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English cookbook, 1815
Page 27
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Misai Gemog Tatlo Ueful 20 Cards in twos' To tell what two cards any one may chose 2 Multiply the number of Packs by 13 deduct 52 - add reing cards. 13n-52+g=S Water [Souchy?] Make perch or flounders very clean; put them into a stew pan, with cold water, (enough for broth) a very little white wine, vinegar, and some salt. Take off the scum. boil them gently for a quarter of an hour, serve them with the broth, put in some parsley roots ready boiled, and strew over parsley boiled of a nice green. bread and butter on a plate
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Misai Gemog Tatlo Ueful 20 Cards in twos' To tell what two cards any one may chose 2 Multiply the number of Packs by 13 deduct 52 - add reing cards. 13n-52+g=S Water [Souchy?] Make perch or flounders very clean; put them into a stew pan, with cold water, (enough for broth) a very little white wine, vinegar, and some salt. Take off the scum. boil them gently for a quarter of an hour, serve them with the broth, put in some parsley roots ready boiled, and strew over parsley boiled of a nice green. bread and butter on a plate
Szathmary Culinary Manuscripts and Cookbooks
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