A Charlton Standart Catalogue "Canadian Coins, 62ed" by W.K. Gross

By W.K. Gross

Довольно любопытный каталог монет одной из стран Британского Содружества.

Можно сравнить с каталогом Краузе

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Then at the end of this time put it in the oven for half an hour. ] PART I 36 POTATOES AND CHEESE Wash some raw potatoes, peel them, cut them into very thin round slices. Take a dish which will stand the oven, and be nice enough to go on the table, and put in it a layer of the slices sprinkled with pepper, salt, a little flour, and plenty of grated Gruyère. Continue in this way, finishing with a layer of cheese, and a little flour. Put the dish in the oven, which must not be a very hot one, and cook gently.

PART II 50 CHOU−CROUTE Take as many white September cabbages as you wish, trim them, cut in halves, remove the stalks, wash them very thoroughly and shred them pretty finely. Procure an earthenware crock and put in a layer of cabbage, sprinkle it with coarse salt, whole pepper, and juniper berries. Fill up the crock in this way, put on the lid, and keep it down closely with weights. It will be ready in about six weeks' time, when the fermentation has taken place. It is good with pork or bacon.

Meanwhile, prepare a good white sauce, and in another pan a thick tomato sauce, highly seasoned, colored with cochineal if need be, and as thick as a good cream. Lay the fillets when cooked one each on a plate, put some of the white sauce round it, and along the top put the tomato sauce which must not run down. A sprig of chervil is to be placed at each end of the fillet. _] SKATE STEW PART II 51 Put the fins, skin, trimmings of skate into water enough to cook them, with pepper and salt and simmer for half an hour.

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