There was soup made from boiled beef and turkey, with toasted bread floating in it; boiled carrots, and other vegetables, were handed round along with it. There followed a dish of bouilli, or boiled meat, tender and good. A glance at London, Brussels, and Paris: by a provincial Scotsman - Strona 107 autor: Provincial Scotsman - 1829 - Liczba stron: 283 Pełny widok -
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