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Serve them up with truffles, morels, mushrooms, cockscombs, forc'd-meat balls, and a little lemon to your taste. This is a top-dish for second, or side dish for first course. To make POVERADE. Take a pint of good gravy, half a jill of elder vinegar, six shalots, a little pepper and salt, boil all these together a few minutes, and strain it off.
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