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Another delicacy was cabbage chopped very small, rendered very thin by the addition of water, and sweetened with sugar; the accompanying dish was a piece of cured lamb, which had a very unpleasant "pickled" flavour. On Sundays we sometimes had "Prothe Grutze," properly a Scandinavian dish, composed of fine sago boiled to a jelly, with currant-juice or red wine, and eaten with cream or sugar.
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