	NNS
41352	1545	35	of	of	IN
41352	1545	36	rose	rose	NN
41352	1545	37	water	water	NN
41352	1545	38	,	,	,
41352	1545	39	a	a	DT
41352	1545	40	little	little	JJ
41352	1545	41	salt	salt	NN
41352	1545	42	,	,	,
41352	1545	43	the	the	DT
41352	1545	44	yolks	yolk	NNS
41352	1545	45	and	and	CC
41352	1545	46	whites	white	NNS
41352	1545	47	of	of	IN
41352	1545	48	three	three	CD
41352	1545	49	eggs	egg	NNS
41352	1545	50	beat	beat	VBD
41352	1545	51	up	up	RP
41352	1545	52	,	,	,
41352	1545	53	and	and	CC
41352	1545	54	mix	mix	VB
41352	1545	55	all	all	RB
41352	1545	56	well	well	RB
41352	1545	57	together	together	RB
41352	1545	58	for	for	IN
41352	1545	59	twenty	twenty	CD
41352	1545	60	minutes	minute	NNS
41352	1545	61	.	.	.
41352	1546	1	Then	then	RB
41352	1546	2	roll	roll	VB
41352	1546	3	it	-PRON-	PRP
41352	1546	4	out	out	RP
41352	1546	5	,	,	,
41352	1546	6	cut	cut	VB
41352	1546	7	it	-PRON-	PRP
41352	1546	8	into	into	IN
41352	1546	9	what	what	WP
41352	1546	10	shapes	shape	NNS
41352	1546	11	you	-PRON-	PRP
41352	1546	12	please	please	VBP
41352	1546	13	with	with	IN
41352	1546	14	a	a	DT
41352	1546	15	pastry	pastry	NN
41352	1546	16	cutter	cutter	NN
41352	1546	17	,	,	,
41352	1546	18	put	put	VBD
41352	1546	19	them	-PRON-	PRP
41352	1546	20	on	on	IN
41352	1546	21	baking	baking	NN
41352	1546	22	plates	plate	NNS
41352	1546	23	rubbed	rub	VBN
41352	1546	24	with	with	IN
41352	1546	25	butter	butter	NN
41352	1546	26	,	,	,
41352	1546	27	wash	wash	VB
41352	1546	28	the	the	DT
41352	1546	29	tops	top	NNS
41352	1546	30	of	of	IN
41352	1546	31	the	the	DT
41352	1546	32	paste	paste	NN
41352	1546	33	with	with	IN
41352	1546	34	whites	white	NNS
41352	1546	35	of	of	IN
41352	1546	36	eggs	egg	NNS
41352	1546	37	well	well	RB
41352	1546	38	beaten	beat	VBN
41352	1546	39	,	,	,
41352	1546	40	and	and	CC
41352	1546	41	bake	bake	VB
41352	1546	42	them	-PRON-	PRP
41352	1546	43	in	in	IN
41352	1546	44	a	a	DT
41352	1546	45	brisk	brisk	JJ
41352	1546	46	oven	oven	NN
41352	1546	47	.	.	.
41352	1547	1	_	_	NNP
41352	1547	2	To	to	TO
41352	1547	3	bake	bake	VB
41352	1547	4	Pears	Pears	NNPS
41352	1547	5	.	.	.
41352	1547	6	_	_	IN
41352	1547	7	TO	to	IN
41352	1547	8	a	a	DT
41352	1547	9	pint	pint	NN
41352	1547	10	of	of	IN
41352	1547	11	water	water	NN
41352	1547	12	add	add	VB
41352	1547	13	the	the	DT
41352	1547	14	juice	juice	NN
41352	1547	15	of	of	IN
41352	1547	16	three	three	CD
41352	1547	17	seville	seville	NNP
41352	1547	18	oranges	orange	NNS
41352	1547	19	,	,	,
41352	1547	20	cinnamon	cinnamon	NN
41352	1547	21	,	,	,
41352	1547	22	cloves	clove	NNS
41352	1547	23	,	,	,
41352	1547	24	and	and	CC
41352	1547	25	mace	mace	NN
41352	1547	26	,	,	,
41352	1547	27	a	a	DT
41352	1547	28	small	small	JJ
41352	1547	29	quantity	quantity	NN
41352	1547	30	of	of	IN
41352	1547	31	each	each	DT
41352	1547	32	,	,	,
41352	1547	33	a	a	DT
41352	1547	34	bit	bit	NN
41352	1547	35	of	of	IN
41352	1547	36	lemon	lemon	NN
41352	1547	37	peel	peel	NN
41352	1547	38	,	,	,
41352	1547	39	and	and	CC
41352	1547	40	boil	boil	VB
41352	1547	41	them	-PRON-	PRP
41352	1547	42	together	together	RB
41352	1547	43	a	a	DT
41352	1547	44	quarter	quarter	NN
41352	1547	45	of	of	IN
41352	1547	46	an	an	DT
41352	1547	47	hour	hour	NN
41352	1547	48	;	;	:
41352	1547	49	then	then	RB
41352	1547	50	strain	strain	VB
41352	1547	51	and	and	CC
41352	1547	52	add	add	VB
41352	1547	53	to	to	IN
41352	1547	54	the	the	DT
41352	1547	55	liquor	liquor	NN
41352	1547	56	a	a	DT
41352	1547	57	pint	pint	NN
41352	1547	58	of	of	IN
41352	1547	59	red	red	JJ
41352	1547	60	port	port	NN
41352	1547	61	,	,	,
41352	1547	62	plenty	plenty	NN
41352	1547	63	of	of	IN
41352	1547	64	loaf	loaf	NN
41352	1547	65	sugar	sugar	NN
41352	1547	66	,	,	,
41352	1547	67	and	and	CC
41352	1547	68	a	a	DT
41352	1547	69	little	little	JJ
41352	1547	70	cochineal	cochineal	NN
41352	1547	71	;	;	:
41352	1547	72	after	after	IN
41352	1547	73	which	which	WDT
41352	1547	74	pare	pare	NN
41352	1547	75	,	,	,
41352	1547	76	cut	cut	VBN
41352	1547	77	into	into	IN
41352	1547	78	halves	half	NNS
41352	1547	79	,	,	,
41352	1547	80	and	and	CC
41352	1547	81	core	core	NN
41352	1547	82	,	,	,
41352	1547	83	twelve	twelve	CD
41352	1547	84	large	large	JJ
41352	1547	85	baking	baking	NN
41352	1547	86	pears	pear	NNS
41352	1547	87	,	,	,
41352	1547	88	put	put	VBD
41352	1547	89	them	-PRON-	PRP
41352	1547	90	into	into	IN
41352	1547	91	a	a	DT
41352	1547	92	pan	pan	NN
41352	1547	93	,	,	,
41352	1547	94	add	add	VB
41352	1547	95	the	the	DT
41352	1547	96	liquor	liquor	NN
41352	1547	97	,	,	,
41352	1547	98	cover	cover	VB
41352	1547	99	the	the	DT
41352	1547	100	pan	pan	NN
41352	1547	101	with	with	IN
41352	1547	102	writing	writing	NN
41352	1547	103	paper	paper	NN
41352	1547	104	,	,	,
41352	1547	105	and	and	CC
41352	1547	106	bake	bake	VB
41352	1547	107	them	-PRON-	PRP
41352	1547	108	in	in	IN
41352	1547	109	a	a	DT
41352	1547	110	moderate	moderate	JJ
41352	1547	111	oven	oven	NN
41352	1547	112	.	.	.
41352	1548	1	N.	N.	NNP
41352	1548	2	B.	B.	NNP
41352	1549	1	They	-PRON-	PRP
41352	1549	2	may	may	MD
41352	1549	3	be	be	VB
41352	1549	4	done	do	VBN
41352	1549	5	in	in	IN
41352	1549	6	the	the	DT
41352	1549	7	same	same	JJ
41352	1549	8	manner	manner	NN
41352	1549	9	in	in	IN
41352	1549	10	a	a	DT
41352	1549	11	stewpan	stewpan	NN
41352	1549	12	over	over	IN
41352	1549	13	a	a	DT
41352	1549	14	fire	fire	NN
41352	1549	15	.	.	.
41352	1550	1	_	_	NNP
41352	1550	2	To	to	TO
41352	1550	3	clarify	clarify	VB
41352	1550	4	Sugar	Sugar	NNP
41352	1550	5	.	.	.
41352	1550	6	_	_	IN
41352	1550	7	TO	to	IN
41352	1550	8	four	four	CD
41352	1550	9	pounds	pound	NNS
41352	1550	10	of	of	IN
41352	1550	11	loaf	loaf	NN
41352	1550	12	sugar	sugar	NN
41352	1550	13	put	put	VBD
41352	1550	14	two	two	CD
41352	1550	15	quarts	quart	NNS
41352	1550	16	of	of	IN
41352	1550	17	water	water	NN
41352	1550	18	into	into	IN
41352	1550	19	a	a	DT
41352	1550	20	preserving	preserve	VBG
41352	1550	21	pan	pan	NN
41352	1550	22	,	,	,
41352	1550	23	set	set	VBD
41352	1550	24	it	-PRON-	PRP
41352	1550	25	over	over	IN
41352	1550	26	a	a	DT
41352	1550	27	fire	fire	NN
41352	1550	28	,	,	,
41352	1550	29	and	and	CC
41352	1550	30	add	add	VB
41352	1550	31	(	(	-LRB-
41352	1550	32	when	when	WRB
41352	1550	33	it	-PRON-	PRP
41352	1550	34	is	be	VBZ
41352	1550	35	warm	warm	JJ
41352	1550	36	)	)	-RRB-
41352	1550	37	the	the	DT
41352	1550	38	whites	white	NNS
41352	1550	39	of	of	IN
41352	1550	40	three	three	CD
41352	1550	41	eggs	egg	NNS
41352	1550	42	beat	beat	VBD
41352	1550	43	up	up	RP
41352	1550	44	with	with	IN
41352	1550	45	half	half	PDT
41352	1550	46	a	a	DT
41352	1550	47	pint	pint	NN
41352	1550	48	of	of	IN
41352	1550	49	water	water	NN
41352	1550	50	;	;	:
41352	1550	51	when	when	WRB
41352	1550	52	the	the	DT
41352	1550	53	syrup	syrup	NN
41352	1550	54	boils	boil	VBZ
41352	1550	55	skim	skim	VBP
41352	1550	56	it	-PRON-	PRP
41352	1550	57	clean	clean	JJ
41352	1550	58	,	,	,
41352	1550	59	and	and	CC
41352	1550	60	let	let	VB
41352	1550	61	it	-PRON-	PRP
41352	1550	62	simmer	simmer	VB
41352	1550	63	till	till	IN
41352	1550	64	perfectly	perfectly	RB
41352	1550	65	clear	clear	JJ
41352	1550	66	.	.	.
41352	1551	1	N.	N.	NNP
41352	1551	2	B.	B.	NNP
41352	1552	1	To	to	TO
41352	1552	2	clarify	clarify	VB
41352	1552	3	sugar	sugar	NN
41352	1552	4	for	for	IN
41352	1552	5	carmel	carmel	NNP
41352	1552	6	requires	require	VBZ
41352	1552	7	but	but	CC
41352	1552	8	a	a	DT
41352	1552	9	small	small	JJ
41352	1552	10	quantity	quantity	NN
41352	1552	11	of	of	IN
41352	1552	12	water	water	NN
41352	1552	13	;	;	:
41352	1552	14	and	and	CC
41352	1552	15	the	the	DT
41352	1552	16	different	different	JJ
41352	1552	17	degrees	degree	NNS
41352	1552	18	of	of	IN
41352	1552	19	strength	strength	NN
41352	1552	20	,	,	,
41352	1552	21	when	when	WRB
41352	1552	22	wanted	want	VBN
41352	1552	23	,	,	,
41352	1552	24	must	must	MD
41352	1552	25	be	be	VB
41352	1552	26	attended	attend	VBN
41352	1552	27	to	to	IN
41352	1552	28	with	with	IN
41352	1552	29	practice	practice	NN
41352	1552	30	.	.	.
41352	1553	1	They	-PRON-	PRP
41352	1553	2	are	be	VBP
41352	1553	3	generally	generally	RB
41352	1553	4	thrown	throw	VBN
41352	1553	5	over	over	IN
41352	1553	6	a	a	DT
41352	1553	7	mould	mould	NN
41352	1553	8	rubbed	rub	VBN
41352	1553	9	with	with	IN
41352	1553	10	sweet	sweet	JJ
41352	1553	11	oil	oil	NN
41352	1553	12	;	;	:
41352	1553	13	for	for	IN
41352	1553	14	cakes	cake	NNS
41352	1553	15	,	,	,
41352	1553	16	with	with	IN
41352	1553	17	a	a	DT
41352	1553	18	fork	fork	NN
41352	1553	19	dipped	dip	VBN
41352	1553	20	in	in	IN
41352	1553	21	the	the	DT
41352	1553	22	sugar	sugar	NN
41352	1553	23	,	,	,
41352	1553	24	&	&	CC
41352	1553	25	c.	c.	NNP
41352	1553	26	_	_	NNP
41352	1553	27	Syrup	Syrup	NNP
41352	1553	28	of	of	IN
41352	1553	29	Cloves	Cloves	NNP
41352	1553	30	,	,	,
41352	1553	31	&	&	CC
41352	1553	32	c.	c.	NNP
41352	1553	33	_	_	NNP
41352	1553	34	PUT	PUT	NNP
41352	1553	35	a	a	DT
41352	1553	36	quart	quart	NN
41352	1553	37	of	of	IN
41352	1553	38	boiling	boil	VBG
41352	1553	39	water	water	NN
41352	1553	40	into	into	IN
41352	1553	41	a	a	DT
41352	1553	42	stewpan	stewpan	NN
41352	1553	43	,	,	,
41352	1553	44	add	add	VB
41352	1553	45	a	a	DT
41352	1553	46	quarter	quarter	NN
41352	1553	47	of	of	IN
41352	1553	48	a	a	DT
41352	1553	49	pound	pound	NN
41352	1553	50	of	of	IN
41352	1553	51	cloves	clove	NNS
41352	1553	52	,	,	,
41352	1553	53	cover	cover	VB
41352	1553	54	the	the	DT
41352	1553	55	pan	pan	NN
41352	1553	56	close	close	RB
41352	1553	57	,	,	,
41352	1553	58	set	set	VBD
41352	1553	59	it	-PRON-	PRP
41352	1553	60	over	over	IN
41352	1553	61	a	a	DT
41352	1553	62	fire	fire	NN
41352	1553	63	,	,	,
41352	1553	64	and	and	CC
41352	1553	65	let	let	VB
41352	1553	66	the	the	DT
41352	1553	67	cloves	clove	NNS
41352	1553	68	boil	boil	VB
41352	1553	69	gently	gently	RB
41352	1553	70	for	for	IN
41352	1553	71	half	half	PDT
41352	1553	72	an	an	DT
41352	1553	73	hour	hour	NN
41352	1553	74	;	;	:
41352	1553	75	then	then	RB
41352	1553	76	drain	drain	VB
41352	1553	77	them	-PRON-	PRP
41352	1553	78	dry	dry	RB
41352	1553	79	,	,	,
41352	1553	80	and	and	CC
41352	1553	81	add	add	VB
41352	1553	82	to	to	IN
41352	1553	83	a	a	DT
41352	1553	84	pint	pint	NN
41352	1553	85	of	of	IN
41352	1553	86	the	the	DT
41352	1553	87	liquor	liquor	NN
41352	1553	88	two	two	CD
41352	1553	89	pounds	pound	NNS
41352	1553	90	of	of	IN
41352	1553	91	loaf	loaf	NN
41352	1553	92	sugar	sugar	NN
41352	1553	93	.	.	.
41352	1554	1	Clear	clear	VB
41352	1554	2	it	-PRON-	PRP
41352	1554	3	with	with	IN
41352	1554	4	the	the	DT
41352	1554	5	whites	white	NNS
41352	1554	6	of	of	IN
41352	1554	7	two	two	CD
41352	1554	8	eggs	egg	NNS
41352	1554	9	beat	beat	VBD
41352	1554	10	up	up	RP
41352	1554	11	with	with	IN
41352	1554	12	a	a	DT
41352	1554	13	little	little	JJ
41352	1554	14	cold	cold	JJ
41352	1554	15	water	water	NN
41352	1554	16	,	,	,
41352	1554	17	and	and	CC
41352	1554	18	let	let	VB
41352	1554	19	it	-PRON-	PRP
41352	1554	20	simmer	simmer	VB
41352	1554	21	till	till	IN
41352	1554	22	it	-PRON-	PRP
41352	1554	23	becomes	become	VBZ
41352	1554	24	a	a	DT
41352	1554	25	strong	strong	JJ
41352	1554	26	syrup	syrup	NN
41352	1554	27	.	.	.
41352	1555	1	Preserve	preserve	VB
41352	1555	2	it	-PRON-	PRP
41352	1555	3	in	in	IN
41352	1555	4	vials	vial	NNS
41352	1555	5	close	close	RB
41352	1555	6	corked	cork	VBN
41352	1555	7	.	.	.
41352	1556	1	N.	N.	NNP
41352	1556	2	B.	B.	NNP
41352	1557	1	In	in	IN
41352	1557	2	the	the	DT
41352	1557	3	same	same	JJ
41352	1557	4	manner	manner	NN
41352	1557	5	may	may	MD
41352	1557	6	be	be	VB
41352	1557	7	done	do	VBN
41352	1557	8	cinnamon	cinnamon	NN
41352	1557	9	or	or	CC
41352	1557	10	mace	mace	NN
41352	1557	11	.	.	.
41352	1558	1	_	_	NNP
41352	1558	2	Syrup	Syrup	NNP
41352	1558	3	of	of	IN
41352	1558	4	Golden	Golden	NNP
41352	1558	5	Pippins	Pippins	NNPS
41352	1558	6	.	.	.
41352	1558	7	_	_	NNP
41352	1558	8	TAKE	TAKE	NNP
41352	1558	9	the	the	DT
41352	1558	10	pippins	pippin	NNS
41352	1558	11	when	when	WRB
41352	1558	12	nearly	nearly	RB
41352	1558	13	ripe	ripe	JJ
41352	1558	14	,	,	,
41352	1558	15	pare	pare	NN
41352	1558	16	,	,	,
41352	1558	17	core	core	NN
41352	1558	18	,	,	,
41352	1558	19	and	and	CC
41352	1558	20	cut	cut	VBD
41352	1558	21	them	-PRON-	PRP
41352	1558	22	into	into	IN
41352	1558	23	very	very	RB
41352	1558	24	thin	thin	JJ
41352	1558	25	slices	slice	NNS
41352	1558	26	,	,	,
41352	1558	27	or	or	CC
41352	1558	28	bruise	bruise	VB
41352	1558	29	them	-PRON-	PRP
41352	1558	30	a	a	DT
41352	1558	31	little	little	JJ
41352	1558	32	in	in	IN
41352	1558	33	a	a	DT
41352	1558	34	marble	marble	NN
41352	1558	35	mortar	mortar	NN
41352	1558	36	.	.	.
41352	1559	1	Then	then	RB
41352	1559	2	put	put	VB
41352	1559	3	them	-PRON-	PRP
41352	1559	4	into	into	IN
41352	1559	5	an	an	DT
41352	1559	6	earthen	earthen	JJ
41352	1559	7	vessel	vessel	NN
41352	1559	8	,	,	,
41352	1559	9	add	add	VB
41352	1559	10	a	a	DT
41352	1559	11	small	small	JJ
41352	1559	12	quantity	quantity	NN
41352	1559	13	of	of	IN
41352	1559	14	water	water	NN
41352	1559	15	,	,	,
41352	1559	16	the	the	DT
41352	1559	17	rind	rind	NN
41352	1559	18	of	of	IN
41352	1559	19	a	a	DT
41352	1559	20	lemon	lemon	NN
41352	1559	21	,	,	,
41352	1559	22	plenty	plenty	NN
41352	1559	23	of	of	IN
41352	1559	24	sifted	sifted	JJ
41352	1559	25	sugar	sugar	NN
41352	1559	26	,	,	,
41352	1559	27	and	and	CC
41352	1559	28	a	a	DT
41352	1559	29	little	little	JJ
41352	1559	30	lemon	lemon	NN
41352	1559	31	juice	juice	NN
41352	1559	32	.	.	.
41352	1560	1	Let	let	VB
41352	1560	2	the	the	DT
41352	1560	3	ingredients	ingredient	NNS
41352	1560	4	remain	remain	VB
41352	1560	5	in	in	IN
41352	1560	6	the	the	DT
41352	1560	7	pan	pan	NN
41352	1560	8	close	close	RB
41352	1560	9	covered	cover	VBN
41352	1560	10	for	for	IN
41352	1560	11	two	two	CD
41352	1560	12	days	day	NNS
41352	1560	13	,	,	,
41352	1560	14	then	then	RB
41352	1560	15	strain	strain	VB
41352	1560	16	the	the	DT
41352	1560	17	juice	juice	NN
41352	1560	18	through	through	IN
41352	1560	19	a	a	DT
41352	1560	20	piece	piece	NN
41352	1560	21	of	of	IN
41352	1560	22	lawn	lawn	NN
41352	1560	23	,	,	,
41352	1560	24	add	add	VB
41352	1560	25	more	more	JJR
41352	1560	26	sugar	sugar	NN
41352	1560	27	if	if	IN
41352	1560	28	requisite	requisite	JJ
41352	1560	29	,	,	,
41352	1560	30	clear	clear	JJ
41352	1560	31	it	-PRON-	PRP
41352	1560	32	with	with	IN
41352	1560	33	white	white	NN
41352	1560	34	of	of	IN
41352	1560	35	egg	egg	NN
41352	1560	36	if	if	IN
41352	1560	37	necessary	necessary	JJ
41352	1560	38	,	,	,
41352	1560	39	and	and	CC
41352	1560	40	boil	boil	VB
41352	1560	41	it	-PRON-	PRP
41352	1560	42	to	to	IN
41352	1560	43	a	a	DT
41352	1560	44	syrup	syrup	NN
41352	1560	45	.	.	.
41352	1561	1	N.	N.	NNP
41352	1561	2	B.	B.	NNP
41352	1561	3	Nonpareils	Nonpareils	NNP
41352	1561	4	,	,	,
41352	1561	5	quinces	quince	NNS
41352	1561	6	,	,	,
41352	1561	7	pine	pine	NN
41352	1561	8	-	-	HYPH
41352	1561	9	apples	apple	NNS
41352	1561	10	,	,	,
41352	1561	11	or	or	CC
41352	1561	12	the	the	DT
41352	1561	13	rind	rind	NN
41352	1561	14	of	of	IN
41352	1561	15	lemons	lemon	NNS
41352	1561	16	peeled	peel	VBD
41352	1561	17	very	very	RB
41352	1561	18	thin	thin	JJ
41352	1561	19	,	,	,
41352	1561	20	may	may	MD
41352	1561	21	be	be	VB
41352	1561	22	done	do	VBN
41352	1561	23	in	in	IN
41352	1561	24	the	the	DT
41352	1561	25	same	same	JJ
41352	1561	26	manner	manner	NN
41352	1561	27	.	.	.
41352	1562	1	_	_	NNP
41352	1562	2	Syrup	Syrup	NNP
41352	1562	3	of	of	IN
41352	1562	4	Capillaire	Capillaire	NNP
41352	1562	5	.	.	.
41352	1562	6	_	_	NNP
41352	1562	7	CLARIFY	CLARIFY	NNP
41352	1562	8	with	with	IN
41352	1562	9	three	three	CD
41352	1562	10	whites	white	NNS
41352	1562	11	of	of	IN
41352	1562	12	egg	egg	NN
41352	1562	13	four	four	CD
41352	1562	14	pounds	pound	NNS
41352	1562	15	of	of	IN
41352	1562	16	loaf	loaf	NN
41352	1562	17	sugar	sugar	NN
41352	1562	18	mixed	mix	VBN
41352	1562	19	with	with	IN
41352	1562	20	three	three	CD
41352	1562	21	quarts	quart	NNS
41352	1562	22	of	of	IN
41352	1562	23	spring	spring	NN
41352	1562	24	water	water	NN
41352	1562	25	and	and	CC
41352	1562	26	a	a	DT
41352	1562	27	quarter	quarter	NN
41352	1562	28	of	of	IN
41352	1562	29	an	an	DT
41352	1562	30	ounce	ounce	NN
41352	1562	31	of	of	IN
41352	1562	32	isinglass	isinglass	NN
41352	1562	33	;	;	:
41352	1562	34	when	when	WRB
41352	1562	35	it	-PRON-	PRP
41352	1562	36	is	be	VBZ
41352	1562	37	cold	cold	JJ
41352	1562	38	add	add	NN
41352	1562	39	to	to	IN
41352	1562	40	the	the	DT
41352	1562	41	syrup	syrup	NN
41352	1562	42	a	a	DT
41352	1562	43	sufficient	sufficient	JJ
41352	1562	44	quantity	quantity	NN
41352	1562	45	of	of	IN
41352	1562	46	orange	orange	JJ
41352	1562	47	flower	flower	NN
41352	1562	48	water	water	NN
41352	1562	49	as	as	IN
41352	1562	50	will	will	MD
41352	1562	51	make	make	VB
41352	1562	52	it	-PRON-	PRP
41352	1562	53	palatable	palatable	JJ
41352	1562	54	,	,	,
41352	1562	55	and	and	CC
41352	1562	56	likewise	likewise	RB
41352	1562	57	a	a	DT
41352	1562	58	little	little	JJ
41352	1562	59	syrup	syrup	NN
41352	1562	60	of	of	IN
41352	1562	61	cloves	clove	NNS
41352	1562	62	.	.	.
41352	1563	1	Put	put	VB
41352	1563	2	it	-PRON-	PRP
41352	1563	3	into	into	IN
41352	1563	4	bottles	bottle	NNS
41352	1563	5	close	close	RB
41352	1563	6	corked	cork	VBN
41352	1563	7	for	for	IN
41352	1563	8	use	use	NN
41352	1563	9	.	.	.
41352	1564	1	_	_	NNP
41352	1564	2	Flowers	Flowers	NNPS
41352	1564	3	in	in	IN
41352	1564	4	Sugar	Sugar	NNP
41352	1564	5	.	.	.
41352	1564	6	_	_	NNP
41352	1564	7	CLARIFY	CLARIFY	NNP
41352	1564	8	sugar	sugar	NN
41352	1564	9	to	to	IN
41352	1564	10	a	a	DT
41352	1564	11	carmel	carmel	NN
41352	1564	12	height	height	NN
41352	1564	13	,	,	,
41352	1564	14	which	which	WDT
41352	1564	15	may	may	MD
41352	1564	16	be	be	VB
41352	1564	17	known	know	VBN
41352	1564	18	by	by	IN
41352	1564	19	dipping	dip	VBG
41352	1564	20	in	in	IN
41352	1564	21	a	a	DT
41352	1564	22	fork	fork	NN
41352	1564	23	,	,	,
41352	1564	24	and	and	CC
41352	1564	25	if	if	IN
41352	1564	26	it	-PRON-	PRP
41352	1564	27	throws	throw	VBZ
41352	1564	28	the	the	DT
41352	1564	29	sugar	sugar	NN
41352	1564	30	as	as	RB
41352	1564	31	fine	fine	RB
41352	1564	32	as	as	IN
41352	1564	33	threads	thread	NNS
41352	1564	34	put	put	VBP
41352	1564	35	in	in	IN
41352	1564	36	the	the	DT
41352	1564	37	flowers	flower	NNS
41352	1564	38	.	.	.
41352	1565	1	Have	have	VBP
41352	1565	2	ready	ready	JJ
41352	1565	3	teacups	teacup	NNS
41352	1565	4	with	with	IN
41352	1565	5	the	the	DT
41352	1565	6	insides	inside	NNS
41352	1565	7	rubbed	rub	VBN
41352	1565	8	with	with	IN
41352	1565	9	sweet	sweet	JJ
41352	1565	10	oil	oil	NN
41352	1565	11	;	;	:
41352	1565	12	put	put	VBN
41352	1565	13	into	into	IN
41352	1565	14	each	each	DT
41352	1565	15	cup	cup	NN
41352	1565	16	four	four	CD
41352	1565	17	silver	silver	NN
41352	1565	18	table	table	NN
41352	1565	19	spoonfuls	spoonful	NNS
41352	1565	20	of	of	IN
41352	1565	21	the	the	DT
41352	1565	22	sugar	sugar	NN
41352	1565	23	and	and	CC
41352	1565	24	flowers	flower	NNS
41352	1565	25	,	,	,
41352	1565	26	and	and	CC
41352	1565	27	when	when	WRB
41352	1565	28	cold	cold	JJ
41352	1565	29	turn	turn	VBP
41352	1565	30	them	-PRON-	PRP
41352	1565	31	out	out	IN
41352	1565	32	of	of	IN
41352	1565	33	the	the	DT
41352	1565	34	cups	cup	NNS
41352	1565	35	,	,	,
41352	1565	36	and	and	CC
41352	1565	37	serve	serve	VB
41352	1565	38	them	-PRON-	PRP
41352	1565	39	up	up	RP
41352	1565	40	piled	pile	VBN
41352	1565	41	on	on	IN
41352	1565	42	each	each	DT
41352	1565	43	other	other	JJ
41352	1565	44	.	.	.
41352	1566	1	_	_	NNP
41352	1566	2	Syrup	Syrup	NNP
41352	1566	3	of	of	IN
41352	1566	4	Roses	Roses	NNPS
41352	1566	5	.	.	.
41352	1566	6	_	_	NNP
41352	1566	7	GATHER	GATHER	NNP
41352	1566	8	one	one	CD
41352	1566	9	pound	pound	NN
41352	1566	10	of	of	IN
41352	1566	11	damask	damask	NN
41352	1566	12	rose	rise	VBD
41352	1566	13	leaves	leave	VBZ
41352	1566	14	when	when	WRB
41352	1566	15	in	in	IN
41352	1566	16	high	high	JJ
41352	1566	17	season	season	NN
41352	1566	18	,	,	,
41352	1566	19	put	put	VBD
41352	1566	20	them	-PRON-	PRP
41352	1566	21	into	into	IN
41352	1566	22	an	an	DT
41352	1566	23	earthen	earthen	JJ
41352	1566	24	vessel	vessel	NN
41352	1566	25	,	,	,
41352	1566	26	add	add	VB
41352	1566	27	a	a	DT
41352	1566	28	quart	quart	NN
41352	1566	29	of	of	IN
41352	1566	30	boiling	boil	VBG
41352	1566	31	spring	spring	NN
41352	1566	32	water	water	NN
41352	1566	33	,	,	,
41352	1566	34	cover	cover	VB
41352	1566	35	the	the	DT
41352	1566	36	pan	pan	NN
41352	1566	37	close	close	RB
41352	1566	38	,	,	,
41352	1566	39	and	and	CC
41352	1566	40	let	let	VB
41352	1566	41	it	-PRON-	PRP
41352	1566	42	remain	remain	VB
41352	1566	43	six	six	CD
41352	1566	44	hours	hour	NNS
41352	1566	45	;	;	:
41352	1566	46	then	then	RB
41352	1566	47	run	run	VB
41352	1566	48	the	the	DT
41352	1566	49	liquor	liquor	NN
41352	1566	50	through	through	IN
41352	1566	51	a	a	DT
41352	1566	52	piece	piece	NN
41352	1566	53	of	of	IN
41352	1566	54	lawn	lawn	NN
41352	1566	55	,	,	,
41352	1566	56	and	and	CC
41352	1566	57	add	add	VB
41352	1566	58	to	to	IN
41352	1566	59	a	a	DT
41352	1566	60	pint	pint	NN
41352	1566	61	of	of	IN
41352	1566	62	the	the	DT
41352	1566	63	juice	juice	NN
41352	1566	64	a	a	DT
41352	1566	65	pound	pound	NN
41352	1566	66	and	and	CC
41352	1566	67	a	a	DT
41352	1566	68	half	half	NN
41352	1566	69	of	of	IN
41352	1566	70	loaf	loaf	NN
41352	1566	71	sugar	sugar	NN
41352	1566	72	;	;	:
41352	1566	73	boil	boil	VB
41352	1566	74	it	-PRON-	PRP
41352	1566	75	over	over	IN
41352	1566	76	a	a	DT
41352	1566	77	brisk	brisk	JJ
41352	1566	78	fire	fire	NN
41352	1566	79	till	till	IN
41352	1566	80	of	of	IN
41352	1566	81	a	a	DT
41352	1566	82	good	good	JJ
41352	1566	83	syrup	syrup	NN
41352	1566	84	,	,	,
41352	1566	85	being	be	VBG
41352	1566	86	careful	careful	JJ
41352	1566	87	in	in	IN
41352	1566	88	the	the	DT
41352	1566	89	skimming	skimming	NN
41352	1566	90	,	,	,
41352	1566	91	and	and	CC
41352	1566	92	preserve	preserve	VB
41352	1566	93	it	-PRON-	PRP
41352	1566	94	in	in	IN
41352	1566	95	bottles	bottle	NNS
41352	1566	96	close	close	RB
41352	1566	97	corked	cork	VBN
41352	1566	98	.	.	.
41352	1567	1	N.	N.	NNP
41352	1567	2	B.	B.	NNP
41352	1568	1	The	the	DT
41352	1568	2	syrup	syrup	NN
41352	1568	3	may	may	MD
41352	1568	4	be	be	VB
41352	1568	5	cleared	clear	VBN
41352	1568	6	with	with	IN
41352	1568	7	two	two	CD
41352	1568	8	eggs	egg	NNS
41352	1568	9	.	.	.
41352	1569	1	_	_	NNP
41352	1569	2	To	to	TO
41352	1569	3	preserve	preserve	VB
41352	1569	4	Cucumbers	Cucumbers	NNPS
41352	1569	5	.	.	.
41352	1569	6	_	_	NNP
41352	1569	7	TAKE	TAKE	NNP
41352	1569	8	fresh	fresh	JJ
41352	1569	9	gathered	gather	VBD
41352	1569	10	gerkins	gerkin	NNS
41352	1569	11	of	of	IN
41352	1569	12	a	a	DT
41352	1569	13	large	large	JJ
41352	1569	14	size	size	NN
41352	1569	15	,	,	,
41352	1569	16	and	and	CC
41352	1569	17	lay	lie	VBD
41352	1569	18	them	-PRON-	PRP
41352	1569	19	in	in	IN
41352	1569	20	salt	salt	NN
41352	1569	21	and	and	CC
41352	1569	22	water	water	NN
41352	1569	23	for	for	IN
41352	1569	24	two	two	CD
41352	1569	25	days	day	NNS
41352	1569	26	;	;	:
41352	1569	27	then	then	RB
41352	1569	28	drain	drain	VB
41352	1569	29	and	and	CC
41352	1569	30	wipe	wipe	VB
41352	1569	31	them	-PRON-	PRP
41352	1569	32	dry	dry	RB
41352	1569	33	,	,	,
41352	1569	34	put	put	VB
41352	1569	35	them	-PRON-	PRP
41352	1569	36	into	into	IN
41352	1569	37	glasses	glass	NNS
41352	1569	38	,	,	,
41352	1569	39	make	make	VB
41352	1569	40	boiling	boil	VBG
41352	1569	41	-	-	HYPH
41352	1569	42	hot	hot	RB
41352	1569	43	a	a	DT
41352	1569	44	mixture	mixture	NN
41352	1569	45	of	of	IN
41352	1569	46	sugar	sugar	NN
41352	1569	47	,	,	,
41352	1569	48	vinegar	vinegar	NN
41352	1569	49	,	,	,
41352	1569	50	and	and	CC
41352	1569	51	water	water	NN
41352	1569	52	,	,	,
41352	1569	53	a	a	DT
41352	1569	54	small	small	JJ
41352	1569	55	quantity	quantity	NN
41352	1569	56	of	of	IN
41352	1569	57	each	each	DT
41352	1569	58	;	;	:
41352	1569	59	pour	pour	VB
41352	1569	60	it	-PRON-	PRP
41352	1569	61	over	over	IN
41352	1569	62	the	the	DT
41352	1569	63	cucumbers	cucumber	NNS
41352	1569	64	,	,	,
41352	1569	65	cover	cover	VB
41352	1569	66	and	and	CC
41352	1569	67	set	set	VBD
41352	1569	68	them	-PRON-	PRP
41352	1569	69	in	in	IN
41352	1569	70	a	a	DT
41352	1569	71	warm	warm	JJ
41352	1569	72	place	place	NN
41352	1569	73	,	,	,
41352	1569	74	likewise	likewise	RB
41352	1569	75	boil	boil	VB
41352	1569	76	the	the	DT
41352	1569	77	liquor	liquor	NN
41352	1569	78	and	and	CC
41352	1569	79	pour	pour	VB
41352	1569	80	over	over	IN
41352	1569	81	them	-PRON-	PRP
41352	1569	82	for	for	IN
41352	1569	83	three	three	CD
41352	1569	84	successive	successive	JJ
41352	1569	85	days	day	NNS
41352	1569	86	.	.	.
41352	1570	1	Then	then	RB
41352	1570	2	take	take	VB
41352	1570	3	a	a	DT
41352	1570	4	quart	quart	NN
41352	1570	5	of	of	IN
41352	1570	6	the	the	DT
41352	1570	7	liquor	liquor	NN
41352	1570	8	,	,	,
41352	1570	9	add	add	VB
41352	1570	10	to	to	IN
41352	1570	11	it	-PRON-	PRP
41352	1570	12	plenty	plenty	JJ
41352	1570	13	of	of	IN
41352	1570	14	cloves	clove	NNS
41352	1570	15	,	,	,
41352	1570	16	mace	mace	NN
41352	1570	17	,	,	,
41352	1570	18	ginger	ginger	NN
41352	1570	19	,	,	,
41352	1570	20	and	and	CC
41352	1570	21	lemon	lemon	NN
41352	1570	22	peel	peel	NN
41352	1570	23	.	.	.
41352	1571	1	Boil	boil	VB
41352	1571	2	these	these	DT
41352	1571	3	ingredients	ingredient	NNS
41352	1571	4	for	for	IN
41352	1571	5	half	half	PDT
41352	1571	6	an	an	DT
41352	1571	7	hour	hour	NN
41352	1571	8	,	,	,
41352	1571	9	strain	strain	VB
41352	1571	10	and	and	CC
41352	1571	11	put	put	VB
41352	1571	12	to	to	IN
41352	1571	13	it	-PRON-	PRP
41352	1571	14	plenty	plenty	JJ
41352	1571	15	of	of	IN
41352	1571	16	sifted	sifted	JJ
41352	1571	17	sugar	sugar	NN
41352	1571	18	,	,	,
41352	1571	19	clear	clear	JJ
41352	1571	20	it	-PRON-	PRP
41352	1571	21	with	with	IN
41352	1571	22	whites	white	NNS
41352	1571	23	of	of	IN
41352	1571	24	eggs	egg	NNS
41352	1571	25	if	if	IN
41352	1571	26	requisite	requisite	JJ
41352	1571	27	,	,	,
41352	1571	28	boil	boil	VBP
41352	1571	29	to	to	IN
41352	1571	30	a	a	DT
41352	1571	31	strong	strong	JJ
41352	1571	32	syrup	syrup	NN
41352	1571	33	,	,	,
41352	1571	34	and	and	CC
41352	1571	35	put	put	VBD
41352	1571	36	it	-PRON-	PRP
41352	1571	37	to	to	IN
41352	1571	38	the	the	DT
41352	1571	39	gerkins	gerkin	NNS
41352	1571	40	.	.	.
41352	1572	1	When	when	WRB
41352	1572	2	wiped	wipe	VBN
41352	1572	3	dry	dry	JJ
41352	1572	4	and	and	CC
41352	1572	5	in	in	IN
41352	1572	6	the	the	DT
41352	1572	7	glasses	glass	NNS
41352	1572	8	,	,	,
41352	1572	9	cover	cover	VB
41352	1572	10	them	-PRON-	PRP
41352	1572	11	down	down	RP
41352	1572	12	very	very	RB
41352	1572	13	close	close	RB
41352	1572	14	.	.	.
41352	1573	1	_	_	NNP
41352	1573	2	To	to	TO
41352	1573	3	preserve	preserve	VB
41352	1573	4	Currants	currant	NNS
41352	1573	5	.	.	.
41352	1573	6	_	_	NNP
41352	1573	7	TAKE	TAKE	NNP
41352	1573	8	large	large	JJ
41352	1573	9	bunches	bunche	NNS
41352	1573	10	of	of	IN
41352	1573	11	ripe	ripe	JJ
41352	1573	12	currants	currant	NNS
41352	1573	13	,	,	,
41352	1573	14	make	make	VB
41352	1573	15	a	a	DT
41352	1573	16	thin	thin	JJ
41352	1573	17	syrup	syrup	NN
41352	1573	18	with	with	IN
41352	1573	19	sugar	sugar	NN
41352	1573	20	and	and	CC
41352	1573	21	water	water	NN
41352	1573	22	,	,	,
41352	1573	23	set	set	VBD
41352	1573	24	it	-PRON-	PRP
41352	1573	25	over	over	IN
41352	1573	26	a	a	DT
41352	1573	27	fire	fire	NN
41352	1573	28	,	,	,
41352	1573	29	when	when	WRB
41352	1573	30	it	-PRON-	PRP
41352	1573	31	boils	boil	VBZ
41352	1573	32	put	put	VBN
41352	1573	33	in	in	IN
41352	1573	34	the	the	DT
41352	1573	35	fruit	fruit	NN
41352	1573	36	,	,	,
41352	1573	37	and	and	CC
41352	1573	38	let	let	VB
41352	1573	39	them	-PRON-	PRP
41352	1573	40	remain	remain	VB
41352	1573	41	in	in	IN
41352	1573	42	a	a	DT
41352	1573	43	cold	cold	JJ
41352	1573	44	place	place	NN
41352	1573	45	till	till	IN
41352	1573	46	the	the	DT
41352	1573	47	next	next	JJ
41352	1573	48	day	day	NN
41352	1573	49	;	;	:
41352	1573	50	then	then	RB
41352	1573	51	take	take	VB
41352	1573	52	them	-PRON-	PRP
41352	1573	53	out	out	RP
41352	1573	54	carefully	carefully	RB
41352	1573	55	,	,	,
41352	1573	56	lay	lie	VBD
41352	1573	57	them	-PRON-	PRP
41352	1573	58	on	on	IN
41352	1573	59	a	a	DT
41352	1573	60	dish	dish	NN
41352	1573	61	,	,	,
41352	1573	62	make	make	VB
41352	1573	63	the	the	DT
41352	1573	64	liquor	liquor	NN
41352	1573	65	boil	boil	VB
41352	1573	66	again	again	RB
41352	1573	67	,	,	,
41352	1573	68	and	and	CC
41352	1573	69	put	put	VBD
41352	1573	70	in	in	IN
41352	1573	71	the	the	DT
41352	1573	72	currants	currant	NNS
41352	1573	73	,	,	,
41352	1573	74	taking	take	VBG
41352	1573	75	care	care	NN
41352	1573	76	not	not	RB
41352	1573	77	to	to	TO
41352	1573	78	let	let	VB
41352	1573	79	them	-PRON-	PRP
41352	1573	80	break	break	VB
41352	1573	81	.	.	.
41352	1574	1	Take	take	VB
41352	1574	2	them	-PRON-	PRP
41352	1574	3	out	out	RP
41352	1574	4	a	a	DT
41352	1574	5	second	second	JJ
41352	1574	6	time	time	NN
41352	1574	7	,	,	,
41352	1574	8	add	add	VB
41352	1574	9	more	more	JJR
41352	1574	10	sugar	sugar	NN
41352	1574	11	to	to	IN
41352	1574	12	the	the	DT
41352	1574	13	syrup	syrup	NN
41352	1574	14	,	,	,
41352	1574	15	with	with	IN
41352	1574	16	a	a	DT
41352	1574	17	quart	quart	NN
41352	1574	18	of	of	IN
41352	1574	19	currant	currant	NN
41352	1574	20	juice	juice	NN
41352	1574	21	;	;	:
41352	1574	22	clarify	clarify	VB
41352	1574	23	it	-PRON-	PRP
41352	1574	24	,	,	,
41352	1574	25	boil	boil	VB
41352	1574	26	it	-PRON-	PRP
41352	1574	27	to	to	IN
41352	1574	28	a	a	DT
41352	1574	29	strong	strong	JJ
41352	1574	30	syrup	syrup	NN
41352	1574	31	,	,	,
41352	1574	32	and	and	CC
41352	1574	33	when	when	WRB
41352	1574	34	it	-PRON-	PRP
41352	1574	35	is	be	VBZ
41352	1574	36	cold	cold	JJ
41352	1574	37	put	put	NN
41352	1574	38	the	the	DT
41352	1574	39	currants	currant	NNS
41352	1574	40	into	into	IN
41352	1574	41	glasses	glass	NNS
41352	1574	42	,	,	,
41352	1574	43	pour	pour	VB
41352	1574	44	the	the	DT
41352	1574	45	syrup	syrup	NN
41352	1574	46	over	over	RB
41352	1574	47	,	,	,
41352	1574	48	and	and	CC
41352	1574	49	tie	tie	VB
41352	1574	50	them	-PRON-	PRP
41352	1574	51	down	down	RP
41352	1574	52	close	close	RB
41352	1574	53	.	.	.
41352	1575	1	_	_	NNP
41352	1575	2	To	to	TO
41352	1575	3	preserve	preserve	VB
41352	1575	4	Barberries	Barberries	NNP
41352	1575	5	.	.	.
41352	1575	6	_	_	NNP
41352	1575	7	BRUISE	BRUISE	NNP
41352	1575	8	a	a	DT
41352	1575	9	quart	quart	NN
41352	1575	10	of	of	IN
41352	1575	11	ripe	ripe	JJ
41352	1575	12	barberries	barberry	NNS
41352	1575	13	,	,	,
41352	1575	14	add	add	VB
41352	1575	15	a	a	DT
41352	1575	16	quart	quart	NN
41352	1575	17	of	of	IN
41352	1575	18	spring	spring	NN
41352	1575	19	water	water	NN
41352	1575	20	,	,	,
41352	1575	21	put	put	VBD
41352	1575	22	them	-PRON-	PRP
41352	1575	23	over	over	IN
41352	1575	24	a	a	DT
41352	1575	25	fire	fire	NN
41352	1575	26	,	,	,
41352	1575	27	when	when	WRB
41352	1575	28	boiling	boil	VBG
41352	1575	29	run	run	VBN
41352	1575	30	the	the	DT
41352	1575	31	liquor	liquor	NN
41352	1575	32	through	through	IN
41352	1575	33	a	a	DT
41352	1575	34	fine	fine	JJ
41352	1575	35	sieve	sieve	NN
41352	1575	36	,	,	,
41352	1575	37	and	and	CC
41352	1575	38	put	put	VBD
41352	1575	39	with	with	IN
41352	1575	40	it	-PRON-	PRP
41352	1575	41	three	three	CD
41352	1575	42	pounds	pound	NNS
41352	1575	43	of	of	IN
41352	1575	44	clarified	clarify	VBN
41352	1575	45	sugar	sugar	NN
41352	1575	46	.	.	.
41352	1576	1	Then	then	RB
41352	1576	2	add	add	VB
41352	1576	3	a	a	DT
41352	1576	4	sufficient	sufficient	JJ
41352	1576	5	quantity	quantity	NN
41352	1576	6	of	of	IN
41352	1576	7	large	large	JJ
41352	1576	8	bunches	bunche	NNS
41352	1576	9	of	of	IN
41352	1576	10	ripe	ripe	JJ
41352	1576	11	barberries	barberry	NNS
41352	1576	12	,	,	,
41352	1576	13	put	put	VBD
41352	1576	14	them	-PRON-	PRP
41352	1576	15	over	over	IN
41352	1576	16	a	a	DT
41352	1576	17	fire	fire	NN
41352	1576	18	,	,	,
41352	1576	19	when	when	WRB
41352	1576	20	boiling	boil	VBG
41352	1576	21	-	-	HYPH
41352	1576	22	hot	hot	JJ
41352	1576	23	set	set	NN
41352	1576	24	them	-PRON-	PRP
41352	1576	25	away	away	RB
41352	1576	26	till	till	IN
41352	1576	27	the	the	DT
41352	1576	28	next	next	JJ
41352	1576	29	day	day	NN
41352	1576	30	,	,	,
41352	1576	31	take	take	VB
41352	1576	32	the	the	DT
41352	1576	33	barberries	barberry	NNS
41352	1576	34	out	out	IN
41352	1576	35	of	of	IN
41352	1576	36	the	the	DT
41352	1576	37	syrup	syrup	NN
41352	1576	38	and	and	CC
41352	1576	39	put	put	VBD
41352	1576	40	them	-PRON-	PRP
41352	1576	41	into	into	IN
41352	1576	42	glasses	glass	NNS
41352	1576	43	;	;	:
41352	1576	44	boil	boil	VB
41352	1576	45	the	the	DT
41352	1576	46	liquor	liquor	NN
41352	1576	47	to	to	IN
41352	1576	48	a	a	DT
41352	1576	49	good	good	JJ
41352	1576	50	consistence	consistence	NN
41352	1576	51	,	,	,
41352	1576	52	pour	pour	VB
41352	1576	53	it	-PRON-	PRP
41352	1576	54	over	over	RP
41352	1576	55	,	,	,
41352	1576	56	and	and	CC
41352	1576	57	cover	cover	VB
41352	1576	58	them	-PRON-	PRP
41352	1576	59	close	close	RB
41352	1576	60	.	.	.
41352	1577	1	_	_	NNP
41352	1577	2	Gooseberry	Gooseberry	NNP
41352	1577	3	Fool	Fool	NNP
41352	1577	4	.	.	.
41352	1577	5	_	_	NNP
41352	1577	6	PUT	PUT	NNP
41352	1577	7	a	a	DT
41352	1577	8	quart	quart	NN
41352	1577	9	of	of	IN
41352	1577	10	green	green	JJ
41352	1577	11	gooseberries	gooseberry	NNS
41352	1577	12	and	and	CC
41352	1577	13	a	a	DT
41352	1577	14	gill	gill	NN
41352	1577	15	of	of	IN
41352	1577	16	water	water	NN
41352	1577	17	in	in	IN
41352	1577	18	a	a	DT
41352	1577	19	stewpan	stewpan	NN
41352	1577	20	over	over	IN
41352	1577	21	a	a	DT
41352	1577	22	fire	fire	NN
41352	1577	23	close	close	RB
41352	1577	24	covered	cover	VBN
41352	1577	25	;	;	:
41352	1577	26	when	when	WRB
41352	1577	27	the	the	DT
41352	1577	28	fruit	fruit	NN
41352	1577	29	is	be	VBZ
41352	1577	30	tender	tender	JJ
41352	1577	31	rub	rub	VB
41352	1577	32	it	-PRON-	PRP
41352	1577	33	through	through	IN
41352	1577	34	a	a	DT
41352	1577	35	fine	fine	JJ
41352	1577	36	hair	hair	NN
41352	1577	37	sieve	sieve	NN
41352	1577	38	,	,	,
41352	1577	39	add	add	VB
41352	1577	40	to	to	IN
41352	1577	41	the	the	DT
41352	1577	42	pulp	pulp	NN
41352	1577	43	sifted	sift	VBN
41352	1577	44	loaf	loaf	NN
41352	1577	45	sugar	sugar	NN
41352	1577	46	,	,	,
41352	1577	47	and	and	CC
41352	1577	48	let	let	VB
41352	1577	49	it	-PRON-	PRP
41352	1577	50	stand	stand	VB
41352	1577	51	till	till	IN
41352	1577	52	cold	cold	JJ
41352	1577	53	.	.	.
41352	1578	1	In	in	IN
41352	1578	2	the	the	DT
41352	1578	3	mean	mean	JJ
41352	1578	4	time	time	NN
41352	1578	5	put	put	VBD
41352	1578	6	a	a	DT
41352	1578	7	pint	pint	NN
41352	1578	8	of	of	IN
41352	1578	9	cream	cream	NN
41352	1578	10	or	or	CC
41352	1578	11	new	new	JJ
41352	1578	12	milk	milk	NN
41352	1578	13	into	into	IN
41352	1578	14	a	a	DT
41352	1578	15	stewpan	stewpan	NN
41352	1578	16	,	,	,
41352	1578	17	with	with	IN
41352	1578	18	a	a	DT
41352	1578	19	stick	stick	NN
41352	1578	20	of	of	IN
41352	1578	21	cinnamon	cinnamon	NN
41352	1578	22	,	,	,
41352	1578	23	a	a	DT
41352	1578	24	small	small	JJ
41352	1578	25	piece	piece	NN
41352	1578	26	of	of	IN
41352	1578	27	lemon	lemon	NN
41352	1578	28	peel	peel	NN
41352	1578	29	,	,	,
41352	1578	30	sugar	sugar	NN
41352	1578	31	,	,	,
41352	1578	32	a	a	DT
41352	1578	33	few	few	JJ
41352	1578	34	cloves	clove	NNS
41352	1578	35	and	and	CC
41352	1578	36	coriander	coriander	NN
41352	1578	37	seeds	seed	NNS
41352	1578	38	,	,	,
41352	1578	39	and	and	CC
41352	1578	40	boil	boil	VB
41352	1578	41	the	the	DT
41352	1578	42	ingredients	ingredient	NNS
41352	1578	43	ten	ten	CD
41352	1578	44	minutes	minute	NNS
41352	1578	45	.	.	.
41352	1579	1	Have	have	VBP
41352	1579	2	ready	ready	JJ
41352	1579	3	the	the	DT
41352	1579	4	yolks	yolk	NNS
41352	1579	5	of	of	IN
41352	1579	6	six	six	CD
41352	1579	7	eggs	egg	NNS
41352	1579	8	and	and	CC
41352	1579	9	a	a	DT
41352	1579	10	little	little	JJ
41352	1579	11	flour	flour	NN
41352	1579	12	and	and	CC
41352	1579	13	water	water	NN
41352	1579	14	well	well	UH
41352	1579	15	beaten	beat	VBN
41352	1579	16	;	;	:
41352	1579	17	strain	strain	VB
41352	1579	18	the	the	DT
41352	1579	19	milk	milk	NN
41352	1579	20	to	to	IN
41352	1579	21	them	-PRON-	PRP
41352	1579	22	,	,	,
41352	1579	23	whisk	whisk	VB
41352	1579	24	it	-PRON-	PRP
41352	1579	25	over	over	IN
41352	1579	26	a	a	DT
41352	1579	27	fire	fire	NN
41352	1579	28	to	to	TO
41352	1579	29	prevent	prevent	VB
41352	1579	30	it	-PRON-	PRP
41352	1579	31	from	from	IN
41352	1579	32	curdling	curdle	VBG
41352	1579	33	,	,	,
41352	1579	34	when	when	WRB
41352	1579	35	it	-PRON-	PRP
41352	1579	36	nearly	nearly	RB
41352	1579	37	boils	boil	VBZ
41352	1579	38	set	set	VB
41352	1579	39	the	the	DT
41352	1579	40	pan	pan	NN
41352	1579	41	in	in	IN
41352	1579	42	cold	cold	JJ
41352	1579	43	water	water	NN
41352	1579	44	,	,	,
41352	1579	45	stir	stir	VB
41352	1579	46	the	the	DT
41352	1579	47	cream	cream	NN
41352	1579	48	for	for	IN
41352	1579	49	five	five	CD
41352	1579	50	minutes	minute	NNS
41352	1579	51	,	,	,
41352	1579	52	and	and	CC
41352	1579	53	let	let	VB
41352	1579	54	it	-PRON-	PRP
41352	1579	55	stand	stand	VB
41352	1579	56	till	till	IN
41352	1579	57	cold	cold	JJ
41352	1579	58	.	.	.
41352	1580	1	Then	then	RB
41352	1580	2	mix	mix	VB
41352	1580	3	the	the	DT
41352	1580	4	pulp	pulp	NN
41352	1580	5	of	of	IN
41352	1580	6	the	the	DT
41352	1580	7	gooseberries	gooseberry	NNS
41352	1580	8	and	and	CC
41352	1580	9	the	the	DT
41352	1580	10	cream	cream	NN
41352	1580	11	together	together	RB
41352	1580	12	,	,	,
41352	1580	13	add	add	VB
41352	1580	14	a	a	DT
41352	1580	15	little	little	JJ
41352	1580	16	grated	grated	JJ
41352	1580	17	nutmeg	nutmeg	NN
41352	1580	18	,	,	,
41352	1580	19	and	and	CC
41352	1580	20	sweeten	sweeten	VB
41352	1580	21	it	-PRON-	PRP
41352	1580	22	more	more	RBR
41352	1580	23	if	if	IN
41352	1580	24	agreeable	agreeable	JJ
41352	1580	25	to	to	IN
41352	1580	26	the	the	DT
41352	1580	27	palate	palate	NN
41352	1580	28	.	.	.
41352	1581	1	N.	N.	NNP
41352	1581	2	B.	B.	NNP
41352	1581	3	Strawberries	Strawberries	NNP
41352	1581	4	,	,	,
41352	1581	5	raspberries	raspberry	NNS
41352	1581	6	,	,	,
41352	1581	7	apricots	apricot	NNS
41352	1581	8	,	,	,
41352	1581	9	and	and	CC
41352	1581	10	other	other	JJ
41352	1581	11	ripe	ripe	JJ
41352	1581	12	fruits	fruit	NNS
41352	1581	13	,	,	,
41352	1581	14	may	may	MD
41352	1581	15	be	be	VB
41352	1581	16	rubbed	rub	VBN
41352	1581	17	through	through	IN
41352	1581	18	a	a	DT
41352	1581	19	sieve	sieve	NN
41352	1581	20	and	and	CC
41352	1581	21	the	the	DT
41352	1581	22	pulp	pulp	NN
41352	1581	23	added	add	VBN
41352	1581	24	to	to	IN
41352	1581	25	the	the	DT
41352	1581	26	cream	cream	NN
41352	1581	27	.	.	.
41352	1582	1	_	_	NNP
41352	1582	2	Sago	Sago	NNP
41352	1582	3	.	.	.
41352	1582	4	_	_	RB
41352	1582	5	TO	to	IN
41352	1582	6	half	half	PDT
41352	1582	7	an	an	DT
41352	1582	8	ounce	ounce	NN
41352	1582	9	of	of	IN
41352	1582	10	sago	sago	JJ
41352	1582	11	washed	wash	VBD
41352	1582	12	clean	clean	NNP
41352	1582	13	add	add	VBP
41352	1582	14	a	a	DT
41352	1582	15	pint	pint	NN
41352	1582	16	of	of	IN
41352	1582	17	water	water	NN
41352	1582	18	and	and	CC
41352	1582	19	a	a	DT
41352	1582	20	bit	bit	NN
41352	1582	21	of	of	IN
41352	1582	22	lemon	lemon	NN
41352	1582	23	peel	peel	NN
41352	1582	24	;	;	:
41352	1582	25	cover	cover	VB
41352	1582	26	the	the	DT
41352	1582	27	pan	pan	NN
41352	1582	28	close	close	RB
41352	1582	29	,	,	,
41352	1582	30	set	set	VBD
41352	1582	31	it	-PRON-	PRP
41352	1582	32	over	over	IN
41352	1582	33	a	a	DT
41352	1582	34	fire	fire	NN
41352	1582	35	,	,	,
41352	1582	36	let	let	VB
41352	1582	37	it	-PRON-	PRP
41352	1582	38	simmer	simmer	VB
41352	1582	39	till	till	IN
41352	1582	40	the	the	DT
41352	1582	41	sago	sago	NNP
41352	1582	42	is	be	VBZ
41352	1582	43	nearly	nearly	RB
41352	1582	44	done	do	VBN
41352	1582	45	,	,	,
41352	1582	46	and	and	CC
41352	1582	47	the	the	DT
41352	1582	48	liquor	liquor	NN
41352	1582	49	absorbed	absorb	VBD
41352	1582	50	.	.	.
41352	1583	1	Then	then	RB
41352	1583	2	put	put	VB
41352	1583	3	to	to	IN
41352	1583	4	it	-PRON-	PRP
41352	1583	5	half	half	PDT
41352	1583	6	a	a	DT
41352	1583	7	pint	pint	NN
41352	1583	8	of	of	IN
41352	1583	9	red	red	JJ
41352	1583	10	port	port	NN
41352	1583	11	,	,	,
41352	1583	12	a	a	DT
41352	1583	13	tea	tea	NN
41352	1583	14	spoonful	spoonful	JJ
41352	1583	15	of	of	IN
41352	1583	16	pounded	pound	VBN
41352	1583	17	cinnamon	cinnamon	NN
41352	1583	18	and	and	CC
41352	1583	19	cloves	clove	NNS
41352	1583	20	or	or	CC
41352	1583	21	mace	mace	NN
41352	1583	22	,	,	,
41352	1583	23	sweeten	sweeten	RB
41352	1583	24	to	to	IN
41352	1583	25	the	the	DT
41352	1583	26	palate	palate	NN
41352	1583	27	with	with	IN
41352	1583	28	loaf	loaf	NN
41352	1583	29	sugar	sugar	NN
41352	1583	30	,	,	,
41352	1583	31	and	and	CC
41352	1583	32	let	let	VB
41352	1583	33	it	-PRON-	PRP
41352	1583	34	boil	boil	VB
41352	1583	35	gently	gently	RB
41352	1583	36	for	for	IN
41352	1583	37	ten	ten	CD
41352	1583	38	minutes	minute	NNS
41352	1583	39	.	.	.
41352	1584	1	_	_	NNP
41352	1584	2	Oatmeal	Oatmeal	NNP
41352	1584	3	Pottage	Pottage	NNP
41352	1584	4	,	,	,
41352	1584	5	or	or	CC
41352	1584	6	Gruel	Gruel	NNP
41352	1584	7	.	.	.
41352	1584	8	_	_	NNP
41352	1584	9	MIX	MIX	NNP
41352	1584	10	together	together	RB
41352	1584	11	three	three	CD
41352	1584	12	table	table	NN
41352	1584	13	spoonfuls	spoonful	NNS
41352	1584	14	of	of	IN
41352	1584	15	oatmeal	oatmeal	NN
41352	1584	16	,	,	,
41352	1584	17	a	a	DT
41352	1584	18	very	very	RB
41352	1584	19	little	little	JJ
41352	1584	20	salt	salt	NN
41352	1584	21	,	,	,
41352	1584	22	and	and	CC
41352	1584	23	a	a	DT
41352	1584	24	quart	quart	NN
41352	1584	25	of	of	IN
41352	1584	26	water	water	NN
41352	1584	27	;	;	:
41352	1584	28	put	put	VB
41352	1584	29	them	-PRON-	PRP
41352	1584	30	over	over	IN
41352	1584	31	a	a	DT
41352	1584	32	fire	fire	NN
41352	1584	33	,	,	,
41352	1584	34	and	and	CC
41352	1584	35	let	let	VB
41352	1584	36	it	-PRON-	PRP
41352	1584	37	boil	boil	VB
41352	1584	38	gently	gently	RB
41352	1584	39	for	for	IN
41352	1584	40	half	half	PDT
41352	1584	41	an	an	DT
41352	1584	42	hour	hour	NN
41352	1584	43	.	.	.
41352	1585	1	Then	then	RB
41352	1585	2	skim	skim	NNP
41352	1585	3	and	and	CC
41352	1585	4	strain	strain	VB
41352	1585	5	it	-PRON-	PRP
41352	1585	6	,	,	,
41352	1585	7	add	add	VB
41352	1585	8	to	to	IN
41352	1585	9	it	-PRON-	PRP
41352	1585	10	an	an	DT
41352	1585	11	ounce	ounce	NN
41352	1585	12	of	of	IN
41352	1585	13	fresh	fresh	JJ
41352	1585	14	butter	butter	NN
41352	1585	15	,	,	,
41352	1585	16	some	some	DT
41352	1585	17	loaf	loaf	NN
41352	1585	18	sugar	sugar	NN
41352	1585	19	,	,	,
41352	1585	20	a	a	DT
41352	1585	21	little	little	JJ
41352	1585	22	brandy	brandy	NN
41352	1585	23	,	,	,
41352	1585	24	and	and	CC
41352	1585	25	grated	grate	VBD
41352	1585	26	nutmeg	nutmeg	NNS
41352	1585	27	;	;	,
41352	1585	28	or	or	CC
41352	1585	29	instead	instead	RB
41352	1585	30	of	of	IN
41352	1585	31	these	these	DT
41352	1585	32	ingredients	ingredient	NNS
41352	1585	33	put	put	VBP
41352	1585	34	pepper	pepper	NN
41352	1585	35	,	,	,
41352	1585	36	salt	salt	NN
41352	1585	37	,	,	,
41352	1585	38	and	and	CC
41352	1585	39	fresh	fresh	JJ
41352	1585	40	butter	butter	NN
41352	1585	41	,	,	,
41352	1585	42	to	to	IN
41352	1585	43	the	the	DT
41352	1585	44	palate	palate	NN
41352	1585	45	;	;	:
41352	1585	46	then	then	RB
41352	1585	47	boil	boil	VB
41352	1585	48	it	-PRON-	PRP
41352	1585	49	again	again	RB
41352	1585	50	five	five	CD
41352	1585	51	minutes	minute	NNS
41352	1585	52	,	,	,
41352	1585	53	mix	mix	VB
41352	1585	54	it	-PRON-	PRP
41352	1585	55	till	till	IN
41352	1585	56	very	very	RB
41352	1585	57	smooth	smooth	JJ
41352	1585	58	,	,	,
41352	1585	59	and	and	CC
41352	1585	60	let	let	VB
41352	1585	61	it	-PRON-	PRP
41352	1585	62	be	be	VB
41352	1585	63	of	of	IN
41352	1585	64	a	a	DT
41352	1585	65	moderate	moderate	JJ
41352	1585	66	consistence	consistence	NN
41352	1585	67	.	.	.
41352	1586	1	_	_	NNP
41352	1586	2	To	to	TO
41352	1586	3	bottle	bottle	VB
41352	1586	4	Gooseberries	Gooseberries	NNP
41352	1586	5	,	,	,
41352	1586	6	&	&	CC
41352	1586	7	c.	c.	NNP
41352	1586	8	for	for	IN
41352	1586	9	Tarts	Tarts	NNP
41352	1586	10	.	.	.
41352	1586	11	_	_	NNP
41352	1586	12	GATHER	GATHER	NNP
41352	1586	13	gooseberries	gooseberry	NNS
41352	1586	14	on	on	IN
41352	1586	15	a	a	DT
41352	1586	16	dry	dry	JJ
41352	1586	17	day	day	NN
41352	1586	18	when	when	WRB
41352	1586	19	about	about	RB
41352	1586	20	half	half	NN
41352	1586	21	grown	grow	VBN
41352	1586	22	,	,	,
41352	1586	23	and	and	CC
41352	1586	24	pick	pick	VB
41352	1586	25	off	off	RP
41352	1586	26	the	the	DT
41352	1586	27	stalks	stalk	NNS
41352	1586	28	and	and	CC
41352	1586	29	blossoms	blossom	NNS
41352	1586	30	;	;	:
41352	1586	31	then	then	RB
41352	1586	32	put	put	VB
41352	1586	33	the	the	DT
41352	1586	34	fruit	fruit	NN
41352	1586	35	into	into	IN
41352	1586	36	wide	wide	JJ
41352	1586	37	-	-	HYPH
41352	1586	38	mouthed	mouthed	JJ
41352	1586	39	bottles	bottle	NNS
41352	1586	40	and	and	CC
41352	1586	41	shake	shake	VB
41352	1586	42	them	-PRON-	PRP
41352	1586	43	down	down	RP
41352	1586	44	;	;	:
41352	1586	45	cork	cork	VB
41352	1586	46	them	-PRON-	PRP
41352	1586	47	very	very	RB
41352	1586	48	close	close	RB
41352	1586	49	,	,	,
41352	1586	50	bake	bake	VBP
41352	1586	51	them	-PRON-	PRP
41352	1586	52	in	in	IN
41352	1586	53	a	a	DT
41352	1586	54	moderate	moderate	JJ
41352	1586	55	oven	oven	NN
41352	1586	56	till	till	IN
41352	1586	57	thoroughly	thoroughly	RB
41352	1586	58	heated	heat	VBN
41352	1586	59	through	through	IN
41352	1586	60	,	,	,
41352	1586	61	and	and	CC
41352	1586	62	set	set	VBD
41352	1586	63	them	-PRON-	PRP
41352	1586	64	in	in	IN
41352	1586	65	a	a	DT
41352	1586	66	dry	dry	JJ
41352	1586	67	cool	cool	JJ
41352	1586	68	place	place	NN
41352	1586	69	.	.	.
41352	1587	1	N.	N.	NNP
41352	1587	2	B.	B.	NNP
41352	1587	3	Damsons	Damsons	NNP
41352	1587	4	,	,	,
41352	1587	5	currants	currant	NNS
41352	1587	6	,	,	,
41352	1587	7	cherries	cherry	NNS
41352	1587	8	,	,	,
41352	1587	9	or	or	CC
41352	1587	10	plums	plum	NNS
41352	1587	11	may	may	MD
41352	1587	12	be	be	VB
41352	1587	13	done	do	VBN
41352	1587	14	in	in	IN
41352	1587	15	the	the	DT
41352	1587	16	same	same	JJ
41352	1587	17	way	way	NN
41352	1587	18	.	.	.
41352	1588	1	[	[	-LRB-
41352	1588	2	The	the	DT
41352	1588	3	above	above	JJ
41352	1588	4	mode	mode	NN
41352	1588	5	of	of	IN
41352	1588	6	preserving	preserve	VBG
41352	1588	7	fruits	fruit	NNS
41352	1588	8	is	be	VBZ
41352	1588	9	recommended	recommend	VBN
41352	1588	10	in	in	IN
41352	1588	11	preference	preference	NN
41352	1588	12	to	to	IN
41352	1588	13	preserving	preserve	VBG
41352	1588	14	them	-PRON-	PRP
41352	1588	15	with	with	IN
41352	1588	16	sugar	sugar	NN
41352	1588	17	,	,	,
41352	1588	18	it	-PRON-	PRP
41352	1588	19	frequently	frequently	RB
41352	1588	20	happening	happen	VBG
41352	1588	21	that	that	IN
41352	1588	22	fruits	fruit	NNS
41352	1588	23	done	do	VBN
41352	1588	24	with	with	IN
41352	1588	25	syrup	syrup	NN
41352	1588	26	will	will	MD
41352	1588	27	fret	fret	VB
41352	1588	28	,	,	,
41352	1588	29	and	and	CC
41352	1588	30	in	in	IN
41352	1588	31	that	that	DT
41352	1588	32	event	event	NN
41352	1588	33	the	the	DT
41352	1588	34	whole	whole	NN
41352	1588	35	be	be	VB
41352	1588	36	spoiled	spoil	VBN
41352	1588	37	.	.	.
41352	1588	38	]	]	-RRB-
41352	1589	1	_	_	NNP
41352	1589	2	To	to	TO
41352	1589	3	bottle	bottle	VB
41352	1589	4	Gooseberries	gooseberry	NNS
41352	1589	5	another	another	DT
41352	1589	6	way	way	NN
41352	1589	7	.	.	.
41352	1589	8	_	_	NNP
41352	1589	9	WHEN	when	WRB
41352	1589	10	the	the	DT
41352	1589	11	gooseberries	gooseberry	NNS
41352	1589	12	are	be	VBP
41352	1589	13	picked	pick	VBN
41352	1589	14	put	put	VBD
41352	1589	15	them	-PRON-	PRP
41352	1589	16	into	into	IN
41352	1589	17	the	the	DT
41352	1589	18	bottles	bottle	NNS
41352	1589	19	and	and	CC
41352	1589	20	cover	cover	VB
41352	1589	21	them	-PRON-	PRP
41352	1589	22	with	with	IN
41352	1589	23	spring	spring	NN
41352	1589	24	water	water	NN
41352	1589	25	;	;	:
41352	1589	26	then	then	RB
41352	1589	27	set	set	VB
41352	1589	28	them	-PRON-	PRP
41352	1589	29	in	in	IN
41352	1589	30	a	a	DT
41352	1589	31	large	large	JJ
41352	1589	32	pan	pan	NN
41352	1589	33	of	of	IN
41352	1589	34	cold	cold	JJ
41352	1589	35	water	water	NN
41352	1589	36	,	,	,
41352	1589	37	put	put	VB
41352	1589	38	them	-PRON-	PRP
41352	1589	39	over	over	IN
41352	1589	40	a	a	DT
41352	1589	41	moderate	moderate	JJ
41352	1589	42	fire	fire	NN
41352	1589	43	,	,	,
41352	1589	44	and	and	CC
41352	1589	45	when	when	WRB
41352	1589	46	the	the	DT
41352	1589	47	gooseberries	gooseberry	NNS
41352	1589	48	appear	appear	VBP
41352	1589	49	to	to	TO
41352	1589	50	be	be	VB
41352	1589	51	scalded	scald	VBN
41352	1589	52	enough	enough	RB
41352	1589	53	take	take	VB
41352	1589	54	out	out	RP
41352	1589	55	the	the	DT
41352	1589	56	bottles	bottle	NNS
41352	1589	57	and	and	CC
41352	1589	58	set	set	VBD
41352	1589	59	them	-PRON-	PRP
41352	1589	60	in	in	IN
41352	1589	61	a	a	DT
41352	1589	62	cool	cool	JJ
41352	1589	63	place	place	NN
41352	1589	64	,	,	,
41352	1589	65	and	and	CC
41352	1589	66	when	when	WRB
41352	1589	67	cold	cold	JJ
41352	1589	68	cork	cork	NN
41352	1589	69	them	-PRON-	PRP
41352	1589	70	close	close	RB
41352	1589	71	.	.	.
41352	1590	1	[	[	-LRB-
41352	1590	2	This	this	DT
41352	1590	3	mode	mode	NN
41352	1590	4	has	have	VBZ
41352	1590	5	been	be	VBN
41352	1590	6	found	find	VBN
41352	1590	7	to	to	TO
41352	1590	8	answer	answer	VB
41352	1590	9	extremely	extremely	RB
41352	1590	10	well	well	RB
41352	1590	11	.	.	.
41352	1591	1	The	the	DT
41352	1591	2	small	small	JJ
41352	1591	3	champaign	champaign	NN
41352	1591	4	gooseberry	gooseberry	NN
41352	1591	5	is	be	VBZ
41352	1591	6	recommended	recommend	VBN
41352	1591	7	likewise	likewise	RB
41352	1591	8	for	for	IN
41352	1591	9	the	the	DT
41352	1591	10	purpose	purpose	NN
41352	1591	11	.	.	.
41352	1591	12	]	]	-RRB-
41352	1592	1	_	_	NNP
41352	1592	2	Small	Small	NNP
41352	1592	3	Cakes	Cakes	NNPS
41352	1592	4	.	.	.
41352	1592	5	_	_	NNP
41352	1592	6	TAKE	TAKE	NNP
41352	1592	7	half	half	PDT
41352	1592	8	a	a	DT
41352	1592	9	pound	pound	NN
41352	1592	10	of	of	IN
41352	1592	11	sifted	sift	VBN
41352	1592	12	sugar	sugar	NN
41352	1592	13	,	,	,
41352	1592	14	half	half	PDT
41352	1592	15	a	a	DT
41352	1592	16	pound	pound	NN
41352	1592	17	of	of	IN
41352	1592	18	fresh	fresh	JJ
41352	1592	19	butter	butter	NN
41352	1592	20	,	,	,
41352	1592	21	three	three	CD
41352	1592	22	quarters	quarter	NNS
41352	1592	23	of	of	IN
41352	1592	24	a	a	DT
41352	1592	25	pound	pound	NN
41352	1592	26	of	of	IN
41352	1592	27	sifted	sift	VBN
41352	1592	28	flour	flour	NN
41352	1592	29	,	,	,
41352	1592	30	and	and	CC
41352	1592	31	rub	rub	VB
41352	1592	32	all	all	RB
41352	1592	33	together	together	RB
41352	1592	34	;	;	:
41352	1592	35	then	then	RB
41352	1592	36	wet	wet	VB
41352	1592	37	it	-PRON-	PRP
41352	1592	38	with	with	IN
41352	1592	39	a	a	DT
41352	1592	40	gill	gill	NN
41352	1592	41	of	of	IN
41352	1592	42	boiling	boil	VBG
41352	1592	43	milk	milk	NN
41352	1592	44	,	,	,
41352	1592	45	strew	strew	VBD
41352	1592	46	in	in	IN
41352	1592	47	a	a	DT
41352	1592	48	few	few	JJ
41352	1592	49	carraway	carraway	NN
41352	1592	50	seeds	seed	NNS
41352	1592	51	,	,	,
41352	1592	52	and	and	CC
41352	1592	53	let	let	VB
41352	1592	54	it	-PRON-	PRP
41352	1592	55	lay	lay	VB
41352	1592	56	till	till	IN
41352	1592	57	the	the	DT
41352	1592	58	next	next	JJ
41352	1592	59	day	day	NN
41352	1592	60	;	;	:
41352	1592	61	after	after	IN
41352	1592	62	which	which	WDT
41352	1592	63	mould	mould	NNP
41352	1592	64	and	and	CC
41352	1592	65	cut	cut	VBD
41352	1592	66	it	-PRON-	PRP
41352	1592	67	into	into	IN
41352	1592	68	eleven	eleven	CD
41352	1592	69	dozen	dozen	NN
41352	1592	70	pieces	piece	NNS
41352	1592	71	,	,	,
41352	1592	72	roll	roll	VB
41352	1592	73	them	-PRON-	PRP
41352	1592	74	as	as	RB
41352	1592	75	thin	thin	JJ
41352	1592	76	as	as	IN
41352	1592	77	possible	possible	JJ
41352	1592	78	,	,	,
41352	1592	79	and	and	CC
41352	1592	80	bake	bake	VB
41352	1592	81	them	-PRON-	PRP
41352	1592	82	in	in	IN
41352	1592	83	an	an	DT
41352	1592	84	oven	oven	JJ
41352	1592	85	three	three	CD
41352	1592	86	parts	part	NNS
41352	1592	87	cold	cold	JJ
41352	1592	88	.	.	.
41352	1593	1	_	_	NNP
41352	1593	2	Diet	Diet	NNP
41352	1593	3	Bread	Bread	NNP
41352	1593	4	Cake	Cake	NNP
41352	1593	5	.	.	.
41352	1593	6	_	_	NNP
41352	1593	7	TAKE	TAKE	NNP
41352	1593	8	nine	nine	CD
41352	1593	9	eggs	egg	NNS
41352	1593	10	and	and	CC
41352	1593	11	sifted	sift	VBN
41352	1593	12	sugar	sugar	NN
41352	1593	13	of	of	IN
41352	1593	14	their	-PRON-	PRP$
41352	1593	15	weight	weight	NN
41352	1593	16	;	;	:
41352	1593	17	break	break	VB
41352	1593	18	the	the	DT
41352	1593	19	whites	white	NNS
41352	1593	20	into	into	IN
41352	1593	21	one	one	CD
41352	1593	22	pan	pan	NN
41352	1593	23	and	and	CC
41352	1593	24	the	the	DT
41352	1593	25	yolks	yolk	NNS
41352	1593	26	into	into	IN
41352	1593	27	another	another	DT
41352	1593	28	;	;	:
41352	1593	29	then	then	RB
41352	1593	30	whisk	whisk	VB
41352	1593	31	the	the	DT
41352	1593	32	whites	white	NNS
41352	1593	33	till	till	IN
41352	1593	34	of	of	IN
41352	1593	35	a	a	DT
41352	1593	36	solid	solid	JJ
41352	1593	37	froth	froth	NN
41352	1593	38	,	,	,
41352	1593	39	beat	beat	VBD
41352	1593	40	the	the	DT
41352	1593	41	yolks	yolk	NNS
41352	1593	42	,	,	,
41352	1593	43	and	and	CC
41352	1593	44	whisk	whisk	VB
41352	1593	45	them	-PRON-	PRP
41352	1593	46	with	with	IN
41352	1593	47	the	the	DT
41352	1593	48	whites	white	NNS
41352	1593	49	;	;	:
41352	1593	50	add	add	VB
41352	1593	51	the	the	DT
41352	1593	52	sugar	sugar	NN
41352	1593	53	with	with	IN
41352	1593	54	the	the	DT
41352	1593	55	weight	weight	NN
41352	1593	56	of	of	IN
41352	1593	57	five	five	CD
41352	1593	58	eggs	egg	NNS
41352	1593	59	of	of	IN
41352	1593	60	flour	flour	NN
41352	1593	61	,	,	,
41352	1593	62	mix	mix	VB
41352	1593	63	all	all	DT
41352	1593	64	well	well	RB
41352	1593	65	together	together	RB
41352	1593	66	,	,	,
41352	1593	67	put	put	VBN
41352	1593	68	in	in	RP
41352	1593	69	a	a	DT
41352	1593	70	few	few	JJ
41352	1593	71	carraway	carraway	NN
41352	1593	72	seeds	seed	NNS
41352	1593	73	,	,	,
41352	1593	74	and	and	CC
41352	1593	75	bake	bake	VB
41352	1593	76	it	-PRON-	PRP
41352	1593	77	in	in	IN
41352	1593	78	a	a	DT
41352	1593	79	hoop	hoop	NN
41352	1593	80	.	.	.
41352	1594	1	_	_	NNP
41352	1594	2	Sponge	Sponge	NNP
41352	1594	3	Biscuits	Biscuits	NNPS
41352	1594	4	.	.	.
41352	1594	5	_	_	NNP
41352	1594	6	TAKE	TAKE	NNP
41352	1594	7	the	the	DT
41352	1594	8	same	same	JJ
41352	1594	9	mixture	mixture	NN
41352	1594	10	as	as	IN
41352	1594	11	for	for	IN
41352	1594	12	diet	diet	NN
41352	1594	13	bread	bread	NN
41352	1594	14	,	,	,
41352	1594	15	only	only	RB
41352	1594	16	omitting	omit	VBG
41352	1594	17	the	the	DT
41352	1594	18	carraway	carraway	NN
41352	1594	19	seeds	seed	NNS
41352	1594	20	;	;	:
41352	1594	21	then	then	RB
41352	1594	22	rub	rub	VB
41352	1594	23	the	the	DT
41352	1594	24	inside	inside	NN
41352	1594	25	of	of	IN
41352	1594	26	small	small	JJ
41352	1594	27	tin	tin	NN
41352	1594	28	pans	pan	NNS
41352	1594	29	with	with	IN
41352	1594	30	fresh	fresh	JJ
41352	1594	31	butter	butter	NN
41352	1594	32	,	,	,
41352	1594	33	fill	fill	VB
41352	1594	34	them	-PRON-	PRP
41352	1594	35	with	with	IN
41352	1594	36	the	the	DT
41352	1594	37	mixture	mixture	NN
41352	1594	38	,	,	,
41352	1594	39	sift	sift	NNP
41352	1594	40	sugar	sugar	NN
41352	1594	41	over	over	RP
41352	1594	42	,	,	,
41352	1594	43	and	and	CC
41352	1594	44	bake	bake	VB
41352	1594	45	them	-PRON-	PRP
41352	1594	46	in	in	IN
41352	1594	47	a	a	DT
41352	1594	48	moderate	moderate	JJ
41352	1594	49	oven	oven	NN
41352	1594	50	.	.	.
41352	1595	1	_	_	NNP
41352	1595	2	Common	Common	NNP
41352	1595	3	Seed	Seed	NNP
41352	1595	4	Cake	Cake	NNP
41352	1595	5	.	.	.
41352	1595	6	_	_	IN
41352	1595	7	TO	to	IN
41352	1595	8	one	one	CD
41352	1595	9	pound	pound	NN
41352	1595	10	and	and	CC
41352	1595	11	a	a	DT
41352	1595	12	half	half	NN
41352	1595	13	of	of	IN
41352	1595	14	flour	flour	NN
41352	1595	15	put	put	VBN
41352	1595	16	half	half	PDT
41352	1595	17	a	a	DT
41352	1595	18	pound	pound	NN
41352	1595	19	of	of	IN
41352	1595	20	fresh	fresh	JJ
41352	1595	21	butter	butter	NN
41352	1595	22	broke	break	VBD
41352	1595	23	into	into	IN
41352	1595	24	small	small	JJ
41352	1595	25	pieces	piece	NNS
41352	1595	26	round	round	IN
41352	1595	27	it	-PRON-	PRP
41352	1595	28	,	,	,
41352	1595	29	likewise	likewise	RB
41352	1595	30	a	a	DT
41352	1595	31	quarter	quarter	NN
41352	1595	32	of	of	IN
41352	1595	33	a	a	DT
41352	1595	34	pound	pound	NN
41352	1595	35	of	of	IN
41352	1595	36	sifted	sift	VBN
41352	1595	37	sugar	sugar	NN
41352	1595	38	,	,	,
41352	1595	39	and	and	CC
41352	1595	40	half	half	PDT
41352	1595	41	a	a	DT
41352	1595	42	grated	grate	VBN
41352	1595	43	nutmeg	nutmeg	NN
41352	1595	44	;	;	:
41352	1595	45	then	then	RB
41352	1595	46	make	make	VB
41352	1595	47	a	a	DT
41352	1595	48	cavity	cavity	NN
41352	1595	49	in	in	IN
41352	1595	50	the	the	DT
41352	1595	51	center	center	NN
41352	1595	52	of	of	IN
41352	1595	53	the	the	DT
41352	1595	54	flour	flour	NN
41352	1595	55	and	and	CC
41352	1595	56	set	set	VB
41352	1595	57	a	a	DT
41352	1595	58	sponge	sponge	NN
41352	1595	59	with	with	IN
41352	1595	60	a	a	DT
41352	1595	61	gill	gill	NN
41352	1595	62	of	of	IN
41352	1595	63	yest	yest	NN
41352	1595	64	and	and	CC
41352	1595	65	a	a	DT
41352	1595	66	little	little	JJ
41352	1595	67	warm	warm	JJ
41352	1595	68	milk	milk	NN
41352	1595	69	;	;	:
41352	1595	70	when	when	WRB
41352	1595	71	well	well	RB
41352	1595	72	risen	rise	VBN
41352	1595	73	add	add	VB
41352	1595	74	slices	slice	NNS
41352	1595	75	of	of	IN
41352	1595	76	candied	candy	VBN
41352	1595	77	orange	orange	NN
41352	1595	78	or	or	CC
41352	1595	79	lemon	lemon	NN
41352	1595	80	peel	peel	NN
41352	1595	81	and	and	CC
41352	1595	82	an	an	DT
41352	1595	83	egg	egg	NN
41352	1595	84	beat	beat	VBN
41352	1595	85	up	up	RP
41352	1595	86	.	.	.
41352	1596	1	Mix	mix	VB
41352	1596	2	all	all	PDT
41352	1596	3	these	these	DT
41352	1596	4	ingredients	ingredient	NNS
41352	1596	5	well	well	RB
41352	1596	6	together	together	RB
41352	1596	7	with	with	IN
41352	1596	8	a	a	DT
41352	1596	9	little	little	JJ
41352	1596	10	warm	warm	JJ
41352	1596	11	milk	milk	NN
41352	1596	12	,	,	,
41352	1596	13	let	let	VB
41352	1596	14	the	the	DT
41352	1596	15	dough	dough	NN
41352	1596	16	be	be	VB
41352	1596	17	of	of	IN
41352	1596	18	a	a	DT
41352	1596	19	proper	proper	JJ
41352	1596	20	stiffness	stiffness	NN
41352	1596	21	,	,	,
41352	1596	22	mould	mould	VB
41352	1596	23	it	-PRON-	PRP
41352	1596	24	into	into	IN
41352	1596	25	a	a	DT
41352	1596	26	cake	cake	NN
41352	1596	27	,	,	,
41352	1596	28	prove	prove	VB
41352	1596	29	it	-PRON-	PRP
41352	1596	30	in	in	IN
41352	1596	31	a	a	DT
41352	1596	32	warm	warm	JJ
41352	1596	33	place	place	NN
41352	1596	34	,	,	,
41352	1596	35	and	and	CC
41352	1596	36	then	then	RB
41352	1596	37	bake	bake	VB
41352	1596	38	it	-PRON-	PRP
41352	1596	39	.	.	.
41352	1597	1	_	_	NNP
41352	1597	2	Cinnamon	Cinnamon	NNP
41352	1597	3	Cakes	Cakes	NNP
41352	1597	4	.	.	.
41352	1597	5	_	_	NNP
41352	1597	6	BREAK	BREAK	NNP
41352	1597	7	six	six	CD
41352	1597	8	eggs	egg	NNS
41352	1597	9	into	into	IN
41352	1597	10	a	a	DT
41352	1597	11	pan	pan	NN
41352	1597	12	with	with	IN
41352	1597	13	three	three	CD
41352	1597	14	table	table	NN
41352	1597	15	spoonfuls	spoonful	NNS
41352	1597	16	of	of	IN
41352	1597	17	rose	rose	NN
41352	1597	18	water	water	NN
41352	1597	19	,	,	,
41352	1597	20	whisk	whisk	VB
41352	1597	21	them	-PRON-	PRP
41352	1597	22	well	well	RB
41352	1597	23	together	together	RB
41352	1597	24	,	,	,
41352	1597	25	add	add	VB
41352	1597	26	a	a	DT
41352	1597	27	pound	pound	NN
41352	1597	28	of	of	IN
41352	1597	29	sifted	sift	VBN
41352	1597	30	sugar	sugar	NN
41352	1597	31	,	,	,
41352	1597	32	a	a	DT
41352	1597	33	dessert	dessert	NN
41352	1597	34	spoonful	spoonful	JJ
41352	1597	35	of	of	IN
41352	1597	36	pounded	pound	VBN
41352	1597	37	cinnamon	cinnamon	NN
41352	1597	38	,	,	,
41352	1597	39	and	and	CC
41352	1597	40	as	as	RB
41352	1597	41	much	much	JJ
41352	1597	42	flour	flour	NN
41352	1597	43	as	as	IN
41352	1597	44	will	will	MD
41352	1597	45	make	make	VB
41352	1597	46	it	-PRON-	PRP
41352	1597	47	into	into	IN
41352	1597	48	a	a	DT
41352	1597	49	good	good	JJ
41352	1597	50	paste	paste	NN
41352	1597	51	;	;	:
41352	1597	52	then	then	RB
41352	1597	53	roll	roll	VB
41352	1597	54	it	-PRON-	PRP
41352	1597	55	out	out	RP
41352	1597	56	,	,	,
41352	1597	57	cut	cut	VB
41352	1597	58	it	-PRON-	PRP
41352	1597	59	into	into	IN
41352	1597	60	what	what	WP
41352	1597	61	shapes	shape	NNS
41352	1597	62	you	-PRON-	PRP
41352	1597	63	please	please	VBP
41352	1597	64	,	,	,
41352	1597	65	bake	bake	VB
41352	1597	66	them	-PRON-	PRP
41352	1597	67	on	on	IN
41352	1597	68	white	white	JJ
41352	1597	69	paper	paper	NN
41352	1597	70	,	,	,
41352	1597	71	and	and	CC
41352	1597	72	when	when	WRB
41352	1597	73	done	do	VBN
41352	1597	74	take	take	VB
41352	1597	75	them	-PRON-	PRP
41352	1597	76	off	off	RP
41352	1597	77	,	,	,
41352	1597	78	and	and	CC
41352	1597	79	preserve	preserve	VB
41352	1597	80	them	-PRON-	PRP
41352	1597	81	in	in	IN
41352	1597	82	a	a	DT
41352	1597	83	dry	dry	JJ
41352	1597	84	place	place	NN
41352	1597	85	for	for	IN
41352	1597	86	use	use	NN
41352	1597	87	.	.	.
41352	1598	1	_	_	NNP
41352	1598	2	To	to	TO
41352	1598	3	make	make	VB
41352	1598	4	red	red	JJ
41352	1598	5	Colouring	Colouring	NNP
41352	1598	6	for	for	IN
41352	1598	7	Pippin	Pippin	NNP
41352	1598	8	Paste	Paste	NNP
41352	1598	9	,	,	,
41352	1598	10	&	&	CC
41352	1598	11	c.	c.	NNP
41352	1598	12	for	for	IN
41352	1598	13	garnishing	garnish	VBG
41352	1598	14	Twelfth	Twelfth	NNP
41352	1598	15	Cakes	Cakes	NNPS
41352	1598	16	.	.	.
41352	1598	17	_	_	NNP
41352	1598	18	TAKE	TAKE	NNP
41352	1598	19	an	an	DT
41352	1598	20	ounce	ounce	NN
41352	1598	21	of	of	IN
41352	1598	22	cochineal	cochineal	NNP
41352	1598	23	beat	beat	VBD
41352	1598	24	very	very	RB
41352	1598	25	fine	fine	RB
41352	1598	26	;	;	:
41352	1598	27	add	add	VB
41352	1598	28	three	three	CD
41352	1598	29	gills	gill	NNS
41352	1598	30	of	of	IN
41352	1598	31	water	water	NN
41352	1598	32	,	,	,
41352	1598	33	a	a	DT
41352	1598	34	quarter	quarter	NN
41352	1598	35	of	of	IN
41352	1598	36	an	an	DT
41352	1598	37	ounce	ounce	NN
41352	1598	38	of	of	IN
41352	1598	39	roche	roche	NNP
41352	1598	40	-	-	HYPH
41352	1598	41	alum	alum	NN
41352	1598	42	,	,	,
41352	1598	43	and	and	CC
41352	1598	44	two	two	CD
41352	1598	45	ounces	ounce	NNS
41352	1598	46	of	of	IN
41352	1598	47	lump	lump	NN
41352	1598	48	sugar	sugar	NN
41352	1598	49	;	;	:
41352	1598	50	boil	boil	VB
41352	1598	51	them	-PRON-	PRP
41352	1598	52	together	together	RB
41352	1598	53	for	for	IN
41352	1598	54	twenty	twenty	CD
41352	1598	55	minutes	minute	NNS
41352	1598	56	,	,	,
41352	1598	57	strain	strain	VB
41352	1598	58	it	-PRON-	PRP
41352	1598	59	through	through	IN
41352	1598	60	a	a	DT
41352	1598	61	fine	fine	JJ
41352	1598	62	sieve	sieve	NN
41352	1598	63	,	,	,
41352	1598	64	and	and	CC
41352	1598	65	preserve	preserve	VB
41352	1598	66	it	-PRON-	PRP
41352	1598	67	for	for	IN
41352	1598	68	use	use	NN
41352	1598	69	close	close	RB
41352	1598	70	covered	cover	VBN
41352	1598	71	.	.	.
41352	1599	1	_	_	NNP
41352	1599	2	Twelfth	Twelfth	NNP
41352	1599	3	Cakes	Cakes	NNPS
41352	1599	4	.	.	.
41352	1599	5	_	_	NNP
41352	1599	6	TAKE	TAKE	NNP
41352	1599	7	seven	seven	CD
41352	1599	8	pounds	pound	NNS
41352	1599	9	of	of	IN
41352	1599	10	flour	flour	NN
41352	1599	11	,	,	,
41352	1599	12	make	make	VB
41352	1599	13	a	a	DT
41352	1599	14	cavity	cavity	NN
41352	1599	15	in	in	IN
41352	1599	16	the	the	DT
41352	1599	17	center	center	NN
41352	1599	18	,	,	,
41352	1599	19	set	set	VBD
41352	1599	20	a	a	DT
41352	1599	21	sponge	sponge	NN
41352	1599	22	with	with	IN
41352	1599	23	a	a	DT
41352	1599	24	gill	gill	NN
41352	1599	25	and	and	CC
41352	1599	26	a	a	DT
41352	1599	27	half	half	NN
41352	1599	28	of	of	IN
41352	1599	29	yest	yest	NN
41352	1599	30	and	and	CC
41352	1599	31	a	a	DT
41352	1599	32	little	little	JJ
41352	1599	33	warm	warm	JJ
41352	1599	34	milk	milk	NN
41352	1599	35	;	;	:
41352	1599	36	then	then	RB
41352	1599	37	put	put	VB
41352	1599	38	round	round	RB
41352	1599	39	it	-PRON-	PRP
41352	1599	40	one	one	CD
41352	1599	41	pound	pound	NN
41352	1599	42	of	of	IN
41352	1599	43	fresh	fresh	JJ
41352	1599	44	butter	butter	NN
41352	1599	45	broke	break	VBD
41352	1599	46	into	into	IN
41352	1599	47	small	small	JJ
41352	1599	48	lumps	lump	NNS
41352	1599	49	,	,	,
41352	1599	50	one	one	CD
41352	1599	51	pound	pound	NN
41352	1599	52	and	and	CC
41352	1599	53	a	a	DT
41352	1599	54	quarter	quarter	NN
41352	1599	55	of	of	IN
41352	1599	56	sifted	sift	VBN
41352	1599	57	sugar	sugar	NN
41352	1599	58	,	,	,
41352	1599	59	four	four	CD
41352	1599	60	pounds	pound	NNS
41352	1599	61	and	and	CC
41352	1599	62	a	a	DT
41352	1599	63	half	half	NN
41352	1599	64	of	of	IN
41352	1599	65	currants	currant	NNS
41352	1599	66	washed	wash	VBN
41352	1599	67	and	and	CC
41352	1599	68	picked	pick	VBD
41352	1599	69	,	,	,
41352	1599	70	half	half	PDT
41352	1599	71	an	an	DT
41352	1599	72	ounce	ounce	NN
41352	1599	73	of	of	IN
41352	1599	74	sifted	sift	VBN
41352	1599	75	cinnamon	cinnamon	NN
41352	1599	76	,	,	,
41352	1599	77	a	a	DT
41352	1599	78	quarter	quarter	NN
41352	1599	79	of	of	IN
41352	1599	80	an	an	DT
41352	1599	81	ounce	ounce	NN
41352	1599	82	of	of	IN
41352	1599	83	pounded	pound	VBN
41352	1599	84	cloves	clove	NNS
41352	1599	85	,	,	,
41352	1599	86	mace	mace	NN
41352	1599	87	,	,	,
41352	1599	88	and	and	CC
41352	1599	89	nutmeg	nutmeg	NNP
41352	1599	90	mixed	mixed	NNP
41352	1599	91	,	,	,
41352	1599	92	sliced	slice	VBN
41352	1599	93	candied	candy	VBD
41352	1599	94	orange	orange	NN
41352	1599	95	or	or	CC
41352	1599	96	lemon	lemon	NN
41352	1599	97	peel	peel	NN
41352	1599	98	and	and	CC
41352	1599	99	citron	citron	NN
41352	1599	100	.	.	.
41352	1600	1	When	when	WRB
41352	1600	2	the	the	DT
41352	1600	3	sponge	sponge	NN
41352	1600	4	is	be	VBZ
41352	1600	5	risen	rise	VBN
41352	1600	6	mix	mix	VB
41352	1600	7	all	all	PDT
41352	1600	8	the	the	DT
41352	1600	9	ingredients	ingredient	NNS
41352	1600	10	together	together	RB
41352	1600	11	with	with	IN
41352	1600	12	a	a	DT
41352	1600	13	little	little	JJ
41352	1600	14	warm	warm	JJ
41352	1600	15	milk	milk	NN
41352	1600	16	;	;	:
41352	1600	17	let	let	VB
41352	1600	18	the	the	DT
41352	1600	19	hoops	hoop	NNS
41352	1600	20	be	be	VB
41352	1600	21	well	well	RB
41352	1600	22	papered	paper	VBN
41352	1600	23	and	and	CC
41352	1600	24	buttered	butter	VBN
41352	1600	25	,	,	,
41352	1600	26	then	then	RB
41352	1600	27	fill	fill	VB
41352	1600	28	them	-PRON-	PRP
41352	1600	29	with	with	IN
41352	1600	30	the	the	DT
41352	1600	31	mixture	mixture	NN
41352	1600	32	and	and	CC
41352	1600	33	bake	bake	VB
41352	1600	34	them	-PRON-	PRP
41352	1600	35	,	,	,
41352	1600	36	and	and	CC
41352	1600	37	when	when	WRB
41352	1600	38	nearly	nearly	RB
41352	1600	39	cold	cold	JJ
41352	1600	40	ice	ice	NN
41352	1600	41	them	-PRON-	PRP
41352	1600	42	over	over	RP
41352	1600	43	with	with	IN
41352	1600	44	sugar	sugar	NN
41352	1600	45	prepared	prepare	VBN
41352	1600	46	for	for	IN
41352	1600	47	that	that	DT
41352	1600	48	purpose	purpose	NN
41352	1600	49	as	as	IN
41352	1600	50	per	per	IN
41352	1600	51	receipt	receipt	NN
41352	1600	52	;	;	:
41352	1600	53	or	or	CC
41352	1600	54	they	-PRON-	PRP
41352	1600	55	may	may	MD
41352	1600	56	be	be	VB
41352	1600	57	plain	plain	JJ
41352	1600	58	.	.	.
41352	1601	1	_	_	NNP
41352	1601	2	Bristol	Bristol	NNP
41352	1601	3	Cakes	Cakes	NNP
41352	1601	4	.	.	.
41352	1601	5	_	_	NNP
41352	1601	6	TAKE	TAKE	NNP
41352	1601	7	six	six	CD
41352	1601	8	ounces	ounce	NNS
41352	1601	9	of	of	IN
41352	1601	10	sifted	sift	VBN
41352	1601	11	sugar	sugar	NN
41352	1601	12	,	,	,
41352	1601	13	six	six	CD
41352	1601	14	ounces	ounce	NNS
41352	1601	15	of	of	IN
41352	1601	16	fresh	fresh	JJ
41352	1601	17	butter	butter	NN
41352	1601	18	,	,	,
41352	1601	19	four	four	CD
41352	1601	20	whites	white	NNS
41352	1601	21	and	and	CC
41352	1601	22	two	two	CD
41352	1601	23	yolks	yolk	NNS
41352	1601	24	of	of	IN
41352	1601	25	eggs	egg	NNS
41352	1601	26	,	,	,
41352	1601	27	nine	nine	CD
41352	1601	28	ounces	ounce	NNS
41352	1601	29	of	of	IN
41352	1601	30	flour	flour	NN
41352	1601	31	,	,	,
41352	1601	32	and	and	CC
41352	1601	33	mix	mix	VB
41352	1601	34	them	-PRON-	PRP
41352	1601	35	well	well	RB
41352	1601	36	together	together	RB
41352	1601	37	in	in	IN
41352	1601	38	an	an	DT
41352	1601	39	earthen	earthen	JJ
41352	1601	40	pan	pan	NN
41352	1601	41	with	with	IN
41352	1601	42	the	the	DT
41352	1601	43	hand	hand	NN
41352	1601	44	;	;	:
41352	1601	45	then	then	RB
41352	1601	46	add	add	VB
41352	1601	47	three	three	CD
41352	1601	48	quarters	quarter	NNS
41352	1601	49	of	of	IN
41352	1601	50	a	a	DT
41352	1601	51	pound	pound	NN
41352	1601	52	of	of	IN
41352	1601	53	picked	pick	VBN
41352	1601	54	currants	currant	NNS
41352	1601	55	,	,	,
41352	1601	56	and	and	CC
41352	1601	57	drop	drop	VB
41352	1601	58	the	the	DT
41352	1601	59	mixture	mixture	NN
41352	1601	60	with	with	IN
41352	1601	61	a	a	DT
41352	1601	62	spoon	spoon	NN
41352	1601	63	upon	upon	IN
41352	1601	64	tin	tin	JJ
41352	1601	65	plates	plate	NNS
41352	1601	66	rubbed	rub	VBN
41352	1601	67	with	with	IN
41352	1601	68	butter	butter	NN
41352	1601	69	,	,	,
41352	1601	70	and	and	CC
41352	1601	71	bake	bake	VB
41352	1601	72	them	-PRON-	PRP
41352	1601	73	in	in	IN
41352	1601	74	a	a	DT
41352	1601	75	brisk	brisk	JJ
41352	1601	76	oven	oven	NN
41352	1601	77	.	.	.
41352	1602	1	_	_	NNP
41352	1602	2	Hyde	Hyde	NNP
41352	1602	3	Park	Park	NNP
41352	1602	4	Corner	Corner	NNP
41352	1602	5	Cakes	Cakes	NNP
41352	1602	6	.	.	.
41352	1602	7	_	_	NNP
41352	1602	8	TAKE	TAKE	NNP
41352	1602	9	two	two	CD
41352	1602	10	pounds	pound	NNS
41352	1602	11	of	of	IN
41352	1602	12	flour	flour	NN
41352	1602	13	,	,	,
41352	1602	14	four	four	CD
41352	1602	15	ounces	ounce	NNS
41352	1602	16	of	of	IN
41352	1602	17	common	common	JJ
41352	1602	18	sugar	sugar	NN
41352	1602	19	,	,	,
41352	1602	20	and	and	CC
41352	1602	21	half	half	PDT
41352	1602	22	an	an	DT
41352	1602	23	ounce	ounce	NN
41352	1602	24	of	of	IN
41352	1602	25	carraway	carraway	NN
41352	1602	26	seeds	seed	NNS
41352	1602	27	pounded	pound	VBD
41352	1602	28	;	;	:
41352	1602	29	then	then	RB
41352	1602	30	set	set	VB
41352	1602	31	a	a	DT
41352	1602	32	sponge	sponge	NN
41352	1602	33	with	with	IN
41352	1602	34	half	half	PDT
41352	1602	35	a	a	DT
41352	1602	36	gill	gill	NN
41352	1602	37	of	of	IN
41352	1602	38	yest	yest	NN
41352	1602	39	and	and	CC
41352	1602	40	some	some	DT
41352	1602	41	warm	warm	JJ
41352	1602	42	milk	milk	NN
41352	1602	43	,	,	,
41352	1602	44	and	and	CC
41352	1602	45	when	when	WRB
41352	1602	46	it	-PRON-	PRP
41352	1602	47	works	work	VBZ
41352	1602	48	take	take	VBP
41352	1602	49	some	some	DT
41352	1602	50	boiling	boiling	NN
41352	1602	51	milk	milk	NN
41352	1602	52	,	,	,
41352	1602	53	add	add	VB
41352	1602	54	to	to	IN
41352	1602	55	it	-PRON-	PRP
41352	1602	56	five	five	CD
41352	1602	57	ounces	ounce	NNS
41352	1602	58	of	of	IN
41352	1602	59	fresh	fresh	JJ
41352	1602	60	butter	butter	NN
41352	1602	61	,	,	,
41352	1602	62	mix	mix	VB
41352	1602	63	it	-PRON-	PRP
41352	1602	64	up	up	RP
41352	1602	65	light	light	NN
41352	1602	66	,	,	,
41352	1602	67	add	add	VB
41352	1602	68	let	let	VB
41352	1602	69	it	-PRON-	PRP
41352	1602	70	lay	lay	VB
41352	1602	71	some	some	DT
41352	1602	72	time	time	NN
41352	1602	73	;	;	:
41352	1602	74	then	then	RB
41352	1602	75	roll	roll	VB
41352	1602	76	it	-PRON-	PRP
41352	1602	77	out	out	RP
41352	1602	78	,	,	,
41352	1602	79	cut	cut	VB
41352	1602	80	it	-PRON-	PRP
41352	1602	81	into	into	IN
41352	1602	82	what	what	WP
41352	1602	83	forms	form	NNS
41352	1602	84	you	-PRON-	PRP
41352	1602	85	please	please	VBP
41352	1602	86	,	,	,
41352	1602	87	and	and	CC
41352	1602	88	bake	bake	VB
41352	1602	89	them	-PRON-	PRP
41352	1602	90	in	in	IN
41352	1602	91	a	a	DT
41352	1602	92	moderate	moderate	JJ
41352	1602	93	oven	oven	NN
41352	1602	94	.	.	.
41352	1603	1	_	_	NNP
41352	1603	2	Good	Good	NNP
41352	1603	3	Gingerbread	Gingerbread	NNP
41352	1603	4	Nuts	Nuts	NNP
41352	1603	5	.	.	.
41352	1603	6	_	_	NNP
41352	1603	7	TAKE	TAKE	NNP
41352	1603	8	four	four	CD
41352	1603	9	pounds	pound	NNS
41352	1603	10	of	of	IN
41352	1603	11	flour	flour	NN
41352	1603	12	,	,	,
41352	1603	13	half	half	PDT
41352	1603	14	a	a	DT
41352	1603	15	pound	pound	NN
41352	1603	16	of	of	IN
41352	1603	17	sifted	sift	VBN
41352	1603	18	sugar	sugar	NN
41352	1603	19	,	,	,
41352	1603	20	one	one	CD
41352	1603	21	ounce	ounce	NN
41352	1603	22	of	of	IN
41352	1603	23	carraway	carraway	NN
41352	1603	24	seeds	seed	NNS
41352	1603	25	,	,	,
41352	1603	26	half	half	PDT
41352	1603	27	an	an	DT
41352	1603	28	ounce	ounce	NN
41352	1603	29	of	of	IN
41352	1603	30	ginger	ginger	NN
41352	1603	31	pounded	pound	VBD
41352	1603	32	and	and	CC
41352	1603	33	sifted	sift	VBN
41352	1603	34	,	,	,
41352	1603	35	six	six	CD
41352	1603	36	ounces	ounce	NNS
41352	1603	37	of	of	IN
41352	1603	38	fresh	fresh	JJ
41352	1603	39	butter	butter	NN
41352	1603	40	,	,	,
41352	1603	41	and	and	CC
41352	1603	42	two	two	CD
41352	1603	43	ounces	ounce	NNS
41352	1603	44	of	of	IN
41352	1603	45	candied	candy	VBN
41352	1603	46	orange	orange	JJ
41352	1603	47	peel	peel	NN
41352	1603	48	cut	cut	VBN
41352	1603	49	into	into	IN
41352	1603	50	small	small	JJ
41352	1603	51	slices	slice	NNS
41352	1603	52	.	.	.
41352	1604	1	Then	then	RB
41352	1604	2	take	take	VB
41352	1604	3	a	a	DT
41352	1604	4	pound	pound	NN
41352	1604	5	of	of	IN
41352	1604	6	treacle	treacle	NN
41352	1604	7	or	or	CC
41352	1604	8	honey	honey	NN
41352	1604	9	and	and	CC
41352	1604	10	a	a	DT
41352	1604	11	gill	gill	NN
41352	1604	12	of	of	IN
41352	1604	13	cream	cream	NN
41352	1604	14	,	,	,
41352	1604	15	make	make	VB
41352	1604	16	them	-PRON-	PRP
41352	1604	17	warm	warm	JJ
41352	1604	18	together	together	RB
41352	1604	19	,	,	,
41352	1604	20	mix	mix	VB
41352	1604	21	all	all	PDT
41352	1604	22	the	the	DT
41352	1604	23	ingredients	ingredient	NNS
41352	1604	24	into	into	IN
41352	1604	25	a	a	DT
41352	1604	26	paste	paste	NN
41352	1604	27	,	,	,
41352	1604	28	and	and	CC
41352	1604	29	let	let	VB
41352	1604	30	it	-PRON-	PRP
41352	1604	31	lay	lay	VB
41352	1604	32	six	six	CD
41352	1604	33	hours	hour	NNS
41352	1604	34	;	;	:
41352	1604	35	then	then	RB
41352	1604	36	roll	roll	VB
41352	1604	37	it	-PRON-	PRP
41352	1604	38	out	out	RP
41352	1604	39	,	,	,
41352	1604	40	make	make	VB
41352	1604	41	it	-PRON-	PRP
41352	1604	42	into	into	IN
41352	1604	43	nuts	nut	NNS
41352	1604	44	,	,	,
41352	1604	45	and	and	CC
41352	1604	46	bake	bake	VB
41352	1604	47	them	-PRON-	PRP
41352	1604	48	in	in	IN
41352	1604	49	a	a	DT
41352	1604	50	moderate	moderate	JJ
41352	1604	51	oven	oven	NN
41352	1604	52	.	.	.
41352	1605	1	_	_	NNP
41352	1605	2	Bride	Bride	NNP
41352	1605	3	Cake	Cake	NNP
41352	1605	4	.	.	.
41352	1605	5	_	_	NNP
41352	1605	6	TAKE	TAKE	NNP
41352	1605	7	two	two	CD
41352	1605	8	pounds	pound	NNS
41352	1605	9	of	of	IN
41352	1605	10	sifted	sift	VBN
41352	1605	11	loaf	loaf	NN
41352	1605	12	sugar	sugar	NN
41352	1605	13	,	,	,
41352	1605	14	four	four	CD
41352	1605	15	pounds	pound	NNS
41352	1605	16	of	of	IN
41352	1605	17	fresh	fresh	JJ
41352	1605	18	butter	butter	NN
41352	1605	19	,	,	,
41352	1605	20	four	four	CD
41352	1605	21	pounds	pound	NNS
41352	1605	22	of	of	IN
41352	1605	23	best	good	JJS
41352	1605	24	white	white	JJ
41352	1605	25	flour	flour	NN
41352	1605	26	dried	dry	VBN
41352	1605	27	and	and	CC
41352	1605	28	sifted	sift	VBN
41352	1605	29	,	,	,
41352	1605	30	a	a	DT
41352	1605	31	quarter	quarter	NN
41352	1605	32	of	of	IN
41352	1605	33	an	an	DT
41352	1605	34	ounce	ounce	NN
41352	1605	35	of	of	IN
41352	1605	36	mace	mace	NN
41352	1605	37	and	and	CC
41352	1605	38	cinnamon	cinnamon	NN
41352	1605	39	,	,	,
41352	1605	40	likewise	likewise	RB
41352	1605	41	the	the	DT
41352	1605	42	same	same	JJ
41352	1605	43	quantity	quantity	NN
41352	1605	44	of	of	IN
41352	1605	45	nutmeg	nutmeg	NN
41352	1605	46	pounded	pound	VBD
41352	1605	47	and	and	CC
41352	1605	48	sifted	sift	VBN
41352	1605	49	,	,	,
41352	1605	50	thirty	thirty	CD
41352	1605	51	eggs	egg	NNS
41352	1605	52	,	,	,
41352	1605	53	four	four	CD
41352	1605	54	pounds	pound	NNS
41352	1605	55	of	of	IN
41352	1605	56	currants	currant	NNS
41352	1605	57	washed	wash	VBD
41352	1605	58	,	,	,
41352	1605	59	picked	pick	VBD
41352	1605	60	,	,	,
41352	1605	61	and	and	CC
41352	1605	62	dried	dry	VBN
41352	1605	63	before	before	IN
41352	1605	64	a	a	DT
41352	1605	65	fire	fire	NN
41352	1605	66	,	,	,
41352	1605	67	a	a	DT
41352	1605	68	pound	pound	NN
41352	1605	69	of	of	IN
41352	1605	70	jordan	jordan	NNP
41352	1605	71	almonds	almond	VBZ
41352	1605	72	blanched	blanch	VBN
41352	1605	73	and	and	CC
41352	1605	74	pounded	pound	VBD
41352	1605	75	,	,	,
41352	1605	76	a	a	DT
41352	1605	77	pound	pound	NN
41352	1605	78	of	of	IN
41352	1605	79	citron	citron	NN
41352	1605	80	,	,	,
41352	1605	81	a	a	DT
41352	1605	82	pound	pound	NN
41352	1605	83	of	of	IN
41352	1605	84	candied	candy	VBN
41352	1605	85	orange	orange	NN
41352	1605	86	and	and	CC
41352	1605	87	a	a	DT
41352	1605	88	pound	pound	NN
41352	1605	89	of	of	IN
41352	1605	90	candied	candy	VBN
41352	1605	91	lemon	lemon	NN
41352	1605	92	peels	peel	NNS
41352	1605	93	cut	cut	VBD
41352	1605	94	into	into	IN
41352	1605	95	slices	slice	NNS
41352	1605	96	,	,	,
41352	1605	97	and	and	CC
41352	1605	98	half	half	PDT
41352	1605	99	a	a	DT
41352	1605	100	pint	pint	NN
41352	1605	101	of	of	IN
41352	1605	102	brandy	brandy	NN
41352	1605	103	;	;	:
41352	1605	104	then	then	RB
41352	1605	105	proceed	proceed	VB
41352	1605	106	as	as	IN
41352	1605	107	follows:--First	follows:--first	NN
41352	1605	108	work	work	VB
41352	1605	109	the	the	DT
41352	1605	110	butter	butter	NN
41352	1605	111	to	to	IN
41352	1605	112	a	a	DT
41352	1605	113	cream	cream	NN
41352	1605	114	with	with	IN
41352	1605	115	the	the	DT
41352	1605	116	hand	hand	NN
41352	1605	117	,	,	,
41352	1605	118	then	then	RB
41352	1605	119	beat	beat	VBD
41352	1605	120	in	in	IN
41352	1605	121	the	the	DT
41352	1605	122	sugar	sugar	NN
41352	1605	123	for	for	IN
41352	1605	124	a	a	DT
41352	1605	125	quarter	quarter	NN
41352	1605	126	of	of	IN
41352	1605	127	an	an	DT
41352	1605	128	hour	hour	NN
41352	1605	129	,	,	,
41352	1605	130	whisk	whisk	VB
41352	1605	131	the	the	DT
41352	1605	132	whites	white	NNS
41352	1605	133	of	of	IN
41352	1605	134	eggs	egg	NNS
41352	1605	135	to	to	IN
41352	1605	136	a	a	DT
41352	1605	137	solid	solid	JJ
41352	1605	138	froth	froth	NN
41352	1605	139	,	,	,
41352	1605	140	and	and	CC
41352	1605	141	mix	mix	VB
41352	1605	142	them	-PRON-	PRP
41352	1605	143	with	with	IN
41352	1605	144	the	the	DT
41352	1605	145	sugar	sugar	NN
41352	1605	146	and	and	CC
41352	1605	147	butter	butter	NN
41352	1605	148	;	;	:
41352	1605	149	then	then	RB
41352	1605	150	beat	beat	VBD
41352	1605	151	the	the	DT
41352	1605	152	yolks	yolk	NNS
41352	1605	153	for	for	IN
41352	1605	154	a	a	DT
41352	1605	155	quarter	quarter	NN
41352	1605	156	of	of	IN
41352	1605	157	an	an	DT
41352	1605	158	hour	hour	NN
41352	1605	159	and	and	CC
41352	1605	160	put	put	VBD
41352	1605	161	them	-PRON-	PRP
41352	1605	162	to	to	IN
41352	1605	163	the	the	DT
41352	1605	164	above	above	JJ
41352	1605	165	,	,	,
41352	1605	166	likewise	likewise	RB
41352	1605	167	add	add	VB
41352	1605	168	the	the	DT
41352	1605	169	flour	flour	NN
41352	1605	170	,	,	,
41352	1605	171	mace	mace	NN
41352	1605	172	,	,	,
41352	1605	173	and	and	CC
41352	1605	174	nutmeg	nutmeg	NNP
41352	1605	175	;	;	:
41352	1605	176	beat	beat	VBD
41352	1605	177	all	all	RB
41352	1605	178	well	well	RB
41352	1605	179	together	together	RB
41352	1605	180	till	till	IN
41352	1605	181	the	the	DT
41352	1605	182	oven	oven	NN
41352	1605	183	is	be	VBZ
41352	1605	184	ready	ready	JJ
41352	1605	185	,	,	,
41352	1605	186	and	and	CC
41352	1605	187	then	then	RB
41352	1605	188	mix	mix	VB
41352	1605	189	in	in	RB
41352	1605	190	lightly	lightly	RB
41352	1605	191	the	the	DT
41352	1605	192	brandy	brandy	NN
41352	1605	193	,	,	,
41352	1605	194	currants	currant	NNS
41352	1605	195	,	,	,
41352	1605	196	almonds	almond	VBZ
41352	1605	197	,	,	,
41352	1605	198	and	and	CC
41352	1605	199	sweetmeats	sweetmeat	NNS
41352	1605	200	.	.	.
41352	1606	1	Line	line	VB
41352	1606	2	a	a	DT
41352	1606	3	hoop	hoop	NN
41352	1606	4	with	with	IN
41352	1606	5	paper	paper	NN
41352	1606	6	,	,	,
41352	1606	7	rub	rub	VB
41352	1606	8	it	-PRON-	PRP
41352	1606	9	with	with	IN
41352	1606	10	butter	butter	NN
41352	1606	11	,	,	,
41352	1606	12	fill	fill	VB
41352	1606	13	it	-PRON-	PRP
41352	1606	14	with	with	IN
41352	1606	15	the	the	DT
41352	1606	16	mixture	mixture	NN
41352	1606	17	,	,	,
41352	1606	18	bake	bake	VB
41352	1606	19	it	-PRON-	PRP
41352	1606	20	in	in	IN
41352	1606	21	a	a	DT
41352	1606	22	brisk	brisk	JJ
41352	1606	23	oven	oven	NN
41352	1606	24	,	,	,
41352	1606	25	and	and	CC
41352	1606	26	when	when	WRB
41352	1606	27	it	-PRON-	PRP
41352	1606	28	is	be	VBZ
41352	1606	29	risen	rise	VBN
41352	1606	30	cover	cover	VB
41352	1606	31	it	-PRON-	PRP
41352	1606	32	with	with	IN
41352	1606	33	paper	paper	NN
41352	1606	34	to	to	TO
41352	1606	35	prevent	prevent	VB
41352	1606	36	it	-PRON-	PRP
41352	1606	37	from	from	IN
41352	1606	38	burning	burn	VBG
41352	1606	39	.	.	.
41352	1607	1	It	-PRON-	PRP
41352	1607	2	may	may	MD
41352	1607	3	be	be	VB
41352	1607	4	served	serve	VBN
41352	1607	5	up	up	RP
41352	1607	6	either	either	CC
41352	1607	7	iced	iced	JJ
41352	1607	8	or	or	CC
41352	1607	9	plain	plain	JJ
41352	1607	10	.	.	.
41352	1608	1	_	_	NNP
41352	1608	2	Rice	Rice	NNP
41352	1608	3	Cakes	Cakes	NNP
41352	1608	4	.	.	.
41352	1608	5	_	_	NNP
41352	1608	6	WHISK	WHISK	NNP
41352	1608	7	the	the	DT
41352	1608	8	yolks	yolk	NNS
41352	1608	9	of	of	IN
41352	1608	10	seven	seven	CD
41352	1608	11	eggs	egg	NNS
41352	1608	12	for	for	IN
41352	1608	13	a	a	DT
41352	1608	14	quarter	quarter	NN
41352	1608	15	of	of	IN
41352	1608	16	an	an	DT
41352	1608	17	hour	hour	NN
41352	1608	18	,	,	,
41352	1608	19	add	add	VB
41352	1608	20	five	five	CD
41352	1608	21	ounces	ounce	NNS
41352	1608	22	of	of	IN
41352	1608	23	sifted	sift	VBN
41352	1608	24	sugar	sugar	NN
41352	1608	25	,	,	,
41352	1608	26	and	and	CC
41352	1608	27	mix	mix	VB
41352	1608	28	them	-PRON-	PRP
41352	1608	29	well	well	RB
41352	1608	30	;	;	:
41352	1608	31	put	put	VB
41352	1608	32	to	to	IN
41352	1608	33	them	-PRON-	PRP
41352	1608	34	a	a	DT
41352	1608	35	quarter	quarter	NN
41352	1608	36	of	of	IN
41352	1608	37	a	a	DT
41352	1608	38	pound	pound	NN
41352	1608	39	of	of	IN
41352	1608	40	rice	rice	NN
41352	1608	41	,	,	,
41352	1608	42	some	some	DT
41352	1608	43	flour	flour	NN
41352	1608	44	,	,	,
41352	1608	45	a	a	DT
41352	1608	46	little	little	JJ
41352	1608	47	brandy	brandy	NN
41352	1608	48	,	,	,
41352	1608	49	the	the	DT
41352	1608	50	rind	rind	NN
41352	1608	51	of	of	IN
41352	1608	52	a	a	DT
41352	1608	53	lemon	lemon	NN
41352	1608	54	grated	grate	VBN
41352	1608	55	very	very	RB
41352	1608	56	fine	fine	JJ
41352	1608	57	,	,	,
41352	1608	58	and	and	CC
41352	1608	59	a	a	DT
41352	1608	60	small	small	JJ
41352	1608	61	quantity	quantity	NN
41352	1608	62	of	of	IN
41352	1608	63	pounded	pound	VBN
41352	1608	64	mace	mace	NN
41352	1608	65	;	;	:
41352	1608	66	then	then	RB
41352	1608	67	beat	beat	VB
41352	1608	68	six	six	CD
41352	1608	69	whites	white	NNS
41352	1608	70	of	of	IN
41352	1608	71	eggs	egg	NNS
41352	1608	72	for	for	IN
41352	1608	73	some	some	DT
41352	1608	74	time	time	NN
41352	1608	75	,	,	,
41352	1608	76	mix	mix	VB
41352	1608	77	all	all	RB
41352	1608	78	together	together	RB
41352	1608	79	for	for	IN
41352	1608	80	ten	ten	CD
41352	1608	81	minutes	minute	NNS
41352	1608	82	,	,	,
41352	1608	83	fill	fill	VB
41352	1608	84	a	a	DT
41352	1608	85	hoop	hoop	NN
41352	1608	86	with	with	IN
41352	1608	87	the	the	DT
41352	1608	88	mixture	mixture	NN
41352	1608	89	,	,	,
41352	1608	90	and	and	CC
41352	1608	91	bake	bake	VB
41352	1608	92	it	-PRON-	PRP
41352	1608	93	in	in	IN
41352	1608	94	a	a	DT
41352	1608	95	brisk	brisk	JJ
41352	1608	96	oven	oven	NN
41352	1608	97	.	.	.
41352	1609	1	_	_	NNP
41352	1609	2	Bath	Bath	NNP
41352	1609	3	Cakes	Cakes	NNP
41352	1609	4	.	.	.
41352	1609	5	_	_	NNP
41352	1609	6	TAKE	TAKE	NNP
41352	1609	7	a	a	DT
41352	1609	8	pound	pound	NN
41352	1609	9	of	of	IN
41352	1609	10	fresh	fresh	JJ
41352	1609	11	butter	butter	NN
41352	1609	12	and	and	CC
41352	1609	13	rub	rub	VB
41352	1609	14	with	with	IN
41352	1609	15	it	-PRON-	PRP
41352	1609	16	a	a	DT
41352	1609	17	pound	pound	NN
41352	1609	18	of	of	IN
41352	1609	19	flour	flour	NN
41352	1609	20	,	,	,
41352	1609	21	mix	mix	VB
41352	1609	22	them	-PRON-	PRP
41352	1609	23	into	into	IN
41352	1609	24	a	a	DT
41352	1609	25	light	light	JJ
41352	1609	26	paste	paste	NN
41352	1609	27	with	with	IN
41352	1609	28	a	a	DT
41352	1609	29	gill	gill	NN
41352	1609	30	of	of	IN
41352	1609	31	yest	yest	NN
41352	1609	32	and	and	CC
41352	1609	33	some	some	DT
41352	1609	34	warm	warm	JJ
41352	1609	35	cream	cream	NN
41352	1609	36	,	,	,
41352	1609	37	and	and	CC
41352	1609	38	set	set	VBD
41352	1609	39	it	-PRON-	PRP
41352	1609	40	in	in	IN
41352	1609	41	a	a	DT
41352	1609	42	warm	warm	JJ
41352	1609	43	place	place	NN
41352	1609	44	to	to	TO
41352	1609	45	rise	rise	VB
41352	1609	46	;	;	:
41352	1609	47	then	then	RB
41352	1609	48	mould	mould	MD
41352	1609	49	in	in	RP
41352	1609	50	with	with	IN
41352	1609	51	it	-PRON-	PRP
41352	1609	52	a	a	DT
41352	1609	53	few	few	JJ
41352	1609	54	carraway	carraway	NN
41352	1609	55	seeds	seed	NNS
41352	1609	56	,	,	,
41352	1609	57	make	make	VB
41352	1609	58	it	-PRON-	PRP
41352	1609	59	into	into	IN
41352	1609	60	cakes	cake	NNS
41352	1609	61	the	the	DT
41352	1609	62	size	size	NN
41352	1609	63	of	of	IN
41352	1609	64	small	small	JJ
41352	1609	65	french	french	JJ
41352	1609	66	rolls	roll	NNS
41352	1609	67	,	,	,
41352	1609	68	and	and	CC
41352	1609	69	bake	bake	VB
41352	1609	70	them	-PRON-	PRP
41352	1609	71	on	on	IN
41352	1609	72	tins	tin	NNS
41352	1609	73	buttered	butter	VBD
41352	1609	74	.	.	.
41352	1610	1	_	_	NNP
41352	1610	2	Pancakes	Pancakes	NNP
41352	1610	3	.	.	.
41352	1610	4	_	_	IN
41352	1610	5	TO	to	IN
41352	1610	6	half	half	PDT
41352	1610	7	a	a	DT
41352	1610	8	pound	pound	NN
41352	1610	9	of	of	IN
41352	1610	10	best	good	JJS
41352	1610	11	white	white	JJ
41352	1610	12	flour	flour	NN
41352	1610	13	sifted	sift	VBN
41352	1610	14	add	add	VB
41352	1610	15	a	a	DT
41352	1610	16	little	little	JJ
41352	1610	17	salt	salt	NN
41352	1610	18	,	,	,
41352	1610	19	grated	grate	VBD
41352	1610	20	nutmeg	nutmeg	NNS
41352	1610	21	,	,	,
41352	1610	22	cream	cream	NN
41352	1610	23	or	or	CC
41352	1610	24	new	new	JJ
41352	1610	25	milk	milk	NN
41352	1610	26	,	,	,
41352	1610	27	and	and	CC
41352	1610	28	mix	mix	VB
41352	1610	29	them	-PRON-	PRP
41352	1610	30	well	well	RB
41352	1610	31	together	together	RB
41352	1610	32	;	;	:
41352	1610	33	then	then	RB
41352	1610	34	whisk	whisk	VB
41352	1610	35	eight	eight	CD
41352	1610	36	eggs	egg	NNS
41352	1610	37	,	,	,
41352	1610	38	put	put	VB
41352	1610	39	them	-PRON-	PRP
41352	1610	40	to	to	IN
41352	1610	41	the	the	DT
41352	1610	42	above	above	JJ
41352	1610	43	,	,	,
41352	1610	44	and	and	CC
41352	1610	45	beat	beat	VBD
41352	1610	46	the	the	DT
41352	1610	47	mixture	mixture	NN
41352	1610	48	for	for	IN
41352	1610	49	ten	ten	CD
41352	1610	50	minutes	minute	NNS
41352	1610	51	till	till	IN
41352	1610	52	perfectly	perfectly	RB
41352	1610	53	smooth	smooth	JJ
41352	1610	54	and	and	CC
41352	1610	55	light	light	JJ
41352	1610	56	,	,	,
41352	1610	57	and	and	CC
41352	1610	58	let	let	VB
41352	1610	59	it	-PRON-	PRP
41352	1610	60	be	be	VB
41352	1610	61	of	of	IN
41352	1610	62	a	a	DT
41352	1610	63	moderate	moderate	JJ
41352	1610	64	thickness	thickness	NN
41352	1610	65	.	.	.
41352	1611	1	When	when	WRB
41352	1611	2	the	the	DT
41352	1611	3	cakes	cake	NNS
41352	1611	4	are	be	VBP
41352	1611	5	to	to	TO
41352	1611	6	be	be	VB
41352	1611	7	fried	fry	VBN
41352	1611	8	,	,	,
41352	1611	9	put	put	VB
41352	1611	10	a	a	DT
41352	1611	11	little	little	JJ
41352	1611	12	piece	piece	NN
41352	1611	13	of	of	IN
41352	1611	14	lard	lard	NN
41352	1611	15	or	or	CC
41352	1611	16	fresh	fresh	JJ
41352	1611	17	butter	butter	NN
41352	1611	18	in	in	IN
41352	1611	19	each	each	DT
41352	1611	20	frying	frying	JJ
41352	1611	21	-	-	HYPH
41352	1611	22	pan	pan	NN
41352	1611	23	over	over	IN
41352	1611	24	a	a	DT
41352	1611	25	regular	regular	JJ
41352	1611	26	fire	fire	NN
41352	1611	27	,	,	,
41352	1611	28	and	and	CC
41352	1611	29	when	when	WRB
41352	1611	30	hot	hot	JJ
41352	1611	31	put	put	NN
41352	1611	32	in	in	IN
41352	1611	33	the	the	DT
41352	1611	34	mixture	mixture	NN
41352	1611	35	,	,	,
41352	1611	36	a	a	DT
41352	1611	37	sufficient	sufficient	JJ
41352	1611	38	quantity	quantity	NN
41352	1611	39	just	just	RB
41352	1611	40	to	to	TO
41352	1611	41	cover	cover	VB
41352	1611	42	the	the	DT
41352	1611	43	bottom	bottom	NN
41352	1611	44	of	of	IN
41352	1611	45	each	each	DT
41352	1611	46	pan	pan	NN
41352	1611	47	,	,	,
41352	1611	48	fry	fry	VB
41352	1611	49	them	-PRON-	PRP
41352	1611	50	of	of	IN
41352	1611	51	a	a	DT
41352	1611	52	nice	nice	JJ
41352	1611	53	colour	colour	NN
41352	1611	54	,	,	,
41352	1611	55	and	and	CC
41352	1611	56	serve	serve	VB
41352	1611	57	them	-PRON-	PRP
41352	1611	58	up	up	RP
41352	1611	59	very	very	RB
41352	1611	60	hot	hot	JJ
41352	1611	61	.	.	.
41352	1612	1	Serve	serve	VB
41352	1612	2	with	with	IN
41352	1612	3	them	-PRON-	PRP
41352	1612	4	,	,	,
41352	1612	5	likewise	likewise	RB
41352	1612	6	,	,	,
41352	1612	7	some	some	DT
41352	1612	8	sifted	sift	VBN
41352	1612	9	loaf	loaf	NN
41352	1612	10	sugar	sugar	NN
41352	1612	11	,	,	,
41352	1612	12	pounded	pound	VBD
41352	1612	13	cinnamon	cinnamon	NN
41352	1612	14	,	,	,
41352	1612	15	and	and	CC
41352	1612	16	seville	seville	NNP
41352	1612	17	orange	orange	NNP
41352	1612	18	,	,	,
41352	1612	19	on	on	IN
41352	1612	20	separate	separate	JJ
41352	1612	21	plates	plate	NNS
41352	1612	22	.	.	.
41352	1613	1	N.	N.	NNP
41352	1613	2	B.	B.	NNP
41352	1614	1	Before	before	IN
41352	1614	2	the	the	DT
41352	1614	3	frying	fry	VBG
41352	1614	4	pans	pan	NNS
41352	1614	5	are	be	VBP
41352	1614	6	used	use	VBN
41352	1614	7	let	let	VB
41352	1614	8	them	-PRON-	PRP
41352	1614	9	be	be	VB
41352	1614	10	prepared	prepare	VBN
41352	1614	11	with	with	IN
41352	1614	12	a	a	DT
41352	1614	13	bit	bit	NN
41352	1614	14	of	of	IN
41352	1614	15	butter	butter	NN
41352	1614	16	put	put	VBN
41352	1614	17	into	into	IN
41352	1614	18	each	each	DT
41352	1614	19	and	and	CC
41352	1614	20	burnt	burn	VBN
41352	1614	21	;	;	:
41352	1614	22	then	then	RB
41352	1614	23	wipe	wipe	VB
41352	1614	24	them	-PRON-	PRP
41352	1614	25	very	very	RB
41352	1614	26	clean	clean	JJ
41352	1614	27	with	with	IN
41352	1614	28	a	a	DT
41352	1614	29	dry	dry	JJ
41352	1614	30	cloth	cloth	NN
41352	1614	31	,	,	,
41352	1614	32	as	as	IN
41352	1614	33	this	this	DT
41352	1614	34	method	method	NN
41352	1614	35	prevents	prevent	VBZ
41352	1614	36	the	the	DT
41352	1614	37	batter	batter	NN
41352	1614	38	from	from	IN
41352	1614	39	sticking	stick	VBG
41352	1614	40	to	to	IN
41352	1614	41	the	the	DT
41352	1614	42	pan	pan	NN
41352	1614	43	when	when	WRB
41352	1614	44	frying	fry	VBG
41352	1614	45	.	.	.
41352	1615	1	_	_	NNP
41352	1615	2	Shrewsbury	Shrewsbury	NNP
41352	1615	3	Cakes	Cakes	NNP
41352	1615	4	.	.	.
41352	1615	5	_	_	NNP
41352	1615	6	BEAT	BEAT	VBD
41352	1615	7	half	half	PDT
41352	1615	8	a	a	DT
41352	1615	9	pound	pound	NN
41352	1615	10	of	of	IN
41352	1615	11	fresh	fresh	JJ
41352	1615	12	butter	butter	NN
41352	1615	13	to	to	IN
41352	1615	14	a	a	DT
41352	1615	15	cream	cream	NN
41352	1615	16	,	,	,
41352	1615	17	add	add	VB
41352	1615	18	to	to	IN
41352	1615	19	it	-PRON-	PRP
41352	1615	20	the	the	DT
41352	1615	21	same	same	JJ
41352	1615	22	quantity	quantity	NN
41352	1615	23	of	of	IN
41352	1615	24	flour	flour	NN
41352	1615	25	,	,	,
41352	1615	26	one	one	CD
41352	1615	27	egg	egg	NN
41352	1615	28	,	,	,
41352	1615	29	six	six	CD
41352	1615	30	ounces	ounce	NNS
41352	1615	31	of	of	IN
41352	1615	32	sifted	sift	VBN
41352	1615	33	sugar	sugar	NN
41352	1615	34	,	,	,
41352	1615	35	and	and	CC
41352	1615	36	a	a	DT
41352	1615	37	quarter	quarter	NN
41352	1615	38	of	of	IN
41352	1615	39	an	an	DT
41352	1615	40	ounce	ounce	NN
41352	1615	41	of	of	IN
41352	1615	42	carraway	carraway	NN
41352	1615	43	seeds	seed	NNS
41352	1615	44	.	.	.
41352	1616	1	Mix	mix	VB
41352	1616	2	all	all	RB
41352	1616	3	together	together	RB
41352	1616	4	into	into	IN
41352	1616	5	a	a	DT
41352	1616	6	paste	paste	NN
41352	1616	7	,	,	,
41352	1616	8	roll	roll	VB
41352	1616	9	it	-PRON-	PRP
41352	1616	10	out	out	RP
41352	1616	11	thin	thin	JJ
41352	1616	12	,	,	,
41352	1616	13	stamp	stamp	VB
41352	1616	14	it	-PRON-	PRP
41352	1616	15	with	with	IN
41352	1616	16	a	a	DT
41352	1616	17	tin	tin	JJ
41352	1616	18	cutter	cutter	NN
41352	1616	19	,	,	,
41352	1616	20	prick	prick	VB
41352	1616	21	the	the	DT
41352	1616	22	cakes	cake	NNS
41352	1616	23	with	with	IN
41352	1616	24	a	a	DT
41352	1616	25	fork	fork	NN
41352	1616	26	,	,	,
41352	1616	27	lay	lie	VBD
41352	1616	28	them	-PRON-	PRP
41352	1616	29	on	on	IN
41352	1616	30	tin	tin	JJ
41352	1616	31	plates	plate	NNS
41352	1616	32	rubbed	rub	VBN
41352	1616	33	with	with	IN
41352	1616	34	butter	butter	NN
41352	1616	35	,	,	,
41352	1616	36	and	and	CC
41352	1616	37	bake	bake	VB
41352	1616	38	them	-PRON-	PRP
41352	1616	39	in	in	IN
41352	1616	40	a	a	DT
41352	1616	41	slow	slow	JJ
41352	1616	42	oven	oven	NN
41352	1616	43	.	.	.
41352	1617	1	_	_	NNP
41352	1617	2	Portugal	Portugal	NNP
41352	1617	3	Cakes	Cakes	NNP
41352	1617	4	,	,	,
41352	1617	5	or	or	CC
41352	1617	6	Heart	Heart	NNP
41352	1617	7	Cakes	Cakes	NNPS
41352	1617	8	.	.	.
41352	1617	9	_	_	NNP
41352	1617	10	TAKE	TAKE	NNP
41352	1617	11	a	a	DT
41352	1617	12	pound	pound	NN
41352	1617	13	of	of	IN
41352	1617	14	flour	flour	NN
41352	1617	15	,	,	,
41352	1617	16	a	a	DT
41352	1617	17	pound	pound	NN
41352	1617	18	of	of	IN
41352	1617	19	sifted	sift	VBN
41352	1617	20	sugar	sugar	NN
41352	1617	21	,	,	,
41352	1617	22	a	a	DT
41352	1617	23	pound	pound	NN
41352	1617	24	of	of	IN
41352	1617	25	fresh	fresh	JJ
41352	1617	26	butter	butter	NN
41352	1617	27	,	,	,
41352	1617	28	and	and	CC
41352	1617	29	mix	mix	VB
41352	1617	30	them	-PRON-	PRP
41352	1617	31	with	with	IN
41352	1617	32	the	the	DT
41352	1617	33	hand	hand	NN
41352	1617	34	(	(	-LRB-
41352	1617	35	or	or	CC
41352	1617	36	a	a	DT
41352	1617	37	whisk	whisk	NN
41352	1617	38	)	)	-RRB-
41352	1617	39	till	till	IN
41352	1617	40	they	-PRON-	PRP
41352	1617	41	become	become	VBP
41352	1617	42	like	like	IN
41352	1617	43	a	a	DT
41352	1617	44	fine	fine	JJ
41352	1617	45	batter	batter	NN
41352	1617	46	.	.	.
41352	1618	1	Then	then	RB
41352	1618	2	add	add	VB
41352	1618	3	two	two	CD
41352	1618	4	spoonfuls	spoonful	NNS
41352	1618	5	of	of	IN
41352	1618	6	rose	rose	NN
41352	1618	7	water	water	NN
41352	1618	8	,	,	,
41352	1618	9	half	half	PDT
41352	1618	10	a	a	DT
41352	1618	11	pound	pound	NN
41352	1618	12	of	of	IN
41352	1618	13	currants	currant	NNS
41352	1618	14	washed	wash	VBN
41352	1618	15	and	and	CC
41352	1618	16	picked	pick	VBD
41352	1618	17	,	,	,
41352	1618	18	break	break	VBP
41352	1618	19	ten	ten	CD
41352	1618	20	eggs	egg	NNS
41352	1618	21	,	,	,
41352	1618	22	whisk	whisk	VB
41352	1618	23	them	-PRON-	PRP
41352	1618	24	,	,	,
41352	1618	25	and	and	CC
41352	1618	26	mix	mix	VB
41352	1618	27	well	well	RB
41352	1618	28	all	all	RB
41352	1618	29	together	together	RB
41352	1618	30	.	.	.
41352	1619	1	Butter	butter	NN
41352	1619	2	ten	ten	CD
41352	1619	3	moulds	mould	NNS
41352	1619	4	,	,	,
41352	1619	5	fill	fill	VB
41352	1619	6	them	-PRON-	PRP
41352	1619	7	three	three	CD
41352	1619	8	parts	part	NNS
41352	1619	9	full	full	JJ
41352	1619	10	with	with	IN
41352	1619	11	the	the	DT
41352	1619	12	mixture	mixture	NN
41352	1619	13	,	,	,
41352	1619	14	and	and	CC
41352	1619	15	bake	bake	VB
41352	1619	16	them	-PRON-	PRP
41352	1619	17	in	in	IN
41352	1619	18	a	a	DT
41352	1619	19	brisk	brisk	JJ
41352	1619	20	oven	oven	NN
41352	1619	21	.	.	.
41352	1620	1	_	_	NNP
41352	1620	2	Macaroons	Macaroons	NNP
41352	1620	3	.	.	.
41352	1620	4	_	_	NNP
41352	1620	5	TAKE	TAKE	NNP
41352	1620	6	a	a	DT
41352	1620	7	pound	pound	NN
41352	1620	8	of	of	IN
41352	1620	9	jordan	jordan	NNP
41352	1620	10	almonds	almond	VBZ
41352	1620	11	blanched	blanch	VBN
41352	1620	12	and	and	CC
41352	1620	13	pounded	pound	VBD
41352	1620	14	fine	fine	JJ
41352	1620	15	,	,	,
41352	1620	16	with	with	IN
41352	1620	17	a	a	DT
41352	1620	18	little	little	JJ
41352	1620	19	rose	rose	JJ
41352	1620	20	water	water	NN
41352	1620	21	to	to	TO
41352	1620	22	preserve	preserve	VB
41352	1620	23	them	-PRON-	PRP
41352	1620	24	from	from	IN
41352	1620	25	oiling	oil	VBG
41352	1620	26	,	,	,
41352	1620	27	and	and	CC
41352	1620	28	add	add	VB
41352	1620	29	a	a	DT
41352	1620	30	pound	pound	NN
41352	1620	31	of	of	IN
41352	1620	32	sifted	sift	VBN
41352	1620	33	sugar	sugar	NN
41352	1620	34	;	;	:
41352	1620	35	then	then	RB
41352	1620	36	whisk	whisk	VB
41352	1620	37	the	the	DT
41352	1620	38	whites	white	NNS
41352	1620	39	of	of	IN
41352	1620	40	ten	ten	CD
41352	1620	41	eggs	egg	NNS
41352	1620	42	to	to	IN
41352	1620	43	a	a	DT
41352	1620	44	solid	solid	JJ
41352	1620	45	froth	froth	NN
41352	1620	46	and	and	CC
41352	1620	47	add	add	VB
41352	1620	48	to	to	IN
41352	1620	49	the	the	DT
41352	1620	50	above	above	JJ
41352	1620	51	;	;	:
41352	1620	52	beat	beat	VB
41352	1620	53	all	all	RB
41352	1620	54	together	together	RB
41352	1620	55	for	for	IN
41352	1620	56	some	some	DT
41352	1620	57	time	time	NN
41352	1620	58	.	.	.
41352	1621	1	Have	have	VBP
41352	1621	2	ready	ready	JJ
41352	1621	3	wafer	wafer	NN
41352	1621	4	paper	paper	NN
41352	1621	5	on	on	IN
41352	1621	6	tin	tin	NN
41352	1621	7	plates	plate	NNS
41352	1621	8	,	,	,
41352	1621	9	drop	drop	VB
41352	1621	10	the	the	DT
41352	1621	11	mixture	mixture	NN
41352	1621	12	over	over	IN
41352	1621	13	it	-PRON-	PRP
41352	1621	14	separately	separately	RB
41352	1621	15	the	the	DT
41352	1621	16	size	size	NN
41352	1621	17	of	of	IN
41352	1621	18	a	a	DT
41352	1621	19	shilling	shilling	NN
41352	1621	20	or	or	CC
41352	1621	21	smaller	small	JJR
41352	1621	22	,	,	,
41352	1621	23	sift	sift	VB
41352	1621	24	a	a	DT
41352	1621	25	little	little	JJ
41352	1621	26	sugar	sugar	NN
41352	1621	27	over	over	RP
41352	1621	28	,	,	,
41352	1621	29	and	and	CC
41352	1621	30	bake	bake	VB
41352	1621	31	them	-PRON-	PRP
41352	1621	32	.	.	.
41352	1622	1	_	_	NNP
41352	1622	2	Mirangles	Mirangles	NNP
41352	1622	3	.	.	.
41352	1622	4	_	_	NNP
41352	1622	5	TAKE	TAKE	VBZ
41352	1622	6	the	the	DT
41352	1622	7	whites	white	NNS
41352	1622	8	of	of	IN
41352	1622	9	nine	nine	CD
41352	1622	10	eggs	egg	NNS
41352	1622	11	,	,	,
41352	1622	12	and	and	CC
41352	1622	13	whisk	whisk	VB
41352	1622	14	them	-PRON-	PRP
41352	1622	15	to	to	IN
41352	1622	16	a	a	DT
41352	1622	17	solid	solid	JJ
41352	1622	18	froth	froth	NN
41352	1622	19	;	;	:
41352	1622	20	then	then	RB
41352	1622	21	add	add	VB
41352	1622	22	the	the	DT
41352	1622	23	rind	rind	NN
41352	1622	24	of	of	IN
41352	1622	25	six	six	CD
41352	1622	26	lemons	lemon	NNS
41352	1622	27	grated	grate	VBD
41352	1622	28	very	very	RB
41352	1622	29	fine	fine	JJ
41352	1622	30	and	and	CC
41352	1622	31	a	a	DT
41352	1622	32	spoonful	spoonful	NN
41352	1622	33	of	of	IN
41352	1622	34	sifted	sifted	JJ
41352	1622	35	sugar	sugar	NN
41352	1622	36	;	;	:
41352	1622	37	after	after	IN
41352	1622	38	which	which	WDT
41352	1622	39	lay	lie	VBD
41352	1622	40	a	a	DT
41352	1622	41	wet	wet	JJ
41352	1622	42	sheet	sheet	NN
41352	1622	43	of	of	IN
41352	1622	44	paper	paper	NN
41352	1622	45	on	on	IN
41352	1622	46	a	a	DT
41352	1622	47	tin	tin	NN
41352	1622	48	,	,	,
41352	1622	49	and	and	CC
41352	1622	50	with	with	IN
41352	1622	51	a	a	DT
41352	1622	52	spoon	spoon	NN
41352	1622	53	drop	drop	NN
41352	1622	54	the	the	DT
41352	1622	55	mixture	mixture	NN
41352	1622	56	in	in	IN
41352	1622	57	little	little	JJ
41352	1622	58	lumps	lump	NNS
41352	1622	59	separately	separately	RB
41352	1622	60	upon	upon	IN
41352	1622	61	it	-PRON-	PRP
41352	1622	62	,	,	,
41352	1622	63	sift	sift	NNP
41352	1622	64	sugar	sugar	NN
41352	1622	65	over	over	RP
41352	1622	66	,	,	,
41352	1622	67	and	and	CC
41352	1622	68	bake	bake	VB
41352	1622	69	them	-PRON-	PRP
41352	1622	70	in	in	IN
41352	1622	71	a	a	DT
41352	1622	72	moderately	moderately	RB
41352	1622	73	heated	heat	VBN
41352	1622	74	oven	oven	NN
41352	1622	75	,	,	,
41352	1622	76	observing	observe	VBG
41352	1622	77	they	-PRON-	PRP
41352	1622	78	are	be	VBP
41352	1622	79	of	of	IN
41352	1622	80	a	a	DT
41352	1622	81	nice	nice	JJ
41352	1622	82	colour	colour	NN
41352	1622	83	.	.	.
41352	1623	1	Then	then	RB
41352	1623	2	put	put	VBD
41352	1623	3	raspberry	raspberry	NNP
41352	1623	4	,	,	,
41352	1623	5	apricot	apricot	NNP
41352	1623	6	,	,	,
41352	1623	7	or	or	CC
41352	1623	8	any	any	DT
41352	1623	9	other	other	JJ
41352	1623	10	kind	kind	NN
41352	1623	11	of	of	IN
41352	1623	12	jam	jam	NN
41352	1623	13	between	between	IN
41352	1623	14	two	two	CD
41352	1623	15	bottoms	bottom	NNS
41352	1623	16	,	,	,
41352	1623	17	add	add	VB
41352	1623	18	them	-PRON-	PRP
41352	1623	19	together	together	RB
41352	1623	20	,	,	,
41352	1623	21	and	and	CC
41352	1623	22	lay	lie	VBD
41352	1623	23	them	-PRON-	PRP
41352	1623	24	in	in	IN
41352	1623	25	a	a	DT
41352	1623	26	warm	warm	JJ
41352	1623	27	place	place	NN
41352	1623	28	or	or	CC
41352	1623	29	before	before	IN
41352	1623	30	the	the	DT
41352	1623	31	fire	fire	NN
41352	1623	32	to	to	TO
41352	1623	33	dry	dry	VB
41352	1623	34	.	.	.
41352	1624	1	_	_	NNP
41352	1624	2	Ratafias	Ratafias	NNP
41352	1624	3	.	.	.
41352	1624	4	_	_	NNP
41352	1624	5	BLANCH	BLANCH	NNP
41352	1624	6	and	and	CC
41352	1624	7	pound	pound	VB
41352	1624	8	half	half	PDT
41352	1624	9	a	a	DT
41352	1624	10	pound	pound	NN
41352	1624	11	of	of	IN
41352	1624	12	jordan	jordan	NNP
41352	1624	13	almonds	almond	VBZ
41352	1624	14	,	,	,
41352	1624	15	likewise	likewise	RB
41352	1624	16	the	the	DT
41352	1624	17	same	same	JJ
41352	1624	18	quantity	quantity	NN
41352	1624	19	of	of	IN
41352	1624	20	bitter	bitter	JJ
41352	1624	21	almonds	almond	NNS
41352	1624	22	,	,	,
41352	1624	23	and	and	CC
41352	1624	24	preserve	preserve	VB
41352	1624	25	them	-PRON-	PRP
41352	1624	26	from	from	IN
41352	1624	27	oiling	oil	VBG
41352	1624	28	with	with	IN
41352	1624	29	rose	rose	NN
41352	1624	30	water	water	NN
41352	1624	31	;	;	:
41352	1624	32	then	then	RB
41352	1624	33	add	add	VB
41352	1624	34	a	a	DT
41352	1624	35	pound	pound	NN
41352	1624	36	of	of	IN
41352	1624	37	sifted	sift	VBN
41352	1624	38	sugar	sugar	NN
41352	1624	39	,	,	,
41352	1624	40	beat	beat	VBD
41352	1624	41	the	the	DT
41352	1624	42	whites	white	NNS
41352	1624	43	of	of	IN
41352	1624	44	four	four	CD
41352	1624	45	eggs	egg	NNS
41352	1624	46	well	well	RB
41352	1624	47	,	,	,
41352	1624	48	and	and	CC
41352	1624	49	mix	mix	VB
41352	1624	50	lightly	lightly	RB
41352	1624	51	with	with	IN
41352	1624	52	them	-PRON-	PRP
41352	1624	53	;	;	:
41352	1624	54	after	after	IN
41352	1624	55	which	which	WDT
41352	1624	56	put	put	VBD
41352	1624	57	the	the	DT
41352	1624	58	mixture	mixture	NN
41352	1624	59	into	into	IN
41352	1624	60	a	a	DT
41352	1624	61	preserving	preserve	VBG
41352	1624	62	pan	pan	NN
41352	1624	63	,	,	,
41352	1624	64	set	set	VBD
41352	1624	65	it	-PRON-	PRP
41352	1624	66	over	over	IN
41352	1624	67	a	a	DT
41352	1624	68	moderate	moderate	JJ
41352	1624	69	fire	fire	NN
41352	1624	70	,	,	,
41352	1624	71	stirring	stir	VBG
41352	1624	72	till	till	IN
41352	1624	73	it	-PRON-	PRP
41352	1624	74	is	be	VBZ
41352	1624	75	pretty	pretty	RB
41352	1624	76	hot	hot	JJ
41352	1624	77	,	,	,
41352	1624	78	and	and	CC
41352	1624	79	when	when	WRB
41352	1624	80	it	-PRON-	PRP
41352	1624	81	is	be	VBZ
41352	1624	82	cold	cold	JJ
41352	1624	83	roll	roll	NN
41352	1624	84	it	-PRON-	PRP
41352	1624	85	into	into	IN
41352	1624	86	small	small	JJ
41352	1624	87	rolls	roll	NNS
41352	1624	88	,	,	,
41352	1624	89	cut	cut	VBD
41352	1624	90	them	-PRON-	PRP
41352	1624	91	into	into	IN
41352	1624	92	small	small	JJ
41352	1624	93	cakes	cake	NNS
41352	1624	94	the	the	DT
41352	1624	95	bigness	bigness	NN
41352	1624	96	of	of	IN
41352	1624	97	a	a	DT
41352	1624	98	shilling	shilling	NN
41352	1624	99	,	,	,
41352	1624	100	dip	dip	VB
41352	1624	101	the	the	DT
41352	1624	102	top	top	NN
41352	1624	103	of	of	IN
41352	1624	104	your	-PRON-	PRP$
41352	1624	105	finger	finger	NN
41352	1624	106	into	into	IN
41352	1624	107	flour	flour	NN
41352	1624	108	and	and	CC
41352	1624	109	touch	touch	NN
41352	1624	110	lightly	lightly	RB
41352	1624	111	each	each	DT
41352	1624	112	cake	cake	NN
41352	1624	113	,	,	,
41352	1624	114	put	put	VBD
41352	1624	115	them	-PRON-	PRP
41352	1624	116	on	on	IN
41352	1624	117	wafer	wafer	JJ
41352	1624	118	paper	paper	NN
41352	1624	119	,	,	,
41352	1624	120	sift	sift	NNP
41352	1624	121	sugar	sugar	NN
41352	1624	122	over	over	RP
41352	1624	123	,	,	,
41352	1624	124	and	and	CC
41352	1624	125	bake	bake	VB
41352	1624	126	them	-PRON-	PRP
41352	1624	127	in	in	IN
41352	1624	128	a	a	DT
41352	1624	129	slow	slow	JJ
41352	1624	130	oven	oven	NN
41352	1624	131	.	.	.
41352	1625	1	_	_	NNP
41352	1625	2	Lemon	Lemon	NNP
41352	1625	3	Puffs	Puffs	NNPS
41352	1625	4	.	.	.
41352	1625	5	_	_	NNP
41352	1625	6	PUT	PUT	NNP
41352	1625	7	a	a	DT
41352	1625	8	pound	pound	NN
41352	1625	9	of	of	IN
41352	1625	10	sifted	sift	VBN
41352	1625	11	loaf	loaf	NN
41352	1625	12	sugar	sugar	NN
41352	1625	13	in	in	IN
41352	1625	14	a	a	DT
41352	1625	15	bowl	bowl	NN
41352	1625	16	with	with	IN
41352	1625	17	the	the	DT
41352	1625	18	juice	juice	NN
41352	1625	19	of	of	IN
41352	1625	20	two	two	CD
41352	1625	21	lemons	lemon	NNS
41352	1625	22	,	,	,
41352	1625	23	and	and	CC
41352	1625	24	beat	beat	VBD
41352	1625	25	them	-PRON-	PRP
41352	1625	26	together	together	RB
41352	1625	27	;	;	:
41352	1625	28	then	then	RB
41352	1625	29	whisk	whisk	VB
41352	1625	30	the	the	DT
41352	1625	31	white	white	NN
41352	1625	32	of	of	IN
41352	1625	33	an	an	DT
41352	1625	34	egg	egg	NN
41352	1625	35	to	to	IN
41352	1625	36	a	a	DT
41352	1625	37	very	very	RB
41352	1625	38	high	high	JJ
41352	1625	39	froth	froth	NN
41352	1625	40	,	,	,
41352	1625	41	add	add	VB
41352	1625	42	it	-PRON-	PRP
41352	1625	43	to	to	IN
41352	1625	44	the	the	DT
41352	1625	45	mixture	mixture	NN
41352	1625	46	,	,	,
41352	1625	47	and	and	CC
41352	1625	48	whisk	whisk	VB
41352	1625	49	it	-PRON-	PRP
41352	1625	50	for	for	IN
41352	1625	51	twenty	twenty	CD
41352	1625	52	minutes	minute	NNS
41352	1625	53	;	;	:
41352	1625	54	after	after	IN
41352	1625	55	which	which	WDT
41352	1625	56	put	put	VBD
41352	1625	57	to	to	IN
41352	1625	58	it	-PRON-	PRP
41352	1625	59	the	the	DT
41352	1625	60	rind	rind	NN
41352	1625	61	of	of	IN
41352	1625	62	three	three	CD
41352	1625	63	lemons	lemon	NNS
41352	1625	64	grated	grate	VBD
41352	1625	65	very	very	RB
41352	1625	66	fine	fine	JJ
41352	1625	67	and	and	CC
41352	1625	68	three	three	CD
41352	1625	69	eggs	egg	NNS
41352	1625	70	,	,	,
41352	1625	71	mixing	mix	VBG
41352	1625	72	all	all	DT
41352	1625	73	well	well	RB
41352	1625	74	together	together	RB
41352	1625	75	.	.	.
41352	1626	1	Sift	Sift	NNP
41352	1626	2	sugar	sugar	NN
41352	1626	3	over	over	IN
41352	1626	4	wafer	wafer	NN
41352	1626	5	paper	paper	NN
41352	1626	6	,	,	,
41352	1626	7	drop	drop	VB
41352	1626	8	on	on	IN
41352	1626	9	it	-PRON-	PRP
41352	1626	10	the	the	DT
41352	1626	11	mixture	mixture	NN
41352	1626	12	in	in	IN
41352	1626	13	small	small	JJ
41352	1626	14	quantities	quantity	NNS
41352	1626	15	,	,	,
41352	1626	16	and	and	CC
41352	1626	17	bake	bake	VB
41352	1626	18	them	-PRON-	PRP
41352	1626	19	in	in	IN
41352	1626	20	a	a	DT
41352	1626	21	moderately	moderately	RB
41352	1626	22	heated	heat	VBN
41352	1626	23	oven	oven	NN
41352	1626	24	.	.	.
41352	1627	1	_	_	NNP
41352	1627	2	Chantilly	Chantilly	NNP
41352	1627	3	Basket	Basket	NNP
41352	1627	4	.	.	.
41352	1627	5	_	_	NNP
41352	1627	6	HAVE	have	VBP
41352	1627	7	ready	ready	JJ
41352	1627	8	a	a	DT
41352	1627	9	small	small	JJ
41352	1627	10	quantity	quantity	NN
41352	1627	11	of	of	IN
41352	1627	12	warm	warm	JJ
41352	1627	13	clarified	clarify	VBN
41352	1627	14	sugar	sugar	NN
41352	1627	15	boiled	boil	VBN
41352	1627	16	to	to	IN
41352	1627	17	a	a	DT
41352	1627	18	carmel	carmel	NN
41352	1627	19	height	height	NN
41352	1627	20	,	,	,
41352	1627	21	dip	dip	NNP
41352	1627	22	ratafia	ratafia	NNP
41352	1627	23	cakes	cake	VBZ
41352	1627	24	into	into	IN
41352	1627	25	it	-PRON-	PRP
41352	1627	26	,	,	,
41352	1627	27	and	and	CC
41352	1627	28	place	place	VB
41352	1627	29	them	-PRON-	PRP
41352	1627	30	round	round	IN
41352	1627	31	the	the	DT
41352	1627	32	inside	inside	NN
41352	1627	33	of	of	IN
41352	1627	34	a	a	DT
41352	1627	35	dish	dish	NN
41352	1627	36	.	.	.
41352	1628	1	Then	then	RB
41352	1628	2	cut	cut	VB
41352	1628	3	more	more	JJR
41352	1628	4	ratafia	ratafia	JJ
41352	1628	5	cakes	cake	NNS
41352	1628	6	into	into	IN
41352	1628	7	squares	square	NNS
41352	1628	8	,	,	,
41352	1628	9	dip	dip	VB
41352	1628	10	them	-PRON-	PRP
41352	1628	11	into	into	IN
41352	1628	12	the	the	DT
41352	1628	13	sugar	sugar	NN
41352	1628	14	,	,	,
41352	1628	15	pile	pile	VB
41352	1628	16	them	-PRON-	PRP
41352	1628	17	on	on	IN
41352	1628	18	the	the	DT
41352	1628	19	others	other	NNS
41352	1628	20	,	,	,
41352	1628	21	and	and	CC
41352	1628	22	so	so	RB
41352	1628	23	on	on	RB
41352	1628	24	for	for	IN
41352	1628	25	two	two	CD
41352	1628	26	or	or	CC
41352	1628	27	three	three	CD
41352	1628	28	stories	story	NNS
41352	1628	29	high	high	JJ
41352	1628	30	.	.	.
41352	1629	1	After	after	IN
41352	1629	2	which	which	WDT
41352	1629	3	line	line	NN
41352	1629	4	the	the	DT
41352	1629	5	inside	inside	NN
41352	1629	6	with	with	IN
41352	1629	7	wafer	wafer	NN
41352	1629	8	paper	paper	NN
41352	1629	9	,	,	,
41352	1629	10	fill	fill	VBP
41352	1629	11	with	with	IN
41352	1629	12	sponge	sponge	JJ
41352	1629	13	biscuits	biscuit	NNS
41352	1629	14	,	,	,
41352	1629	15	sweetmeats	sweetmeat	NNS
41352	1629	16	,	,	,
41352	1629	17	blanched	blanch	VBD
41352	1629	18	almonds	almond	NNS
41352	1629	19	,	,	,
41352	1629	20	and	and	CC
41352	1629	21	some	some	DT
41352	1629	22	made	make	VBN
41352	1629	23	cream	cream	NN
41352	1629	24	as	as	IN
41352	1629	25	for	for	IN
41352	1629	26	an	an	DT
41352	1629	27	apple	apple	NN
41352	1629	28	pie	pie	NN
41352	1629	29	,	,	,
41352	1629	30	put	put	VB
41352	1629	31	some	some	DT
41352	1629	32	trifle	trifle	NN
41352	1629	33	froth	froth	NN
41352	1629	34	over	over	IN
41352	1629	35	that	that	DT
41352	1629	36	,	,	,
41352	1629	37	and	and	CC
41352	1629	38	garnish	garnish	VB
41352	1629	39	the	the	DT
41352	1629	40	froth	froth	NN
41352	1629	41	with	with	IN
41352	1629	42	rose	rose	NN
41352	1629	43	leaves	leave	NNS
41352	1629	44	,	,	,
41352	1629	45	or	or	CC
41352	1629	46	coloured	colour	VBN
41352	1629	47	comfits	comfit	NNS
41352	1629	48	or	or	CC
41352	1629	49	carmel	carmel	NN
41352	1629	50	of	of	IN
41352	1629	51	sugar	sugar	NN
41352	1629	52	thrown	throw	VBN
41352	1629	53	lightly	lightly	RB
41352	1629	54	over	over	IN
41352	1629	55	the	the	DT
41352	1629	56	top	top	NN
41352	1629	57	.	.	.
41352	1630	1	_	_	NNP
41352	1630	2	Green	Green	NNP
41352	1630	3	Codlins	Codlins	NNPS
41352	1630	4	,	,	,
41352	1630	5	frosted	frost	VBN
41352	1630	6	with	with	IN
41352	1630	7	Sugar	Sugar	NNP
41352	1630	8	.	.	.
41352	1630	9	_	_	NNP
41352	1630	10	TAKE	TAKE	NNP
41352	1630	11	twelve	twelve	CD
41352	1630	12	codlins	codlin	NNS
41352	1630	13	,	,	,
41352	1630	14	blanch	blanch	VB
41352	1630	15	them	-PRON-	PRP
41352	1630	16	in	in	IN
41352	1630	17	water	water	NN
41352	1630	18	with	with	IN
41352	1630	19	a	a	DT
41352	1630	20	little	little	JJ
41352	1630	21	roche	roche	JJ
41352	1630	22	-	-	HYPH
41352	1630	23	alum	alum	NN
41352	1630	24	in	in	IN
41352	1630	25	it	-PRON-	PRP
41352	1630	26	and	and	CC
41352	1630	27	some	some	DT
41352	1630	28	vine	vine	NN
41352	1630	29	leaves	leave	VBZ
41352	1630	30	;	;	:
41352	1630	31	when	when	WRB
41352	1630	32	they	-PRON-	PRP
41352	1630	33	are	be	VBP
41352	1630	34	nearly	nearly	RB
41352	1630	35	done	do	VBN
41352	1630	36	take	take	VB
41352	1630	37	off	off	RP
41352	1630	38	the	the	DT
41352	1630	39	outside	outside	JJ
41352	1630	40	skin	skin	NN
41352	1630	41	,	,	,
41352	1630	42	rub	rub	VB
41352	1630	43	the	the	DT
41352	1630	44	apples	apple	NNS
41352	1630	45	over	over	RP
41352	1630	46	with	with	IN
41352	1630	47	oiled	oil	VBN
41352	1630	48	fresh	fresh	JJ
41352	1630	49	butter	butter	NN
41352	1630	50	,	,	,
41352	1630	51	and	and	CC
41352	1630	52	sift	sift	VB
41352	1630	53	plenty	plenty	NN
41352	1630	54	of	of	IN
41352	1630	55	sugar	sugar	NN
41352	1630	56	over	over	IN
41352	1630	57	them	-PRON-	PRP
41352	1630	58	;	;	:
41352	1630	59	then	then	RB
41352	1630	60	lay	lay	VB
41352	1630	61	them	-PRON-	PRP
41352	1630	62	on	on	IN
41352	1630	63	a	a	DT
41352	1630	64	clean	clean	JJ
41352	1630	65	tin	tin	NN
41352	1630	66	,	,	,
41352	1630	67	put	put	VB
41352	1630	68	them	-PRON-	PRP
41352	1630	69	into	into	IN
41352	1630	70	a	a	DT
41352	1630	71	slow	slow	JJ
41352	1630	72	oven	oven	NN
41352	1630	73	,	,	,
41352	1630	74	and	and	CC
41352	1630	75	when	when	WRB
41352	1630	76	the	the	DT
41352	1630	77	sugar	sugar	NN
41352	1630	78	sparkles	sparkle	VBZ
41352	1630	79	like	like	IN
41352	1630	80	frost	frost	NN
41352	1630	81	take	take	VB
41352	1630	82	them	-PRON-	PRP
41352	1630	83	out	out	RP
41352	1630	84	.	.	.
41352	1631	1	When	when	WRB
41352	1631	2	they	-PRON-	PRP
41352	1631	3	are	be	VBP
41352	1631	4	cold	cold	JJ
41352	1631	5	serve	serve	VBP
41352	1631	6	them	-PRON-	PRP
41352	1631	7	up	up	RP
41352	1631	8	in	in	IN
41352	1631	9	a	a	DT
41352	1631	10	trifle	trifle	NN
41352	1631	11	glass	glass	NN
41352	1631	12	with	with	IN
41352	1631	13	some	some	DT
41352	1631	14	perfumed	perfume	VBN
41352	1631	15	cream	cream	NN
41352	1631	16	round	round	IN
41352	1631	17	them	-PRON-	PRP
41352	1631	18	made	make	VBD
41352	1631	19	as	as	IN
41352	1631	20	for	for	IN
41352	1631	21	an	an	DT
41352	1631	22	apple	apple	NN
41352	1631	23	pie	pie	NN
41352	1631	24	,	,	,
41352	1631	25	and	and	CC
41352	1631	26	on	on	IN
41352	1631	27	the	the	DT
41352	1631	28	top	top	NN
41352	1631	29	of	of	IN
41352	1631	30	each	each	DT
41352	1631	31	codlin	codlin	NN
41352	1631	32	stick	stick	VBP
41352	1631	33	a	a	DT
41352	1631	34	small	small	JJ
41352	1631	35	flower	flower	NN
41352	1631	36	for	for	IN
41352	1631	37	garnish	garnish	NN
41352	1631	38	.	.	.
41352	1632	1	_	_	NNP
41352	1632	2	Pound	Pound	NNP
41352	1632	3	Cake	Cake	NNP
41352	1632	4	.	.	.
41352	1632	5	_	_	NNP
41352	1632	6	TAKE	TAKE	NNP
41352	1632	7	a	a	DT
41352	1632	8	pound	pound	NN
41352	1632	9	of	of	IN
41352	1632	10	sifted	sift	VBN
41352	1632	11	sugar	sugar	NN
41352	1632	12	,	,	,
41352	1632	13	a	a	DT
41352	1632	14	pound	pound	NN
41352	1632	15	of	of	IN
41352	1632	16	fresh	fresh	JJ
41352	1632	17	butter	butter	NN
41352	1632	18	,	,	,
41352	1632	19	and	and	CC
41352	1632	20	mix	mix	VB
41352	1632	21	them	-PRON-	PRP
41352	1632	22	with	with	IN
41352	1632	23	the	the	DT
41352	1632	24	hand	hand	NN
41352	1632	25	for	for	IN
41352	1632	26	ten	ten	CD
41352	1632	27	minutes	minute	NNS
41352	1632	28	;	;	:
41352	1632	29	then	then	RB
41352	1632	30	put	put	VB
41352	1632	31	to	to	IN
41352	1632	32	them	-PRON-	PRP
41352	1632	33	nine	nine	CD
41352	1632	34	yolks	yolk	NNS
41352	1632	35	and	and	CC
41352	1632	36	five	five	CD
41352	1632	37	whites	white	NNS
41352	1632	38	of	of	IN
41352	1632	39	eggs	egg	NNS
41352	1632	40	beaten	beat	VBN
41352	1632	41	,	,	,
41352	1632	42	whisk	whisk	VB
41352	1632	43	them	-PRON-	PRP
41352	1632	44	well	well	RB
41352	1632	45	,	,	,
41352	1632	46	and	and	CC
41352	1632	47	add	add	VB
41352	1632	48	a	a	DT
41352	1632	49	pound	pound	NN
41352	1632	50	of	of	IN
41352	1632	51	sifted	sift	VBN
41352	1632	52	flour	flour	NN
41352	1632	53	,	,	,
41352	1632	54	a	a	DT
41352	1632	55	few	few	JJ
41352	1632	56	carraway	carraway	NN
41352	1632	57	seeds	seed	NNS
41352	1632	58	,	,	,
41352	1632	59	a	a	DT
41352	1632	60	quarter	quarter	NN
41352	1632	61	of	of	IN
41352	1632	62	a	a	DT
41352	1632	63	pound	pound	NN
41352	1632	64	of	of	IN
41352	1632	65	candied	candy	VBN
41352	1632	66	orange	orange	JJ
41352	1632	67	peel	peel	NN
41352	1632	68	cut	cut	VBN
41352	1632	69	into	into	IN
41352	1632	70	slices	slice	NNS
41352	1632	71	,	,	,
41352	1632	72	a	a	DT
41352	1632	73	few	few	JJ
41352	1632	74	currants	currant	NNS
41352	1632	75	washed	wash	VBD
41352	1632	76	and	and	CC
41352	1632	77	picked	pick	VBD
41352	1632	78	,	,	,
41352	1632	79	and	and	CC
41352	1632	80	mix	mix	VB
41352	1632	81	all	all	RB
41352	1632	82	together	together	RB
41352	1632	83	as	as	RB
41352	1632	84	light	light	JJ
41352	1632	85	as	as	IN
41352	1632	86	possible	possible	JJ
41352	1632	87	.	.	.
41352	1633	1	_	_	NNP
41352	1633	2	Yest	Yest	NNP
41352	1633	3	Cake	Cake	NNP
41352	1633	4	.	.	.
41352	1633	5	_	_	NNP
41352	1633	6	TAKE	TAKE	NNP
41352	1633	7	one	one	CD
41352	1633	8	pound	pound	NN
41352	1633	9	of	of	IN
41352	1633	10	flour	flour	NN
41352	1633	11	,	,	,
41352	1633	12	two	two	CD
41352	1633	13	pounds	pound	NNS
41352	1633	14	of	of	IN
41352	1633	15	currants	currant	NNS
41352	1633	16	washed	wash	VBD
41352	1633	17	and	and	CC
41352	1633	18	picked	pick	VBD
41352	1633	19	,	,	,
41352	1633	20	a	a	DT
41352	1633	21	quarter	quarter	NN
41352	1633	22	of	of	IN
41352	1633	23	a	a	DT
41352	1633	24	pound	pound	NN
41352	1633	25	of	of	IN
41352	1633	26	fresh	fresh	JJ
41352	1633	27	butter	butter	NN
41352	1633	28	,	,	,
41352	1633	29	a	a	DT
41352	1633	30	quarter	quarter	NN
41352	1633	31	of	of	IN
41352	1633	32	a	a	DT
41352	1633	33	pound	pound	NN
41352	1633	34	of	of	IN
41352	1633	35	lisbon	lisbon	NNP
41352	1633	36	sugar	sugar	NNP
41352	1633	37	,	,	,
41352	1633	38	a	a	DT
41352	1633	39	quarter	quarter	NN
41352	1633	40	of	of	IN
41352	1633	41	a	a	DT
41352	1633	42	pound	pound	NN
41352	1633	43	of	of	IN
41352	1633	44	citron	citron	NN
41352	1633	45	and	and	CC
41352	1633	46	candied	candy	VBD
41352	1633	47	orange	orange	JJ
41352	1633	48	peel	peel	NN
41352	1633	49	cut	cut	VBN
41352	1633	50	into	into	IN
41352	1633	51	slices	slice	NNS
41352	1633	52	,	,	,
41352	1633	53	cinnamon	cinnamon	NN
41352	1633	54	and	and	CC
41352	1633	55	mace	mace	VB
41352	1633	56	a	a	DT
41352	1633	57	small	small	JJ
41352	1633	58	quantity	quantity	NN
41352	1633	59	of	of	IN
41352	1633	60	each	each	DT
41352	1633	61	pounded	pound	VBN
41352	1633	62	and	and	CC
41352	1633	63	sifted	sift	VBN
41352	1633	64	.	.	.
41352	1634	1	Make	make	VB
41352	1634	2	a	a	DT
41352	1634	3	cavity	cavity	NN
41352	1634	4	in	in	IN
41352	1634	5	the	the	DT
41352	1634	6	center	center	NN
41352	1634	7	of	of	IN
41352	1634	8	the	the	DT
41352	1634	9	ingredients	ingredient	NNS
41352	1634	10	,	,	,
41352	1634	11	add	add	VB
41352	1634	12	a	a	DT
41352	1634	13	gill	gill	NN
41352	1634	14	of	of	IN
41352	1634	15	sweet	sweet	JJ
41352	1634	16	wine	wine	NN
41352	1634	17	,	,	,
41352	1634	18	a	a	DT
41352	1634	19	little	little	JJ
41352	1634	20	warm	warm	JJ
41352	1634	21	milk	milk	NN
41352	1634	22	,	,	,
41352	1634	23	a	a	DT
41352	1634	24	teacupful	teacupful	NN
41352	1634	25	of	of	IN
41352	1634	26	yest	yest	NN
41352	1634	27	,	,	,
41352	1634	28	and	and	CC
41352	1634	29	let	let	VB
41352	1634	30	it	-PRON-	PRP
41352	1634	31	stand	stand	VB
41352	1634	32	till	till	IN
41352	1634	33	the	the	DT
41352	1634	34	yest	y	JJS
41352	1634	35	works	work	NNS
41352	1634	36	;	;	:
41352	1634	37	then	then	RB
41352	1634	38	put	put	VB
41352	1634	39	a	a	DT
41352	1634	40	little	little	RB
41352	1634	41	more	more	RBR
41352	1634	42	warm	warm	JJ
41352	1634	43	milk	milk	NN
41352	1634	44	,	,	,
41352	1634	45	mix	mix	VB
41352	1634	46	all	all	RB
41352	1634	47	together	together	RB
41352	1634	48	,	,	,
41352	1634	49	fill	fill	VB
41352	1634	50	a	a	DT
41352	1634	51	hoop	hoop	NN
41352	1634	52	with	with	IN
41352	1634	53	it	-PRON-	PRP
41352	1634	54	,	,	,
41352	1634	55	and	and	CC
41352	1634	56	let	let	VB
41352	1634	57	it	-PRON-	PRP
41352	1634	58	remain	remain	VB
41352	1634	59	till	till	IN
41352	1634	60	risen	rise	VBN
41352	1634	61	,	,	,
41352	1634	62	and	and	CC
41352	1634	63	bake	bake	VB
41352	1634	64	it	-PRON-	PRP
41352	1634	65	.	.	.
41352	1635	1	_	_	NNP
41352	1635	2	Rich	Rich	NNP
41352	1635	3	Plum	Plum	NNP
41352	1635	4	Cake	Cake	NNP
41352	1635	5	.	.	.
41352	1635	6	_	_	NNP
41352	1635	7	TAKE	TAKE	NNP
41352	1635	8	one	one	CD
41352	1635	9	pound	pound	NN
41352	1635	10	of	of	IN
41352	1635	11	sifted	sift	VBN
41352	1635	12	sugar	sugar	NN
41352	1635	13	,	,	,
41352	1635	14	one	one	CD
41352	1635	15	pound	pound	NN
41352	1635	16	of	of	IN
41352	1635	17	fresh	fresh	JJ
41352	1635	18	butter	butter	NN
41352	1635	19	,	,	,
41352	1635	20	and	and	CC
41352	1635	21	mix	mix	VB
41352	1635	22	them	-PRON-	PRP
41352	1635	23	with	with	IN
41352	1635	24	the	the	DT
41352	1635	25	hand	hand	NN
41352	1635	26	in	in	IN
41352	1635	27	a	a	DT
41352	1635	28	earthen	earthen	JJ
41352	1635	29	dish	dish	NN
41352	1635	30	for	for	IN
41352	1635	31	a	a	DT
41352	1635	32	quarter	quarter	NN
41352	1635	33	of	of	IN
41352	1635	34	an	an	DT
41352	1635	35	hour	hour	NN
41352	1635	36	.	.	.
41352	1636	1	Then	then	RB
41352	1636	2	beat	beat	VB
41352	1636	3	well	well	UH
41352	1636	4	ten	ten	CD
41352	1636	5	yolks	yolk	NNS
41352	1636	6	and	and	CC
41352	1636	7	five	five	CD
41352	1636	8	whites	white	NNS
41352	1636	9	of	of	IN
41352	1636	10	eggs	egg	NNS
41352	1636	11	,	,	,
41352	1636	12	put	put	VB
41352	1636	13	two	two	CD
41352	1636	14	thirds	third	NNS
41352	1636	15	of	of	IN
41352	1636	16	them	-PRON-	PRP
41352	1636	17	to	to	IN
41352	1636	18	the	the	DT
41352	1636	19	sugar	sugar	NN
41352	1636	20	and	and	CC
41352	1636	21	butter	butter	NN
41352	1636	22	,	,	,
41352	1636	23	and	and	CC
41352	1636	24	mix	mix	VB
41352	1636	25	them	-PRON-	PRP
41352	1636	26	together	together	RB
41352	1636	27	till	till	IN
41352	1636	28	it	-PRON-	PRP
41352	1636	29	begins	begin	VBZ
41352	1636	30	to	to	TO
41352	1636	31	be	be	VB
41352	1636	32	tough	tough	JJ
41352	1636	33	;	;	:
41352	1636	34	after	after	IN
41352	1636	35	which	which	WDT
41352	1636	36	add	add	VBP
41352	1636	37	one	one	CD
41352	1636	38	pound	pound	NN
41352	1636	39	and	and	CC
41352	1636	40	a	a	DT
41352	1636	41	half	half	NN
41352	1636	42	of	of	IN
41352	1636	43	currants	currant	NNS
41352	1636	44	washed	wash	VBN
41352	1636	45	and	and	CC
41352	1636	46	picked	pick	VBD
41352	1636	47	,	,	,
41352	1636	48	a	a	DT
41352	1636	49	quarter	quarter	NN
41352	1636	50	of	of	IN
41352	1636	51	a	a	DT
41352	1636	52	pound	pound	NN
41352	1636	53	of	of	IN
41352	1636	54	citron	citron	NN
41352	1636	55	,	,	,
41352	1636	56	a	a	DT
41352	1636	57	quarter	quarter	NN
41352	1636	58	of	of	IN
41352	1636	59	a	a	DT
41352	1636	60	pound	pound	NN
41352	1636	61	of	of	IN
41352	1636	62	candied	candy	VBN
41352	1636	63	orange	orange	NN
41352	1636	64	or	or	CC
41352	1636	65	lemon	lemon	NN
41352	1636	66	peel	peel	NN
41352	1636	67	cut	cut	VBN
41352	1636	68	into	into	IN
41352	1636	69	slices	slice	NNS
41352	1636	70	,	,	,
41352	1636	71	a	a	DT
41352	1636	72	quarter	quarter	NN
41352	1636	73	of	of	IN
41352	1636	74	a	a	DT
41352	1636	75	pound	pound	NN
41352	1636	76	of	of	IN
41352	1636	77	jordan	jordan	NNP
41352	1636	78	almonds	almond	VBZ
41352	1636	79	blanched	blanch	VBN
41352	1636	80	and	and	CC
41352	1636	81	bruised	bruise	VBN
41352	1636	82	very	very	RB
41352	1636	83	fine	fine	RB
41352	1636	84	.	.	.
41352	1637	1	Then	then	RB
41352	1637	2	pound	pound	VB
41352	1637	3	a	a	DT
41352	1637	4	quarter	quarter	NN
41352	1637	5	of	of	IN
41352	1637	6	a	a	DT
41352	1637	7	pound	pound	NN
41352	1637	8	of	of	IN
41352	1637	9	muscadine	muscadine	NN
41352	1637	10	raisins	raisin	NNS
41352	1637	11	,	,	,
41352	1637	12	put	put	VBD
41352	1637	13	to	to	IN
41352	1637	14	them	-PRON-	PRP
41352	1637	15	a	a	DT
41352	1637	16	gill	gill	NN
41352	1637	17	of	of	IN
41352	1637	18	sweet	sweet	JJ
41352	1637	19	wine	wine	NN
41352	1637	20	and	and	CC
41352	1637	21	a	a	DT
41352	1637	22	spoonful	spoonful	NN
41352	1637	23	of	of	IN
41352	1637	24	brandy	brandy	NN
41352	1637	25	,	,	,
41352	1637	26	strain	strain	VB
41352	1637	27	the	the	DT
41352	1637	28	liquor	liquor	NN
41352	1637	29	through	through	IN
41352	1637	30	a	a	DT
41352	1637	31	cloth	cloth	NN
41352	1637	32	to	to	IN
41352	1637	33	the	the	DT
41352	1637	34	mixture	mixture	NN
41352	1637	35	,	,	,
41352	1637	36	add	add	VB
41352	1637	37	the	the	DT
41352	1637	38	rest	rest	NN
41352	1637	39	of	of	IN
41352	1637	40	the	the	DT
41352	1637	41	eggs	egg	NNS
41352	1637	42	,	,	,
41352	1637	43	and	and	CC
41352	1637	44	mix	mix	VB
41352	1637	45	all	all	RB
41352	1637	46	together	together	RB
41352	1637	47	as	as	RB
41352	1637	48	light	light	JJ
41352	1637	49	as	as	IN
41352	1637	50	possible	possible	JJ
41352	1637	51	.	.	.
41352	1638	1	_	_	NNP
41352	1638	2	Dried	Dried	NNP
41352	1638	3	Cherries	Cherries	NNPS
41352	1638	4	.	.	.
41352	1638	5	_	_	NNP
41352	1638	6	GATHER	GATHER	NNP
41352	1638	7	the	the	DT
41352	1638	8	largest	large	JJS
41352	1638	9	flemish	flemish	JJ
41352	1638	10	cherries	cherry	NNS
41352	1638	11	(	(	-LRB-
41352	1638	12	or	or	CC
41352	1638	13	english	english	JJ
41352	1638	14	bearers	bearer	NNS
41352	1638	15	)	)	-RRB-
41352	1638	16	when	when	WRB
41352	1638	17	nearly	nearly	RB
41352	1638	18	ripe	ripe	JJ
41352	1638	19	,	,	,
41352	1638	20	pick	pick	VB
41352	1638	21	off	off	RP
41352	1638	22	the	the	DT
41352	1638	23	stalks	stalk	NNS
41352	1638	24	and	and	CC
41352	1638	25	take	take	VB
41352	1638	26	the	the	DT
41352	1638	27	stones	stone	NNS
41352	1638	28	away	away	RB
41352	1638	29	;	;	:
41352	1638	30	have	have	VBP
41352	1638	31	ready	ready	JJ
41352	1638	32	a	a	DT
41352	1638	33	thin	thin	JJ
41352	1638	34	syrup	syrup	NN
41352	1638	35	boiling	boiling	NN
41352	1638	36	-	-	HYPH
41352	1638	37	hot	hot	JJ
41352	1638	38	,	,	,
41352	1638	39	put	put	VBD
41352	1638	40	the	the	DT
41352	1638	41	cherries	cherry	NNS
41352	1638	42	into	into	IN
41352	1638	43	it	-PRON-	PRP
41352	1638	44	,	,	,
41352	1638	45	and	and	CC
41352	1638	46	let	let	VB
41352	1638	47	them	-PRON-	PRP
41352	1638	48	remain	remain	VB
41352	1638	49	till	till	IN
41352	1638	50	the	the	DT
41352	1638	51	next	next	JJ
41352	1638	52	day	day	NN
41352	1638	53	;	;	:
41352	1638	54	then	then	RB
41352	1638	55	strain	strain	VB
41352	1638	56	and	and	CC
41352	1638	57	boil	boil	VB
41352	1638	58	the	the	DT
41352	1638	59	liquor	liquor	NN
41352	1638	60	again	again	RB
41352	1638	61	,	,	,
41352	1638	62	and	and	CC
41352	1638	63	add	add	VB
41352	1638	64	to	to	IN
41352	1638	65	the	the	DT
41352	1638	66	cherries	cherry	NNS
41352	1638	67	;	;	:
41352	1638	68	the	the	DT
41352	1638	69	same	same	JJ
41352	1638	70	again	again	RB
41352	1638	71	on	on	IN
41352	1638	72	the	the	DT
41352	1638	73	third	third	JJ
41352	1638	74	day	day	NN
41352	1638	75	;	;	:
41352	1638	76	on	on	IN
41352	1638	77	the	the	DT
41352	1638	78	fourth	fourth	JJ
41352	1638	79	day	day	NN
41352	1638	80	strain	strain	VB
41352	1638	81	the	the	DT
41352	1638	82	syrup	syrup	NN
41352	1638	83	,	,	,
41352	1638	84	add	add	VB
41352	1638	85	more	more	JJR
41352	1638	86	sugar	sugar	NN
41352	1638	87	,	,	,
41352	1638	88	and	and	CC
41352	1638	89	clarify	clarify	VB
41352	1638	90	it	-PRON-	PRP
41352	1638	91	;	;	:
41352	1638	92	boil	boil	VB
41352	1638	93	it	-PRON-	PRP
41352	1638	94	to	to	IN
41352	1638	95	a	a	DT
41352	1638	96	strong	strong	JJ
41352	1638	97	consistence	consistence	NN
41352	1638	98	,	,	,
41352	1638	99	add	add	VB
41352	1638	100	the	the	DT
41352	1638	101	cherries	cherry	NNS
41352	1638	102	,	,	,
41352	1638	103	put	put	VBD
41352	1638	104	them	-PRON-	PRP
41352	1638	105	into	into	IN
41352	1638	106	jars	jar	NNS
41352	1638	107	,	,	,
41352	1638	108	and	and	CC
41352	1638	109	when	when	WRB
41352	1638	110	they	-PRON-	PRP
41352	1638	111	are	be	VBP
41352	1638	112	cold	cold	JJ
41352	1638	113	cover	cover	VBP
41352	1638	114	them	-PRON-	PRP
41352	1638	115	close	close	RB
41352	1638	116	.	.	.
41352	1639	1	When	when	WRB
41352	1639	2	wanted	want	VBN
41352	1639	3	for	for	IN
41352	1639	4	use	use	NN
41352	1639	5	take	take	VB
41352	1639	6	them	-PRON-	PRP
41352	1639	7	out	out	RP
41352	1639	8	,	,	,
41352	1639	9	lay	lie	VBD
41352	1639	10	them	-PRON-	PRP
41352	1639	11	on	on	IN
41352	1639	12	large	large	JJ
41352	1639	13	drying	drying	NN
41352	1639	14	sieves	sieve	NNS
41352	1639	15	,	,	,
41352	1639	16	and	and	CC
41352	1639	17	put	put	VBD
41352	1639	18	them	-PRON-	PRP
41352	1639	19	in	in	IN
41352	1639	20	a	a	DT
41352	1639	21	very	very	RB
41352	1639	22	slack	slack	NN
41352	1639	23	oven	oven	NN
41352	1639	24	.	.	.
41352	1640	1	N.	N.	NNP
41352	1640	2	B.	B.	NNP
41352	1641	1	In	in	IN
41352	1641	2	the	the	DT
41352	1641	3	same	same	JJ
41352	1641	4	manner	manner	NN
41352	1641	5	may	may	MD
41352	1641	6	be	be	VB
41352	1641	7	done	do	VBN
41352	1641	8	apricots	apricot	NNS
41352	1641	9	,	,	,
41352	1641	10	pears	pear	NNS
41352	1641	11	,	,	,
41352	1641	12	plums	plum	NNS
41352	1641	13	,	,	,
41352	1641	14	&	&	CC
41352	1641	15	c.	c.	NNP
41352	1641	16	_	_	NNP
41352	1641	17	Pippins	Pippins	NNP
41352	1641	18	with	with	IN
41352	1641	19	Rice	Rice	NNP
41352	1641	20	.	.	.
41352	1641	21	_	_	NNP
41352	1641	22	BOIL	BOIL	NNP
41352	1641	23	two	two	CD
41352	1641	24	ounces	ounce	NNS
41352	1641	25	of	of	IN
41352	1641	26	whole	whole	JJ
41352	1641	27	rice	rice	NN
41352	1641	28	with	with	IN
41352	1641	29	half	half	PDT
41352	1641	30	a	a	DT
41352	1641	31	pint	pint	NN
41352	1641	32	of	of	IN
41352	1641	33	milk	milk	NN
41352	1641	34	,	,	,
41352	1641	35	and	and	CC
41352	1641	36	when	when	WRB
41352	1641	37	it	-PRON-	PRP
41352	1641	38	is	be	VBZ
41352	1641	39	nearly	nearly	RB
41352	1641	40	absorbed	absorb	VBN
41352	1641	41	put	put	VBN
41352	1641	42	the	the	DT
41352	1641	43	rice	rice	NN
41352	1641	44	into	into	IN
41352	1641	45	a	a	DT
41352	1641	46	marble	marble	NN
41352	1641	47	mortar	mortar	NN
41352	1641	48	,	,	,
41352	1641	49	add	add	VB
41352	1641	50	a	a	DT
41352	1641	51	table	table	NN
41352	1641	52	spoonful	spoonful	JJ
41352	1641	53	of	of	IN
41352	1641	54	brandy	brandy	NN
41352	1641	55	,	,	,
41352	1641	56	a	a	DT
41352	1641	57	little	little	JJ
41352	1641	58	grated	grated	JJ
41352	1641	59	lemon	lemon	NN
41352	1641	60	peel	peel	NN
41352	1641	61	,	,	,
41352	1641	62	a	a	DT
41352	1641	63	small	small	JJ
41352	1641	64	quantity	quantity	NN
41352	1641	65	of	of	IN
41352	1641	66	pounded	pound	VBN
41352	1641	67	cinnamon	cinnamon	NN
41352	1641	68	and	and	CC
41352	1641	69	cloves	clove	NNS
41352	1641	70	,	,	,
41352	1641	71	two	two	CD
41352	1641	72	ounces	ounce	NNS
41352	1641	73	of	of	IN
41352	1641	74	sifted	sift	VBN
41352	1641	75	sugar	sugar	NN
41352	1641	76	,	,	,
41352	1641	77	two	two	CD
41352	1641	78	eggs	egg	NNS
41352	1641	79	,	,	,
41352	1641	80	and	and	CC
41352	1641	81	pound	pound	NN
41352	1641	82	all	all	RB
41352	1641	83	together	together	RB
41352	1641	84	.	.	.
41352	1642	1	Then	then	RB
41352	1642	2	pare	pare	VB
41352	1642	3	twelve	twelve	CD
41352	1642	4	large	large	JJ
41352	1642	5	ripe	ripe	JJ
41352	1642	6	golden	golden	JJ
41352	1642	7	pippins	pippin	NNS
41352	1642	8	,	,	,
41352	1642	9	core	core	VB
41352	1642	10	them	-PRON-	PRP
41352	1642	11	with	with	IN
41352	1642	12	an	an	DT
41352	1642	13	apple	apple	NN
41352	1642	14	scoop	scoop	NN
41352	1642	15	,	,	,
41352	1642	16	mould	mould	NN
41352	1642	17	over	over	IN
41352	1642	18	them	-PRON-	PRP
41352	1642	19	some	some	DT
41352	1642	20	of	of	IN
41352	1642	21	the	the	DT
41352	1642	22	mixture	mixture	NN
41352	1642	23	with	with	IN
41352	1642	24	the	the	DT
41352	1642	25	hand	hand	NN
41352	1642	26	,	,	,
41352	1642	27	put	put	VBP
41352	1642	28	writing	write	VBG
41352	1642	29	paper	paper	NN
41352	1642	30	on	on	IN
41352	1642	31	a	a	DT
41352	1642	32	tin	tin	NN
41352	1642	33	-	-	HYPH
41352	1642	34	plate	plate	NN
41352	1642	35	,	,	,
41352	1642	36	rub	rub	VB
41352	1642	37	it	-PRON-	PRP
41352	1642	38	over	over	RP
41352	1642	39	with	with	IN
41352	1642	40	sweet	sweet	JJ
41352	1642	41	oil	oil	NN
41352	1642	42	or	or	CC
41352	1642	43	butter	butter	NN
41352	1642	44	,	,	,
41352	1642	45	put	put	VB
41352	1642	46	the	the	DT
41352	1642	47	apples	apple	NNS
41352	1642	48	on	on	IN
41352	1642	49	it	-PRON-	PRP
41352	1642	50	,	,	,
41352	1642	51	and	and	CC
41352	1642	52	bake	bake	VB
41352	1642	53	them	-PRON-	PRP
41352	1642	54	gently	gently	RB
41352	1642	55	till	till	IN
41352	1642	56	done	do	VBN
41352	1642	57	;	;	:
41352	1642	58	then	then	RB
41352	1642	59	serve	serve	VB
41352	1642	60	them	-PRON-	PRP
41352	1642	61	up	up	RP
41352	1642	62	in	in	IN
41352	1642	63	a	a	DT
41352	1642	64	deep	deep	JJ
41352	1642	65	dish	dish	NN
41352	1642	66	with	with	IN
41352	1642	67	melted	melted	JJ
41352	1642	68	butter	butter	NN
41352	1642	69	over	over	RB
41352	1642	70	and	and	CC
41352	1642	71	a	a	DT
41352	1642	72	little	little	JJ
41352	1642	73	of	of	IN
41352	1642	74	the	the	DT
41352	1642	75	syrup	syrup	NN
41352	1642	76	of	of	IN
41352	1642	77	quinces	quince	NNS
41352	1642	78	mixed	mix	VBN
41352	1642	79	with	with	IN
41352	1642	80	it	-PRON-	PRP
41352	1642	81	.	.	.
41352	1643	1	_	_	NNP
41352	1643	2	To	to	TO
41352	1643	3	make	make	VB
41352	1643	4	English	English	NNP
41352	1643	5	Bread	Bread	NNP
41352	1643	6	.	.	.
41352	1643	7	_	_	NNP
41352	1643	8	TAKE	TAKE	NNP
41352	1643	9	a	a	DT
41352	1643	10	peck	peck	NN
41352	1643	11	of	of	IN
41352	1643	12	the	the	DT
41352	1643	13	best	good	JJS
41352	1643	14	white	white	JJ
41352	1643	15	flour	flour	NN
41352	1643	16	,	,	,
41352	1643	17	sift	sift	VB
41352	1643	18	it	-PRON-	PRP
41352	1643	19	into	into	IN
41352	1643	20	a	a	DT
41352	1643	21	trough	trough	NN
41352	1643	22	,	,	,
41352	1643	23	make	make	VB
41352	1643	24	a	a	DT
41352	1643	25	cavity	cavity	NN
41352	1643	26	in	in	IN
41352	1643	27	the	the	DT
41352	1643	28	center	center	NN
41352	1643	29	,	,	,
41352	1643	30	and	and	CC
41352	1643	31	strain	strain	VB
41352	1643	32	through	through	IN
41352	1643	33	a	a	DT
41352	1643	34	hair	hair	NN
41352	1643	35	sieve	sieve	NN
41352	1643	36	(	(	-LRB-
41352	1643	37	mixed	mix	VBN
41352	1643	38	together	together	RB
41352	1643	39	)	)	-RRB-
41352	1643	40	a	a	DT
41352	1643	41	pint	pint	NN
41352	1643	42	of	of	IN
41352	1643	43	good	good	JJ
41352	1643	44	yest	yest	NN
41352	1643	45	and	and	CC
41352	1643	46	a	a	DT
41352	1643	47	pint	pint	NN
41352	1643	48	of	of	IN
41352	1643	49	lukewarm	lukewarm	JJ
41352	1643	50	water	water	NN
41352	1643	51	;	;	:
41352	1643	52	mix	mix	VB
41352	1643	53	them	-PRON-	PRP
41352	1643	54	lightly	lightly	RB
41352	1643	55	with	with	IN
41352	1643	56	some	some	DT
41352	1643	57	of	of	IN
41352	1643	58	the	the	DT
41352	1643	59	flour	flour	NN
41352	1643	60	till	till	IN
41352	1643	61	of	of	IN
41352	1643	62	a	a	DT
41352	1643	63	light	light	JJ
41352	1643	64	paste	paste	NN
41352	1643	65	,	,	,
41352	1643	66	set	set	VBD
41352	1643	67	it	-PRON-	PRP
41352	1643	68	in	in	IN
41352	1643	69	a	a	DT
41352	1643	70	warm	warm	JJ
41352	1643	71	place	place	NN
41352	1643	72	covered	cover	VBN
41352	1643	73	over	over	RP
41352	1643	74	to	to	TO
41352	1643	75	prove	prove	VB
41352	1643	76	for	for	IN
41352	1643	77	an	an	DT
41352	1643	78	hour	hour	NN
41352	1643	79	;	;	:
41352	1643	80	then	then	RB
41352	1643	81	mix	mix	VB
41352	1643	82	the	the	DT
41352	1643	83	whole	whole	NN
41352	1643	84	with	with	IN
41352	1643	85	two	two	CD
41352	1643	86	quarts	quart	NNS
41352	1643	87	of	of	IN
41352	1643	88	lukewarm	lukewarm	JJ
41352	1643	89	water	water	NN
41352	1643	90	and	and	CC
41352	1643	91	a	a	DT
41352	1643	92	little	little	JJ
41352	1643	93	salt	salt	NN
41352	1643	94	,	,	,
41352	1643	95	knead	knead	VB
41352	1643	96	it	-PRON-	PRP
41352	1643	97	,	,	,
41352	1643	98	let	let	VB
41352	1643	99	it	-PRON-	PRP
41352	1643	100	be	be	VB
41352	1643	101	of	of	IN
41352	1643	102	a	a	DT
41352	1643	103	good	good	JJ
41352	1643	104	stiffness	stiffness	NN
41352	1643	105	,	,	,
41352	1643	106	prove	prove	VB
41352	1643	107	it	-PRON-	PRP
41352	1643	108	an	an	DT
41352	1643	109	hour	hour	NN
41352	1643	110	more	more	RBR
41352	1643	111	and	and	CC
41352	1643	112	knead	knead	VB
41352	1643	113	it	-PRON-	PRP
41352	1643	114	again	again	RB
41352	1643	115	;	;	:
41352	1643	116	prove	prove	VB
41352	1643	117	it	-PRON-	PRP
41352	1643	118	another	another	DT
41352	1643	119	hour	hour	NN
41352	1643	120	,	,	,
41352	1643	121	mould	mould	VB
41352	1643	122	it	-PRON-	PRP
41352	1643	123	into	into	IN
41352	1643	124	loaves	loaf	NNS
41352	1643	125	or	or	CC
41352	1643	126	batch	batch	VB
41352	1643	127	two	two	CD
41352	1643	128	pieces	piece	NNS
41352	1643	129	together	together	RB
41352	1643	130	,	,	,
41352	1643	131	and	and	CC
41352	1643	132	bake	bake	VB
41352	1643	133	them	-PRON-	PRP
41352	1643	134	in	in	IN
41352	1643	135	a	a	DT
41352	1643	136	brisk	brisk	JJ
41352	1643	137	oven	oven	NN
41352	1643	138	.	.	.
41352	1644	1	N.	N.	NNP
41352	1644	2	B.	B.	NNP
41352	1645	1	A	a	DT
41352	1645	2	middling	middling	JJ
41352	1645	3	-	-	HYPH
41352	1645	4	size	size	NN
41352	1645	5	loaf	loaf	NN
41352	1645	6	will	will	MD
41352	1645	7	require	require	VB
41352	1645	8	an	an	DT
41352	1645	9	hour	hour	NN
41352	1645	10	and	and	CC
41352	1645	11	a	a	DT
41352	1645	12	half	half	NN
41352	1645	13	in	in	IN
41352	1645	14	baking	baking	NN
41352	1645	15	.	.	.
41352	1646	1	_	_	NNP
41352	1646	2	French	French	NNP
41352	1646	3	Bread	Bread	NNP
41352	1646	4	.	.	.
41352	1646	5	_	_	NNP
41352	1646	6	SIFT	SIFT	NNP
41352	1646	7	a	a	DT
41352	1646	8	peck	peck	NN
41352	1646	9	of	of	IN
41352	1646	10	fine	fine	JJ
41352	1646	11	flour	flour	NN
41352	1646	12	into	into	IN
41352	1646	13	a	a	DT
41352	1646	14	trough	trough	NN
41352	1646	15	,	,	,
41352	1646	16	make	make	VB
41352	1646	17	a	a	DT
41352	1646	18	cavity	cavity	NN
41352	1646	19	in	in	IN
41352	1646	20	the	the	DT
41352	1646	21	center	center	NN
41352	1646	22	with	with	IN
41352	1646	23	the	the	DT
41352	1646	24	hand	hand	NN
41352	1646	25	,	,	,
41352	1646	26	strain	strain	VB
41352	1646	27	into	into	IN
41352	1646	28	it	-PRON-	PRP
41352	1646	29	(	(	-LRB-
41352	1646	30	mixed	mix	VBN
41352	1646	31	together	together	RB
41352	1646	32	)	)	-RRB-
41352	1646	33	a	a	DT
41352	1646	34	pint	pint	NN
41352	1646	35	of	of	IN
41352	1646	36	lukewarm	lukewarm	JJ
41352	1646	37	milk	milk	NN
41352	1646	38	and	and	CC
41352	1646	39	a	a	DT
41352	1646	40	pint	pint	NN
41352	1646	41	of	of	IN
41352	1646	42	good	good	JJ
41352	1646	43	yest	yest	NN
41352	1646	44	;	;	:
41352	1646	45	mix	mix	VB
41352	1646	46	them	-PRON-	PRP
41352	1646	47	with	with	IN
41352	1646	48	some	some	DT
41352	1646	49	of	of	IN
41352	1646	50	the	the	DT
41352	1646	51	flour	flour	NN
41352	1646	52	till	till	IN
41352	1646	53	of	of	IN
41352	1646	54	a	a	DT
41352	1646	55	light	light	JJ
41352	1646	56	sponge	sponge	NN
41352	1646	57	,	,	,
41352	1646	58	set	set	VBD
41352	1646	59	it	-PRON-	PRP
41352	1646	60	in	in	IN
41352	1646	61	a	a	DT
41352	1646	62	warm	warm	JJ
41352	1646	63	place	place	NN
41352	1646	64	covered	cover	VBN
41352	1646	65	over	over	RP
41352	1646	66	to	to	TO
41352	1646	67	prove	prove	VB
41352	1646	68	for	for	IN
41352	1646	69	an	an	DT
41352	1646	70	hour	hour	NN
41352	1646	71	;	;	:
41352	1646	72	then	then	RB
41352	1646	73	add	add	VB
41352	1646	74	to	to	IN
41352	1646	75	it	-PRON-	PRP
41352	1646	76	two	two	CD
41352	1646	77	quarts	quart	NNS
41352	1646	78	of	of	IN
41352	1646	79	lukewarm	lukewarm	JJ
41352	1646	80	milk	milk	NN
41352	1646	81	,	,	,
41352	1646	82	half	half	PDT
41352	1646	83	a	a	DT
41352	1646	84	pound	pound	NN
41352	1646	85	of	of	IN
41352	1646	86	fresh	fresh	JJ
41352	1646	87	butter	butter	NN
41352	1646	88	,	,	,
41352	1646	89	an	an	DT
41352	1646	90	ounce	ounce	NN
41352	1646	91	of	of	IN
41352	1646	92	sifted	sift	VBN
41352	1646	93	loaf	loaf	NN
41352	1646	94	sugar	sugar	NN
41352	1646	95	,	,	,
41352	1646	96	and	and	CC
41352	1646	97	a	a	DT
41352	1646	98	little	little	JJ
41352	1646	99	salt	salt	NN
41352	1646	100	;	;	:
41352	1646	101	knead	knead	VB
41352	1646	102	it	-PRON-	PRP
41352	1646	103	till	till	IN
41352	1646	104	of	of	IN
41352	1646	105	a	a	DT
41352	1646	106	nice	nice	JJ
41352	1646	107	stiffness	stiffness	NN
41352	1646	108	,	,	,
41352	1646	109	let	let	VB
41352	1646	110	it	-PRON-	PRP
41352	1646	111	prove	prove	VB
41352	1646	112	an	an	DT
41352	1646	113	hour	hour	NN
41352	1646	114	more	more	RBR
41352	1646	115	,	,	,
41352	1646	116	knead	knead	VB
41352	1646	117	it	-PRON-	PRP
41352	1646	118	again	again	RB
41352	1646	119	,	,	,
41352	1646	120	and	and	CC
41352	1646	121	let	let	VB
41352	1646	122	it	-PRON-	PRP
41352	1646	123	prove	prove	VB
41352	1646	124	another	another	DT
41352	1646	125	hour	hour	NN
41352	1646	126	;	;	:
41352	1646	127	then	then	RB
41352	1646	128	mould	mould	VB
41352	1646	129	it	-PRON-	PRP
41352	1646	130	into	into	IN
41352	1646	131	bricks	brick	NNS
41352	1646	132	,	,	,
41352	1646	133	lay	lie	VBD
41352	1646	134	them	-PRON-	PRP
41352	1646	135	on	on	IN
41352	1646	136	tins	tin	NNS
41352	1646	137	,	,	,
41352	1646	138	put	put	VBD
41352	1646	139	them	-PRON-	PRP
41352	1646	140	into	into	IN
41352	1646	141	a	a	DT
41352	1646	142	very	very	RB
41352	1646	143	slack	slack	JJ
41352	1646	144	oven	oven	JJ
41352	1646	145	or	or	CC
41352	1646	146	warm	warm	JJ
41352	1646	147	place	place	NN
41352	1646	148	to	to	TO
41352	1646	149	prove	prove	VB
41352	1646	150	for	for	IN
41352	1646	151	half	half	PDT
41352	1646	152	an	an	DT
41352	1646	153	hour	hour	NN
41352	1646	154	,	,	,
41352	1646	155	and	and	CC
41352	1646	156	bake	bake	VB
41352	1646	157	them	-PRON-	PRP
41352	1646	158	in	in	IN
41352	1646	159	a	a	DT
41352	1646	160	brisk	brisk	JJ
41352	1646	161	oven	oven	NN
41352	1646	162	.	.	.
41352	1647	1	_	_	NNP
41352	1647	2	Pulpton	Pulpton	NNP
41352	1647	3	of	of	IN
41352	1647	4	Apples	Apples	NNPS
41352	1647	5	.	.	.
41352	1647	6	_	_	NNP
41352	1647	7	PARE	PARE	NNP
41352	1647	8	,	,	,
41352	1647	9	cut	cut	VBN
41352	1647	10	into	into	IN
41352	1647	11	quarters	quarter	NNS
41352	1647	12	,	,	,
41352	1647	13	and	and	CC
41352	1647	14	core	core	VB
41352	1647	15	eight	eight	CD
41352	1647	16	good	good	JJ
41352	1647	17	-	-	HYPH
41352	1647	18	sized	sized	JJ
41352	1647	19	baking	baking	NN
41352	1647	20	apples	apple	NNS
41352	1647	21	;	;	,
41352	1647	22	put	put	VBD
41352	1647	23	them	-PRON-	PRP
41352	1647	24	into	into	IN
41352	1647	25	a	a	DT
41352	1647	26	stewpan	stewpan	NN
41352	1647	27	,	,	,
41352	1647	28	add	add	VB
41352	1647	29	a	a	DT
41352	1647	30	bit	bit	NN
41352	1647	31	of	of	IN
41352	1647	32	lemon	lemon	NN
41352	1647	33	peel	peel	NN
41352	1647	34	and	and	CC
41352	1647	35	a	a	DT
41352	1647	36	table	table	NN
41352	1647	37	spoonful	spoonful	JJ
41352	1647	38	of	of	IN
41352	1647	39	rose	rose	NN
41352	1647	40	water	water	NN
41352	1647	41	;	;	:
41352	1647	42	cover	cover	VB
41352	1647	43	the	the	DT
41352	1647	44	pan	pan	NN
41352	1647	45	close	close	RB
41352	1647	46	,	,	,
41352	1647	47	put	put	VB
41352	1647	48	it	-PRON-	PRP
41352	1647	49	over	over	IN
41352	1647	50	a	a	DT
41352	1647	51	slow	slow	JJ
41352	1647	52	fire	fire	NN
41352	1647	53	,	,	,
41352	1647	54	and	and	CC
41352	1647	55	when	when	WRB
41352	1647	56	the	the	DT
41352	1647	57	apples	apple	NNS
41352	1647	58	are	be	VBP
41352	1647	59	tender	tender	JJ
41352	1647	60	rub	rub	VBN
41352	1647	61	them	-PRON-	PRP
41352	1647	62	through	through	IN
41352	1647	63	a	a	DT
41352	1647	64	hair	hair	NN
41352	1647	65	sieve	sieve	NN
41352	1647	66	,	,	,
41352	1647	67	put	put	VBN
41352	1647	68	to	to	IN
41352	1647	69	the	the	DT
41352	1647	70	pulp	pulp	NN
41352	1647	71	,	,	,
41352	1647	72	sugar	sugar	NN
41352	1647	73	to	to	IN
41352	1647	74	the	the	DT
41352	1647	75	palate	palate	NN
41352	1647	76	,	,	,
41352	1647	77	sifted	sift	VBD
41352	1647	78	cinnamon	cinnamon	NN
41352	1647	79	and	and	CC
41352	1647	80	cloves	clove	VBZ
41352	1647	81	a	a	DT
41352	1647	82	small	small	JJ
41352	1647	83	quantity	quantity	NN
41352	1647	84	of	of	IN
41352	1647	85	each	each	DT
41352	1647	86	,	,	,
41352	1647	87	four	four	CD
41352	1647	88	eggs	egg	NNS
41352	1647	89	well	well	RB
41352	1647	90	beaten	beat	VBN
41352	1647	91	,	,	,
41352	1647	92	a	a	DT
41352	1647	93	quarter	quarter	NN
41352	1647	94	of	of	IN
41352	1647	95	a	a	DT
41352	1647	96	pound	pound	NN
41352	1647	97	of	of	IN
41352	1647	98	the	the	DT
41352	1647	99	crumb	crumb	NN
41352	1647	100	of	of	IN
41352	1647	101	french	french	JJ
41352	1647	102	bread	bread	NN
41352	1647	103	soaked	soak	VBN
41352	1647	104	in	in	IN
41352	1647	105	a	a	DT
41352	1647	106	gill	gill	NN
41352	1647	107	of	of	IN
41352	1647	108	cream	cream	NN
41352	1647	109	,	,	,
41352	1647	110	and	and	CC
41352	1647	111	mix	mix	VB
41352	1647	112	all	all	PDT
41352	1647	113	the	the	DT
41352	1647	114	ingredients	ingredient	NNS
41352	1647	115	together	together	RB
41352	1647	116	.	.	.
41352	1648	1	Rub	rub	VB
41352	1648	2	the	the	DT
41352	1648	3	inside	inside	NN
41352	1648	4	of	of	IN
41352	1648	5	a	a	DT
41352	1648	6	mould	mould	NN
41352	1648	7	with	with	IN
41352	1648	8	fresh	fresh	JJ
41352	1648	9	butter	butter	NN
41352	1648	10	,	,	,
41352	1648	11	fill	fill	VB
41352	1648	12	it	-PRON-	PRP
41352	1648	13	with	with	IN
41352	1648	14	the	the	DT
41352	1648	15	mixture	mixture	NN
41352	1648	16	,	,	,
41352	1648	17	bake	bake	VB
41352	1648	18	it	-PRON-	PRP
41352	1648	19	in	in	IN
41352	1648	20	a	a	DT
41352	1648	21	moderately	moderately	RB
41352	1648	22	heated	heat	VBN
41352	1648	23	oven	oven	NN
41352	1648	24	,	,	,
41352	1648	25	when	when	WRB
41352	1648	26	done	do	VBN
41352	1648	27	turn	turn	VB
41352	1648	28	it	-PRON-	PRP
41352	1648	29	out	out	RP
41352	1648	30	on	on	IN
41352	1648	31	a	a	DT
41352	1648	32	dish	dish	NN
41352	1648	33	,	,	,
41352	1648	34	and	and	CC
41352	1648	35	serve	serve	VB
41352	1648	36	it	-PRON-	PRP
41352	1648	37	up	up	RP
41352	1648	38	with	with	IN
41352	1648	39	sifted	sifted	JJ
41352	1648	40	sugar	sugar	NN
41352	1648	41	over	over	RP
41352	1648	42	.	.	.
41352	1649	1	_	_	NNP
41352	1649	2	A	a	DT
41352	1649	3	sweet	sweet	JJ
41352	1649	4	Omlet	Omlet	NNP
41352	1649	5	of	of	IN
41352	1649	6	Eggs	Eggs	NNP
41352	1649	7	.	.	.
41352	1649	8	_	_	NNP
41352	1649	9	MIX	MIX	NNP
41352	1649	10	well	well	RB
41352	1649	11	together	together	RB
41352	1649	12	ten	ten	CD
41352	1649	13	eggs	egg	NNS
41352	1649	14	,	,	,
41352	1649	15	half	half	PDT
41352	1649	16	a	a	DT
41352	1649	17	gill	gill	NN
41352	1649	18	of	of	IN
41352	1649	19	cream	cream	NN
41352	1649	20	,	,	,
41352	1649	21	a	a	DT
41352	1649	22	quarter	quarter	NN
41352	1649	23	of	of	IN
41352	1649	24	a	a	DT
41352	1649	25	pound	pound	NN
41352	1649	26	of	of	IN
41352	1649	27	oiled	oil	VBN
41352	1649	28	fresh	fresh	JJ
41352	1649	29	butter	butter	NN
41352	1649	30	and	and	CC
41352	1649	31	a	a	DT
41352	1649	32	little	little	JJ
41352	1649	33	syrup	syrup	NN
41352	1649	34	of	of	IN
41352	1649	35	nutmeg	nutmeg	NN
41352	1649	36	;	;	:
41352	1649	37	sweeten	sweeten	VB
41352	1649	38	it	-PRON-	PRP
41352	1649	39	with	with	IN
41352	1649	40	loaf	loaf	NN
41352	1649	41	sugar	sugar	NN
41352	1649	42	,	,	,
41352	1649	43	put	put	VBD
41352	1649	44	the	the	DT
41352	1649	45	mixture	mixture	NN
41352	1649	46	into	into	IN
41352	1649	47	a	a	DT
41352	1649	48	prepared	prepare	VBN
41352	1649	49	frying	fry	VBG
41352	1649	50	pan	pan	NN
41352	1649	51	as	as	IN
41352	1649	52	for	for	IN
41352	1649	53	a	a	DT
41352	1649	54	savory	savory	JJ
41352	1649	55	omlet	omlet	NN
41352	1649	56	,	,	,
41352	1649	57	fry	fry	VB
41352	1649	58	it	-PRON-	PRP
41352	1649	59	in	in	IN
41352	1649	60	the	the	DT
41352	1649	61	same	same	JJ
41352	1649	62	manner	manner	NN
41352	1649	63	,	,	,
41352	1649	64	and	and	CC
41352	1649	65	serve	serve	VB
41352	1649	66	it	-PRON-	PRP
41352	1649	67	up	up	RP
41352	1649	68	with	with	IN
41352	1649	69	a	a	DT
41352	1649	70	little	little	RB
41352	1649	71	sifted	sifted	JJ
41352	1649	72	sugar	sugar	NN
41352	1649	73	over	over	IN
41352	1649	74	it	-PRON-	PRP
41352	1649	75	.	.	.
41352	1650	1	_	_	NNP
41352	1650	2	To	to	TO
41352	1650	3	keep	keep	VB
41352	1650	4	Cucumbers	Cucumbers	NNPS
41352	1650	5	for	for	IN
41352	1650	6	Winter	Winter	NNP
41352	1650	7	Use	Use	NNP
41352	1650	8	for	for	IN
41352	1650	9	Sauces	Sauces	NNPS
41352	1650	10	.	.	.
41352	1650	11	_	_	NNP
41352	1650	12	TAKE	TAKE	NNP
41352	1650	13	fresh	fresh	RB
41352	1650	14	gathered	gather	VBD
41352	1650	15	middling	middling	NN
41352	1650	16	-	-	HYPH
41352	1650	17	sized	sized	JJ
41352	1650	18	cucumbers	cucumber	NNS
41352	1650	19	,	,	,
41352	1650	20	put	put	VBD
41352	1650	21	them	-PRON-	PRP
41352	1650	22	into	into	IN
41352	1650	23	a	a	DT
41352	1650	24	jar	jar	NN
41352	1650	25	,	,	,
41352	1650	26	have	have	VBP
41352	1650	27	ready	ready	JJ
41352	1650	28	half	half	NN
41352	1650	29	vinegar	vinegar	NN
41352	1650	30	,	,	,
41352	1650	31	half	half	JJ
41352	1650	32	water	water	NN
41352	1650	33	,	,	,
41352	1650	34	and	and	CC
41352	1650	35	some	some	DT
41352	1650	36	salt	salt	NN
41352	1650	37	,	,	,
41352	1650	38	a	a	DT
41352	1650	39	sufficient	sufficient	JJ
41352	1650	40	quantity	quantity	NN
41352	1650	41	to	to	TO
41352	1650	42	cover	cover	VB
41352	1650	43	them	-PRON-	PRP
41352	1650	44	;	;	:
41352	1650	45	make	make	VB
41352	1650	46	it	-PRON-	PRP
41352	1650	47	boiling	boil	VBG
41352	1650	48	-	-	HYPH
41352	1650	49	hot	hot	JJ
41352	1650	50	,	,	,
41352	1650	51	pour	pour	VB
41352	1650	52	it	-PRON-	PRP
41352	1650	53	over	over	IN
41352	1650	54	them	-PRON-	PRP
41352	1650	55	,	,	,
41352	1650	56	add	add	VB
41352	1650	57	sweet	sweet	JJ
41352	1650	58	oil	oil	NN
41352	1650	59	,	,	,
41352	1650	60	cover	cover	VB
41352	1650	61	the	the	DT
41352	1650	62	jars	jar	NNS
41352	1650	63	down	down	RB
41352	1650	64	close	close	RB
41352	1650	65	with	with	IN
41352	1650	66	bladder	bladder	NN
41352	1650	67	and	and	CC
41352	1650	68	leather	leather	NN
41352	1650	69	,	,	,
41352	1650	70	and	and	CC
41352	1650	71	set	set	VBD
41352	1650	72	them	-PRON-	PRP
41352	1650	73	in	in	IN
41352	1650	74	a	a	DT
41352	1650	75	dry	dry	JJ
41352	1650	76	place	place	NN
41352	1650	77	.	.	.
41352	1651	1	_	_	NNP
41352	1651	2	To	to	TO
41352	1651	3	preserve	preserve	VB
41352	1651	4	Mushrooms	mushroom	NNS
41352	1651	5	for	for	IN
41352	1651	6	Sauces	Sauces	NNPS
41352	1651	7	.	.	.
41352	1651	8	_	_	NNP
41352	1651	9	PEEL	PEEL	NNP
41352	1651	10	button	button	NN
41352	1651	11	forced	force	VBD
41352	1651	12	mushrooms	mushroom	NNS
41352	1651	13	,	,	,
41352	1651	14	wash	wash	VB
41352	1651	15	them	-PRON-	PRP
41352	1651	16	and	and	CC
41352	1651	17	boil	boil	VB
41352	1651	18	till	till	IN
41352	1651	19	half	half	NN
41352	1651	20	done	do	VBN
41352	1651	21	in	in	IN
41352	1651	22	a	a	DT
41352	1651	23	sufficient	sufficient	JJ
41352	1651	24	quantity	quantity	NN
41352	1651	25	of	of	IN
41352	1651	26	salt	salt	NN
41352	1651	27	and	and	CC
41352	1651	28	water	water	NN
41352	1651	29	to	to	TO
41352	1651	30	cover	cover	VB
41352	1651	31	them	-PRON-	PRP
41352	1651	32	;	;	:
41352	1651	33	then	then	RB
41352	1651	34	drain	drain	VB
41352	1651	35	them	-PRON-	PRP
41352	1651	36	and	and	CC
41352	1651	37	dry	dry	JJ
41352	1651	38	in	in	IN
41352	1651	39	the	the	DT
41352	1651	40	sun	sun	NN
41352	1651	41	,	,	,
41352	1651	42	boil	boil	VB
41352	1651	43	the	the	DT
41352	1651	44	liquor	liquor	NN
41352	1651	45	with	with	IN
41352	1651	46	different	different	JJ
41352	1651	47	spices	spice	NNS
41352	1651	48	,	,	,
41352	1651	49	put	put	VBD
41352	1651	50	the	the	DT
41352	1651	51	mushrooms	mushroom	NNS
41352	1651	52	into	into	IN
41352	1651	53	a	a	DT
41352	1651	54	jar	jar	NN
41352	1651	55	,	,	,
41352	1651	56	pour	pour	VB
41352	1651	57	the	the	DT
41352	1651	58	boiling	boiling	NN
41352	1651	59	pickle	pickle	NN
41352	1651	60	over	over	IN
41352	1651	61	them	-PRON-	PRP
41352	1651	62	,	,	,
41352	1651	63	add	add	VB
41352	1651	64	sweet	sweet	JJ
41352	1651	65	oil	oil	NN
41352	1651	66	,	,	,
41352	1651	67	and	and	CC
41352	1651	68	tie	tie	VB
41352	1651	69	them	-PRON-	PRP
41352	1651	70	over	over	RP
41352	1651	71	with	with	IN
41352	1651	72	bladder	bladder	NN
41352	1651	73	,	,	,
41352	1651	74	&	&	CC
41352	1651	75	c.	c.	NNP
41352	1651	76	_	_	NNP
41352	1651	77	Pullet	Pullet	NNP
41352	1651	78	roasted	roast	VBD
41352	1651	79	with	with	IN
41352	1651	80	Batter	Batter	NNP
41352	1651	81	.	.	.
41352	1651	82	_	_	IN
41352	1651	83	BONE	BONE	NNP
41352	1651	84	and	and	CC
41352	1651	85	force	force	VB
41352	1651	86	the	the	DT
41352	1651	87	pullet	pullet	NN
41352	1651	88	with	with	IN
41352	1651	89	good	good	JJ
41352	1651	90	stuffing	stuffing	NN
41352	1651	91	or	or	CC
41352	1651	92	forcemeat	forcemeat	NN
41352	1651	93	,	,	,
41352	1651	94	paper	paper	NN
41352	1651	95	it	-PRON-	PRP
41352	1651	96	and	and	CC
41352	1651	97	put	put	VBD
41352	1651	98	it	-PRON-	PRP
41352	1651	99	to	to	TO
41352	1651	100	roast	roast	VB
41352	1651	101	;	;	:
41352	1651	102	when	when	WRB
41352	1651	103	half	half	NN
41352	1651	104	done	do	VBN
41352	1651	105	take	take	VB
41352	1651	106	off	off	RP
41352	1651	107	the	the	DT
41352	1651	108	paper	paper	NN
41352	1651	109	,	,	,
41352	1651	110	and	and	CC
41352	1651	111	baste	baste	VB
41352	1651	112	the	the	DT
41352	1651	113	fowl	fowl	NN
41352	1651	114	with	with	IN
41352	1651	115	a	a	DT
41352	1651	116	little	little	JJ
41352	1651	117	light	light	JJ
41352	1651	118	batter	batter	NN
41352	1651	119	;	;	:
41352	1651	120	let	let	VB
41352	1651	121	it	-PRON-	PRP
41352	1651	122	dry	dry	VB
41352	1651	123	,	,	,
41352	1651	124	baste	baste	VB
41352	1651	125	it	-PRON-	PRP
41352	1651	126	again	again	RB
41352	1651	127	,	,	,
41352	1651	128	so	so	RB
41352	1651	129	repeating	repeat	VBG
41352	1651	130	till	till	IN
41352	1651	131	it	-PRON-	PRP
41352	1651	132	is	be	VBZ
41352	1651	133	done	do	VBN
41352	1651	134	and	and	CC
41352	1651	135	nicely	nicely	RB
41352	1651	136	crusted	crust	VBN
41352	1651	137	over	over	RB
41352	1651	138	;	;	:
41352	1651	139	then	then	RB
41352	1651	140	serve	serve	VB
41352	1651	141	it	-PRON-	PRP
41352	1651	142	up	up	RP
41352	1651	143	with	with	IN
41352	1651	144	benshamelle	benshamelle	NN
41352	1651	145	or	or	CC
41352	1651	146	poivrade	poivrade	NN
41352	1651	147	sauce	sauce	NN
41352	1651	148	beneath	beneath	RB
41352	1651	149	.	.	.
41352	1652	1	_	_	NNP
41352	1652	2	Dutch	Dutch	NNP
41352	1652	3	Beef	Beef	NNP
41352	1652	4	.	.	.
41352	1652	5	_	_	NNP
41352	1652	6	RUB	RUB	NNP
41352	1652	7	the	the	DT
41352	1652	8	prime	prime	JJ
41352	1652	9	ribs	rib	NNS
41352	1652	10	of	of	IN
41352	1652	11	fat	fat	JJ
41352	1652	12	beef	beef	NN
41352	1652	13	with	with	IN
41352	1652	14	common	common	JJ
41352	1652	15	salt	salt	NN
41352	1652	16	,	,	,
41352	1652	17	and	and	CC
41352	1652	18	let	let	VB
41352	1652	19	them	-PRON-	PRP
41352	1652	20	lay	lay	VB
41352	1652	21	in	in	IN
41352	1652	22	a	a	DT
41352	1652	23	pan	pan	NN
41352	1652	24	for	for	IN
41352	1652	25	three	three	CD
41352	1652	26	days	day	NNS
41352	1652	27	;	;	:
41352	1652	28	then	then	RB
41352	1652	29	rub	rub	VB
41352	1652	30	them	-PRON-	PRP
41352	1652	31	with	with	IN
41352	1652	32	the	the	DT
41352	1652	33	different	different	JJ
41352	1652	34	articles	article	NNS
41352	1652	35	as	as	IN
41352	1652	36	for	for	IN
41352	1652	37	hams	ham	NNS
41352	1652	38	or	or	CC
41352	1652	39	tongues	tongue	NNS
41352	1652	40	,	,	,
41352	1652	41	and	and	CC
41352	1652	42	add	add	VB
41352	1652	43	plenty	plenty	NN
41352	1652	44	of	of	IN
41352	1652	45	bruised	bruise	VBN
41352	1652	46	juniper	juniper	NN
41352	1652	47	berries	berry	NNS
41352	1652	48	.	.	.
41352	1653	1	Turn	turn	VB
41352	1653	2	the	the	DT
41352	1653	3	meat	meat	NN
41352	1653	4	every	every	DT
41352	1653	5	two	two	CD
41352	1653	6	days	day	NNS
41352	1653	7	for	for	IN
41352	1653	8	three	three	CD
41352	1653	9	weeks	week	NNS
41352	1653	10	,	,	,
41352	1653	11	and	and	CC
41352	1653	12	smoke	smoke	VB
41352	1653	13	it	-PRON-	PRP
41352	1653	14	.	.	.
41352	1654	1	_	_	NNP
41352	1654	2	Mushroom	Mushroom	NNP
41352	1654	3	Ketchup	Ketchup	NNP
41352	1654	4	.	.	.
41352	1654	5	_	_	NNP
41352	1654	6	TAKE	TAKE	NNP
41352	1654	7	a	a	DT
41352	1654	8	parcel	parcel	NN
41352	1654	9	of	of	IN
41352	1654	10	mushrooms	mushroom	NNS
41352	1654	11	either	either	CC
41352	1654	12	natural	natural	JJ
41352	1654	13	or	or	CC
41352	1654	14	forced	force	VBN
41352	1654	15	,	,	,
41352	1654	16	the	the	DT
41352	1654	17	latter	latter	NN
41352	1654	18	will	will	MD
41352	1654	19	prove	prove	VB
41352	1654	20	the	the	DT
41352	1654	21	best	good	JJS
41352	1654	22	,	,	,
41352	1654	23	and	and	CC
41352	1654	24	cut	cut	VBD
41352	1654	25	off	off	RP
41352	1654	26	part	part	NN
41352	1654	27	of	of	IN
41352	1654	28	the	the	DT
41352	1654	29	stalk	stalk	NN
41352	1654	30	towards	towards	IN
41352	1654	31	the	the	DT
41352	1654	32	root	root	NN
41352	1654	33	.	.	.
41352	1655	1	Wash	wash	VB
41352	1655	2	the	the	DT
41352	1655	3	mushrooms	mushroom	NNS
41352	1655	4	clean	clean	JJ
41352	1655	5	,	,	,
41352	1655	6	drain	drain	VBP
41352	1655	7	them	-PRON-	PRP
41352	1655	8	,	,	,
41352	1655	9	then	then	RB
41352	1655	10	bruise	bruise	VB
41352	1655	11	them	-PRON-	PRP
41352	1655	12	a	a	DT
41352	1655	13	little	little	JJ
41352	1655	14	in	in	IN
41352	1655	15	a	a	DT
41352	1655	16	marble	marble	NN
41352	1655	17	mortar	mortar	NN
41352	1655	18	,	,	,
41352	1655	19	put	put	VBD
41352	1655	20	them	-PRON-	PRP
41352	1655	21	into	into	IN
41352	1655	22	an	an	DT
41352	1655	23	earthen	earthen	JJ
41352	1655	24	vessel	vessel	NN
41352	1655	25	with	with	IN
41352	1655	26	a	a	DT
41352	1655	27	middling	middling	JJ
41352	1655	28	quantity	quantity	NN
41352	1655	29	of	of	IN
41352	1655	30	salt	salt	NN
41352	1655	31	,	,	,
41352	1655	32	let	let	VB
41352	1655	33	them	-PRON-	PRP
41352	1655	34	remain	remain	VB
41352	1655	35	for	for	IN
41352	1655	36	four	four	CD
41352	1655	37	days	day	NNS
41352	1655	38	,	,	,
41352	1655	39	and	and	CC
41352	1655	40	then	then	RB
41352	1655	41	strain	strain	VB
41352	1655	42	them	-PRON-	PRP
41352	1655	43	through	through	IN
41352	1655	44	a	a	DT
41352	1655	45	tamis	tamis	NN
41352	1655	46	cloth	cloth	NN
41352	1655	47	.	.	.
41352	1656	1	When	when	WRB
41352	1656	2	the	the	DT
41352	1656	3	sediment	sediment	NN
41352	1656	4	is	be	VBZ
41352	1656	5	settled	settle	VBN
41352	1656	6	pour	pour	NN
41352	1656	7	the	the	DT
41352	1656	8	liquor	liquor	NN
41352	1656	9	into	into	IN
41352	1656	10	a	a	DT
41352	1656	11	stewpan	stewpan	NN
41352	1656	12	,	,	,
41352	1656	13	and	and	CC
41352	1656	14	to	to	IN
41352	1656	15	every	every	DT
41352	1656	16	pint	pint	NN
41352	1656	17	of	of	IN
41352	1656	18	juice	juice	NN
41352	1656	19	add	add	VBP
41352	1656	20	half	half	PDT
41352	1656	21	a	a	DT
41352	1656	22	gill	gill	NN
41352	1656	23	of	of	IN
41352	1656	24	red	red	JJ
41352	1656	25	port	port	NN
41352	1656	26	,	,	,
41352	1656	27	a	a	DT
41352	1656	28	little	little	JJ
41352	1656	29	whole	whole	JJ
41352	1656	30	allspice	allspice	NN
41352	1656	31	,	,	,
41352	1656	32	cloves	clove	NNS
41352	1656	33	,	,	,
41352	1656	34	mace	mace	NN
41352	1656	35	,	,	,
41352	1656	36	and	and	CC
41352	1656	37	pepper	pepper	NN
41352	1656	38	.	.	.
41352	1657	1	Boil	boil	VB
41352	1657	2	them	-PRON-	PRP
41352	1657	3	together	together	RB
41352	1657	4	twenty	twenty	CD
41352	1657	5	minutes	minute	NNS
41352	1657	6	,	,	,
41352	1657	7	then	then	RB
41352	1657	8	skim	skim	NNP
41352	1657	9	and	and	CC
41352	1657	10	strain	strain	VB
41352	1657	11	the	the	DT
41352	1657	12	ketchup	ketchup	NN
41352	1657	13	,	,	,
41352	1657	14	and	and	CC
41352	1657	15	when	when	WRB
41352	1657	16	cold	cold	JJ
41352	1657	17	put	put	VBD
41352	1657	18	it	-PRON-	PRP
41352	1657	19	into	into	IN
41352	1657	20	small	small	JJ
41352	1657	21	bottles	bottle	NNS
41352	1657	22	and	and	CC
41352	1657	23	cork	cork	NN
41352	1657	24	them	-PRON-	PRP
41352	1657	25	close	close	RB
41352	1657	26	.	.	.
41352	1658	1	_	_	NNP
41352	1658	2	Suet	Suet	NNP
41352	1658	3	Pudding	Pudding	NNP
41352	1658	4	.	.	.
41352	1658	5	_	_	NNP
41352	1658	6	CHOP	CHOP	NNP
41352	1658	7	fine	fine	VBP
41352	1658	8	half	half	PDT
41352	1658	9	a	a	DT
41352	1658	10	pound	pound	NN
41352	1658	11	of	of	IN
41352	1658	12	beef	beef	NN
41352	1658	13	suet	suet	NN
41352	1658	14	,	,	,
41352	1658	15	add	add	VB
41352	1658	16	to	to	IN
41352	1658	17	it	-PRON-	PRP
41352	1658	18	the	the	DT
41352	1658	19	same	same	JJ
41352	1658	20	quantity	quantity	NN
41352	1658	21	of	of	IN
41352	1658	22	flour	flour	NN
41352	1658	23	,	,	,
41352	1658	24	two	two	CD
41352	1658	25	eggs	egg	NNS
41352	1658	26	beaten	beat	VBN
41352	1658	27	,	,	,
41352	1658	28	a	a	DT
41352	1658	29	little	little	JJ
41352	1658	30	salt	salt	NN
41352	1658	31	,	,	,
41352	1658	32	a	a	DT
41352	1658	33	small	small	JJ
41352	1658	34	quantity	quantity	NN
41352	1658	35	of	of	IN
41352	1658	36	pounded	pounded	JJ
41352	1658	37	and	and	CC
41352	1658	38	sifted	sift	VBN
41352	1658	39	ginger	ginger	NN
41352	1658	40	,	,	,
41352	1658	41	and	and	CC
41352	1658	42	mix	mix	VB
41352	1658	43	them	-PRON-	PRP
41352	1658	44	together	together	RB
41352	1658	45	with	with	IN
41352	1658	46	milk	milk	NN
41352	1658	47	.	.	.
41352	1659	1	Let	let	VB
41352	1659	2	the	the	DT
41352	1659	3	mixture	mixture	NN
41352	1659	4	be	be	VB
41352	1659	5	of	of	IN
41352	1659	6	a	a	DT
41352	1659	7	moderate	moderate	JJ
41352	1659	8	thickness	thickness	NN
41352	1659	9	.	.	.
41352	1660	1	It	-PRON-	PRP
41352	1660	2	may	may	MD
41352	1660	3	be	be	VB
41352	1660	4	either	either	CC
41352	1660	5	boiled	boil	VBN
41352	1660	6	or	or	CC
41352	1660	7	baked	bake	VBN
41352	1660	8	.	.	.
41352	1661	1	_	_	NNP
41352	1661	2	Savoy	Savoy	NNP
41352	1661	3	Cake	Cake	NNP
41352	1661	4	.	.	.
41352	1661	5	_	_	NNP
41352	1661	6	BEAT	BEAT	NNP
41352	1661	7	well	well	RB
41352	1661	8	together	together	RB
41352	1661	9	the	the	DT
41352	1661	10	yolks	yolk	NNS
41352	1661	11	of	of	IN
41352	1661	12	eight	eight	CD
41352	1661	13	eggs	egg	NNS
41352	1661	14	and	and	CC
41352	1661	15	a	a	DT
41352	1661	16	pound	pound	NN
41352	1661	17	of	of	IN
41352	1661	18	sifted	sift	VBN
41352	1661	19	sugar	sugar	NN
41352	1661	20	,	,	,
41352	1661	21	and	and	CC
41352	1661	22	whisk	whisk	VB
41352	1661	23	the	the	DT
41352	1661	24	whites	white	NNS
41352	1661	25	till	till	IN
41352	1661	26	of	of	IN
41352	1661	27	a	a	DT
41352	1661	28	solid	solid	JJ
41352	1661	29	froth	froth	NN
41352	1661	30	;	;	:
41352	1661	31	then	then	RB
41352	1661	32	take	take	VB
41352	1661	33	six	six	CD
41352	1661	34	ounces	ounce	NNS
41352	1661	35	of	of	IN
41352	1661	36	flour	flour	NN
41352	1661	37	and	and	CC
41352	1661	38	a	a	DT
41352	1661	39	little	little	RB
41352	1661	40	sifted	sifted	JJ
41352	1661	41	cinnamon	cinnamon	NN
41352	1661	42	,	,	,
41352	1661	43	and	and	CC
41352	1661	44	mix	mix	VB
41352	1661	45	all	all	PDT
41352	1661	46	the	the	DT
41352	1661	47	ingredients	ingredient	NNS
41352	1661	48	lightly	lightly	RB
41352	1661	49	together	together	RB
41352	1661	50	;	;	:
41352	1661	51	after	after	IN
41352	1661	52	which	which	WDT
41352	1661	53	rub	rub	NNP
41352	1661	54	a	a	DT
41352	1661	55	mould	mould	NN
41352	1661	56	with	with	IN
41352	1661	57	fresh	fresh	JJ
41352	1661	58	butter	butter	NN
41352	1661	59	,	,	,
41352	1661	60	fill	fill	VB
41352	1661	61	it	-PRON-	PRP
41352	1661	62	three	three	CD
41352	1661	63	parts	part	NNS
41352	1661	64	full	full	JJ
41352	1661	65	with	with	IN
41352	1661	66	the	the	DT
41352	1661	67	mixture	mixture	NN
41352	1661	68	,	,	,
41352	1661	69	and	and	CC
41352	1661	70	bake	bake	VB
41352	1661	71	it	-PRON-	PRP
41352	1661	72	in	in	IN
41352	1661	73	a	a	DT
41352	1661	74	slack	slack	NN
41352	1661	75	heated	heated	JJ
41352	1661	76	oven	oven	NN
41352	1661	77	.	.	.
41352	1662	1	_	_	NNP
41352	1662	2	Nutmeg	Nutmeg	NNP
41352	1662	3	Syrup	Syrup	NNP
41352	1662	4	.	.	.
41352	1662	5	_	_	NNP
41352	1662	6	POUND	POUND	NNP
41352	1662	7	a	a	DT
41352	1662	8	quarter	quarter	NN
41352	1662	9	of	of	IN
41352	1662	10	a	a	DT
41352	1662	11	pound	pound	NN
41352	1662	12	of	of	IN
41352	1662	13	nutmegs	nutmeg	NNS
41352	1662	14	,	,	,
41352	1662	15	put	put	VB
41352	1662	16	them	-PRON-	PRP
41352	1662	17	into	into	IN
41352	1662	18	a	a	DT
41352	1662	19	stewpan	stewpan	NN
41352	1662	20	,	,	,
41352	1662	21	add	add	VB
41352	1662	22	a	a	DT
41352	1662	23	pint	pint	NN
41352	1662	24	and	and	CC
41352	1662	25	a	a	DT
41352	1662	26	half	half	NN
41352	1662	27	of	of	IN
41352	1662	28	hot	hot	JJ
41352	1662	29	water	water	NN
41352	1662	30	,	,	,
41352	1662	31	and	and	CC
41352	1662	32	boil	boil	VB
41352	1662	33	them	-PRON-	PRP
41352	1662	34	for	for	IN
41352	1662	35	half	half	PDT
41352	1662	36	an	an	DT
41352	1662	37	hour	hour	NN
41352	1662	38	;	;	:
41352	1662	39	then	then	RB
41352	1662	40	strain	strain	VB
41352	1662	41	,	,	,
41352	1662	42	and	and	CC
41352	1662	43	put	put	VBD
41352	1662	44	to	to	IN
41352	1662	45	a	a	DT
41352	1662	46	pint	pint	NN
41352	1662	47	of	of	IN
41352	1662	48	liquor	liquor	NN
41352	1662	49	two	two	CD
41352	1662	50	pounds	pound	NNS
41352	1662	51	of	of	IN
41352	1662	52	sifted	sifted	JJ
41352	1662	53	sugar	sugar	NN
41352	1662	54	and	and	CC
41352	1662	55	one	one	CD
41352	1662	56	egg	egg	NN
41352	1662	57	beat	beat	VBD
41352	1662	58	up	up	RP
41352	1662	59	with	with	IN
41352	1662	60	a	a	DT
41352	1662	61	little	little	JJ
41352	1662	62	cold	cold	JJ
41352	1662	63	water	water	NN
41352	1662	64	;	;	:
41352	1662	65	set	set	VB
41352	1662	66	it	-PRON-	PRP
41352	1662	67	over	over	IN
41352	1662	68	a	a	DT
41352	1662	69	fire	fire	NN
41352	1662	70	,	,	,
41352	1662	71	and	and	CC
41352	1662	72	when	when	WRB
41352	1662	73	it	-PRON-	PRP
41352	1662	74	boils	boil	VBZ
41352	1662	75	skim	skim	VB
41352	1662	76	it	-PRON-	PRP
41352	1662	77	till	till	IN
41352	1662	78	perfectly	perfectly	RB
41352	1662	79	clear	clear	JJ
41352	1662	80	and	and	CC
41352	1662	81	reduced	reduced	JJ
41352	1662	82	to	to	IN
41352	1662	83	a	a	DT
41352	1662	84	good	good	JJ
41352	1662	85	syrup	syrup	NN
41352	1662	86	,	,	,
41352	1662	87	and	and	CC
41352	1662	88	when	when	WRB
41352	1662	89	it	-PRON-	PRP
41352	1662	90	is	be	VBZ
41352	1662	91	cold	cold	JJ
41352	1662	92	mix	mix	NN
41352	1662	93	with	with	IN
41352	1662	94	it	-PRON-	PRP
41352	1662	95	half	half	PDT
41352	1662	96	a	a	DT
41352	1662	97	pint	pint	NN
41352	1662	98	of	of	IN
41352	1662	99	brandy	brandy	NN
41352	1662	100	.	.	.
41352	1663	1	Having	have	VBG
41352	1663	2	this	this	DT
41352	1663	3	syrup	syrup	NN
41352	1663	4	always	always	RB
41352	1663	5	at	at	IN
41352	1663	6	hand	hand	NN
41352	1663	7	will	will	MD
41352	1663	8	answer	answer	VB
41352	1663	9	a	a	DT
41352	1663	10	better	well	JJR
41352	1663	11	purpose	purpose	NN
41352	1663	12	for	for	IN
41352	1663	13	puddings	pudding	NNS
41352	1663	14	,	,	,
41352	1663	15	&	&	CC
41352	1663	16	c.	c.	NNP
41352	1663	17	than	than	IN
41352	1663	18	grated	grate	VBN
41352	1663	19	nutmeg	nutmeg	NN
41352	1663	20	and	and	CC
41352	1663	21	brandy	brandy	NN
41352	1663	22	,	,	,
41352	1663	23	as	as	IN
41352	1663	24	the	the	DT
41352	1663	25	mixtures	mixture	NNS
41352	1663	26	can	can	MD
41352	1663	27	be	be	VB
41352	1663	28	better	well	RBR
41352	1663	29	palated	palate	VBN
41352	1663	30	,	,	,
41352	1663	31	and	and	CC
41352	1663	32	likewise	likewise	RB
41352	1663	33	save	save	VB
41352	1663	34	trouble	trouble	NN
41352	1663	35	and	and	CC
41352	1663	36	expense	expense	NN
41352	1663	37	.	.	.
41352	1664	1	_	_	NNP
41352	1664	2	Sweetbreads	Sweetbreads	NNPS
41352	1664	3	with	with	IN
41352	1664	4	Veal	Veal	NNP
41352	1664	5	and	and	CC
41352	1664	6	Ham	Ham	NNP
41352	1664	7	.	.	.
41352	1664	8	_	_	NNP
41352	1664	9	BLANCH	BLANCH	NNP
41352	1664	10	heart	heart	NN
41352	1664	11	sweetbreads	sweetbread	VBZ
41352	1664	12	eight	eight	CD
41352	1664	13	minutes	minute	NNS
41352	1664	14	,	,	,
41352	1664	15	and	and	CC
41352	1664	16	wash	wash	VB
41352	1664	17	and	and	CC
41352	1664	18	wipe	wipe	VB
41352	1664	19	them	-PRON-	PRP
41352	1664	20	dry	dry	RB
41352	1664	21	;	;	:
41352	1664	22	then	then	RB
41352	1664	23	make	make	VB
41352	1664	24	an	an	DT
41352	1664	25	incision	incision	NN
41352	1664	26	in	in	IN
41352	1664	27	the	the	DT
41352	1664	28	under	under	JJ
41352	1664	29	part	part	NN
41352	1664	30	,	,	,
41352	1664	31	take	take	VB
41352	1664	32	out	out	RP
41352	1664	33	a	a	DT
41352	1664	34	piece	piece	NN
41352	1664	35	and	and	CC
41352	1664	36	pound	pound	VB
41352	1664	37	it	-PRON-	PRP
41352	1664	38	with	with	IN
41352	1664	39	a	a	DT
41352	1664	40	small	small	JJ
41352	1664	41	quantity	quantity	NN
41352	1664	42	of	of	IN
41352	1664	43	light	light	JJ
41352	1664	44	forcemeat	forcemeat	NN
41352	1664	45	;	;	:
41352	1664	46	after	after	IN
41352	1664	47	which	which	WDT
41352	1664	48	fill	fill	VBP
41352	1664	49	the	the	DT
41352	1664	50	cavity	cavity	NN
41352	1664	51	in	in	IN
41352	1664	52	the	the	DT
41352	1664	53	sweetbread	sweetbread	NN
41352	1664	54	,	,	,
41352	1664	55	rub	rub	VB
41352	1664	56	the	the	DT
41352	1664	57	top	top	NN
41352	1664	58	with	with	IN
41352	1664	59	white	white	NN
41352	1664	60	of	of	IN
41352	1664	61	egg	egg	NN
41352	1664	62	,	,	,
41352	1664	63	lay	lie	VBD
41352	1664	64	over	over	IN
41352	1664	65	it	-PRON-	PRP
41352	1664	66	a	a	DT
41352	1664	67	thin	thin	JJ
41352	1664	68	slice	slice	NN
41352	1664	69	of	of	IN
41352	1664	70	lean	lean	JJ
41352	1664	71	ham	ham	NNP
41352	1664	72	,	,	,
41352	1664	73	a	a	DT
41352	1664	74	slice	slice	NN
41352	1664	75	of	of	IN
41352	1664	76	veal	veal	NN
41352	1664	77	,	,	,
41352	1664	78	and	and	CC
41352	1664	79	a	a	DT
41352	1664	80	bard	bard	NN
41352	1664	81	of	of	IN
41352	1664	82	bacon	bacon	NN
41352	1664	83	;	;	,
41352	1664	84	put	put	VB
41352	1664	85	paper	paper	NN
41352	1664	86	and	and	CC
41352	1664	87	a	a	DT
41352	1664	88	thin	thin	JJ
41352	1664	89	sheet	sheet	NN
41352	1664	90	of	of	IN
41352	1664	91	common	common	JJ
41352	1664	92	paste	paste	NN
41352	1664	93	over	over	IN
41352	1664	94	the	the	DT
41352	1664	95	whole	whole	NN
41352	1664	96	,	,	,
41352	1664	97	bake	bake	VB
41352	1664	98	them	-PRON-	PRP
41352	1664	99	gently	gently	RB
41352	1664	100	for	for	IN
41352	1664	101	an	an	DT
41352	1664	102	hour	hour	NN
41352	1664	103	,	,	,
41352	1664	104	and	and	CC
41352	1664	105	when	when	WRB
41352	1664	106	they	-PRON-	PRP
41352	1664	107	are	be	VBP
41352	1664	108	to	to	TO
41352	1664	109	be	be	VB
41352	1664	110	served	serve	VBN
41352	1664	111	up	up	RP
41352	1664	112	take	take	VB
41352	1664	113	off	off	RP
41352	1664	114	the	the	DT
41352	1664	115	paste	paste	NN
41352	1664	116	and	and	CC
41352	1664	117	paper	paper	NN
41352	1664	118	,	,	,
41352	1664	119	glaize	glaize	VBP
41352	1664	120	lightly	lightly	RB
41352	1664	121	the	the	DT
41352	1664	122	bacon	bacon	NN
41352	1664	123	,	,	,
41352	1664	124	and	and	CC
41352	1664	125	put	put	VBD
41352	1664	126	under	under	IN
41352	1664	127	the	the	DT
41352	1664	128	sweetbreads	sweetbread	NNS
41352	1664	129	a	a	DT
41352	1664	130	good	good	JJ
41352	1664	131	benshamelle	benshamelle	NN
41352	1664	132	.	.	.
41352	1665	1	_	_	NNP
41352	1665	2	Essence	Essence	NNP
41352	1665	3	of	of	IN
41352	1665	4	Ham	Ham	NNP
41352	1665	5	for	for	IN
41352	1665	6	Sauces	Sauces	NNPS
41352	1665	7	.	.	.
41352	1665	8	_	_	NNP
41352	1665	9	TAKE	TAKE	NNP
41352	1665	10	four	four	CD
41352	1665	11	pounds	pound	NNS
41352	1665	12	of	of	IN
41352	1665	13	slices	slice	NNS
41352	1665	14	of	of	IN
41352	1665	15	lean	lean	JJ
41352	1665	16	ham	ham	NN
41352	1665	17	,	,	,
41352	1665	18	and	and	CC
41352	1665	19	be	be	VB
41352	1665	20	careful	careful	JJ
41352	1665	21	it	-PRON-	PRP
41352	1665	22	is	be	VBZ
41352	1665	23	of	of	IN
41352	1665	24	a	a	DT
41352	1665	25	good	good	JJ
41352	1665	26	flavour	flavour	NN
41352	1665	27	;	;	:
41352	1665	28	put	put	VB
41352	1665	29	it	-PRON-	PRP
41352	1665	30	into	into	IN
41352	1665	31	a	a	DT
41352	1665	32	stewpan	stewpan	NN
41352	1665	33	with	with	IN
41352	1665	34	a	a	DT
41352	1665	35	little	little	JJ
41352	1665	36	water	water	NN
41352	1665	37	,	,	,
41352	1665	38	six	six	CD
41352	1665	39	peeled	peel	VBN
41352	1665	40	eschallots	eschallot	NNS
41352	1665	41	,	,	,
41352	1665	42	and	and	CC
41352	1665	43	two	two	CD
41352	1665	44	bay	bay	NN
41352	1665	45	leaves	leave	NNS
41352	1665	46	;	;	:
41352	1665	47	cover	cover	VB
41352	1665	48	the	the	DT
41352	1665	49	pan	pan	NN
41352	1665	50	close	close	RB
41352	1665	51	,	,	,
41352	1665	52	set	set	VBD
41352	1665	53	it	-PRON-	PRP
41352	1665	54	over	over	IN
41352	1665	55	a	a	DT
41352	1665	56	fire	fire	NN
41352	1665	57	,	,	,
41352	1665	58	and	and	CC
41352	1665	59	simmer	simmer	VB
41352	1665	60	the	the	DT
41352	1665	61	ham	ham	NN
41352	1665	62	till	till	IN
41352	1665	63	three	three	CD
41352	1665	64	parts	part	NNS
41352	1665	65	done	do	VBN
41352	1665	66	;	;	:
41352	1665	67	then	then	RB
41352	1665	68	add	add	VB
41352	1665	69	two	two	CD
41352	1665	70	quarts	quart	NNS
41352	1665	71	of	of	IN
41352	1665	72	water	water	NN
41352	1665	73	and	and	CC
41352	1665	74	boil	boil	VB
41352	1665	75	it	-PRON-	PRP
41352	1665	76	till	till	IN
41352	1665	77	tender	tender	NN
41352	1665	78	,	,	,
41352	1665	79	strain	strain	VB
41352	1665	80	it	-PRON-	PRP
41352	1665	81	through	through	IN
41352	1665	82	a	a	DT
41352	1665	83	fine	fine	JJ
41352	1665	84	sieve	sieve	NN
41352	1665	85	,	,	,
41352	1665	86	skim	skim	VB
41352	1665	87	it	-PRON-	PRP
41352	1665	88	perfectly	perfectly	RB
41352	1665	89	free	free	JJ
41352	1665	90	from	from	IN
41352	1665	91	fat	fat	JJ
41352	1665	92	,	,	,
41352	1665	93	clear	clear	JJ
41352	1665	94	it	-PRON-	PRP
41352	1665	95	with	with	IN
41352	1665	96	whites	white	NNS
41352	1665	97	of	of	IN
41352	1665	98	eggs	egg	NNS
41352	1665	99	,	,	,
41352	1665	100	strain	strain	VB
41352	1665	101	it	-PRON-	PRP
41352	1665	102	through	through	IN
41352	1665	103	a	a	DT
41352	1665	104	tamis	tamis	NN
41352	1665	105	,	,	,
41352	1665	106	boil	boil	VB
41352	1665	107	it	-PRON-	PRP
41352	1665	108	till	till	IN
41352	1665	109	it	-PRON-	PRP
41352	1665	110	is	be	VBZ
41352	1665	111	reduced	reduce	VBN
41352	1665	112	to	to	IN
41352	1665	113	a	a	DT
41352	1665	114	pint	pint	NN
41352	1665	115	,	,	,
41352	1665	116	and	and	CC
41352	1665	117	when	when	WRB
41352	1665	118	cold	cold	JJ
41352	1665	119	put	put	VBD
41352	1665	120	it	-PRON-	PRP
41352	1665	121	into	into	IN
41352	1665	122	small	small	JJ
41352	1665	123	bottles	bottle	NNS
41352	1665	124	and	and	CC
41352	1665	125	cork	cork	NN
41352	1665	126	them	-PRON-	PRP
41352	1665	127	close	close	RB
41352	1665	128	.	.	.
41352	1666	1	_	_	NNP
41352	1666	2	Ox	Ox	NNP
41352	1666	3	Heart	Heart	NNP
41352	1666	4	roasted	roast	VBD
41352	1666	5	.	.	.
41352	1666	6	_	_	NNP
41352	1666	7	LET	let	VBP
41352	1666	8	the	the	DT
41352	1666	9	heart	heart	NN
41352	1666	10	be	be	VB
41352	1666	11	very	very	RB
41352	1666	12	fresh	fresh	JJ
41352	1666	13	,	,	,
41352	1666	14	wash	wash	NN
41352	1666	15	and	and	CC
41352	1666	16	wipe	wipe	VB
41352	1666	17	it	-PRON-	PRP
41352	1666	18	,	,	,
41352	1666	19	fill	fill	VB
41352	1666	20	it	-PRON-	PRP
41352	1666	21	with	with	IN
41352	1666	22	a	a	DT
41352	1666	23	stuffing	stuffing	NN
41352	1666	24	as	as	IN
41352	1666	25	for	for	IN
41352	1666	26	a	a	DT
41352	1666	27	fillet	fillet	NN
41352	1666	28	of	of	IN
41352	1666	29	veal	veal	NN
41352	1666	30	,	,	,
41352	1666	31	tie	tie	VB
41352	1666	32	over	over	IN
41352	1666	33	the	the	DT
41352	1666	34	top	top	NN
41352	1666	35	a	a	DT
41352	1666	36	piece	piece	NN
41352	1666	37	of	of	IN
41352	1666	38	veal	veal	NN
41352	1666	39	caul	caul	NN
41352	1666	40	,	,	,
41352	1666	41	roast	roast	VB
41352	1666	42	it	-PRON-	PRP
41352	1666	43	gently	gently	RB
41352	1666	44	one	one	CD
41352	1666	45	hour	hour	NN
41352	1666	46	and	and	CC
41352	1666	47	an	an	DT
41352	1666	48	half	half	NN
41352	1666	49	,	,	,
41352	1666	50	and	and	CC
41352	1666	51	five	five	CD
41352	1666	52	minutes	minute	NNS
41352	1666	53	before	before	IN
41352	1666	54	it	-PRON-	PRP
41352	1666	55	is	be	VBZ
41352	1666	56	done	do	VBN
41352	1666	57	roast	roast	NN
41352	1666	58	it	-PRON-	PRP
41352	1666	59	quick	quick	RB
41352	1666	60	,	,	,
41352	1666	61	froth	froth	VB
41352	1666	62	it	-PRON-	PRP
41352	1666	63	with	with	IN
41352	1666	64	flour	flour	NN
41352	1666	65	and	and	CC
41352	1666	66	butter	butter	NN
41352	1666	67	,	,	,
41352	1666	68	and	and	CC
41352	1666	69	put	put	VBD
41352	1666	70	it	-PRON-	PRP
41352	1666	71	on	on	IN
41352	1666	72	a	a	DT
41352	1666	73	very	very	RB
41352	1666	74	hot	hot	JJ
41352	1666	75	dish	dish	NN
41352	1666	76	.	.	.
41352	1667	1	Serve	serve	VB
41352	1667	2	it	-PRON-	PRP
41352	1667	3	up	up	RP
41352	1667	4	with	with	IN
41352	1667	5	a	a	DT
41352	1667	6	sauce	sauce	NN
41352	1667	7	under	under	IN
41352	1667	8	it	-PRON-	PRP
41352	1667	9	made	make	VBN
41352	1667	10	with	with	IN
41352	1667	11	cullis	cullis	NNP
41352	1667	12	,	,	,
41352	1667	13	fresh	fresh	JJ
41352	1667	14	butter	butter	NN
41352	1667	15	,	,	,
41352	1667	16	a	a	DT
41352	1667	17	table	table	NN
41352	1667	18	spoonful	spoonful	JJ
41352	1667	19	of	of	IN
41352	1667	20	ketchup	ketchup	NN
41352	1667	21	,	,	,
41352	1667	22	and	and	CC
41352	1667	23	half	half	PDT
41352	1667	24	a	a	DT
41352	1667	25	gill	gill	NN
41352	1667	26	of	of	IN
41352	1667	27	red	red	JJ
41352	1667	28	port	port	NN
41352	1667	29	boiled	boil	VBN
41352	1667	30	together	together	RB
41352	1667	31	.	.	.
41352	1668	1	_	_	NNP
41352	1668	2	Slices	Slices	NNPS
41352	1668	3	of	of	IN
41352	1668	4	Cod	Cod	NNP
41352	1668	5	fried	fry	VBN
41352	1668	6	with	with	IN
41352	1668	7	Oysters	Oysters	NNPS
41352	1668	8	.	.	.
41352	1668	9	_	_	NNP
41352	1668	10	EGG	EGG	NNP
41352	1668	11	,	,	,
41352	1668	12	breadcrumb	breadcrumb	NN
41352	1668	13	,	,	,
41352	1668	14	and	and	CC
41352	1668	15	fry	fry	VB
41352	1668	16	in	in	IN
41352	1668	17	boiling	boil	VBG
41352	1668	18	lard	lard	NN
41352	1668	19	,	,	,
41352	1668	20	some	some	DT
41352	1668	21	slices	slice	NNS
41352	1668	22	of	of	IN
41352	1668	23	crimped	crimped	JJ
41352	1668	24	cod	cod	NN
41352	1668	25	;	;	:
41352	1668	26	when	when	WRB
41352	1668	27	done	do	VBN
41352	1668	28	,	,	,
41352	1668	29	drain	drain	VB
41352	1668	30	them	-PRON-	PRP
41352	1668	31	dry	dry	RB
41352	1668	32	,	,	,
41352	1668	33	serve	serve	VB
41352	1668	34	them	-PRON-	PRP
41352	1668	35	up	up	RP
41352	1668	36	with	with	IN
41352	1668	37	oyster	oyster	JJ
41352	1668	38	sauce	sauce	NN
41352	1668	39	in	in	IN
41352	1668	40	the	the	DT
41352	1668	41	center	center	NN
41352	1668	42	,	,	,
41352	1668	43	made	make	VBN
41352	1668	44	in	in	IN
41352	1668	45	the	the	DT
41352	1668	46	same	same	JJ
41352	1668	47	manner	manner	NN
41352	1668	48	as	as	IN
41352	1668	49	for	for	IN
41352	1668	50	beef	beef	NN
41352	1668	51	steaks	steak	NNS
41352	1668	52	.	.	.
41352	1669	1	_	_	NNP
41352	1669	2	Small	Small	NNP
41352	1669	3	Crusts	Crusts	NNPS
41352	1669	4	to	to	TO
41352	1669	5	be	be	VB
41352	1669	6	eaten	eat	VBN
41352	1669	7	with	with	IN
41352	1669	8	Cheese	Cheese	NNP
41352	1669	9	or	or	CC
41352	1669	10	Wine	Wine	NNP
41352	1669	11	after	after	IN
41352	1669	12	Dinner	Dinner	NNP
41352	1669	13	.	.	.
41352	1669	14	_	_	NNP
41352	1669	15	TAKE	TAKE	NNP
41352	1669	16	the	the	DT
41352	1669	17	crumb	crumb	NN
41352	1669	18	of	of	IN
41352	1669	19	a	a	DT
41352	1669	20	new	new	JJ
41352	1669	21	-	-	HYPH
41352	1669	22	baked	baked	JJ
41352	1669	23	loaf	loaf	NN
41352	1669	24	,	,	,
41352	1669	25	pull	pull	VB
41352	1669	26	it	-PRON-	PRP
41352	1669	27	into	into	IN
41352	1669	28	small	small	JJ
41352	1669	29	pieces	piece	NNS
41352	1669	30	,	,	,
41352	1669	31	put	put	VBD
41352	1669	32	them	-PRON-	PRP
41352	1669	33	on	on	IN
41352	1669	34	a	a	DT
41352	1669	35	baking	baking	NN
41352	1669	36	plate	plate	NN
41352	1669	37	,	,	,
41352	1669	38	and	and	CC
41352	1669	39	set	set	VBD
41352	1669	40	them	-PRON-	PRP
41352	1669	41	in	in	IN
41352	1669	42	a	a	DT
41352	1669	43	moderately	moderately	RB
41352	1669	44	heated	heat	VBN
41352	1669	45	oven	oven	NN
41352	1669	46	till	till	IN
41352	1669	47	they	-PRON-	PRP
41352	1669	48	are	be	VBP
41352	1669	49	of	of	IN
41352	1669	50	a	a	DT
41352	1669	51	nice	nice	JJ
41352	1669	52	brown	brown	JJ
41352	1669	53	colour	colour	NN
41352	1669	54	.	.	.
41352	1670	1	_	_	NNP
41352	1670	2	Devilled	Devilled	NNP
41352	1670	3	Almonds	Almonds	NNP
41352	1670	4	.	.	.
41352	1670	5	_	_	NNP
41352	1670	6	BLANCH	BLANCH	NNP
41352	1670	7	half	half	PDT
41352	1670	8	a	a	DT
41352	1670	9	pound	pound	NN
41352	1670	10	of	of	IN
41352	1670	11	jordan	jordan	NNP
41352	1670	12	almonds	almond	VBZ
41352	1670	13	and	and	CC
41352	1670	14	wipe	wipe	VB
41352	1670	15	them	-PRON-	PRP
41352	1670	16	dry	dry	RB
41352	1670	17	;	;	:
41352	1670	18	then	then	RB
41352	1670	19	put	put	VB
41352	1670	20	into	into	IN
41352	1670	21	a	a	DT
41352	1670	22	frying	frying	JJ
41352	1670	23	-	-	HYPH
41352	1670	24	pan	pan	NN
41352	1670	25	two	two	CD
41352	1670	26	ounces	ounce	NNS
41352	1670	27	of	of	IN
41352	1670	28	fresh	fresh	JJ
41352	1670	29	butter	butter	NN
41352	1670	30	,	,	,
41352	1670	31	make	make	VB
41352	1670	32	it	-PRON-	PRP
41352	1670	33	hot	hot	JJ
41352	1670	34	,	,	,
41352	1670	35	add	add	VB
41352	1670	36	the	the	DT
41352	1670	37	almonds	almond	NNS
41352	1670	38	,	,	,
41352	1670	39	fry	fry	VB
41352	1670	40	them	-PRON-	PRP
41352	1670	41	gently	gently	RB
41352	1670	42	till	till	IN
41352	1670	43	of	of	IN
41352	1670	44	a	a	DT
41352	1670	45	good	good	JJ
41352	1670	46	brown	brown	JJ
41352	1670	47	colour	colour	NN
41352	1670	48	,	,	,
41352	1670	49	drain	drain	VB
41352	1670	50	them	-PRON-	PRP
41352	1670	51	on	on	IN
41352	1670	52	a	a	DT
41352	1670	53	hair	hair	NN
41352	1670	54	sieve	sieve	NN
41352	1670	55	,	,	,
41352	1670	56	strew	strew	VBD
41352	1670	57	over	over	IN
41352	1670	58	cayenne	cayenne	NNP
41352	1670	59	pepper	pepper	NN
41352	1670	60	and	and	CC
41352	1670	61	some	some	DT
41352	1670	62	salt	salt	NN
41352	1670	63	,	,	,
41352	1670	64	and	and	CC
41352	1670	65	serve	serve	VB
41352	1670	66	them	-PRON-	PRP
41352	1670	67	up	up	RP
41352	1670	68	hot	hot	RB
41352	1670	69	.	.	.
41352	1671	1	_	_	NNP
41352	1671	2	Boiled	Boiled	NNP
41352	1671	3	Tripe	Tripe	NNP
41352	1671	4	and	and	CC
41352	1671	5	Onions	Onions	NNPS
41352	1671	6	.	.	.
41352	1671	7	_	_	NNP
41352	1671	8	CUT	CUT	NNP
41352	1671	9	a	a	DT
41352	1671	10	prepared	prepare	VBN
41352	1671	11	double	double	NN
41352	1671	12	of	of	IN
41352	1671	13	tripe	tripe	NN
41352	1671	14	into	into	IN
41352	1671	15	slips	slip	NNS
41352	1671	16	,	,	,
41352	1671	17	then	then	RB
41352	1671	18	peel	peel	VB
41352	1671	19	and	and	CC
41352	1671	20	boil	boil	VB
41352	1671	21	some	some	DT
41352	1671	22	spanish	spanish	JJ
41352	1671	23	or	or	CC
41352	1671	24	other	other	JJ
41352	1671	25	onions	onion	NNS
41352	1671	26	in	in	IN
41352	1671	27	milk	milk	NN
41352	1671	28	and	and	CC
41352	1671	29	water	water	NN
41352	1671	30	with	with	IN
41352	1671	31	a	a	DT
41352	1671	32	little	little	JJ
41352	1671	33	salt	salt	NN
41352	1671	34	,	,	,
41352	1671	35	and	and	CC
41352	1671	36	when	when	WRB
41352	1671	37	they	-PRON-	PRP
41352	1671	38	are	be	VBP
41352	1671	39	nearly	nearly	RB
41352	1671	40	done	do	VBN
41352	1671	41	add	add	VB
41352	1671	42	the	the	DT
41352	1671	43	tripe	tripe	NN
41352	1671	44	and	and	CC
41352	1671	45	boil	boil	VB
41352	1671	46	it	-PRON-	PRP
41352	1671	47	gently	gently	RB
41352	1671	48	ten	ten	CD
41352	1671	49	minutes	minute	NNS
41352	1671	50	.	.	.
41352	1672	1	Serve	serve	VB
41352	1672	2	it	-PRON-	PRP
41352	1672	3	to	to	TO
41352	1672	4	table	table	VB
41352	1672	5	with	with	IN
41352	1672	6	the	the	DT
41352	1672	7	onions	onion	NNS
41352	1672	8	and	and	CC
41352	1672	9	a	a	DT
41352	1672	10	little	little	JJ
41352	1672	11	of	of	IN
41352	1672	12	the	the	DT
41352	1672	13	liquor	liquor	NN
41352	1672	14	in	in	IN
41352	1672	15	a	a	DT
41352	1672	16	tureen	tureen	NN
41352	1672	17	.	.	.
41352	1673	1	Serve	serve	VB
41352	1673	2	up	up	RP
41352	1673	3	,	,	,
41352	1673	4	likewise	likewise	RB
41352	1673	5	,	,	,
41352	1673	6	in	in	IN
41352	1673	7	a	a	DT
41352	1673	8	sauceboat	sauceboat	NN
41352	1673	9	,	,	,
41352	1673	10	some	some	DT
41352	1673	11	melted	melted	JJ
41352	1673	12	butter	butter	NN
41352	1673	13	with	with	IN
41352	1673	14	a	a	DT
41352	1673	15	little	little	JJ
41352	1673	16	mustard	mustard	NN
41352	1673	17	mixed	mix	VBN
41352	1673	18	with	with	IN
41352	1673	19	it	-PRON-	PRP
41352	1673	20	,	,	,
41352	1673	21	and	and	CC
41352	1673	22	(	(	-LRB-
41352	1673	23	if	if	IN
41352	1673	24	approved	approve	VBN
41352	1673	25	)	)	-RRB-
41352	1673	26	there	there	EX
41352	1673	27	may	may	MD
41352	1673	28	be	be	VB
41352	1673	29	added	add	VBN
41352	1673	30	a	a	DT
41352	1673	31	table	table	NN
41352	1673	32	spoonful	spoonful	JJ
41352	1673	33	of	of	IN
41352	1673	34	vinegar	vinegar	NN
41352	1673	35	.	.	.
41352	1674	1	_	_	NNP
41352	1674	2	Boiled	Boiled	NNP
41352	1674	3	Sweetbreads	Sweetbreads	NNP
41352	1674	4	.	.	.
41352	1674	5	_	_	NNP
41352	1674	6	BLANCH	BLANCH	NNP
41352	1674	7	two	two	CD
41352	1674	8	heart	heart	NN
41352	1674	9	sweetbreads	sweetbread	NNS
41352	1674	10	,	,	,
41352	1674	11	wash	wash	VB
41352	1674	12	and	and	CC
41352	1674	13	trim	trim	VB
41352	1674	14	off	off	RP
41352	1674	15	the	the	DT
41352	1674	16	pipe	pipe	NN
41352	1674	17	,	,	,
41352	1674	18	then	then	RB
41352	1674	19	boil	boil	VB
41352	1674	20	them	-PRON-	PRP
41352	1674	21	in	in	IN
41352	1674	22	milk	milk	NN
41352	1674	23	and	and	CC
41352	1674	24	water	water	NN
41352	1674	25	with	with	IN
41352	1674	26	a	a	DT
41352	1674	27	little	little	JJ
41352	1674	28	salt	salt	NN
41352	1674	29	for	for	IN
41352	1674	30	half	half	PDT
41352	1674	31	an	an	DT
41352	1674	32	hour	hour	NN
41352	1674	33	;	;	:
41352	1674	34	drain	drain	VB
41352	1674	35	them	-PRON-	PRP
41352	1674	36	dry	dry	RB
41352	1674	37	,	,	,
41352	1674	38	and	and	CC
41352	1674	39	when	when	WRB
41352	1674	40	they	-PRON-	PRP
41352	1674	41	are	be	VBP
41352	1674	42	to	to	TO
41352	1674	43	be	be	VB
41352	1674	44	served	serve	VBN
41352	1674	45	to	to	TO
41352	1674	46	table	table	NN
41352	1674	47	put	put	VBN
41352	1674	48	over	over	IN
41352	1674	49	them	-PRON-	PRP
41352	1674	50	some	some	DT
41352	1674	51	boiling	boil	VBG
41352	1674	52	benshamelle	benshamelle	NNS
41352	1674	53	with	with	IN
41352	1674	54	a	a	DT
41352	1674	55	little	little	JJ
41352	1674	56	parsley	parsley	NN
41352	1674	57	chopped	chop	VBN
41352	1674	58	very	very	RB
41352	1674	59	fine	fine	RB
41352	1674	60	in	in	IN
41352	1674	61	it	-PRON-	PRP
41352	1674	62	.	.	.
41352	1675	1	_	_	NNP
41352	1675	2	Broiled	broil	VBN
41352	1675	3	Sweetbreads	Sweetbreads	NNP
41352	1675	4	.	.	.
41352	1675	5	_	_	NNP
41352	1675	6	BLANCH	BLANCH	NNP
41352	1675	7	the	the	DT
41352	1675	8	sweetbreads	sweetbread	NNS
41352	1675	9	till	till	IN
41352	1675	10	half	half	NN
41352	1675	11	done	do	VBN
41352	1675	12	,	,	,
41352	1675	13	wash	wash	VB
41352	1675	14	and	and	CC
41352	1675	15	trim	trim	VB
41352	1675	16	off	off	RP
41352	1675	17	the	the	DT
41352	1675	18	pipe	pipe	NN
41352	1675	19	,	,	,
41352	1675	20	then	then	RB
41352	1675	21	cut	cut	VB
41352	1675	22	them	-PRON-	PRP
41352	1675	23	into	into	IN
41352	1675	24	large	large	JJ
41352	1675	25	slices	slice	NNS
41352	1675	26	,	,	,
41352	1675	27	season	season	NN
41352	1675	28	with	with	IN
41352	1675	29	a	a	DT
41352	1675	30	small	small	JJ
41352	1675	31	quantity	quantity	NN
41352	1675	32	of	of	IN
41352	1675	33	cayenne	cayenne	NN
41352	1675	34	pepper	pepper	NN
41352	1675	35	and	and	CC
41352	1675	36	salt	salt	NN
41352	1675	37	,	,	,
41352	1675	38	broil	broil	VB
41352	1675	39	them	-PRON-	PRP
41352	1675	40	gently	gently	RB
41352	1675	41	over	over	IN
41352	1675	42	a	a	DT
41352	1675	43	clear	clear	JJ
41352	1675	44	fire	fire	NN
41352	1675	45	till	till	IN
41352	1675	46	of	of	IN
41352	1675	47	a	a	DT
41352	1675	48	nice	nice	JJ
41352	1675	49	brown	brown	JJ
41352	1675	50	colour	colour	NN
41352	1675	51	,	,	,
41352	1675	52	and	and	CC
41352	1675	53	serve	serve	VB
41352	1675	54	them	-PRON-	PRP
41352	1675	55	up	up	RP
41352	1675	56	very	very	RB
41352	1675	57	hot	hot	JJ
41352	1675	58	,	,	,
41352	1675	59	with	with	IN
41352	1675	60	some	some	DT
41352	1675	61	cold	cold	JJ
41352	1675	62	fresh	fresh	JJ
41352	1675	63	butter	butter	NN
41352	1675	64	on	on	IN
41352	1675	65	a	a	DT
41352	1675	66	plate	plate	NN
41352	1675	67	.	.	.
41352	1676	1	_	_	NNP
41352	1676	2	Conclusion	Conclusion	NNP
41352	1676	3	,	,	,
41352	1676	4	with	with	IN
41352	1676	5	Remarks	Remarks	NNPS
41352	1676	6	.	.	.
41352	1676	7	_	_	IN
41352	1676	8	ALL	all	DT
41352	1676	9	sweets	sweet	NNS
41352	1676	10	,	,	,
41352	1676	11	pastry	pastry	NN
41352	1676	12	,	,	,
41352	1676	13	shellfish	shellfish	NN
41352	1676	14	or	or	CC
41352	1676	15	savoury	savoury	NN
41352	1676	16	dishes	dish	NNS
41352	1676	17	,	,	,
41352	1676	18	either	either	CC
41352	1676	19	plain	plain	JJ
41352	1676	20	or	or	CC
41352	1676	21	modelled	model	VBN
41352	1676	22	,	,	,
41352	1676	23	with	with	IN
41352	1676	24	fat	fat	NN
41352	1676	25	or	or	CC
41352	1676	26	butter	butter	NN
41352	1676	27	,	,	,
41352	1676	28	or	or	CC
41352	1676	29	ornaments	ornament	NNS
41352	1676	30	of	of	IN
41352	1676	31	any	any	DT
41352	1676	32	kind	kind	NN
41352	1676	33	,	,	,
41352	1676	34	that	that	WDT
41352	1676	35	are	be	VBP
41352	1676	36	served	serve	VBN
41352	1676	37	up	up	RP
41352	1676	38	in	in	IN
41352	1676	39	second	second	JJ
41352	1676	40	courses	course	NNS
41352	1676	41	or	or	CC
41352	1676	42	ball	ball	NN
41352	1676	43	suppers	supper	NNS
41352	1676	44	,	,	,
41352	1676	45	&	&	CC
41352	1676	46	c.	c.	NNP
41352	1676	47	should	should	MD
41352	1676	48	be	be	VB
41352	1676	49	very	very	RB
41352	1676	50	light	light	JJ
41352	1676	51	,	,	,
41352	1676	52	airy	airy	NNP
41352	1676	53	,	,	,
41352	1676	54	and	and	CC
41352	1676	55	neat	neat	JJ
41352	1676	56	;	;	:
41352	1676	57	the	the	DT
41352	1676	58	pastry	pastry	NN
41352	1676	59	,	,	,
41352	1676	60	likewise	likewise	RB
41352	1676	61	,	,	,
41352	1676	62	of	of	IN
41352	1676	63	the	the	DT
41352	1676	64	best	good	JJS
41352	1676	65	puff	puff	JJ
41352	1676	66	paste	paste	NN
41352	1676	67	,	,	,
41352	1676	68	well	well	RB
41352	1676	69	-	-	HYPH
41352	1676	70	baked	baked	JJ
41352	1676	71	,	,	,
41352	1676	72	and	and	CC
41352	1676	73	rather	rather	RB
41352	1676	74	inclining	incline	VBG
41352	1676	75	to	to	IN
41352	1676	76	a	a	DT
41352	1676	77	pale	pale	JJ
41352	1676	78	colour	colour	NN
41352	1676	79	,	,	,
41352	1676	80	which	which	WDT
41352	1676	81	has	have	VBZ
41352	1676	82	a	a	DT
41352	1676	83	very	very	RB
41352	1676	84	good	good	JJ
41352	1676	85	effect	effect	NN
41352	1676	86	.	.	.
41352	1677	1	Let	let	VB
41352	1677	2	it	-PRON-	PRP
41352	1677	3	also	also	RB
41352	1677	4	be	be	VB
41352	1677	5	observed	observe	VBN
41352	1677	6	,	,	,
41352	1677	7	that	that	DT
41352	1677	8	mention	mention	NN
41352	1677	9	should	should	MD
41352	1677	10	have	have	VB
41352	1677	11	been	be	VBN
41352	1677	12	made	make	VBN
41352	1677	13	in	in	IN
41352	1677	14	the	the	DT
41352	1677	15	receipt	receipt	NN
41352	1677	16	for	for	IN
41352	1677	17	Mock	Mock	NNP
41352	1677	18	Turtle	Turtle	NNP
41352	1677	19	,	,	,
41352	1677	20	of	of	IN
41352	1677	21	an	an	DT
41352	1677	22	addition	addition	NN
41352	1677	23	to	to	IN
41352	1677	24	the	the	DT
41352	1677	25	passing	passing	NN
41352	1677	26	of	of	IN
41352	1677	27	flour	flour	NN
41352	1677	28	and	and	CC
41352	1677	29	butter	butter	NN
41352	1677	30	,	,	,
41352	1677	31	to	to	IN
41352	1677	32	each	each	DT
41352	1677	33	gallon	gallon	NN
41352	1677	34	of	of	IN
41352	1677	35	liquor	liquor	NN
41352	1677	36	half	half	PDT
41352	1677	37	a	a	DT
41352	1677	38	pint	pint	NN
41352	1677	39	of	of	IN
41352	1677	40	madeira	madeira	NN
41352	1677	41	wine	wine	NN
41352	1677	42	;	;	,
41352	1677	43	and	and	CC
41352	1677	44	(	(	-LRB-
41352	1677	45	if	if	IN
41352	1677	46	approved	approve	VBN
41352	1677	47	)	)	-RRB-
41352	1677	48	the	the	DT
41352	1677	49	mock	mock	JJ
41352	1677	50	turtle	turtle	NN
41352	1677	51	may	may	MD
41352	1677	52	be	be	VB
41352	1677	53	made	make	VBN
41352	1677	54	with	with	IN
41352	1677	55	pieces	piece	NNS
41352	1677	56	of	of	IN
41352	1677	57	cow	cow	NN
41352	1677	58	-	-	HYPH
41352	1677	59	heel	heel	NN
41352	1677	60	or	or	CC
41352	1677	61	pig	pig	NN
41352	1677	62	's	's	POS
41352	1677	63	head	head	NN
41352	1677	64	instead	instead	RB
41352	1677	65	of	of	IN
41352	1677	66	calf	calf	NN
41352	1677	67	's	's	POS
41352	1677	68	scalp	scalp	NN
41352	1677	69	.	.	.
41352	1678	1	INDEX	index	NN
41352	1678	2	.	.	.
41352	1679	1	A.	A.	NNP
41352	1680	1	A	a	DT
41352	1680	2	LA	LA	NNP
41352	1680	3	reine	reine	NN
41352	1680	4	soup	soup	NN
41352	1680	5	,	,	,
41352	1680	6	5	5	CD
41352	1680	7	Almond	Almond	NNP
41352	1680	8	cake	cake	NN
41352	1680	9	,	,	,
41352	1680	10	215	215	CD
41352	1680	11	------	------	SYM
41352	1680	12	custards	custard	NNS
41352	1680	13	,	,	,
41352	1680	14	216	216	CD
41352	1680	15	------	------	CD
41352	1680	16	nuts	nut	NNS
41352	1680	17	,	,	,
41352	1680	18	200	200	CD
41352	1680	19	------	------	NN
41352	1680	20	paste	paste	NN
41352	1680	21	,	,	,
41352	1680	22	198	198	CD
41352	1680	23	------	------	CD
41352	1680	24	pudding	pudding	NN
41352	1680	25	,	,	,
41352	1680	26	219	219	CD
41352	1680	27	Almonds	Almonds	NNPS
41352	1680	28	devilled	devil	VBD
41352	1680	29	,	,	,
41352	1680	30	312	312	CD
41352	1680	31	Anchovie	Anchovie	NNP
41352	1680	32	essence	essence	NN
41352	1680	33	for	for	IN
41352	1680	34	fish	fish	NN
41352	1680	35	sauces	sauce	NNS
41352	1680	36	,	,	,
41352	1680	37	234	234	CD
41352	1680	38	--------	--------	NFP
41352	1680	39	sauce	sauce	NN
41352	1680	40	,	,	,
41352	1680	41	265	265	CD
41352	1680	42	Apples	apple	NNS
41352	1680	43	,	,	,
41352	1680	44	to	to	IN
41352	1680	45	stew	stew	NNP
41352	1680	46	,	,	,
41352	1680	47	for	for	IN
41352	1680	48	tarts	tart	NNS
41352	1680	49	,	,	,
41352	1680	50	203	203	CD
41352	1680	51	Apple	Apple	NNP
41352	1680	52	dumplings	dumpling	NNS
41352	1680	53	,	,	,
41352	1680	54	223	223	CD
41352	1680	55	-----	-----	HYPH
41352	1680	56	fritters	fritter	NNS
41352	1680	57	,	,	,
41352	1680	58	190	190	CD
41352	1680	59	-----	-----	CD
41352	1680	60	pudding	pudding	NN
41352	1680	61	baked	bake	VBN
41352	1680	62	,	,	,
41352	1680	63	223	223	CD
41352	1680	64	-------------	-------------	HYPH
41352	1680	65	boiled	boil	VBN
41352	1680	66	,	,	,
41352	1680	67	222	222	CD
41352	1680	68	-----	-----	CD
41352	1680	69	sauce	sauce	NN
41352	1680	70	for	for	IN
41352	1680	71	pork	pork	NN
41352	1680	72	,	,	,
41352	1680	73	&	&	CC
41352	1680	74	c.	c.	NNP
41352	1680	75	,	,	,
41352	1680	76	267	267	CD
41352	1680	77	Apricot	Apricot	NNP
41352	1680	78	jam	jam	NN
41352	1680	79	,	,	,
41352	1680	80	211	211	CD
41352	1680	81	Apricots	apricot	NNS
41352	1680	82	,	,	,
41352	1680	83	preserved	preserve	VBN
41352	1680	84	,	,	,
41352	1680	85	for	for	IN
41352	1680	86	tarts	tart	NNS
41352	1680	87	or	or	CC
41352	1680	88	desserts	dessert	NNS
41352	1680	89	,	,	,
41352	1680	90	ib	ib	UH
41352	1680	91	.	.	.
41352	1681	1	Artichoke	artichoke	JJ
41352	1681	2	bottoms	bottom	NNS
41352	1681	3	fried	fry	VBD
41352	1681	4	,	,	,
41352	1681	5	171	171	CD
41352	1681	6	-----------------	-----------------	CD
41352	1681	7	stewed	stew	VBD
41352	1681	8	,	,	,
41352	1681	9	144	144	CD
41352	1681	10	-----------------	-----------------	CD
41352	1681	11	,	,	,
41352	1681	12	to	to	TO
41352	1681	13	dry	dry	VB
41352	1681	14	,	,	,
41352	1681	15	243	243	CD
41352	1681	16	-----------------	-----------------	CD
41352	1681	17	,	,	,
41352	1681	18	to	to	TO
41352	1681	19	pickle	pickle	VB
41352	1681	20	,	,	,
41352	1681	21	248	248	CD
41352	1681	22	Ashée	Ashée	NNP
41352	1681	23	sauce	sauce	NN
41352	1681	24	,	,	,
41352	1681	25	45	45	CD
41352	1681	26	Asparagus	Asparagus	NNP
41352	1681	27	peas	pea	NNS
41352	1681	28	,	,	,
41352	1681	29	155	155	CD
41352	1681	30	---------	---------	NFP
41352	1681	31	peas	pea	NNS
41352	1681	32	another	another	DT
41352	1681	33	way	way	NN
41352	1681	34	,	,	,
41352	1681	35	156	156	CD
41352	1681	36	---------	---------	CD
41352	1681	37	tops	top	NNS
41352	1681	38	for	for	IN
41352	1681	39	sauces	sauce	NNS
41352	1681	40	,	,	,
41352	1681	41	157	157	CD
41352	1681	42	Aspect	aspect	NN
41352	1681	43	of	of	IN
41352	1681	44	fish	fish	NN
41352	1681	45	,	,	,
41352	1681	46	181	181	CD
41352	1681	47	------	------	NN
41352	1681	48	of	of	IN
41352	1681	49	meat	meat	NN
41352	1681	50	or	or	CC
41352	1681	51	fowl	fowl	NN
41352	1681	52	,	,	,
41352	1681	53	182	182	CD
41352	1681	54	Atlets	Atlets	NNPS
41352	1681	55	curried	curry	VBD
41352	1681	56	,	,	,
41352	1681	57	168	168	CD
41352	1681	58	B.	B.	NNP
41352	1681	59	Bacquillio	Bacquillio	NNP
41352	1681	60	with	with	IN
41352	1681	61	herbs	herb	NNS
41352	1681	62	,	,	,
41352	1681	63	27	27	CD
41352	1681	64	Bagnets	bagnet	NNS
41352	1681	65	a	a	DT
41352	1681	66	l'eau	l'eau	JJ
41352	1681	67	,	,	,
41352	1681	68	189	189	CD
41352	1681	69	Baked	baked	JJ
41352	1681	70	beef	beef	NN
41352	1681	71	,	,	,
41352	1681	72	47	47	CD
41352	1681	73	-----	-----	CD
41352	1681	74	pears	pear	NNS
41352	1681	75	,	,	,
41352	1681	76	273	273	CD
41352	1681	77	Barberries	Barberries	NNPS
41352	1681	78	,	,	,
41352	1681	79	to	to	TO
41352	1681	80	pickle	pickle	VB
41352	1681	81	,	,	,
41352	1681	82	251	251	CD
41352	1681	83	-----------	-----------	NFP
41352	1681	84	to	to	TO
41352	1681	85	preserve	preserve	VB
41352	1681	86	.	.	.
41352	1682	1	279	279	CD
41352	1682	2	Bath	Bath	NNP
41352	1682	3	cakes	cake	NNS
41352	1682	4	,	,	,
41352	1682	5	291	291	CD
41352	1682	6	Batter	Batter	NNP
41352	1682	7	,	,	,
41352	1682	8	to	to	TO
41352	1682	9	prepare	prepare	VB
41352	1682	10	,	,	,
41352	1682	11	for	for	IN
41352	1682	12	frying	frying	NN
41352	1682	13	,	,	,
41352	1682	14	170	170	CD
41352	1682	15	-------	-------	CD
41352	1682	16	pudding	pudding	NN
41352	1682	17	,	,	,
41352	1682	18	221	221	CD
41352	1682	19	Beef	Beef	NNP
41352	1682	20	collops	collop	NNS
41352	1682	21	,	,	,
41352	1682	22	42	42	CD
41352	1682	23	----	----	NFP
41352	1682	24	palates	palate	NNS
41352	1682	25	stewed	stew	VBD
41352	1682	26	,	,	,
41352	1682	27	43	43	CD
41352	1682	28	----	----	NN
41352	1682	29	red	red	JJ
41352	1682	30	,	,	,
41352	1682	31	for	for	IN
41352	1682	32	slices	slice	NNS
41352	1682	33	,	,	,
41352	1682	34	179	179	CD
41352	1682	35	----	----	NN
41352	1682	36	steaks	steak	NNS
41352	1682	37	broiled	broil	VBN
41352	1682	38	,	,	,
41352	1682	39	128	128	CD
41352	1682	40	----	----	NFP
41352	1682	41	steak	steak	NN
41352	1682	42	pudding	pudding	NN
41352	1682	43	,	,	,
41352	1682	44	129	129	CD
41352	1682	45	----	----	NN
41352	1682	46	stock	stock	NN
41352	1682	47	,	,	,
41352	1682	48	1	1	CD
41352	1682	49	----	----	NFP
41352	1682	50	tails	tail	NNS
41352	1682	51	,	,	,
41352	1682	52	41	41	CD
41352	1682	53	Beet	beet	NN
41352	1682	54	root	root	NN
41352	1682	55	,	,	,
41352	1682	56	to	to	TO
41352	1682	57	pickle	pickle	VB
41352	1682	58	,	,	,
41352	1682	59	247	247	CD
41352	1682	60	Benshamelle	Benshamelle	NNP
41352	1682	61	,	,	,
41352	1682	62	or	or	CC
41352	1682	63	white	white	JJ
41352	1682	64	cullis	culli	NNS
41352	1682	65	,	,	,
41352	1682	66	4	4	CD
41352	1682	67	Black	black	JJ
41352	1682	68	puddings	pudding	NNS
41352	1682	69	,	,	,
41352	1682	70	french	french	JJ
41352	1682	71	,	,	,
41352	1682	72	257	257	CD
41352	1682	73	Blancmange	Blancmange	NNP
41352	1682	74	,	,	,
41352	1682	75	white	white	JJ
41352	1682	76	,	,	,
41352	1682	77	185	185	CD
41352	1682	78	Boiled	boiled	JJ
41352	1682	79	sweetbreads	sweetbread	NNS
41352	1682	80	,	,	,
41352	1682	81	313	313	CD
41352	1682	82	Breadcrumbs	Breadcrumbs	NNPS
41352	1682	83	to	to	TO
41352	1682	84	prepare	prepare	VB
41352	1682	85	for	for	IN
41352	1682	86	frying	frying	NN
41352	1682	87	,	,	,
41352	1682	88	88	88	CD
41352	1682	89	Bread	Bread	NNP
41352	1682	90	pudding	pudding	NN
41352	1682	91	,	,	,
41352	1682	92	220	220	CD
41352	1682	93	-----	-----	NFP
41352	1682	94	sauce	sauce	NN
41352	1682	95	for	for	IN
41352	1682	96	turkies	turkie	NNS
41352	1682	97	,	,	,
41352	1682	98	&	&	CC
41352	1682	99	c.	c.	NNP
41352	1682	100	,	,	,
41352	1682	101	269	269	CD
41352	1682	102	Breast	Breast	NNP
41352	1682	103	of	of	IN
41352	1682	104	lamb	lamb	NNP
41352	1682	105	with	with	IN
41352	1682	106	benshamelle	benshamelle	NNP
41352	1682	107	,	,	,
41352	1682	108	72	72	CD
41352	1682	109	--------------	--------------	NFP
41352	1682	110	en	en	IN
41352	1682	111	matelote	matelote	NN
41352	1682	112	,	,	,
41352	1682	113	ib	ib	UH
41352	1682	114	.	.	.
41352	1683	1	--------------	--------------	NFP
41352	1683	2	with	with	IN
41352	1683	3	peas	pea	NNS
41352	1683	4	,	,	,
41352	1683	5	73	73	CD
41352	1683	6	Breast	Breast	NNP
41352	1683	7	of	of	IN
41352	1683	8	veal	veal	NN
41352	1683	9	en	en	IN
41352	1683	10	gallentine	gallentine	NNP
41352	1683	11	,	,	,
41352	1683	12	61	61	CD
41352	1683	13	--------------	--------------	NFP
41352	1683	14	ragout	ragout	NN
41352	1683	15	,	,	,
41352	1683	16	ib	ib	UH
41352	1683	17	.	.	.
41352	1684	1	--------------	--------------	NFP
41352	1684	2	with	with	IN
41352	1684	3	oysters	oyster	NNS
41352	1684	4	,	,	,
41352	1684	5	70	70	CD
41352	1684	6	Bride	Bride	NNP
41352	1684	7	cakes	cake	NNS
41352	1684	8	,	,	,
41352	1684	9	289	289	CD
41352	1684	10	Brisket	Brisket	NNP
41352	1684	11	of	of	IN
41352	1684	12	beef	beef	NN
41352	1684	13	with	with	IN
41352	1684	14	spanish	spanish	JJ
41352	1684	15	onions	onion	NNS
41352	1684	16	,	,	,
41352	1684	17	45	45	CD
41352	1684	18	--------------------	--------------------	CD
41352	1684	19	ashée	ashée	NN
41352	1684	20	or	or	CC
41352	1684	21	haricot	haricot	NNP
41352	1684	22	,	,	,
41352	1684	23	46	46	CD
41352	1684	24	Bristol	Bristol	NNP
41352	1684	25	cakes	cake	NNS
41352	1684	26	,	,	,
41352	1684	27	287	287	CD
41352	1684	28	Broiled	broil	VBN
41352	1684	29	mackarel	mackarel	NN
41352	1684	30	,	,	,
41352	1684	31	25	25	CD
41352	1684	32	-------	-------	NN
41352	1684	33	salmon	salmon	NN
41352	1684	34	,	,	,
41352	1684	35	24	24	CD
41352	1684	36	-------	-------	CD
41352	1684	37	sweetbreads	sweetbread	NNS
41352	1684	38	,	,	,
41352	1684	39	313	313	CD
41352	1684	40	Burnt	Burnt	NNP
41352	1684	41	cream	cream	NN
41352	1684	42	,	,	,
41352	1684	43	197	197	CD
41352	1684	44	Butter	Butter	NNP
41352	1684	45	clarified	clarify	VBN
41352	1684	46	for	for	IN
41352	1684	47	potting	pot	VBG
41352	1684	48	,	,	,
41352	1684	49	235	235	CD
41352	1684	50	------	------	SYM
41352	1684	51	melted	melted	JJ
41352	1684	52	,	,	,
41352	1684	53	269	269	CD
41352	1684	54	Buns	Buns	NNPS
41352	1684	55	,	,	,
41352	1684	56	207	207	CD
41352	1684	57	C.	C.	NNP
41352	1684	58	Cabbage	Cabbage	NNP
41352	1684	59	,	,	,
41352	1684	60	red	red	NN
41352	1684	61	,	,	,
41352	1684	62	to	to	TO
41352	1684	63	pickle	pickle	VB
41352	1684	64	,	,	,
41352	1684	65	250	250	CD
41352	1684	66	--------	--------	NNPS
41352	1684	67	to	to	IN
41352	1684	68	stew	stew	JJ
41352	1684	69	,	,	,
41352	1684	70	54	54	CD
41352	1684	71	Calf	Calf	NNP
41352	1684	72	's	's	POS
41352	1684	73	feet	foot	NNS
41352	1684	74	jelly	jelly	RB
41352	1684	75	,	,	,
41352	1684	76	187	187	CD
41352	1684	77	------	------	NN
41352	1684	78	head	head	NN
41352	1684	79	hashed	hash	VBN
41352	1684	80	,	,	,
41352	1684	81	60	60	CD
41352	1684	82	------	------	NN
41352	1684	83	liver	liver	NN
41352	1684	84	roasted	roast	VBN
41352	1684	85	,	,	,
41352	1684	86	233	233	CD
41352	1684	87	Callipash	Callipash	NNP
41352	1684	88	,	,	,
41352	1684	89	18	18	CD
41352	1684	90	Callipee	Callipee	NNP
41352	1684	91	,	,	,
41352	1684	92	19	19	CD
41352	1684	93	Canopies	canopy	NNS
41352	1684	94	,	,	,
41352	1684	95	183	183	CD
41352	1684	96	Cardoons	cardoon	NNS
41352	1684	97	stewed	stew	VBD
41352	1684	98	,	,	,
41352	1684	99	145	145	CD
41352	1684	100	Carrot	Carrot	NNP
41352	1684	101	pudding	pudding	NN
41352	1684	102	,	,	,
41352	1684	103	227	227	CD
41352	1684	104	Cauliflower	cauliflow	JJR
41352	1684	105	a	a	DT
41352	1684	106	la	la	JJ
41352	1684	107	cream	cream	NN
41352	1684	108	,	,	,
41352	1684	109	144	144	CD
41352	1684	110	-----------	-----------	CD
41352	1684	111	sauce	sauce	NN
41352	1684	112	,	,	,
41352	1684	113	143	143	CD
41352	1684	114	-----------	-----------	NFP
41352	1684	115	with	with	IN
41352	1684	116	parmezan	parmezan	NNP
41352	1684	117	cheese	cheese	NNP
41352	1684	118	,	,	,
41352	1684	119	ib	ib	UH
41352	1684	120	.	.	.
41352	1685	1	Celery	celery	JJ
41352	1685	2	fried	fry	VBN
41352	1685	3	,	,	,
41352	1685	4	170	170	CD
41352	1685	5	------	------	NN
41352	1685	6	sauce	sauce	NN
41352	1685	7	(	(	-LRB-
41352	1685	8	brown	brown	NNP
41352	1685	9	)	)	-RRB-
41352	1685	10	,	,	,
41352	1685	11	66	66	CD
41352	1685	12	------	------	NN
41352	1685	13	sauce	sauce	NN
41352	1685	14	(	(	-LRB-
41352	1685	15	white	white	NNP
41352	1685	16	)	)	-RRB-
41352	1685	17	,	,	,
41352	1685	18	ib	ib	UH
41352	1685	19	.	.	.
41352	1686	1	------	------	NFP
41352	1686	2	soup	soup	NN
41352	1686	3	,	,	,
41352	1686	4	8	8	CD
41352	1686	5	Champignons	Champignons	NNPS
41352	1686	6	,	,	,
41352	1686	7	&	&	CC
41352	1686	8	c.	c.	NNP
41352	1686	9	to	to	TO
41352	1686	10	dry	dry	VB
41352	1686	11	,	,	,
41352	1686	12	238	238	CD
41352	1686	13	Chantilly	Chantilly	NNP
41352	1686	14	basket	basket	NN
41352	1686	15	,	,	,
41352	1686	16	296	296	CD
41352	1686	17	Cheese	cheese	NN
41352	1686	18	cakes	cake	NNS
41352	1686	19	,	,	,
41352	1686	20	199	199	CD
41352	1686	21	------	------	:
41352	1686	22	stewed	stew	VBD
41352	1686	23	,	,	,
41352	1686	24	169	169	CD
41352	1686	25	Cherries	cherry	NNS
41352	1686	26	in	in	IN
41352	1686	27	brandy	brandy	NN
41352	1686	28	for	for	IN
41352	1686	29	desserts	dessert	NNS
41352	1686	30	,	,	,
41352	1686	31	206	206	CD
41352	1686	32	Chicken	chicken	NN
41352	1686	33	puffs	puff	NNS
41352	1686	34	,	,	,
41352	1686	35	111	111	CD
41352	1686	36	-------	-------	NNS
41352	1686	37	tourte	tourte	NNS
41352	1686	38	,	,	,
41352	1686	39	103	103	CD
41352	1686	40	-------	-------	NFP
41352	1686	41	with	with	IN
41352	1686	42	lemon	lemon	NN
41352	1686	43	sauce	sauce	NN
41352	1686	44	,	,	,
41352	1686	45	116	116	CD
41352	1686	46	-------	-------	NFP
41352	1686	47	or	or	CC
41352	1686	48	turkies	turkie	NNS
41352	1686	49	with	with	IN
41352	1686	50	celery	celery	NN
41352	1686	51	sauce	sauce	NN
41352	1686	52	,	,	,
41352	1686	53	118	118	CD
41352	1686	54	-------	-------	NFP
41352	1686	55	with	with	IN
41352	1686	56	oyster	oyster	JJ
41352	1686	57	sauce	sauce	NN
41352	1686	58	,	,	,
41352	1686	59	ib	ib	UH
41352	1686	60	.	.	.
41352	1687	1	-------	-------	NFP
41352	1687	2	with	with	IN
41352	1687	3	peas	pea	NNS
41352	1687	4	,	,	,
41352	1687	5	119	119	CD
41352	1687	6	--------------	--------------	NFP
41352	1687	7	another	another	DT
41352	1687	8	way	way	NN
41352	1687	9	,	,	,
41352	1687	10	120	120	CD
41352	1687	11	Cinnamon	Cinnamon	NNP
41352	1687	12	cakes	cake	NNS
41352	1687	13	,	,	,
41352	1687	14	285	285	CD
41352	1687	15	Citron	Citron	NNP
41352	1687	16	of	of	IN
41352	1687	17	melons	melon	NNS
41352	1687	18	,	,	,
41352	1687	19	270	270	CD
41352	1687	20	Clarified	clarified	JJ
41352	1687	21	butter	butter	NN
41352	1687	22	for	for	IN
41352	1687	23	potting	pot	VBG
41352	1687	24	,	,	,
41352	1687	25	235	235	CD
41352	1687	26	---------	---------	NN
41352	1687	27	sugar	sugar	NN
41352	1687	28	,	,	,
41352	1687	29	273	273	CD
41352	1687	30	Cleared	cleared	JJ
41352	1687	31	brown	brown	JJ
41352	1687	32	stock	stock	NN
41352	1687	33	,	,	,
41352	1687	34	6	6	CD
41352	1687	35	Cloves	Cloves	NNPS
41352	1687	36	,	,	,
41352	1687	37	syrup	syrup	NN
41352	1687	38	of	of	IN
41352	1687	39	,	,	,
41352	1687	40	274	274	CD
41352	1687	41	Codlins	Codlins	NNPS
41352	1687	42	,	,	,
41352	1687	43	green	green	JJ
41352	1687	44	,	,	,
41352	1687	45	frosted	frost	VBN
41352	1687	46	with	with	IN
41352	1687	47	sugar	sugar	NN
41352	1687	48	,	,	,
41352	1687	49	297	297	CD
41352	1687	50	Coffee	coffee	NN
41352	1687	51	cream	cream	NN
41352	1687	52	,	,	,
41352	1687	53	197	197	CD
41352	1687	54	Collared	collar	VBN
41352	1687	55	eels	eel	NNS
41352	1687	56	,	,	,
41352	1687	57	230	230	CD
41352	1687	58	--------	--------	SYM
41352	1687	59	pig	pig	NN
41352	1687	60	,	,	,
41352	1687	61	178	178	CD
41352	1687	62	Collops	Collops	NNPS
41352	1687	63	,	,	,
41352	1687	64	veal	veal	NN
41352	1687	65	(	(	-LRB-
41352	1687	66	brown	brown	NNP
41352	1687	67	)	)	-RRB-
41352	1687	68	,	,	,
41352	1687	69	67	67	CD
41352	1687	70	-------	-------	NFP
41352	1687	71	(	(	-LRB-
41352	1687	72	white	white	NNP
41352	1687	73	)	)	-RRB-
41352	1687	74	,	,	,
41352	1687	75	68	68	CD
41352	1687	76	Colouring	colour	VBG
41352	1687	77	for	for	IN
41352	1687	78	paste	paste	NN
41352	1687	79	for	for	IN
41352	1687	80	garnishing	garnishing	NN
41352	1687	81	,	,	,
41352	1687	82	286	286	CD
41352	1687	83	Compote	compote	NN
41352	1687	84	of	of	IN
41352	1687	85	oranges	orange	NNS
41352	1687	86	,	,	,
41352	1687	87	195	195	CD
41352	1687	88	-------	-------	CD
41352	1687	89	of	of	IN
41352	1687	90	pigeons	pigeon	NNS
41352	1687	91	,	,	,
41352	1687	92	57	57	CD
41352	1687	93	Consumé	Consumé	NNP
41352	1687	94	,	,	,
41352	1687	95	2	2	CD
41352	1687	96	Cracknels	cracknel	NNS
41352	1687	97	,	,	,
41352	1687	98	272	272	CD
41352	1687	99	Crayfish	crayfish	JJ
41352	1687	100	soup	soup	NN
41352	1687	101	,	,	,
41352	1687	102	5	5	CD
41352	1687	103	Cream	Cream	NNP
41352	1687	104	for	for	IN
41352	1687	105	fruit	fruit	NN
41352	1687	106	pies	pie	NNS
41352	1687	107	,	,	,
41352	1687	108	193	193	CD
41352	1687	109	Cressey	Cressey	NNP
41352	1687	110	soup	soup	NN
41352	1687	111	,	,	,
41352	1687	112	8	8	CD
41352	1687	113	Crisp	Crisp	NNP
41352	1687	114	tart	tart	NN
41352	1687	115	paste	paste	NN
41352	1687	116	,	,	,
41352	1687	117	213	213	CD
41352	1687	118	Cucumbers	cucumber	NNS
41352	1687	119	forced	force	VBD
41352	1687	120	,	,	,
41352	1687	121	154	154	CD
41352	1687	122	---------	---------	NFP
41352	1687	123	,	,	,
41352	1687	124	to	to	TO
41352	1687	125	keep	keep	VB
41352	1687	126	for	for	IN
41352	1687	127	winter	winter	NN
41352	1687	128	use	use	NN
41352	1687	129	,	,	,
41352	1687	130	304	304	CD
41352	1687	131	---------	---------	NFP
41352	1687	132	,	,	,
41352	1687	133	to	to	TO
41352	1687	134	pickle	pickle	VB
41352	1687	135	,	,	,
41352	1687	136	244	244	CD
41352	1687	137	---------	---------	NNS
41352	1687	138	,	,	,
41352	1687	139	large	large	JJ
41352	1687	140	,	,	,
41352	1687	141	to	to	TO
41352	1687	142	pickle	pickle	VB
41352	1687	143	,	,	,
41352	1687	144	249	249	CD
41352	1687	145	---------	---------	NFP
41352	1687	146	,	,	,
41352	1687	147	to	to	TO
41352	1687	148	preserve	preserve	VB
41352	1687	149	,	,	,
41352	1687	150	277	277	CD
41352	1687	151	Cullis	Cullis	NNPS
41352	1687	152	,	,	,
41352	1687	153	or	or	CC
41352	1687	154	thick	thick	JJ
41352	1687	155	gravy	gravy	NN
41352	1687	156	,	,	,
41352	1687	157	2	2	CD
41352	1687	158	Currant	Currant	NNP
41352	1687	159	jelly	jelly	NN
41352	1687	160	,	,	,
41352	1687	161	212	212	CD
41352	1687	162	Currants	currant	NNS
41352	1687	163	,	,	,
41352	1687	164	to	to	TO
41352	1687	165	pickle	pickle	VB
41352	1687	166	,	,	,
41352	1687	167	251	251	CD
41352	1687	168	--------	--------	NFP
41352	1687	169	,	,	,
41352	1687	170	to	to	TO
41352	1687	171	preserve	preserve	VB
41352	1687	172	,	,	,
41352	1687	173	278	278	CD
41352	1687	174	Currie	Currie	NNP
41352	1687	175	or	or	CC
41352	1687	176	pepper	pepper	NN
41352	1687	177	water	water	NN
41352	1687	178	,	,	,
41352	1687	179	254	254	CD
41352	1687	180	------	------	NFP
41352	1687	181	of	of	IN
41352	1687	182	chickens	chicken	NNS
41352	1687	183	,	,	,
41352	1687	184	81	81	CD
41352	1687	185	------	------	NFP
41352	1687	186	of	of	IN
41352	1687	187	lobsters	lobster	NNS
41352	1687	188	,	,	,
41352	1687	189	83	83	CD
41352	1687	190	------	------	NN
41352	1687	191	of	of	IN
41352	1687	192	mutton	mutton	NN
41352	1687	193	,	,	,
41352	1687	194	ib	ib	UH
41352	1687	195	.	.	.
41352	1688	1	------	------	NFP
41352	1688	2	of	of	IN
41352	1688	3	pig	pig	NNP
41352	1688	4	's	's	POS
41352	1688	5	head	head	NN
41352	1688	6	,	,	,
41352	1688	7	84	84	CD
41352	1688	8	------	------	NFP
41352	1688	9	of	of	IN
41352	1688	10	veal	veal	NN
41352	1688	11	,	,	,
41352	1688	12	83	83	CD
41352	1688	13	Curried	curry	VBN
41352	1688	14	atlets	atlet	NNS
41352	1688	15	,	,	,
41352	1688	16	168	168	CD
41352	1688	17	Cutlets	Cutlets	NNPS
41352	1688	18	,	,	,
41352	1688	19	lamb	lamb	NNP
41352	1688	20	,	,	,
41352	1688	21	with	with	IN
41352	1688	22	cucumbers	cucumber	NNS
41352	1688	23	,	,	,
41352	1688	24	74	74	CD
41352	1688	25	--------------	--------------	NFP
41352	1688	26	with	with	IN
41352	1688	27	tendrons	tendron	NNS
41352	1688	28	,	,	,
41352	1688	29	75	75	CD
41352	1688	30	--------------	--------------	NFP
41352	1688	31	another	another	DT
41352	1688	32	way	way	NN
41352	1688	33	,	,	,
41352	1688	34	77	77	CD
41352	1688	35	Cutlets	Cutlets	NNPS
41352	1688	36	,	,	,
41352	1688	37	mutton	mutton	NN
41352	1688	38	,	,	,
41352	1688	39	with	with	IN
41352	1688	40	haricot	haricot	NNP
41352	1688	41	,	,	,
41352	1688	42	49	49	CD
41352	1688	43	---------------	---------------	NFP
41352	1688	44	,	,	,
41352	1688	45	with	with	IN
41352	1688	46	potatoes	potato	NNS
41352	1688	47	,	,	,
41352	1688	48	51	51	CD
41352	1688	49	---------------	---------------	NFP
41352	1688	50	,	,	,
41352	1688	51	a	a	FW
41352	1688	52	la	la	FW
41352	1688	53	Maintenon	Maintenon	NNP
41352	1688	54	,	,	,
41352	1688	55	52	52	CD
41352	1688	56	---------------	---------------	CD
41352	1688	57	,	,	,
41352	1688	58	a	a	DT
41352	1688	59	la	la	FW
41352	1688	60	Irish	irish	JJ
41352	1688	61	stew	stew	NN
41352	1688	62	,	,	,
41352	1688	63	53	53	CD
41352	1688	64	Cutlets	Cutlets	NNPS
41352	1688	65	,	,	,
41352	1688	66	pork	pork	NN
41352	1688	67	,	,	,
41352	1688	68	with	with	IN
41352	1688	69	red	red	JJ
41352	1688	70	or	or	CC
41352	1688	71	white	white	JJ
41352	1688	72	cabbage	cabbage	NN
41352	1688	73	,	,	,
41352	1688	74	ib	ib	UH
41352	1688	75	.	.	.
41352	1689	1	-------------	-------------	NFP
41352	1689	2	,	,	,
41352	1689	3	with	with	IN
41352	1689	4	robert	robert	NNP
41352	1689	5	sauce	sauce	NNP
41352	1689	6	,	,	,
41352	1689	7	54	54	CD
41352	1689	8	-------------	-------------	NFP
41352	1689	9	,	,	,
41352	1689	10	another	another	DT
41352	1689	11	way	way	NN
41352	1689	12	,	,	,
41352	1689	13	55	55	CD
41352	1689	14	Cutlets	cutlet	NNS
41352	1689	15	,	,	,
41352	1689	16	veal	veal	NN
41352	1689	17	,	,	,
41352	1689	18	larded	lard	VBN
41352	1689	19	,	,	,
41352	1689	20	63	63	CD
41352	1689	21	-------------	-------------	SYM
41352	1689	22	,	,	,
41352	1689	23	natural	natural	JJ
41352	1689	24	,	,	,
41352	1689	25	67	67	CD
41352	1689	26	D.	D.	NNP
41352	1689	27	Damson	Damson	NNP
41352	1689	28	pudding	pudding	NN
41352	1689	29	,	,	,
41352	1689	30	224	224	CD
41352	1689	31	--------------	--------------	NFP
41352	1689	32	another	another	DT
41352	1689	33	way	way	NN
41352	1689	34	,	,	,
41352	1689	35	ib	ib	UH
41352	1689	36	.	.	.
41352	1690	1	Diet	diet	NN
41352	1690	2	bread	bread	NN
41352	1690	3	,	,	,
41352	1690	4	284	284	CD
41352	1690	5	Directions	direction	NNS
41352	1690	6	for	for	IN
41352	1690	7	meat	meat	NN
41352	1690	8	and	and	CC
41352	1690	9	poultry	poultry	NN
41352	1690	10	plain	plain	RB
41352	1690	11	boiled	boil	VBN
41352	1690	12	,	,	,
41352	1690	13	121	121	CD
41352	1690	14	----------	----------	NFP
41352	1690	15	for	for	IN
41352	1690	16	roasting	roast	VBG
41352	1690	17	,	,	,
41352	1690	18	84	84	CD
41352	1690	19	----------	----------	NFP
41352	1690	20	for	for	IN
41352	1690	21	vegetables	vegetable	NNS
41352	1690	22	,	,	,
41352	1690	23	157	157	CD
41352	1690	24	Dried	dry	VBN
41352	1690	25	cherries	cherry	NNS
41352	1690	26	,	,	,
41352	1690	27	300	300	CD
41352	1690	28	Duck	duck	NN
41352	1690	29	with	with	IN
41352	1690	30	benshamelle	benshamelle	NN
41352	1690	31	,	,	,
41352	1690	32	125	125	CD
41352	1690	33	----	----	NFP
41352	1690	34	with	with	IN
41352	1690	35	cucumbers	cucumber	NNS
41352	1690	36	,	,	,
41352	1690	37	124	124	CD
41352	1690	38	----	----	SYM
41352	1690	39	aux	aux	JJ
41352	1690	40	naves	nave	NNS
41352	1690	41	,	,	,
41352	1690	42	123	123	CD
41352	1690	43	Dutch	dutch	JJ
41352	1690	44	beef	beef	NN
41352	1690	45	,	,	,
41352	1690	46	306	306	CD
41352	1690	47	-----	-----	CD
41352	1690	48	blancmange	blancmange	NN
41352	1690	49	,	,	,
41352	1690	50	186	186	CD
41352	1690	51	-----	-----	CD
41352	1690	52	sauce	sauce	NN
41352	1690	53	,	,	,
41352	1690	54	264	264	CD
41352	1690	55	E.	E.	NNP
41352	1690	56	Eel	Eel	NNP
41352	1690	57	pie	pie	NN
41352	1690	58	,	,	,
41352	1690	59	109	109	CD
41352	1690	60	Egg	egg	NN
41352	1690	61	paste	paste	NN
41352	1690	62	for	for	IN
41352	1690	63	balls	ball	NNS
41352	1690	64	,	,	,
41352	1690	65	soups	soup	NNS
41352	1690	66	,	,	,
41352	1690	67	&	&	CC
41352	1690	68	c.	c.	NNP
41352	1690	69	,	,	,
41352	1690	70	39	39	CD
41352	1690	71	Eggs	Eggs	NNP
41352	1690	72	and	and	CC
41352	1690	73	bacon	bacon	NN
41352	1690	74	,	,	,
41352	1690	75	213	213	CD
41352	1690	76	----	----	CD
41352	1690	77	buttered	butter	VBD
41352	1690	78	,	,	,
41352	1690	79	163	163	CD
41352	1690	80	----	----	SYM
41352	1690	81	fried	fry	VBN
41352	1690	82	with	with	IN
41352	1690	83	ham	ham	NNP
41352	1690	84	,	,	,
41352	1690	85	&	&	CC
41352	1690	86	c.	c.	NNP
41352	1690	87	,	,	,
41352	1690	88	164	164	CD
41352	1690	89	----	----	CD
41352	1690	90	poached	poach	VBN
41352	1690	91	with	with	IN
41352	1690	92	sorrel	sorrel	NNP
41352	1690	93	,	,	,
41352	1690	94	&	&	CC
41352	1690	95	c.	c.	NNP
41352	1690	96	,	,	,
41352	1690	97	163	163	CD
41352	1690	98	----	----	NFP
41352	1690	99	a	a	FW
41352	1690	100	la	la	FW
41352	1690	101	tripe	tripe	NN
41352	1690	102	,	,	,
41352	1690	103	165	165	CD
41352	1690	104	Endive	endive	JJ
41352	1690	105	stewed	stew	VBD
41352	1690	106	,	,	,
41352	1690	107	153	153	CD
41352	1690	108	English	english	JJ
41352	1690	109	bread	bread	NN
41352	1690	110	,	,	,
41352	1690	111	301	301	CD
41352	1690	112	Entrée	Entrée	NNP
41352	1690	113	of	of	IN
41352	1690	114	eels	eel	NNS
41352	1690	115	,	,	,
41352	1690	116	28	28	CD
41352	1690	117	------	------	HYPH
41352	1690	118	of	of	IN
41352	1690	119	mackarel	mackarel	NN
41352	1690	120	,	,	,
41352	1690	121	31	31	CD
41352	1690	122	------	------	:
41352	1690	123	of	of	IN
41352	1690	124	salmon	salmon	NN
41352	1690	125	,	,	,
41352	1690	126	29	29	CD
41352	1690	127	------	------	NFP
41352	1690	128	of	of	IN
41352	1690	129	smelts	smelt	NNS
41352	1690	130	,	,	,
41352	1690	131	30	30	CD
41352	1690	132	------	------	NN
41352	1690	133	of	of	IN
41352	1690	134	soles	sol	NNS
41352	1690	135	,	,	,
41352	1690	136	28	28	CD
41352	1690	137	------	------	NFP
41352	1690	138	of	of	IN
41352	1690	139	whitings	whiting	NNS
41352	1690	140	,	,	,
41352	1690	141	29	29	CD
41352	1690	142	Essence	Essence	NNP
41352	1690	143	of	of	IN
41352	1690	144	ham	ham	NN
41352	1690	145	for	for	IN
41352	1690	146	sauces	sauce	NNS
41352	1690	147	,	,	,
41352	1690	148	310	310	CD
41352	1690	149	F.	F.	NNP
41352	1690	150	Fennel	Fennel	NNP
41352	1690	151	sauce	sauce	NN
41352	1690	152	for	for	IN
41352	1690	153	mackarel	mackarel	NN
41352	1690	154	,	,	,
41352	1690	155	268	268	CD
41352	1690	156	Fillet	Fillet	NNP
41352	1690	157	of	of	IN
41352	1690	158	beef	beef	NN
41352	1690	159	larded	lard	VBN
41352	1690	160	,	,	,
41352	1690	161	42	42	CD
41352	1690	162	------	------	NFP
41352	1690	163	of	of	IN
41352	1690	164	mutton	mutton	NN
41352	1690	165	with	with	IN
41352	1690	166	cucumbers	cucumber	NNS
41352	1690	167	,	,	,
41352	1690	168	50	50	CD
41352	1690	169	------	------	NFP
41352	1690	170	of	of	IN
41352	1690	171	pork	pork	NN
41352	1690	172	roasted	roast	VBN
41352	1690	173	,	,	,
41352	1690	174	56	56	CD
41352	1690	175	------	------	NFP
41352	1690	176	of	of	IN
41352	1690	177	veal	veal	NN
41352	1690	178	prepared	prepare	VBN
41352	1690	179	for	for	IN
41352	1690	180	roasting	roast	VBG
41352	1690	181	,	,	,
41352	1690	182	93	93	CD
41352	1690	183	Fish	fish	NN
41352	1690	184	for	for	IN
41352	1690	185	frying	frying	NN
41352	1690	186	,	,	,
41352	1690	187	22	22	CD
41352	1690	188	----	----	NN
41352	1690	189	meagre	meagre	NNP
41352	1690	190	pie	pie	NNP
41352	1690	191	,	,	,
41352	1690	192	101	101	CD
41352	1690	193	----	----	NN
41352	1690	194	meagré	meagré	NN
41352	1690	195	soup	soup	NNP
41352	1690	196	,	,	,
41352	1690	197	14	14	CD
41352	1690	198	----	----	HYPH
41352	1690	199	plain	plain	RB
41352	1690	200	boiled	boil	VBN
41352	1690	201	,	,	,
41352	1690	202	21	21	CD
41352	1690	203	----	----	NFP
41352	1690	204	prepared	prepare	VBN
41352	1690	205	for	for	IN
41352	1690	206	broiling	broil	VBG
41352	1690	207	,	,	,
41352	1690	208	23	23	CD
41352	1690	209	-------------	-------------	NFP
41352	1690	210	for	for	IN
41352	1690	211	frying	frying	NN
41352	1690	212	,	,	,
41352	1690	213	ib	ib	UH
41352	1690	214	.	.	.
41352	1691	1	-------------	-------------	:
41352	1691	2	for	for	IN
41352	1691	3	stewing	stew	VBG
41352	1691	4	,	,	,
41352	1691	5	25	25	CD
41352	1691	6	Flat	flat	JJ
41352	1691	7	chicken	chicken	NN
41352	1691	8	pie	pie	NN
41352	1691	9	,	,	,
41352	1691	10	or	or	CC
41352	1691	11	tourte	tourte	NNP
41352	1691	12	,	,	,
41352	1691	13	103	103	CD
41352	1691	14	Flowers	flower	NNS
41352	1691	15	in	in	IN
41352	1691	16	sugar	sugar	NN
41352	1691	17	,	,	,
41352	1691	18	276	276	CD
41352	1691	19	Forcemeat	Forcemeat	NNP
41352	1691	20	balls	ball	NNS
41352	1691	21	for	for	IN
41352	1691	22	soups	soup	NNS
41352	1691	23	and	and	CC
41352	1691	24	ragouts	ragout	NNS
41352	1691	25	,	,	,
41352	1691	26	38	38	CD
41352	1691	27	Fowl	fowl	NN
41352	1691	28	a	a	DT
41352	1691	29	la	la	JJ
41352	1691	30	Memorancy	Memorancy	NNP
41352	1691	31	,	,	,
41352	1691	32	115	115	CD
41352	1691	33	---------	---------	NFP
41352	1691	34	St.	St.	NNP
41352	1691	35	Menehout	Menehout	NNP
41352	1691	36	,	,	,
41352	1691	37	114	114	CD
41352	1691	38	Fowl	Fowl	NNP
41352	1691	39	,	,	,
41352	1691	40	&	&	CC
41352	1691	41	c.	c.	NNP
41352	1691	42	with	with	IN
41352	1691	43	oyster	oyster	JJ
41352	1691	44	sauce	sauce	NN
41352	1691	45	,	,	,
41352	1691	46	118	118	CD
41352	1691	47	French	french	JJ
41352	1691	48	beans	bean	NNS
41352	1691	49	creamed	cream	VBD
41352	1691	50	,	,	,
41352	1691	51	145	145	CD
41352	1691	52	------	------	NN
41352	1691	53	black	black	JJ
41352	1691	54	puddings	pudding	NNS
41352	1691	55	,	,	,
41352	1691	56	257	257	CD
41352	1691	57	------	------	CD
41352	1691	58	bread	bread	NN
41352	1691	59	,	,	,
41352	1691	60	302	302	CD
41352	1691	61	------	------	CD
41352	1691	62	salad	salad	NN
41352	1691	63	,	,	,
41352	1691	64	185	185	CD
41352	1691	65	Fricando	Fricando	NNP
41352	1691	66	veal	veal	NN
41352	1691	67	glaized	glaize	VBD
41352	1691	68	,	,	,
41352	1691	69	69	69	CD
41352	1691	70	Fricassee	Fricassee	NNP
41352	1691	71	of	of	IN
41352	1691	72	chicken	chicken	NN
41352	1691	73	or	or	CC
41352	1691	74	rabbits	rabbit	NNS
41352	1691	75	(	(	-LRB-
41352	1691	76	white	white	JJ
41352	1691	77	or	or	CC
41352	1691	78	brown	brown	JJ
41352	1691	79	)	)	-RRB-
41352	1691	80	,	,	,
41352	1691	81	117	117	CD
41352	1691	82	---------	---------	CD
41352	1691	83	of	of	IN
41352	1691	84	tripe	tripe	NN
41352	1691	85	,	,	,
41352	1691	86	167	167	CD
41352	1691	87	Fried	fried	JJ
41352	1691	88	parsley	parsley	NN
41352	1691	89	,	,	,
41352	1691	90	111	111	CD
41352	1691	91	-----	-----	CD
41352	1691	92	puffs	puff	NNS
41352	1691	93	with	with	IN
41352	1691	94	sweetmeats	sweetmeat	NNS
41352	1691	95	,	,	,
41352	1691	96	204	204	CD
41352	1691	97	Fruit	Fruit	NNP
41352	1691	98	pudding	pudding	NN
41352	1691	99	baked	bake	VBD
41352	1691	100	,	,	,
41352	1691	101	225	225	CD
41352	1691	102	G.	G.	NNP
41352	1691	103	Giblet	Giblet	NNP
41352	1691	104	soup	soup	NN
41352	1691	105	,	,	,
41352	1691	106	13	13	CD
41352	1691	107	Giblets	giblet	NNS
41352	1691	108	stewed	stew	VBD
41352	1691	109	plain	plain	JJ
41352	1691	110	,	,	,
41352	1691	111	138	138	CD
41352	1691	112	------	------	NFP
41352	1691	113	stewed	stew	VBD
41352	1691	114	with	with	IN
41352	1691	115	peas	pea	NNS
41352	1691	116	,	,	,
41352	1691	117	139	139	CD
41352	1691	118	Gingerbread	Gingerbread	NNP
41352	1691	119	nuts	nut	NNS
41352	1691	120	,	,	,
41352	1691	121	288	288	CD
41352	1691	122	Glaize	Glaize	NNP
41352	1691	123	for	for	IN
41352	1691	124	hams	ham	NNS
41352	1691	125	,	,	,
41352	1691	126	larding	lard	VBG
41352	1691	127	,	,	,
41352	1691	128	&	&	CC
41352	1691	129	c.	c.	NNP
41352	1691	130	,	,	,
41352	1691	131	20	20	CD
41352	1691	132	Golden	golden	JJ
41352	1691	133	pippins	pippin	NNS
41352	1691	134	a	a	DT
41352	1691	135	la	la	JJ
41352	1691	136	cream	cream	NN
41352	1691	137	,	,	,
41352	1691	138	191	191	CD
41352	1691	139	--------------	--------------	NFP
41352	1691	140	another	another	DT
41352	1691	141	way	way	NN
41352	1691	142	,	,	,
41352	1691	143	192	192	CD
41352	1691	144	--------------	--------------	NFP
41352	1691	145	stewed	stew	VBN
41352	1691	146	,	,	,
41352	1691	147	193	193	CD
41352	1691	148	--------------	--------------	NFP
41352	1691	149	syrup	syrup	NN
41352	1691	150	of	of	IN
41352	1691	151	,	,	,
41352	1691	152	275	275	CD
41352	1691	153	Gooseberries	Gooseberries	NNPS
41352	1691	154	,	,	,
41352	1691	155	to	to	TO
41352	1691	156	bottle	bottle	VB
41352	1691	157	,	,	,
41352	1691	158	282	282	CD
41352	1691	159	-------------	-------------	NFP
41352	1691	160	another	another	DT
41352	1691	161	way	way	NN
41352	1691	162	,	,	,
41352	1691	163	283	283	CD
41352	1691	164	Gooseberry	Gooseberry	NNP
41352	1691	165	fool	fool	NN
41352	1691	166	,	,	,
41352	1691	167	280	280	CD
41352	1691	168	Gravy	Gravy	NNP
41352	1691	169	for	for	IN
41352	1691	170	meats	meat	NNS
41352	1691	171	and	and	CC
41352	1691	172	poultry	poultry	NN
41352	1691	173	,	,	,
41352	1691	174	95	95	CD
41352	1691	175	Green	green	JJ
41352	1691	176	codlins	codlin	NNS
41352	1691	177	frosted	frost	VBD
41352	1691	178	,	,	,
41352	1691	179	297	297	CD
41352	1691	180	-----	-----	CD
41352	1691	181	gage	gage	NN
41352	1691	182	jam	jam	NN
41352	1691	183	,	,	,
41352	1691	184	210	210	CD
41352	1691	185	-----	-----	SYM
41352	1691	186	geese	geese	JJ
41352	1691	187	for	for	IN
41352	1691	188	roasting	roast	VBG
41352	1691	189	,	,	,
41352	1691	190	91	91	CD
41352	1691	191	-----	-----	HYPH
41352	1691	192	peas	pea	NNS
41352	1691	193	soup	soup	NN
41352	1691	194	,	,	,
41352	1691	195	10	10	CD
41352	1691	196	-----	-----	NN
41352	1691	197	sauce	sauce	NN
41352	1691	198	for	for	IN
41352	1691	199	poultry	poultry	NN
41352	1691	200	,	,	,
41352	1691	201	268	268	CD
41352	1691	202	-----	-----	NFP
41352	1691	203	truffles	truffle	NNS
41352	1691	204	for	for	IN
41352	1691	205	a	a	DT
41352	1691	206	dish	dish	NN
41352	1691	207	,	,	,
41352	1691	208	139	139	CD
41352	1691	209	Grills	Grills	NNPS
41352	1691	210	generally	generally	RB
41352	1691	211	eaten	eat	VBN
41352	1691	212	after	after	IN
41352	1691	213	dinner	dinner	NN
41352	1691	214	,	,	,
41352	1691	215	255	255	CD
41352	1691	216	Grown	grown	JJ
41352	1691	217	geese	geese	NNP
41352	1691	218	and	and	CC
41352	1691	219	ducks	duck	NNS
41352	1691	220	prepared	prepare	VBN
41352	1691	221	for	for	IN
41352	1691	222	roasting	roast	VBG
41352	1691	223	,	,	,
41352	1691	224	92	92	CD
41352	1691	225	Guinea	Guinea	NNP
41352	1691	226	fowls	fowl	NNS
41352	1691	227	for	for	IN
41352	1691	228	roasting	roasting	NN
41352	1691	229	,	,	,
41352	1691	230	ib	ib	UH
41352	1691	231	.	.	.
41352	1692	1	H.	H.	NNP
41352	1692	2	Haggess	Haggess	NNP
41352	1692	3	,	,	,
41352	1692	4	to	to	TO
41352	1692	5	make	make	VB
41352	1692	6	,	,	,
41352	1692	7	256	256	CD
41352	1692	8	Ham	Ham	NNP
41352	1692	9	braised	braise	VBN
41352	1692	10	and	and	CC
41352	1692	11	glaized	glaize	VBD
41352	1692	12	,	,	,
41352	1692	13	140	140	CD
41352	1692	14	Hard	hard	JJ
41352	1692	15	eggs	egg	NNS
41352	1692	16	fried	fry	VBN
41352	1692	17	,	,	,
41352	1692	18	172	172	CD
41352	1692	19	Hare	Hare	NNP
41352	1692	20	glaized	glaize	VBD
41352	1692	21	,	,	,
41352	1692	22	123	123	CD
41352	1692	23	----	----	NFP
41352	1692	24	jugged	jug	VBN
41352	1692	25	,	,	,
41352	1692	26	122	122	CD
41352	1692	27	Hares	Hares	NNPS
41352	1692	28	to	to	TO
41352	1692	29	prepare	prepare	VB
41352	1692	30	for	for	IN
41352	1692	31	roasting	roast	VBG
41352	1692	32	,	,	,
41352	1692	33	89	89	CD
41352	1692	34	-----	-----	NFP
41352	1692	35	another	another	DT
41352	1692	36	way	way	NN
41352	1692	37	,	,	,
41352	1692	38	ib	ib	UH
41352	1692	39	.	.	.
41352	1693	1	Haricot	Haricot	NNP
41352	1693	2	mutton	mutton	NN
41352	1693	3	cutlets	cutlet	NNS
41352	1693	4	,	,	,
41352	1693	5	49	49	CD
41352	1693	6	-------	-------	CD
41352	1693	7	sauce	sauce	NN
41352	1693	8	,	,	,
41352	1693	9	41	41	CD
41352	1693	10	Hashed	Hashed	NNP
41352	1693	11	beef	beef	NN
41352	1693	12	,	,	,
41352	1693	13	in	in	IN
41352	1693	14	N.	N.	NNP
41352	1693	15	B.	B.	NNP
41352	1693	16	,	,	,
41352	1693	17	126	126	CD
41352	1693	18	------	------	:
41352	1693	19	calves	calf	NNS
41352	1693	20	head	head	NN
41352	1693	21	,	,	,
41352	1693	22	60	60	CD
41352	1693	23	------	------	NN
41352	1693	24	fowl	fowl	NN
41352	1693	25	,	,	,
41352	1693	26	127	127	CD
41352	1693	27	------	------	CD
41352	1693	28	hare	hare	NN
41352	1693	29	,	,	,
41352	1693	30	wild	wild	JJ
41352	1693	31	fowl	fowl	NN
41352	1693	32	,	,	,
41352	1693	33	&	&	CC
41352	1693	34	c.	c.	NNP
41352	1693	35	,	,	,
41352	1693	36	128	128	CD
41352	1693	37	------	------	SYM
41352	1693	38	mutton	mutton	NN
41352	1693	39	,	,	,
41352	1693	40	125	125	CD
41352	1693	41	------	------	NNP
41352	1693	42	venison	venison	NN
41352	1693	43	,	,	,
41352	1693	44	126	126	CD
41352	1693	45	Haunch	Haunch	NNP
41352	1693	46	of	of	IN
41352	1693	47	venison	venison	NNP
41352	1693	48	,	,	,
41352	1693	49	&	&	CC
41352	1693	50	c.	c.	NNP
41352	1693	51	to	to	TO
41352	1693	52	prepare	prepare	VB
41352	1693	53	for	for	IN
41352	1693	54	roasting	roast	VBG
41352	1693	55	,	,	,
41352	1693	56	86	86	CD
41352	1693	57	Herbs	herb	NNS
41352	1693	58	dried	dry	VBD
41352	1693	59	,	,	,
41352	1693	60	233	233	CD
41352	1693	61	Hodge	Hodge	NNP
41352	1693	62	podge	podge	NN
41352	1693	63	,	,	,
41352	1693	64	or	or	CC
41352	1693	65	an	an	DT
41352	1693	66	english	english	JJ
41352	1693	67	olio	olio	NN
41352	1693	68	,	,	,
41352	1693	69	36	36	CD
41352	1693	70	Hyde	Hyde	NNP
41352	1693	71	park	park	NN
41352	1693	72	corner	corner	NN
41352	1693	73	cakes	cake	NNS
41352	1693	74	,	,	,
41352	1693	75	288	288	CD
41352	1693	76	I.	i.	NN
41352	1693	77	J.	j.	NN
41352	1694	1	Ice	ice	NN
41352	1694	2	cream	cream	NN
41352	1694	3	,	,	,
41352	1694	4	228	228	CD
41352	1694	5	Iceing	ice	VBG
41352	1694	6	for	for	IN
41352	1694	7	cakes	cake	NNS
41352	1694	8	,	,	,
41352	1694	9	206	206	CD
41352	1694	10	India	India	NNP
41352	1694	11	pickle	pickle	NN
41352	1694	12	,	,	,
41352	1694	13	241	241	CD
41352	1694	14	Jerusalem	Jerusalem	NNP
41352	1694	15	artichokes	artichoke	VBZ
41352	1694	16	stewed	stew	VBD
41352	1694	17	,	,	,
41352	1694	18	141	141	CD
41352	1694	19	--------------------	--------------------	NN
41352	1694	20	another	another	DT
41352	1694	21	way	way	NN
41352	1694	22	,	,	,
41352	1694	23	142	142	CD
41352	1694	24	L.	L.	NNP
41352	1694	25	Lamb	Lamb	NNP
41352	1694	26	,	,	,
41352	1694	27	hind	hind	JJ
41352	1694	28	quarter	quarter	NN
41352	1694	29	of	of	IN
41352	1694	30	,	,	,
41352	1694	31	marinated	marinate	VBN
41352	1694	32	,	,	,
41352	1694	33	79	79	CD
41352	1694	34	------------------	------------------	NFP
41352	1694	35	with	with	IN
41352	1694	36	spinach	spinach	NN
41352	1694	37	,	,	,
41352	1694	38	80	80	CD
41352	1694	39	----	----	NFP
41352	1694	40	,	,	,
41352	1694	41	leg	leg	NN
41352	1694	42	of	of	IN
41352	1694	43	,	,	,
41352	1694	44	with	with	IN
41352	1694	45	oysters	oyster	NNS
41352	1694	46	,	,	,
41352	1694	47	ib	ib	UH
41352	1694	48	.	.	.
41352	1695	1	Lamb	lamb	NN
41352	1695	2	or	or	CC
41352	1695	3	pork	pork	NN
41352	1695	4	chops	chop	NNS
41352	1695	5	plain	plain	RB
41352	1695	6	broiled	broil	VBN
41352	1695	7	,	,	,
41352	1695	8	130	130	CD
41352	1695	9	Lamb	Lamb	NNP
41352	1695	10	's	's	POS
41352	1695	11	fry	fry	NN
41352	1695	12	with	with	IN
41352	1695	13	parsley	parsley	NN
41352	1695	14	,	,	,
41352	1695	15	173	173	CD
41352	1695	16	----------	----------	NFP
41352	1695	17	another	another	DT
41352	1695	18	way	way	NN
41352	1695	19	,	,	,
41352	1695	20	ib	ib	UH
41352	1695	21	.	.	.
41352	1696	1	------	------	:
41352	1696	2	head	head	NN
41352	1696	3	minced	mince	VBN
41352	1696	4	,	,	,
41352	1696	5	71	71	CD
41352	1696	6	------	------	NFP
41352	1696	7	tails	tail	NNS
41352	1696	8	and	and	CC
41352	1696	9	ears	ear	NNS
41352	1696	10	,	,	,
41352	1696	11	167	167	CD
41352	1696	12	Larks	Larks	NNPS
41352	1696	13	,	,	,
41352	1696	14	to	to	TO
41352	1696	15	prepare	prepare	VB
41352	1696	16	for	for	IN
41352	1696	17	roasting	roast	VBG
41352	1696	18	,	,	,
41352	1696	19	88	88	CD
41352	1696	20	Leason	Leason	NNP
41352	1696	21	for	for	IN
41352	1696	22	fricassees	fricassee	NNS
41352	1696	23	and	and	CC
41352	1696	24	soups	soup	NNS
41352	1696	25	,	,	,
41352	1696	26	6	6	CD
41352	1696	27	Lemonade	Lemonade	NNP
41352	1696	28	or	or	CC
41352	1696	29	orangeade	orangeade	VBN
41352	1696	30	,	,	,
41352	1696	31	261	261	CD
41352	1696	32	Lemon	lemon	NN
41352	1696	33	peel	peel	NN
41352	1696	34	candied	candy	VBN
41352	1696	35	,	,	,
41352	1696	36	260	260	CD
41352	1696	37	-----	-----	HYPH
41352	1696	38	puffs	puff	NNS
41352	1696	39	,	,	,
41352	1696	40	295	295	CD
41352	1696	41	-----	-----	CD
41352	1696	42	sauce	sauce	NN
41352	1696	43	,	,	,
41352	1696	44	to	to	TO
41352	1696	45	make	make	VB
41352	1696	46	,	,	,
41352	1696	47	116	116	CD
41352	1696	48	Light	light	JJ
41352	1696	49	forcemeat	forcemeat	NN
41352	1696	50	for	for	IN
41352	1696	51	pies	pie	NNS
41352	1696	52	,	,	,
41352	1696	53	&	&	CC
41352	1696	54	c.	c.	NNP
41352	1696	55	,	,	,
41352	1696	56	38	38	CD
41352	1696	57	Liquid	liquid	NN
41352	1696	58	of	of	IN
41352	1696	59	colour	colour	NN
41352	1696	60	for	for	IN
41352	1696	61	sauces	sauce	NNS
41352	1696	62	,	,	,
41352	1696	63	3	3	CD
41352	1696	64	Lobsters	Lobsters	NNPS
41352	1696	65	buttered	butter	VBD
41352	1696	66	,	,	,
41352	1696	67	176	176	CD
41352	1696	68	Lobster	lobster	NN
41352	1696	69	sauce	sauce	NN
41352	1696	70	for	for	IN
41352	1696	71	fish	fish	NN
41352	1696	72	,	,	,
41352	1696	73	262	262	CD
41352	1696	74	Loin	loin	NN
41352	1696	75	of	of	IN
41352	1696	76	veal	veal	NN
41352	1696	77	a	a	DT
41352	1696	78	la	la	JJ
41352	1696	79	cream	cream	NN
41352	1696	80	,	,	,
41352	1696	81	64	64	CD
41352	1696	82	M.	M.	NNP
41352	1696	83	Macaroni	Macaroni	NNP
41352	1696	84	stewed	stew	VBD
41352	1696	85	for	for	IN
41352	1696	86	a	a	DT
41352	1696	87	dish	dish	NN
41352	1696	88	,	,	,
41352	1696	89	169	169	CD
41352	1696	90	Macaroons	macaroon	NNS
41352	1696	91	,	,	,
41352	1696	92	293	293	CD
41352	1696	93	Mackarel	Mackarel	NNP
41352	1696	94	,	,	,
41352	1696	95	broiled	broil	VBD
41352	1696	96	,	,	,
41352	1696	97	common	common	JJ
41352	1696	98	way	way	NN
41352	1696	99	,	,	,
41352	1696	100	25	25	CD
41352	1696	101	--------	--------	NFP
41352	1696	102	the	the	DT
41352	1696	103	german	german	JJ
41352	1696	104	way	way	NN
41352	1696	105	,	,	,
41352	1696	106	31	31	CD
41352	1696	107	Marbree	Marbree	NNP
41352	1696	108	jelly	jelly	NN
41352	1696	109	,	,	,
41352	1696	110	188	188	CD
41352	1696	111	Marinate	Marinate	NNP
41352	1696	112	,	,	,
41352	1696	113	to	to	TO
41352	1696	114	make	make	VB
41352	1696	115	,	,	,
41352	1696	116	49	49	CD
41352	1696	117	Marrow	Marrow	NNP
41352	1696	118	bones	bone	NNS
41352	1696	119	,	,	,
41352	1696	120	48	48	CD
41352	1696	121	------	------	SYM
41352	1696	122	pudding	pudding	NN
41352	1696	123	,	,	,
41352	1696	124	220	220	CD
41352	1696	125	Mashed	mashed	JJ
41352	1696	126	potatoes	potato	NNS
41352	1696	127	,	,	,
41352	1696	128	142	142	CD
41352	1696	129	Mashed	mashed	JJ
41352	1696	130	turnips	turnip	NNS
41352	1696	131	,	,	,
41352	1696	132	148	148	CD
41352	1696	133	Matelote	matelote	NN
41352	1696	134	of	of	IN
41352	1696	135	rabbits	rabbit	NNS
41352	1696	136	,	,	,
41352	1696	137	137	137	CD
41352	1696	138	Meat	meat	NN
41352	1696	139	cake	cake	NN
41352	1696	140	,	,	,
41352	1696	141	177	177	CD
41352	1696	142	Melted	melted	JJ
41352	1696	143	butter	butter	NN
41352	1696	144	,	,	,
41352	1696	145	to	to	TO
41352	1696	146	prepare	prepare	VB
41352	1696	147	,	,	,
41352	1696	148	269	269	CD
41352	1696	149	Milk	milk	NN
41352	1696	150	punch	punch	NN
41352	1696	151	,	,	,
41352	1696	152	258	258	CD
41352	1696	153	Mince	mince	NN
41352	1696	154	meat	meat	NN
41352	1696	155	,	,	,
41352	1696	156	194	194	CD
41352	1696	157	Minced	mince	VBN
41352	1696	158	veal	veal	NN
41352	1696	159	for	for	IN
41352	1696	160	a	a	DT
41352	1696	161	dish	dish	NN
41352	1696	162	,	,	,
41352	1696	163	131	131	CD
41352	1696	164	-----------	-----------	NFP
41352	1696	165	another	another	DT
41352	1696	166	way	way	NN
41352	1696	167	,	,	,
41352	1696	168	132	132	CD
41352	1696	169	Mirangles	Mirangles	NNPS
41352	1696	170	,	,	,
41352	1696	171	294	294	CD
41352	1696	172	Mock	Mock	NNP
41352	1696	173	turtle	turtle	NN
41352	1696	174	,	,	,
41352	1696	175	14	14	CD
41352	1696	176	Morells	Morells	NNP
41352	1696	177	,	,	,
41352	1696	178	&	&	CC
41352	1696	179	c.	c.	NNP
41352	1696	180	to	to	TO
41352	1696	181	dry	dry	VB
41352	1696	182	,	,	,
41352	1696	183	238	238	CD
41352	1696	184	Muffin	Muffin	NNP
41352	1696	185	pudding	pudding	NN
41352	1696	186	with	with	IN
41352	1696	187	dried	dry	VBN
41352	1696	188	cherries	cherry	NNS
41352	1696	189	,	,	,
41352	1696	190	226	226	CD
41352	1696	191	Mushroom	Mushroom	NNP
41352	1696	192	ketchup	ketchup	NN
41352	1696	193	,	,	,
41352	1696	194	306	306	CD
41352	1696	195	--------	--------	NN
41352	1696	196	powder	powder	NN
41352	1696	197	,	,	,
41352	1696	198	238	238	CD
41352	1696	199	Mushrooms	Mushrooms	NNPS
41352	1696	200	broiled	broil	VBN
41352	1696	201	,	,	,
41352	1696	202	147	147	CD
41352	1696	203	---------	---------	NFP
41352	1696	204	,	,	,
41352	1696	205	to	to	TO
41352	1696	206	dry	dry	VB
41352	1696	207	,	,	,
41352	1696	208	238	238	CD
41352	1696	209	---------	---------	NFP
41352	1696	210	,	,	,
41352	1696	211	to	to	TO
41352	1696	212	pickle	pickle	VB
41352	1696	213	,	,	,
41352	1696	214	246	246	CD
41352	1696	215	---------	---------	CD
41352	1696	216	,	,	,
41352	1696	217	to	to	TO
41352	1696	218	preserve	preserve	VB
41352	1696	219	,	,	,
41352	1696	220	for	for	IN
41352	1696	221	sauces	sauce	NNS
41352	1696	222	,	,	,
41352	1696	223	305	305	CD
41352	1696	224	---------	---------	NNS
41352	1696	225	,	,	,
41352	1696	226	stewed	stew	VBD
41352	1696	227	(	(	-LRB-
41352	1696	228	brown	brown	NNP
41352	1696	229	)	)	-RRB-
41352	1696	230	,	,	,
41352	1696	231	147	147	CD
41352	1696	232	-----------------,(white	-----------------,(white	NNP
41352	1696	233	)	)	-RRB-
41352	1696	234	,	,	,
41352	1696	235	148	148	CD
41352	1696	236	Mutton	Mutton	NNP
41352	1696	237	broth	broth	NN
41352	1696	238	,	,	,
41352	1696	239	15	15	CD
41352	1696	240	------	------	NN
41352	1696	241	or	or	CC
41352	1696	242	lamb	lamb	NNP
41352	1696	243	,	,	,
41352	1696	244	&	&	CC
41352	1696	245	c.	c.	NNP
41352	1696	246	broiled	broil	VBD
41352	1696	247	,	,	,
41352	1696	248	130	130	CD
41352	1696	249	------	------	NN
41352	1696	250	pie	pie	NN
41352	1696	251	,	,	,
41352	1696	252	109	109	CD
41352	1696	253	------	------	SYM
41352	1696	254	rumps	rump	VBZ
41352	1696	255	marinated	marinate	VBN
41352	1696	256	,	,	,
41352	1696	257	48	48	CD
41352	1696	258	N.	N.	NNP
41352	1696	259	Neck	Neck	NNP
41352	1696	260	of	of	IN
41352	1696	261	lamb	lamb	NN
41352	1696	262	glaized	glaize	VBN
41352	1696	263	,	,	,
41352	1696	264	75	75	CD
41352	1696	265	----	----	NFP
41352	1696	266	of	of	IN
41352	1696	267	veal	veal	NN
41352	1696	268	en	en	IN
41352	1696	269	erison	erison	NNP
41352	1696	270	,	,	,
41352	1696	271	62	62	CD
41352	1696	272	-----------	-----------	CD
41352	1696	273	larded	lard	VBN
41352	1696	274	,	,	,
41352	1696	275	63	63	CD
41352	1696	276	Nutmeg	Nutmeg	NNP
41352	1696	277	syrup	syrup	NN
41352	1696	278	,	,	,
41352	1696	279	308	308	CD
41352	1696	280	O.	O.	NNP
41352	1696	281	Oatmeal	Oatmeal	NNP
41352	1696	282	pottage	pottage	NN
41352	1696	283	or	or	CC
41352	1696	284	gruel	gruel	NN
41352	1696	285	,	,	,
41352	1696	286	281	281	CD
41352	1696	287	Observations	observation	NNS
41352	1696	288	on	on	IN
41352	1696	289	fish	fish	NN
41352	1696	290	and	and	CC
41352	1696	291	sauces	sauce	NNS
41352	1696	292	,	,	,
41352	1696	293	265	265	CD
41352	1696	294	------------	------------	NNS
41352	1696	295	on	on	IN
41352	1696	296	meat	meat	NN
41352	1696	297	and	and	CC
41352	1696	298	poultry	poultry	NN
41352	1696	299	,	,	,
41352	1696	300	94	94	CD
41352	1696	301	------------	------------	CD
41352	1696	302	on	on	IN
41352	1696	303	stores	store	NNS
41352	1696	304	,	,	,
41352	1696	305	228	228	CD
41352	1696	306	Old	Old	NNS
41352	1696	307	or	or	CC
41352	1696	308	split	split	NN
41352	1696	309	peas	pea	NNS
41352	1696	310	soup	soup	NN
41352	1696	311	,	,	,
41352	1696	312	11	11	CD
41352	1696	313	---	---	:
41352	1696	314	peas	pea	NNS
41352	1696	315	soup	soup	VB
41352	1696	316	another	another	DT
41352	1696	317	way	way	NN
41352	1696	318	,	,	,
41352	1696	319	12	12	CD
41352	1696	320	Olios	olio	NNS
41352	1696	321	,	,	,
41352	1696	322	or	or	CC
41352	1696	323	a	a	DT
41352	1696	324	spanish	spanish	JJ
41352	1696	325	dish	dish	NN
41352	1696	326	,	,	,
41352	1696	327	32	32	CD
41352	1696	328	------	------	NFP
41352	1696	329	how	how	WRB
41352	1696	330	to	to	TO
41352	1696	331	make	make	VB
41352	1696	332	,	,	,
41352	1696	333	34	34	CD
41352	1696	334	Omlets	omlet	NNS
41352	1696	335	of	of	IN
41352	1696	336	eggs	egg	NNS
41352	1696	337	for	for	IN
41352	1696	338	garnishing	garnishing	NN
41352	1696	339	,	,	,
41352	1696	340	39	39	CD
41352	1696	341	--------------	--------------	NFP
41352	1696	342	several	several	JJ
41352	1696	343	ways	way	NNS
41352	1696	344	,	,	,
41352	1696	345	165	165	CD
41352	1696	346	Onion	onion	NN
41352	1696	347	sauce	sauce	NN
41352	1696	348	,	,	,
41352	1696	349	75	75	CD
41352	1696	350	-----	-----	NN
41352	1696	351	soup	soup	NN
41352	1696	352	,	,	,
41352	1696	353	10	10	CD
41352	1696	354	Onions	onion	NNS
41352	1696	355	fried	fry	VBN
41352	1696	356	with	with	IN
41352	1696	357	parmezan	parmezan	NNP
41352	1696	358	cheese	cheese	NNP
41352	1696	359	,	,	,
41352	1696	360	152	152	CD
41352	1696	361	------	------	NFP
41352	1696	362	,	,	,
41352	1696	363	to	to	TO
41352	1696	364	pickle	pickle	VB
41352	1696	365	,	,	,
41352	1696	366	246	246	CD
41352	1696	367	Orangeade	Orangeade	NNP
41352	1696	368	,	,	,
41352	1696	369	261	261	CD
41352	1696	370	Orange	Orange	NNP
41352	1696	371	or	or	CC
41352	1696	372	lemon	lemon	NN
41352	1696	373	peel	peel	NN
41352	1696	374	candied	candy	VBN
41352	1696	375	,	,	,
41352	1696	376	260	260	CD
41352	1696	377	------	------	CD
41352	1696	378	marmalade	marmalade	NN
41352	1696	379	,	,	,
41352	1696	380	208	208	CD
41352	1696	381	------	------	SYM
41352	1696	382	pudding	pudding	NN
41352	1696	383	,	,	,
41352	1696	384	217	217	CD
41352	1696	385	Orgeat	Orgeat	NNP
41352	1696	386	,	,	,
41352	1696	387	207	207	CD
41352	1696	388	Ox	ox	JJ
41352	1696	389	cheek	cheek	NN
41352	1696	390	stewed	stew	VBD
41352	1696	391	,	,	,
41352	1696	392	40	40	CD
41352	1696	393	--	--	:
41352	1696	394	heart	heart	NN
41352	1696	395	to	to	TO
41352	1696	396	prepare	prepare	VB
41352	1696	397	for	for	IN
41352	1696	398	roasting	roast	VBG
41352	1696	399	,	,	,
41352	1696	400	310	310	CD
41352	1696	401	Oyster	Oyster	NNP
41352	1696	402	atlets	atlet	NNS
41352	1696	403	,	,	,
41352	1696	404	159	159	CD
41352	1696	405	------	------	HYPH
41352	1696	406	loaves	loaf	NNS
41352	1696	407	,	,	,
41352	1696	408	161	161	CD
41352	1696	409	------	------	CD
41352	1696	410	sauce	sauce	NN
41352	1696	411	for	for	IN
41352	1696	412	beef	beef	NN
41352	1696	413	steaks	steak	NNS
41352	1696	414	,	,	,
41352	1696	415	130	130	CD
41352	1696	416	------------	------------	NFP
41352	1696	417	for	for	IN
41352	1696	418	fish	fish	NN
41352	1696	419	,	,	,
41352	1696	420	263	263	CD
41352	1696	421	------------	------------	NFP
41352	1696	422	(	(	-LRB-
41352	1696	423	white	white	NNP
41352	1696	424	)	)	-RRB-
41352	1696	425	,	,	,
41352	1696	426	118	118	CD
41352	1696	427	Oysters	Oysters	NNPS
41352	1696	428	prepared	prepare	VBN
41352	1696	429	for	for	IN
41352	1696	430	frying	fry	VBG
41352	1696	431	,	,	,
41352	1696	432	121	121	CD
41352	1696	433	-------	-------	CD
41352	1696	434	scolloped	scollop	VBD
41352	1696	435	,	,	,
41352	1696	436	160	160	CD
41352	1696	437	P.	P.	NNP
41352	1696	438	Pancakes	Pancakes	NNP
41352	1696	439	,	,	,
41352	1696	440	291	291	CD
41352	1696	441	Parsley	Parsley	NNP
41352	1696	442	,	,	,
41352	1696	443	to	to	TO
41352	1696	444	fry	fry	VB
41352	1696	445	,	,	,
41352	1696	446	111	111	CD
41352	1696	447	Partridge	Partridge	NNP
41352	1696	448	soup	soup	NN
41352	1696	449	,	,	,
41352	1696	450	229	229	CD
41352	1696	451	Partridges	partridge	NNS
41352	1696	452	or	or	CC
41352	1696	453	pheasants	pheasant	NNS
41352	1696	454	au	au	PRP
41352	1696	455	choux	choux	NNP
41352	1696	456	,	,	,
41352	1696	457	132	132	CD
41352	1696	458	-----------------------	-----------------------	NFP
41352	1696	459	for	for	IN
41352	1696	460	roasting	roast	VBG
41352	1696	461	,	,	,
41352	1696	462	91	91	CD
41352	1696	463	-----------------------	-----------------------	NFP
41352	1696	464	with	with	IN
41352	1696	465	truffles	truffle	NNS
41352	1696	466	,	,	,
41352	1696	467	133	133	CD
41352	1696	468	Passing	pass	VBG
41352	1696	469	of	of	IN
41352	1696	470	flour	flour	NN
41352	1696	471	and	and	CC
41352	1696	472	butter	butter	NN
41352	1696	473	,	,	,
41352	1696	474	4	4	CD
41352	1696	475	Paste	Paste	NNP
41352	1696	476	for	for	IN
41352	1696	477	stringing	string	VBG
41352	1696	478	tartlets	tartlet	NNS
41352	1696	479	,	,	,
41352	1696	480	&	&	CC
41352	1696	481	c.	c.	NNP
41352	1696	482	,	,	,
41352	1696	483	202	202	CD
41352	1696	484	Pastry	pastry	NN
41352	1696	485	cream	cream	NN
41352	1696	486	,	,	,
41352	1696	487	198	198	CD
41352	1696	488	Patties	Patties	NNPS
41352	1696	489	of	of	IN
41352	1696	490	lobster	lobster	NN
41352	1696	491	or	or	CC
41352	1696	492	oysters	oyster	NNS
41352	1696	493	,	,	,
41352	1696	494	99	99	CD
41352	1696	495	-------	-------	NFP
41352	1696	496	with	with	IN
41352	1696	497	forcemeat	forcemeat	NN
41352	1696	498	,	,	,
41352	1696	499	ib	ib	UH
41352	1696	500	.	.	.
41352	1697	1	Peas	pea	NNS
41352	1697	2	pudding	pudde	VBG
41352	1697	3	to	to	TO
41352	1697	4	be	be	VB
41352	1697	5	eaten	eat	VBN
41352	1697	6	with	with	IN
41352	1697	7	pork	pork	NN
41352	1697	8	,	,	,
41352	1697	9	253	253	CD
41352	1697	10	----	----	NFP
41352	1697	11	stewed	stew	VBN
41352	1697	12	for	for	IN
41352	1697	13	a	a	DT
41352	1697	14	dish	dish	NN
41352	1697	15	,	,	,
41352	1697	16	154	154	CD
41352	1697	17	----	----	NFP
41352	1697	18	,	,	,
41352	1697	19	to	to	IN
41352	1697	20	stew	stew	NNP
41352	1697	21	,	,	,
41352	1697	22	for	for	IN
41352	1697	23	sauce	sauce	NN
41352	1697	24	,	,	,
41352	1697	25	73	73	CD
41352	1697	26	Peloe	Peloe	NNP
41352	1697	27	of	of	IN
41352	1697	28	rice	rice	NN
41352	1697	29	,	,	,
41352	1697	30	95	95	CD
41352	1697	31	-----	-----	NFP
41352	1697	32	,	,	,
41352	1697	33	another	another	DT
41352	1697	34	way	way	NN
41352	1697	35	,	,	,
41352	1697	36	96	96	CD
41352	1697	37	Pepper	pepper	NN
41352	1697	38	or	or	CC
41352	1697	39	currie	currie	JJ
41352	1697	40	water	water	NN
41352	1697	41	,	,	,
41352	1697	42	254	254	CD
41352	1697	43	Peths	peth	NNS
41352	1697	44	fried	fry	VBD
41352	1697	45	,	,	,
41352	1697	46	171	171	CD
41352	1697	47	Petit	Petit	NNP
41352	1697	48	patties	patty	NNS
41352	1697	49	of	of	IN
41352	1697	50	chicken	chicken	NN
41352	1697	51	and	and	CC
41352	1697	52	ham	ham	NN
41352	1697	53	,	,	,
41352	1697	54	98	98	CD
41352	1697	55	Pickled	pickle	VBN
41352	1697	56	oysters	oyster	NNS
41352	1697	57	,	,	,
41352	1697	58	158	158	CD
41352	1697	59	-------	-------	CD
41352	1697	60	tongues	tongue	NNS
41352	1697	61	,	,	,
41352	1697	62	240	240	CD
41352	1697	63	Pickle	pickle	JJ
41352	1697	64	tongue	tongue	NN
41352	1697	65	forced	force	VBN
41352	1697	66	,	,	,
41352	1697	67	153	153	CD
41352	1697	68	Pickling	pickling	NN
41352	1697	69	,	,	,
41352	1697	70	rules	rule	VBZ
41352	1697	71	to	to	TO
41352	1697	72	be	be	VB
41352	1697	73	observed	observe	VBN
41352	1697	74	in	in	IN
41352	1697	75	,	,	,
41352	1697	76	245	245	CD
41352	1697	77	Pig	Pig	NNP
41352	1697	78	,	,	,
41352	1697	79	to	to	TO
41352	1697	80	prepare	prepare	VB
41352	1697	81	for	for	IN
41352	1697	82	roasting	roast	VBG
41352	1697	83	,	,	,
41352	1697	84	92	92	CD
41352	1697	85	Pigs	pig	NNS
41352	1697	86	feet	foot	NNS
41352	1697	87	and	and	CC
41352	1697	88	ears	ear	NNS
41352	1697	89	,	,	,
41352	1697	90	56	56	CD
41352	1697	91	------------------	------------------	NFP
41352	1697	92	,	,	,
41352	1697	93	to	to	TO
41352	1697	94	prepare	prepare	VB
41352	1697	95	,	,	,
41352	1697	96	57	57	CD
41352	1697	97	Pigeon	Pigeon	NNP
41352	1697	98	pie	pie	NN
41352	1697	99	,	,	,
41352	1697	100	104	104	CD
41352	1697	101	Pigeons	pigeon	NNS
41352	1697	102	a	a	DT
41352	1697	103	la	la	JJ
41352	1697	104	craupidine	craupidine	NN
41352	1697	105	,	,	,
41352	1697	106	58	58	CD
41352	1697	107	-------	-------	NFP
41352	1697	108	glaized	glaize	VBN
41352	1697	109	,	,	,
41352	1697	110	59	59	CD
41352	1697	111	-------	-------	NFP
41352	1697	112	with	with	IN
41352	1697	113	sorrel	sorrel	NN
41352	1697	114	,	,	,
41352	1697	115	ib	ib	UH
41352	1697	116	.	.	.
41352	1698	1	-------	-------	NFP
41352	1698	2	to	to	TO
41352	1698	3	prepare	prepare	VB
41352	1698	4	for	for	IN
41352	1698	5	roasting	roast	VBG
41352	1698	6	,	,	,
41352	1698	7	90	90	CD
41352	1698	8	Pike	pike	NN
41352	1698	9	or	or	CC
41352	1698	10	sturgeon	sturgeon	NN
41352	1698	11	baked	bake	VBD
41352	1698	12	or	or	CC
41352	1698	13	roasted	roast	VBN
41352	1698	14	,	,	,
41352	1698	15	26	26	CD
41352	1698	16	Pippins	pippin	NNS
41352	1698	17	with	with	IN
41352	1698	18	rice	rice	NN
41352	1698	19	,	,	,
41352	1698	20	301	301	CD
41352	1698	21	Plovers	plover	NNS
41352	1698	22	eggs	eggs	VBP
41352	1698	23	different	different	JJ
41352	1698	24	ways	way	NNS
41352	1698	25	,	,	,
41352	1698	26	176	176	CD
41352	1698	27	Plum	Plum	NNP
41352	1698	28	pottage	pottage	NN
41352	1698	29	,	,	,
41352	1698	30	259	259	CD
41352	1698	31	----	----	SYM
41352	1698	32	pudding	pudding	NN
41352	1698	33	,	,	,
41352	1698	34	very	very	RB
41352	1698	35	rich	rich	JJ
41352	1698	36	,	,	,
41352	1698	37	221	221	CD
41352	1698	38	Poivrade	Poivrade	NNP
41352	1698	39	sauce	sauce	NN
41352	1698	40	for	for	IN
41352	1698	41	game	game	NN
41352	1698	42	,	,	,
41352	1698	43	261	261	CD
41352	1698	44	Pork	pork	NN
41352	1698	45	pie	pie	NN
41352	1698	46	,	,	,
41352	1698	47	108	108	CD
41352	1698	48	Portugal	Portugal	NNP
41352	1698	49	or	or	CC
41352	1698	50	heart	heart	NN
41352	1698	51	cakes	cake	NNS
41352	1698	52	,	,	,
41352	1698	53	293	293	CD
41352	1698	54	Potatoe	Potatoe	NNP
41352	1698	55	pudding	pudding	NN
41352	1698	56	,	,	,
41352	1698	57	227	227	CD
41352	1698	58	Potatoes	potato	NNS
41352	1698	59	creamed	cream	VBD
41352	1698	60	,	,	,
41352	1698	61	149	149	CD
41352	1698	62	--------	--------	SYM
41352	1698	63	fried	fry	VBN
41352	1698	64	,	,	,
41352	1698	65	151	151	CD
41352	1698	66	Potted	potted	JJ
41352	1698	67	beef	beef	NN
41352	1698	68	,	,	,
41352	1698	69	239	239	CD
41352	1698	70	------	------	NN
41352	1698	71	cheese	cheese	NN
41352	1698	72	,	,	,
41352	1698	73	236	236	CD
41352	1698	74	------	------	SYM
41352	1698	75	larks	lark	NNS
41352	1698	76	,	,	,
41352	1698	77	&	&	CC
41352	1698	78	c.	c.	NNP
41352	1698	79	,	,	,
41352	1698	80	237	237	CD
41352	1698	81	------	------	NFP
41352	1698	82	lobster	lobster	NN
41352	1698	83	,	,	,
41352	1698	84	234	234	CD
41352	1698	85	------	------	CD
41352	1698	86	veal	veal	NN
41352	1698	87	,	,	,
41352	1698	88	236	236	CD
41352	1698	89	Poultry	poultry	NN
41352	1698	90	,	,	,
41352	1698	91	directions	direction	NNS
41352	1698	92	for	for	IN
41352	1698	93	plain	plain	JJ
41352	1698	94	boiling	boiling	NN
41352	1698	95	,	,	,
41352	1698	96	121	121	CD
41352	1698	97	Pound	pound	NN
41352	1698	98	cake	cake	NN
41352	1698	99	,	,	,
41352	1698	100	297	297	CD
41352	1698	101	Prepared	prepared	JJ
41352	1698	102	batter	batter	NN
41352	1698	103	for	for	IN
41352	1698	104	several	several	JJ
41352	1698	105	articles	article	NNS
41352	1698	106	,	,	,
41352	1698	107	170	170	CD
41352	1698	108	Preserved	preserved	JJ
41352	1698	109	barberries	barberry	NNS
41352	1698	110	,	,	,
41352	1698	111	279	279	CD
41352	1698	112	---------	---------	CD
41352	1698	113	cucumbers	cucumber	NNS
41352	1698	114	,	,	,
41352	1698	115	277	277	CD
41352	1698	116	---------	---------	CD
41352	1698	117	currants	currant	NNS
41352	1698	118	,	,	,
41352	1698	119	278	278	CD
41352	1698	120	Puff	Puff	NNP
41352	1698	121	paste	paste	NN
41352	1698	122	,	,	,
41352	1698	123	214	214	CD
41352	1698	124	Puffs	Puffs	NNPS
41352	1698	125	with	with	IN
41352	1698	126	forcemeat	forcemeat	NN
41352	1698	127	of	of	IN
41352	1698	128	vegetables	vegetable	NNS
41352	1698	129	,	,	,
41352	1698	130	173	173	CD
41352	1698	131	Pulled	pull	VBN
41352	1698	132	chicken	chicken	NN
41352	1698	133	or	or	CC
41352	1698	134	turkey	turkey	NNP
41352	1698	135	,	,	,
41352	1698	136	114	114	CD
41352	1698	137	Pullet	Pullet	NNP
41352	1698	138	a	a	DT
41352	1698	139	la	la	NNP
41352	1698	140	Memorancy	Memorancy	NNP
41352	1698	141	,	,	,
41352	1698	142	115	115	CD
41352	1698	143	------	------	:
41352	1698	144	roasted	roast	VBD
41352	1698	145	with	with	IN
41352	1698	146	batter	batter	NN
41352	1698	147	,	,	,
41352	1698	148	305	305	CD
41352	1698	149	------	------	NFP
41352	1698	150	with	with	IN
41352	1698	151	celery	celery	NN
41352	1698	152	sauce	sauce	NN
41352	1698	153	,	,	,
41352	1698	154	118	118	CD
41352	1698	155	------	------	NFP
41352	1698	156	with	with	IN
41352	1698	157	oyster	oyster	JJ
41352	1698	158	sauce	sauce	NN
41352	1698	159	(	(	-LRB-
41352	1698	160	white	white	NNP
41352	1698	161	)	)	-RRB-
41352	1698	162	,	,	,
41352	1698	163	ib	ib	UH
41352	1698	164	.	.	.
41352	1699	1	Pulpton	Pulpton	NNP
41352	1699	2	of	of	IN
41352	1699	3	apples	apple	NNS
41352	1699	4	,	,	,
41352	1699	5	303	303	CD
41352	1699	6	-------	-------	NFP
41352	1699	7	of	of	IN
41352	1699	8	rabbits	rabbit	NNS
41352	1699	9	,	,	,
41352	1699	10	&	&	CC
41352	1699	11	c.	c.	NNP
41352	1699	12	,	,	,
41352	1699	13	100	100	CD
41352	1699	14	Pyramid	Pyramid	NNP
41352	1699	15	of	of	IN
41352	1699	16	paste	paste	NN
41352	1699	17	,	,	,
41352	1699	18	204	204	CD
41352	1699	19	Q.	Q.	NNP
41352	1699	20	Quails	Quails	NNP
41352	1699	21	,	,	,
41352	1699	22	or	or	CC
41352	1699	23	ruffs	ruff	NNS
41352	1699	24	and	and	CC
41352	1699	25	rees	ree	NNS
41352	1699	26	,	,	,
41352	1699	27	to	to	TO
41352	1699	28	prepare	prepare	VB
41352	1699	29	for	for	IN
41352	1699	30	roasting	roast	VBG
41352	1699	31	,	,	,
41352	1699	32	90	90	CD
41352	1699	33	Quarter	Quarter	NNP
41352	1699	34	of	of	IN
41352	1699	35	lamb	lamb	NNP
41352	1699	36	marinated	marinate	VBN
41352	1699	37	,	,	,
41352	1699	38	79	79	CD
41352	1699	39	-------	-------	NFP
41352	1699	40	--	--	:
41352	1699	41	----	----	NFP
41352	1699	42	with	with	IN
41352	1699	43	spinach	spinach	NN
41352	1699	44	,	,	,
41352	1699	45	80	80	CD
41352	1699	46	Quince	Quince	NNP
41352	1699	47	jam	jam	NN
41352	1699	48	,	,	,
41352	1699	49	210	210	CD
41352	1699	50	R.	R.	NNP
41352	1699	51	Rabbits	Rabbits	NNP
41352	1699	52	en	en	IN
41352	1699	53	gallentine	gallentine	NNP
41352	1699	54	,	,	,
41352	1699	55	140	140	CD
41352	1699	56	-------	-------	CD
41352	1699	57	with	with	IN
41352	1699	58	onions	onion	NNS
41352	1699	59	,	,	,
41352	1699	60	136	136	CD
41352	1699	61	-------	-------	NFP
41352	1699	62	to	to	TO
41352	1699	63	roast	roast	VB
41352	1699	64	,	,	,
41352	1699	65	89	89	CD
41352	1699	66	Ragout	ragout	NN
41352	1699	67	sweetbreads	sweetbread	NNS
41352	1699	68	(	(	-LRB-
41352	1699	69	brown	brown	NNP
41352	1699	70	)	)	-RRB-
41352	1699	71	,	,	,
41352	1699	72	161	161	CD
41352	1699	73	------	------	NFP
41352	1699	74	-----------	-----------	NFP
41352	1699	75	(	(	-LRB-
41352	1699	76	white	white	NNP
41352	1699	77	)	)	-RRB-
41352	1699	78	,	,	,
41352	1699	79	162	162	CD
41352	1699	80	Raised	raise	VBN
41352	1699	81	beef	beef	NN
41352	1699	82	steak	steak	NN
41352	1699	83	pie	pie	NN
41352	1699	84	,	,	,
41352	1699	85	106	106	CD
41352	1699	86	Raised	raise	VBN
41352	1699	87	chicken	chicken	NN
41352	1699	88	pie	pie	NN
41352	1699	89	,	,	,
41352	1699	90	103	103	CD
41352	1699	91	------	------	NN
41352	1699	92	ham	ham	NN
41352	1699	93	pie	pie	NN
41352	1699	94	with	with	IN
41352	1699	95	directions	direction	NNS
41352	1699	96	to	to	TO
41352	1699	97	make	make	VB
41352	1699	98	a	a	DT
41352	1699	99	raised	raise	VBN
41352	1699	100	crust	crust	NN
41352	1699	101	,	,	,
41352	1699	102	102	102	CD
41352	1699	103	Raised	raise	VBN
41352	1699	104	pie	pie	NN
41352	1699	105	with	with	IN
41352	1699	106	macaroni	macaroni	NNP
41352	1699	107	,	,	,
41352	1699	108	106	106	CD
41352	1699	109	------	------	SYM
41352	1699	110	turkey	turkey	NN
41352	1699	111	pie	pie	NN
41352	1699	112	with	with	IN
41352	1699	113	a	a	DT
41352	1699	114	tongue	tongue	NN
41352	1699	115	,	,	,
41352	1699	116	105	105	CD
41352	1699	117	Rammequins	rammequin	NNS
41352	1699	118	,	,	,
41352	1699	119	174	174	CD
41352	1699	120	Raspberry	Raspberry	NNP
41352	1699	121	jam	jam	NN
41352	1699	122	,	,	,
41352	1699	123	209	209	CD
41352	1699	124	Ratafias	ratafia	NNS
41352	1699	125	,	,	,
41352	1699	126	295	295	CD
41352	1699	127	Real	real	JJ
41352	1699	128	turtle	turtle	NN
41352	1699	129	,	,	,
41352	1699	130	16	16	CD
41352	1699	131	Red	red	JJ
41352	1699	132	beef	beef	NN
41352	1699	133	for	for	IN
41352	1699	134	slicing	slicing	NN
41352	1699	135	,	,	,
41352	1699	136	179	179	CD
41352	1699	137	---	---	:
41352	1699	138	cabbage	cabbage	NN
41352	1699	139	,	,	,
41352	1699	140	to	to	TO
41352	1699	141	pickle	pickle	VB
41352	1699	142	,	,	,
41352	1699	143	250	250	CD
41352	1699	144	Remarks	Remarks	NNPS
41352	1699	145	in	in	IN
41352	1699	146	conclusion	conclusion	NN
41352	1699	147	,	,	,
41352	1699	148	314	314	CD
41352	1699	149	Rhubarb	Rhubarb	NNP
41352	1699	150	tart	tart	NN
41352	1699	151	,	,	,
41352	1699	152	216	216	CD
41352	1699	153	Riband	riband	NN
41352	1699	154	blancmange	blancmange	NN
41352	1699	155	,	,	,
41352	1699	156	187	187	CD
41352	1699	157	Ribs	rib	NNS
41352	1699	158	of	of	IN
41352	1699	159	beef	beef	NN
41352	1699	160	to	to	TO
41352	1699	161	prepare	prepare	VB
41352	1699	162	for	for	IN
41352	1699	163	roasting	roast	VBG
41352	1699	164	,	,	,
41352	1699	165	93	93	CD
41352	1699	166	Rice	Rice	NNP
41352	1699	167	cakes	cake	NNS
41352	1699	168	,	,	,
41352	1699	169	290	290	CD
41352	1699	170	----	----	SYM
41352	1699	171	pudding	pudding	NN
41352	1699	172	,	,	,
41352	1699	173	218	218	CD
41352	1699	174	----	----	SYM
41352	1699	175	soup	soup	NN
41352	1699	176	,	,	,
41352	1699	177	7	7	CD
41352	1699	178	----	----	NFP
41352	1699	179	,	,	,
41352	1699	180	plain	plain	JJ
41352	1699	181	,	,	,
41352	1699	182	to	to	TO
41352	1699	183	be	be	VB
41352	1699	184	eaten	eat	VBN
41352	1699	185	with	with	IN
41352	1699	186	currie	currie	NN
41352	1699	187	,	,	,
41352	1699	188	82	82	CD
41352	1699	189	Rich	rich	JJ
41352	1699	190	plum	plum	NN
41352	1699	191	cake	cake	NN
41352	1699	192	,	,	,
41352	1699	193	299	299	CD
41352	1699	194	Rissoles	rissole	NNS
41352	1699	195	,	,	,
41352	1699	196	110	110	CD
41352	1699	197	Roasting	roasting	NN
41352	1699	198	,	,	,
41352	1699	199	directions	direction	NNS
41352	1699	200	for	for	IN
41352	1699	201	,	,	,
41352	1699	202	84	84	CD
41352	1699	203	Robert	Robert	NNP
41352	1699	204	sauce	sauce	NN
41352	1699	205	,	,	,
41352	1699	206	to	to	TO
41352	1699	207	make	make	VB
41352	1699	208	,	,	,
41352	1699	209	55	55	CD
41352	1699	210	Rump	rump	NN
41352	1699	211	of	of	IN
41352	1699	212	beef	beef	NN
41352	1699	213	a	a	DT
41352	1699	214	-	-	HYPH
41352	1699	215	la	la	FW
41352	1699	216	mode	mode	NN
41352	1699	217	,	,	,
41352	1699	218	46	46	CD
41352	1699	219	------------	------------	NN
41352	1699	220	daubed	daub	VBN
41352	1699	221	or	or	CC
41352	1699	222	plain	plain	JJ
41352	1699	223	,	,	,
41352	1699	224	43	43	CD
41352	1699	225	Rules	rule	NNS
41352	1699	226	to	to	TO
41352	1699	227	be	be	VB
41352	1699	228	observed	observe	VBN
41352	1699	229	in	in	IN
41352	1699	230	pickling	pickle	VBG
41352	1699	231	,	,	,
41352	1699	232	245	245	CD
41352	1699	233	Rusks	Rusks	NNPS
41352	1699	234	,	,	,
41352	1699	235	or	or	CC
41352	1699	236	tops	top	NNS
41352	1699	237	and	and	CC
41352	1699	238	bottoms	bottom	NNS
41352	1699	239	,	,	,
41352	1699	240	271	271	CD
41352	1699	241	S.	S.	NNP
41352	1699	242	Sago	Sago	NNP
41352	1699	243	,	,	,
41352	1699	244	281	281	CD
41352	1699	245	Salad	salad	NN
41352	1699	246	of	of	IN
41352	1699	247	asparagus	asparagus	NN
41352	1699	248	,	,	,
41352	1699	249	155	155	CD
41352	1699	250	-----	-----	CD
41352	1699	251	of	of	IN
41352	1699	252	lobster	lobster	NN
41352	1699	253	,	,	,
41352	1699	254	184	184	CD
41352	1699	255	Salmagundy	Salmagundy	NNP
41352	1699	256	,	,	,
41352	1699	257	183	183	CD
41352	1699	258	Salmé	Salmé	NNP
41352	1699	259	of	of	IN
41352	1699	260	woodcocks	woodcock	NNS
41352	1699	261	,	,	,
41352	1699	262	256	256	CD
41352	1699	263	Salmon	Salmon	NNP
41352	1699	264	broiled	broil	VBN
41352	1699	265	,	,	,
41352	1699	266	24	24	CD
41352	1699	267	Santé	Santé	NNP
41352	1699	268	soup	soup	NN
41352	1699	269	,	,	,
41352	1699	270	or	or	CC
41352	1699	271	with	with	IN
41352	1699	272	bouillie	bouillie	NN
41352	1699	273	,	,	,
41352	1699	274	9	9	CD
41352	1699	275	Savory	savory	JJ
41352	1699	276	jelly	jelly	RB
41352	1699	277	,	,	,
41352	1699	278	180	180	CD
41352	1699	279	Savoy	Savoy	NNP
41352	1699	280	cake	cake	NN
41352	1699	281	,	,	,
41352	1699	282	308	308	CD
41352	1699	283	-----	-----	NN
41352	1699	284	sauce	sauce	NN
41352	1699	285	,	,	,
41352	1699	286	44	44	CD
41352	1699	287	Sausage	sausage	NN
41352	1699	288	meat	meat	NN
41352	1699	289	,	,	,
41352	1699	290	232	232	CD
41352	1699	291	Sea	Sea	NNP
41352	1699	292	pie	pie	NN
41352	1699	293	,	,	,
41352	1699	294	110	110	CD
41352	1699	295	Seed	seed	NN
41352	1699	296	cakes	cake	VBZ
41352	1699	297	common	common	JJ
41352	1699	298	way	way	NN
41352	1699	299	,	,	,
41352	1699	300	285	285	CD
41352	1699	301	Shoulder	Shoulder	NNP
41352	1699	302	of	of	IN
41352	1699	303	lamb	lamb	NNP
41352	1699	304	en	en	NNP
41352	1699	305	epigram	epigram	NNP
41352	1699	306	,	,	,
41352	1699	307	78	78	CD
41352	1699	308	----------------	----------------	SYM
41352	1699	309	glaized	glaize	VBN
41352	1699	310	,	,	,
41352	1699	311	77	77	CD
41352	1699	312	----------------	----------------	NFP
41352	1699	313	grilled	grill	VBN
41352	1699	314	,	,	,
41352	1699	315	78	78	CD
41352	1699	316	Shrewsbury	Shrewsbury	NNP
41352	1699	317	cakes	cake	NNS
41352	1699	318	,	,	,
41352	1699	319	292	292	CD
41352	1699	320	Shrimp	Shrimp	NNP
41352	1699	321	sauce	sauce	NN
41352	1699	322	,	,	,
41352	1699	323	264	264	CD
41352	1699	324	Slices	slice	NNS
41352	1699	325	of	of	IN
41352	1699	326	cod	cod	NN
41352	1699	327	fried	fry	VBN
41352	1699	328	with	with	IN
41352	1699	329	oyster	oyster	JJ
41352	1699	330	sauce	sauce	NN
41352	1699	331	,	,	,
41352	1699	332	311	311	CD
41352	1699	333	Small	small	JJ
41352	1699	334	cakes	cake	NNS
41352	1699	335	,	,	,
41352	1699	336	283	283	CD
41352	1699	337	Small	small	JJ
41352	1699	338	crusts	crust	NNS
41352	1699	339	to	to	TO
41352	1699	340	be	be	VB
41352	1699	341	eaten	eat	VBN
41352	1699	342	after	after	IN
41352	1699	343	dinner	dinner	NN
41352	1699	344	with	with	IN
41352	1699	345	cheese	cheese	NN
41352	1699	346	or	or	CC
41352	1699	347	wine	wine	NN
41352	1699	348	,	,	,
41352	1699	349	311	311	CD
41352	1699	350	Sorrel	Sorrel	NNP
41352	1699	351	sauce	sauce	NN
41352	1699	352	,	,	,
41352	1699	353	69	69	CD
41352	1699	354	Soup	soup	NN
41352	1699	355	a	a	DT
41352	1699	356	la	la	FW
41352	1699	357	reine	reine	NN
41352	1699	358	,	,	,
41352	1699	359	5	5	CD
41352	1699	360	----	----	NFP
41352	1699	361	for	for	IN
41352	1699	362	a	a	DT
41352	1699	363	family	family	NN
41352	1699	364	,	,	,
41352	1699	365	85	85	CD
41352	1699	366	Sour	Sour	NNP
41352	1699	367	crout	crout	NN
41352	1699	368	,	,	,
41352	1699	369	252	252	CD
41352	1699	370	Spanish	spanish	JJ
41352	1699	371	onion	onion	NN
41352	1699	372	sauce	sauce	NN
41352	1699	373	,	,	,
41352	1699	374	44	44	CD
41352	1699	375	Sponge	sponge	JJ
41352	1699	376	biscuits	biscuit	NNS
41352	1699	377	,	,	,
41352	1699	378	284	284	CD
41352	1699	379	Stewed	stewed	JJ
41352	1699	380	apples	apple	NNS
41352	1699	381	for	for	IN
41352	1699	382	tarts	tart	NNS
41352	1699	383	,	,	,
41352	1699	384	203	203	CD
41352	1699	385	------	------	NFP
41352	1699	386	cucumbers	cucumber	NNS
41352	1699	387	,	,	,
41352	1699	388	50	50	CD
41352	1699	389	------	------	NFP
41352	1699	390	peas	pea	NNS
41352	1699	391	for	for	IN
41352	1699	392	a	a	DT
41352	1699	393	dish	dish	NN
41352	1699	394	,	,	,
41352	1699	395	154	154	CD
41352	1699	396	-----------	-----------	NFP
41352	1699	397	for	for	IN
41352	1699	398	sauces	sauce	NNS
41352	1699	399	,	,	,
41352	1699	400	73	73	CD
41352	1699	401	Stock	Stock	NNP
41352	1699	402	,	,	,
41352	1699	403	cleared	clear	VBD
41352	1699	404	,	,	,
41352	1699	405	(	(	-LRB-
41352	1699	406	brown	brown	NNP
41352	1699	407	)	)	-RRB-
41352	1699	408	,	,	,
41352	1699	409	6	6	CD
41352	1699	410	Stores	Stores	NNPS
41352	1699	411	,	,	,
41352	1699	412	observation	observation	NN
41352	1699	413	on	on	IN
41352	1699	414	,	,	,
41352	1699	415	228	228	CD
41352	1699	416	Stuffing	stuff	VBG
41352	1699	417	for	for	IN
41352	1699	418	veal	veal	NN
41352	1699	419	,	,	,
41352	1699	420	turkey	turkey	NNP
41352	1699	421	,	,	,
41352	1699	422	&	&	CC
41352	1699	423	c.	c.	NNP
41352	1699	424	,	,	,
41352	1699	425	94	94	CD
41352	1699	426	Sturgeon	Sturgeon	NNP
41352	1699	427	roasted	roast	VBD
41352	1699	428	,	,	,
41352	1699	429	26	26	CD
41352	1699	430	Suet	suet	NN
41352	1699	431	pudding	pudding	NN
41352	1699	432	,	,	,
41352	1699	433	307	307	CD
41352	1699	434	Sugar	Sugar	NNP
41352	1699	435	,	,	,
41352	1699	436	to	to	TO
41352	1699	437	clarify	clarify	VB
41352	1699	438	,	,	,
41352	1699	439	273	273	CD
41352	1699	440	Sweetbreads	Sweetbreads	NNPS
41352	1699	441	boiled	boil	VBD
41352	1699	442	,	,	,
41352	1699	443	313	313	CD
41352	1699	444	-----------	-----------	CD
41352	1699	445	broiled	broil	VBN
41352	1699	446	,	,	,
41352	1699	447	ib	ib	UH
41352	1699	448	.	.	.
41352	1700	1	-----------	-----------	NFP
41352	1700	2	en	en	IN
41352	1700	3	erison	erison	NNP
41352	1700	4	,	,	,
41352	1700	5	138	138	CD
41352	1700	6	-----------	-----------	CD
41352	1700	7	fried	fry	VBN
41352	1700	8	,	,	,
41352	1700	9	171	171	CD
41352	1700	10	-----------	-----------	SYM
41352	1700	11	glaized	glaize	VBN
41352	1700	12	,	,	,
41352	1700	13	137	137	CD
41352	1700	14	-----------	-----------	CD
41352	1700	15	roasted	roast	VBN
41352	1700	16	,	,	,
41352	1700	17	93	93	CD
41352	1700	18	-----------	-----------	NFP
41352	1700	19	with	with	IN
41352	1700	20	veal	veal	NN
41352	1700	21	and	and	CC
41352	1700	22	ham	ham	NN
41352	1700	23	,	,	,
41352	1700	24	309	309	CD
41352	1700	25	Sweet	Sweet	NNP
41352	1700	26	omlet	omlet	NN
41352	1700	27	of	of	IN
41352	1700	28	eggs	egg	NNS
41352	1700	29	,	,	,
41352	1700	30	304	304	CD
41352	1700	31	Syllabub	Syllabub	NNP
41352	1700	32	,	,	,
41352	1700	33	200	200	CD
41352	1700	34	Syrup	syrup	NN
41352	1700	35	of	of	IN
41352	1700	36	capillaire	capillaire	NN
41352	1700	37	,	,	,
41352	1700	38	276	276	CD
41352	1700	39	-----	-----	CD
41352	1700	40	of	of	IN
41352	1700	41	cloves	clove	NNS
41352	1700	42	,	,	,
41352	1700	43	274	274	CD
41352	1700	44	-----	-----	CD
41352	1700	45	of	of	IN
41352	1700	46	golden	golden	JJ
41352	1700	47	pippins	pippin	NNS
41352	1700	48	,	,	,
41352	1700	49	275	275	CD
41352	1700	50	-----	-----	NFP
41352	1700	51	of	of	IN
41352	1700	52	roses	rose	NNS
41352	1700	53	,	,	,
41352	1700	54	277	277	CD
41352	1700	55	T.	T.	NNP
41352	1700	56	Tansey	Tansey	NNP
41352	1700	57	pudding	pudding	NN
41352	1700	58	,	,	,
41352	1700	59	219	219	CD
41352	1700	60	Tarragon	Tarragon	NNP
41352	1700	61	vinegar	vinegar	NN
41352	1700	62	,	,	,
41352	1700	63	239	239	CD
41352	1700	64	Tarts	tart	NNS
41352	1700	65	or	or	CC
41352	1700	66	tartlets	tartlet	NNS
41352	1700	67	,	,	,
41352	1700	68	202	202	CD
41352	1700	69	Tea	tea	NN
41352	1700	70	cream	cream	NN
41352	1700	71	,	,	,
41352	1700	72	196	196	CD
41352	1700	73	Tendrons	tendron	NNS
41352	1700	74	of	of	IN
41352	1700	75	veal	veal	NN
41352	1700	76	(	(	-LRB-
41352	1700	77	brown	brown	JJ
41352	1700	78	or	or	CC
41352	1700	79	white	white	JJ
41352	1700	80	)	)	-RRB-
41352	1700	81	,	,	,
41352	1700	82	65	65	CD
41352	1700	83	Timbol	timbol	NN
41352	1700	84	of	of	IN
41352	1700	85	rice	rice	NN
41352	1700	86	,	,	,
41352	1700	87	97	97	CD
41352	1700	88	Tongues	Tongues	NNPS
41352	1700	89	,	,	,
41352	1700	90	&	&	CC
41352	1700	91	c.	c.	NN
41352	1700	92	to	to	TO
41352	1700	93	pickle	pickle	VB
41352	1700	94	,	,	,
41352	1700	95	240	240	CD
41352	1700	96	Trifle	trifle	NN
41352	1700	97	,	,	,
41352	1700	98	201	201	CD
41352	1700	99	Tripe	tripe	NN
41352	1700	100	and	and	CC
41352	1700	101	onions	onion	NNS
41352	1700	102	boiled	boil	VBD
41352	1700	103	,	,	,
41352	1700	104	312	312	CD
41352	1700	105	----------------	----------------	SYM
41352	1700	106	fried	fry	VBN
41352	1700	107	,	,	,
41352	1700	108	172	172	CD
41352	1700	109	Truffles	truffle	NNS
41352	1700	110	,	,	,
41352	1700	111	green	green	JJ
41352	1700	112	,	,	,
41352	1700	113	for	for	IN
41352	1700	114	a	a	DT
41352	1700	115	dish	dish	NN
41352	1700	116	,	,	,
41352	1700	117	139	139	CD
41352	1700	118	Truffle	truffle	NN
41352	1700	119	sauce	sauce	NN
41352	1700	120	,	,	,
41352	1700	121	134	134	CD
41352	1700	122	Turkey	Turkey	NNP
41352	1700	123	with	with	IN
41352	1700	124	chesnuts	chesnut	NNS
41352	1700	125	,	,	,
41352	1700	126	135	135	CD
41352	1700	127	------	------	NFP
41352	1700	128	with	with	IN
41352	1700	129	celery	celery	NN
41352	1700	130	or	or	CC
41352	1700	131	oyster	oyster	JJ
41352	1700	132	sauce	sauce	NN
41352	1700	133	,	,	,
41352	1700	134	118	118	CD
41352	1700	135	------	------	NFP
41352	1700	136	with	with	IN
41352	1700	137	ragout	ragout	NN
41352	1700	138	,	,	,
41352	1700	139	136	136	CD
41352	1700	140	------	------	NFP
41352	1700	141	with	with	IN
41352	1700	142	truffles	truffle	NNS
41352	1700	143	,	,	,
41352	1700	144	134	134	CD
41352	1700	145	Turkies	Turkies	NNP
41352	1700	146	,	,	,
41352	1700	147	to	to	TO
41352	1700	148	prepare	prepare	VB
41352	1700	149	for	for	IN
41352	1700	150	roasting	roast	VBG
41352	1700	151	,	,	,
41352	1700	152	89	89	CD
41352	1700	153	Turnip	Turnip	NNP
41352	1700	154	sauce	sauce	NN
41352	1700	155	,	,	,
41352	1700	156	76	76	CD
41352	1700	157	------	------	SYM
41352	1700	158	soup	soup	NN
41352	1700	159	,	,	,
41352	1700	160	8	8	CD
41352	1700	161	Twelfth	twelfth	JJ
41352	1700	162	cakes	cake	NNS
41352	1700	163	,	,	,
41352	1700	164	286	286	CD
41352	1700	165	V.	V.	NNP
41352	1700	166	Veal	Veal	NNP
41352	1700	167	cutlets	cutlet	VBZ
41352	1700	168	common	common	JJ
41352	1700	169	way	way	NN
41352	1700	170	,	,	,
41352	1700	171	131	131	CD
41352	1700	172	----	----	NNP
41352	1700	173	olives	olives	NNPS
41352	1700	174	,	,	,
41352	1700	175	&	&	CC
41352	1700	176	c.	c.	NNP
41352	1700	177	,	,	,
41352	1700	178	70	70	CD
41352	1700	179	----	----	NN
41352	1700	180	pie	pie	NN
41352	1700	181	,	,	,
41352	1700	182	107	107	CD
41352	1700	183	----	----	SYM
41352	1700	184	stock	stock	NN
41352	1700	185	for	for	IN
41352	1700	186	soups	soup	NNS
41352	1700	187	,	,	,
41352	1700	188	1	1	CD
41352	1700	189	Vegetable	vegetable	NN
41352	1700	190	pie	pie	NN
41352	1700	191	,	,	,
41352	1700	192	150	150	CD
41352	1700	193	Vegetables	vegetable	NNS
41352	1700	194	,	,	,
41352	1700	195	a	a	DT
41352	1700	196	neat	neat	JJ
41352	1700	197	dish	dish	NN
41352	1700	198	of	of	IN
41352	1700	199	,	,	,
41352	1700	200	ib	ib	UH
41352	1700	201	.	.	.
41352	1701	1	----------	----------	NFP
41352	1701	2	,	,	,
41352	1701	3	directions	direction	NNS
41352	1701	4	for	for	IN
41352	1701	5	,	,	,
41352	1701	6	157	157	CD
41352	1701	7	----------	----------	NFP
41352	1701	8	in	in	IN
41352	1701	9	moulds	mould	NNS
41352	1701	10	,	,	,
41352	1701	11	146	146	CD
41352	1701	12	Venison	Venison	NNP
41352	1701	13	,	,	,
41352	1701	14	haunch	haunch	NN
41352	1701	15	of	of	IN
41352	1701	16	,	,	,
41352	1701	17	to	to	TO
41352	1701	18	prepare	prepare	VB
41352	1701	19	for	for	IN
41352	1701	20	roasting	roast	VBG
41352	1701	21	,	,	,
41352	1701	22	86	86	CD
41352	1701	23	Vermicelli	Vermicelli	NNP
41352	1701	24	soup	soup	NN
41352	1701	25	(	(	-LRB-
41352	1701	26	white	white	NNP
41352	1701	27	)	)	-RRB-
41352	1701	28	,	,	,
41352	1701	29	6	6	CD
41352	1701	30	Virgin	Virgin	NNP
41352	1701	31	cream	cream	NN
41352	1701	32	,	,	,
41352	1701	33	197	197	CD
41352	1701	34	W.	W.	NNP
41352	1701	35	Wafers	Wafers	NNP
41352	1701	36	,	,	,
41352	1701	37	271	271	CD
41352	1701	38	Walnut	Walnut	NNP
41352	1701	39	ketchup	ketchup	NN
41352	1701	40	for	for	IN
41352	1701	41	fish	fish	NN
41352	1701	42	sauces	sauce	NNS
41352	1701	43	,	,	,
41352	1701	44	240	240	CD
41352	1701	45	Watercresses	watercress	NNS
41352	1701	46	stewed	stew	VBD
41352	1701	47	,	,	,
41352	1701	48	149	149	CD
41352	1701	49	Water	water	NN
41352	1701	50	souchée	souchée	NN
41352	1701	51	,	,	,
41352	1701	52	26	26	CD
41352	1701	53	White	white	JJ
41352	1701	54	oyster	oyster	JJ
41352	1701	55	sauce	sauce	NN
41352	1701	56	,	,	,
41352	1701	57	118	118	CD
41352	1701	58	White	white	JJ
41352	1701	59	puddings	pudding	NNS
41352	1701	60	,	,	,
41352	1701	61	231	231	CD
41352	1701	62	Wild	wild	JJ
41352	1701	63	boar	boar	NN
41352	1701	64	,	,	,
41352	1701	65	to	to	TO
41352	1701	66	dress	dress	VB
41352	1701	67	,	,	,
41352	1701	68	175	175	CD
41352	1701	69	----	----	NFP
41352	1701	70	fowls	fowl	NNS
41352	1701	71	to	to	TO
41352	1701	72	prepare	prepare	VB
41352	1701	73	for	for	IN
41352	1701	74	roasting	roast	VBG
41352	1701	75	,	,	,
41352	1701	76	91	91	CD
41352	1701	77	Wings	wing	NNS
41352	1701	78	and	and	CC
41352	1701	79	legs	leg	NNS
41352	1701	80	of	of	IN
41352	1701	81	fowls	fowl	NNS
41352	1701	82	glaized	glaize	VBN
41352	1701	83	,	,	,
41352	1701	84	113	113	CD
41352	1701	85	-----------------------	-----------------------	NFP
41352	1701	86	with	with	IN
41352	1701	87	colours	colour	NNS
41352	1701	88	,	,	,
41352	1701	89	112	112	CD
41352	1701	90	Woodcocks	woodcock	NNS
41352	1701	91	and	and	CC
41352	1701	92	snipes	snipe	NNS
41352	1701	93	,	,	,
41352	1701	94	to	to	TO
41352	1701	95	prepare	prepare	VB
41352	1701	96	for	for	IN
41352	1701	97	roasting	roast	VBG
41352	1701	98	,	,	,
41352	1701	99	87	87	CD
41352	1701	100	Y.	Y.	NNP
41352	1701	101	Yest	Yest	NNP
41352	1701	102	cake	cake	NN
41352	1701	103	,	,	,
41352	1701	104	298	298	CD
41352	1701	105	THE	the	DT
41352	1701	106	END	END	NNP
41352	1701	107	.	.	.
41352	1702	1	T.	T.	NNP
41352	1702	2	Bensley	Bensley	NNP
41352	1702	3	,	,	,
41352	1702	4	Printer	Printer	NNP
41352	1702	5	,	,	,
41352	1702	6	Bolt	Bolt	NNP
41352	1702	7	Court	Court	NNP
41352	1702	8	,	,	,
41352	1702	9	Fleet	Fleet	NNP
41352	1702	10	Street	Street	NNP
41352	1702	11	,	,	,
41352	1702	12	London	London	NNP
41352	1702	13	.	.	.
41352	1703	1	*	*	NFP
41352	1703	2	*	*	NFP
41352	1703	3	*	*	NFP
41352	1703	4	*	*	NFP
41352	1703	5	*	*	NFP
41352	1703	6	Transcriber	Transcriber	NNP
41352	1703	7	's	's	POS
41352	1703	8	Notes	note	NNS
41352	1703	9	:	:	:
41352	1703	10	Text	text	NN
41352	1703	11	uses	use	VBZ
41352	1703	12	é	é	NN
41352	1703	13	for	for	IN
41352	1703	14	Fish	Fish	NNP
41352	1703	15	Meagré	Meagré	NNP
41352	1703	16	Soup	Soup	NNP
41352	1703	17	and	and	CC
41352	1703	18	e	e	NNP
41352	1703	19	for	for	IN
41352	1703	20	Fishmeagre	Fishmeagre	NNP
41352	1703	21	Pie	Pie	NNP
41352	1703	22	.	.	.
41352	1704	1	This	this	DT
41352	1704	2	was	be	VBD
41352	1704	3	retained	retain	VBN
41352	1704	4	.	.	.
41352	1705	1	All	all	DT
41352	1705	2	spelling	spell	VBG
41352	1705	3	on	on	IN
41352	1705	4	the	the	DT
41352	1705	5	monthly	monthly	JJ
41352	1705	6	menus	menu	NNS
41352	1705	7	was	be	VBD
41352	1705	8	retained	retain	VBN
41352	1705	9	as	as	IN
41352	1705	10	printed	print	VBN
41352	1705	11	,	,	,
41352	1705	12	for	for	IN
41352	1705	13	example	example	NN
41352	1705	14	,	,	,
41352	1705	15	"	"	''
41352	1705	16	Begetables	Begetables	NNP
41352	1705	17	.	.	.
41352	1705	18	"	"	''
41352	1706	1	To	to	TO
41352	1706	2	confirm	confirm	VB
41352	1706	3	this	this	DT
41352	1706	4	,	,	,
41352	1706	5	please	please	UH
41352	1706	6	see	see	VB
41352	1706	7	the	the	DT
41352	1706	8	images	image	NNS
41352	1706	9	included	include	VBN
41352	1706	10	in	in	IN
41352	1706	11	the	the	DT
41352	1706	12	HTML	HTML	NNP
41352	1706	13	version	version	NN
41352	1706	14	.	.	.
41352	1707	1	In	in	IN
41352	1707	2	the	the	DT
41352	1707	3	remaining	remain	VBG
41352	1707	4	text	text	NN
41352	1707	5	,	,	,
41352	1707	6	spelling	spelling	NN
41352	1707	7	was	be	VBD
41352	1707	8	only	only	RB
41352	1707	9	changed	change	VBN
41352	1707	10	where	where	WRB
41352	1707	11	a	a	DT
41352	1707	12	clear	clear	JJ
41352	1707	13	majority	majority	NN
41352	1707	14	of	of	IN
41352	1707	15	usage	usage	NN
41352	1707	16	could	could	MD
41352	1707	17	be	be	VB
41352	1707	18	found	find	VBN
41352	1707	19	in	in	IN
41352	1707	20	the	the	DT
41352	1707	21	same	same	JJ
41352	1707	22	text	text	NN
41352	1707	23	.	.	.
41352	1708	1	For	for	IN
41352	1708	2	example	example	NN
41352	1708	3	,	,	,
41352	1708	4	"	"	``
41352	1708	5	benshamelle	benshamelle	FW
41352	1708	6	"	"	''
41352	1708	7	for	for	IN
41352	1708	8	"	"	``
41352	1708	9	béchamel	béchamel	NNP
41352	1708	10	"	"	''
41352	1708	11	was	be	VBD
41352	1708	12	retained	retain	VBN
41352	1708	13	while	while	IN
41352	1708	14	"	"	``
41352	1708	15	posssible	posssible	JJ
41352	1708	16	"	"	''
41352	1708	17	for	for	IN
41352	1708	18	"	"	``
41352	1708	19	possible	possible	JJ
41352	1708	20	"	"	''
41352	1708	21	was	be	VBD
41352	1708	22	corrected	correct	VBN
41352	1708	23	.	.	.
41352	1709	1	Page	page	NN
41352	1709	2	x	x	NNS
41352	1709	3	,	,	,
41352	1709	4	"	"	``
41352	1709	5	Fishmeagré	Fishmeagré	NNP
41352	1709	6	"	"	''
41352	1709	7	changed	change	VBD
41352	1709	8	to	to	IN
41352	1709	9	"	"	``
41352	1709	10	Fish	fish	VB
41352	1709	11	Meagré	Meagré	NNP
41352	1709	12	"	"	''
41352	1709	13	to	to	TO
41352	1709	14	match	match	VB
41352	1709	15	usage	usage	NN
41352	1709	16	in	in	IN
41352	1709	17	text	text	NN
41352	1709	18	(	(	-LRB-
41352	1709	19	Fish	Fish	NNP
41352	1709	20	Meagré	Meagré	NNP
41352	1709	21	soup	soup	NN
41352	1709	22	)	)	-RRB-
41352	1709	23	Page	page	NN
41352	1709	24	xix	xix	NN
41352	1709	25	,	,	,
41352	1709	26	"	"	``
41352	1709	27	Preser	Preser	NNP
41352	1709	28	ed	ed	NNP
41352	1709	29	"	"	''
41352	1709	30	changed	change	VBN
41352	1709	31	to	to	IN
41352	1709	32	"	"	``
41352	1709	33	Preserved	Preserved	NNP
41352	1709	34	"	"	''
41352	1709	35	(	(	-LRB-
41352	1709	36	Preserved	preserve	VBN
41352	1709	37	apricots	apricot	NNS
41352	1709	38	for	for	IN
41352	1709	39	)	)	-RRB-
41352	1709	40	Page	page	NN
41352	1709	41	59	59	CD
41352	1709	42	,	,	,
41352	1709	43	"	"	``
41352	1709	44	glaise	glaise	NNP
41352	1709	45	"	"	''
41352	1709	46	changed	change	VBD
41352	1709	47	to	to	TO
41352	1709	48	"	"	``
41352	1709	49	glaize	glaize	VB
41352	1709	50	"	"	''
41352	1709	51	to	to	TO
41352	1709	52	match	match	VB
41352	1709	53	rest	rest	NN
41352	1709	54	of	of	IN
41352	1709	55	usage	usage	NN
41352	1709	56	(	(	-LRB-
41352	1709	57	dry	dry	JJ
41352	1709	58	,	,	,
41352	1709	59	glaize	glaize	VB
41352	1709	60	the	the	DT
41352	1709	61	top	top	NN
41352	1709	62	)	)	-RRB-
41352	1709	63	Page	page	NN
41352	1709	64	69	69	CD
41352	1709	65	,	,	,
41352	1709	66	"	"	``
41352	1709	67	into	into	IN
41352	1709	68	it	-PRON-	PRP
41352	1709	69	"	"	''
41352	1709	70	changed	change	VBN
41352	1709	71	to	to	IN
41352	1709	72	"	"	``
41352	1709	73	it	-PRON-	PRP
41352	1709	74	into	into	IN
41352	1709	75	"	"	''
41352	1709	76	(	(	-LRB-
41352	1709	77	it	-PRON-	PRP
41352	1709	78	into	into	IN
41352	1709	79	a	a	DT
41352	1709	80	stewpan	stewpan	NN
41352	1709	81	)	)	-RRB-
41352	1709	82	Page	page	NN
41352	1709	83	142	142	CD
41352	1709	84	,	,	,
41352	1709	85	"	"	``
41352	1709	86	posssible	posssible	JJ
41352	1709	87	"	"	''
41352	1709	88	changed	change	VBD
41352	1709	89	to	to	IN
41352	1709	90	"	"	``
41352	1709	91	possible	possible	JJ
41352	1709	92	"	"	''
41352	1709	93	(	(	-LRB-
41352	1709	94	white	white	JJ
41352	1709	95	as	as	IN
41352	1709	96	possible	possible	JJ
41352	1709	97	)	)	-RRB-
41352	1709	98	Page	page	NN
41352	1709	99	185	185	CD
41352	1709	100	,	,	,
41352	1709	101	"	"	``
41352	1709	102	sallad	sallad	NN
41352	1709	103	"	"	''
41352	1709	104	changed	change	VBN
41352	1709	105	to	to	IN
41352	1709	106	"	"	``
41352	1709	107	salad	salad	NN
41352	1709	108	"	"	''
41352	1709	109	(	(	-LRB-
41352	1709	110	eat	eat	VB
41352	1709	111	with	with	IN
41352	1709	112	this	this	DT
41352	1709	113	salad	salad	NN
41352	1709	114	)	)	-RRB-
41352	1709	115	Page	page	NN
41352	1709	116	281	281	CD
41352	1709	117	,	,	,
41352	1709	118	"	"	``
41352	1709	119	tea	tea	NN
41352	1709	120	-	-	HYPH
41352	1709	121	poonful	poonful	JJ
41352	1709	122	"	"	''
41352	1709	123	changed	change	VBN
41352	1709	124	to	to	IN
41352	1709	125	"	"	``
41352	1709	126	tea	tea	NN
41352	1709	127	spoonful	spoonful	JJ
41352	1709	128	"	"	''
41352	1709	129	(	(	-LRB-
41352	1709	130	red	red	JJ
41352	1709	131	port	port	NN
41352	1709	132	,	,	,
41352	1709	133	tea	tea	NN
41352	1709	134	spoonful	spoonful	JJ
41352	1709	135	)	)	-RRB-
41352	1709	136	Page	page	NN
41352	1709	137	315	315	CD
41352	1709	138	,	,	,
41352	1709	139	"	"	''
41352	1709	140	dumplins	dumplin	NNS
41352	1709	141	"	"	''
41352	1709	142	changed	change	VBN
41352	1709	143	to	to	IN
41352	1709	144	"	"	``
41352	1709	145	dumplings	dumpling	NNS
41352	1709	146	"	"	''
41352	1709	147	(	(	-LRB-
41352	1709	148	Apple	Apple	NNP
41352	1709	149	dumplins	dumplin	NNS
41352	1709	150	,	,	,
41352	1709	151	223	223	CD
41352	1709	152	)	)	-RRB-
41352	1709	153	Page	page	NN
41352	1709	154	317	317	CD
41352	1709	155	,	,	,
41352	1709	156	"	"	''
41352	1709	157	Blancmonge	Blancmonge	NNP
41352	1709	158	"	"	''
41352	1709	159	changed	change	VBD
41352	1709	160	to	to	IN
41352	1709	161	"	"	``
41352	1709	162	Blancmange	Blancmange	NNP
41352	1709	163	"	"	''
41352	1709	164	(	(	-LRB-
41352	1709	165	Blancmange	blancmange	NN
41352	1709	166	,	,	,
41352	1709	167	white	white	JJ
41352	1709	168	,	,	,
41352	1709	169	185	185	CD
41352	1709	170	)	)	-RRB-
41352	1709	171	Page	page	NN
41352	1709	172	318	318	CD
41352	1709	173	,	,	,
41352	1709	174	"	"	``
41352	1709	175	parmesan	parmesan	NNP
41352	1709	176	"	"	''
41352	1709	177	changed	change	VBD
41352	1709	178	to	to	IN
41352	1709	179	"	"	``
41352	1709	180	parmezan	parmezan	NN
41352	1709	181	"	"	''
41352	1709	182	to	to	TO
41352	1709	183	match	match	VB
41352	1709	184	usage	usage	NN
41352	1709	185	in	in	IN
41352	1709	186	text	text	NN
41352	1709	187	(	(	-LRB-
41352	1709	188	-----------	-----------	NFP
41352	1709	189	with	with	IN
41352	1709	190	parmezan	parmezan	NNP
41352	1709	191	cheese	cheese	NNP
41352	1709	192	,	,	,
41352	1709	193	ib	ib	UH
41352	1709	194	.	.	.
41352	1709	195	)	)	-RRB-
41352	1710	1	Page	page	NN
41352	1710	2	320	320	CD
41352	1710	3	,	,	,
41352	1710	4	"	"	''
41352	1710	5	blancmonge	blancmonge	NN
41352	1710	6	"	"	''
41352	1710	7	changed	change	VBD
41352	1710	8	to	to	IN
41352	1710	9	"	"	``
41352	1710	10	blancmange	blancmange	VB
41352	1710	11	"	"	''
41352	1710	12	(	(	-LRB-
41352	1710	13	-----	-----	NFP
41352	1710	14	blancmange	blancmange	NN
41352	1710	15	,	,	,
41352	1710	16	186	186	CD
41352	1710	17	)	)	-RRB-
41352	1710	18	Page	page	NN
41352	1710	19	322	322	CD
41352	1710	20	,	,	,
41352	1710	21	"	"	``
41352	1710	22	megre	megre	NNP
41352	1710	23	"	"	''
41352	1710	24	changed	change	VBN
41352	1710	25	to	to	IN
41352	1710	26	"	"	``
41352	1710	27	meagré	meagré	VB
41352	1710	28	"	"	''
41352	1710	29	to	to	TO
41352	1710	30	match	match	VB
41352	1710	31	usage	usage	NN
41352	1710	32	in	in	IN
41352	1710	33	text	text	NN
41352	1710	34	(	(	-LRB-
41352	1710	35	----	----	NFP
41352	1710	36	meagré	meagré	NN
41352	1710	37	soup	soup	NN
41352	1710	38	)	)	-RRB-
41352	1710	39	Page	page	NN
41352	1710	40	324	324	CD
41352	1710	41	,	,	,
41352	1710	42	index	index	NN
41352	1710	43	,	,	,
41352	1710	44	reference	reference	NN
41352	1710	45	for	for	IN
41352	1710	46	"	"	``
41352	1710	47	India	India	NNP
41352	1710	48	pickle	pickle	NN
41352	1710	49	"	"	''
41352	1710	50	moved	move	VBD
41352	1710	51	to	to	TO
41352	1710	52	land	land	NN
41352	1710	53	above	above	IN
41352	1710	54	"	"	``
41352	1710	55	Jerusalem	Jerusalem	NNP
41352	1710	56	"	"	''
41352	1710	57	.	.	.
41352	1711	1	Page	page	NN
41352	1711	2	331	331	CD
41352	1711	3	,	,	,
41352	1711	4	"	"	''
41352	1711	5	blancmonge	blancmonge	NN
41352	1711	6	"	"	''
41352	1711	7	changed	change	VBD
41352	1711	8	to	to	IN
41352	1711	9	"	"	``
41352	1711	10	blancmange	blancmange	VB
41352	1711	11	"	"	''
41352	1711	12	(	(	-LRB-
41352	1711	13	Riband	riband	NN
41352	1711	14	blancmange	blancmange	NN
41352	1711	15	,	,	,
41352	1711	16	187	187	CD
41352	1711	17	)	)	-RRB-