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Diffstat (limited to 'tests/resources/rebase-submodule/veal.txt')
| -rw-r--r-- | tests/resources/rebase-submodule/veal.txt | 18 |
1 files changed, 18 insertions, 0 deletions
diff --git a/tests/resources/rebase-submodule/veal.txt b/tests/resources/rebase-submodule/veal.txt new file mode 100644 index 0000000..a7b0665 --- /dev/null +++ b/tests/resources/rebase-submodule/veal.txt @@ -0,0 +1,18 @@ +VEAL SOUP. + +Put into a pot three quarts of water, three onions cut small, one +spoonful of black pepper pounded, and two of salt, with two or three +slices of lean ham; let it boil steadily two hours; skim it +occasionally, then put into it a shin of veal, let it boil two hours +longer; take out the slices of ham, and skim off the grease if any +should rise, take a gill of good cream, mix with it two table-spoonsful +of flour very nicely, and the yelks of two eggs beaten well, strain this +mixture, and add some chopped parsley; pour some soup on by degrees, +stir it well, and pour it into the pot, continuing to stir until it has +boiled two or three minutes to take off the raw taste of the eggs. If +the cream be not perfectly sweet, and the eggs quite new, the thickening +will curdle in the soup. For a change you may put a dozen ripe tomatos +in, first taking off their skins, by letting them stand a few minutes in +hot water, when they may be easily peeled. When made in this way you +must thicken it with the flour only. Any part of the veal may be used, +but the shin or knuckle is the nicest. |