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Soup, sausage, roast veal, baked apples and stewed prunes; stewed liver, fried liver, millet pudding; boiled beef with horseradish and beet-root; hung beef; cabbage dished with tongue and pork; noodles; and then a second soup to wash down what has gone before, but followed by more substantial in the form of liver-cake, in which that ingredient has been baked with bread-crumbs, eggs, onions and raisins.
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