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CHAP. III - REMOVES OF THE SOUPS AND FISH
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- 17 April 2014, pp 84-112
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INDEX
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- 17 April 2014, pp 481-496
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CHAP. VI - ENTRÉES OF MUTTON
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- 17 April 2014, pp 135-153
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PREFACE
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CHAP. IV - FARCES, OR FORCED MEAT
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- 17 April 2014, pp 113-123
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CHAP. V - ENTRÉES OF BUTCHER'S MEAT
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- 17 April 2014, pp 124-134
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CHAP. XIII - FRESH-WATER FISH
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- 17 April 2014, pp 291-310
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THE ITALIAN CONFECTIONER
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ON COOKERY, AND ITS IMPUTED ILL EFECTS ON HEALTH
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ADVICE TO COOKS
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CHAP. II - POTAGES AND SOUPS
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- 17 April 2014, pp 52-83
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SWEET ENTREMETS
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- 17 April 2014, pp 395-480
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CHAP. XI - RABBITS
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- 17 April 2014, pp 244-262
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OF EGGS IN GENERAL
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- 17 April 2014, pp 353-360
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CHAP. XII - HARES AND LEVERETS
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- 17 April 2014, pp 263-290
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CHAP. X - ENTRÉES OF PARTRIDGES, YOUNG AND OLD
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- 17 April 2014, pp 229-243
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Frontmatter
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CHAP. IX - ENTRÉES OF FAT CHICKENS
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CHAP. VII - ENTRÉES OF VEAL
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