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Cookery Books. Part II
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Cookery Books.
Part II.
select Extracts From an Early Receipt-Book.
The earliest school of English Cookery, which had such a marked Anglo-Norman complexion1, has been familiarised to us by the publication of Warner’s Antiquitates Culinaricae, 1791, and more recently by the appearance of the “Noble Book of Cookery” in Mrs. Napier’s edition, not to mention other aids in the same way, which are accessible; and it seemed to be doing a better service, when it became a question of selecting a few specimens2 of old receipts, to resort to the representative of a type of culinary philosophy and sentiment somewhere midway between those which have been rendered easy of reference and our own. I have therefore given in the few following pages, in a classified shape, some of the highly curious contents of E. Smith’s “Compleat Housewife,” 1736, which maybe securely taken to exhibit the state of knowledge in England upon this subject in the last quarter of the seventeenth century and first quarter of the succeeding one. In the work itself no attempt at arrangement is offered.
I. — Meat, Poultry3, Etc.
To make Dutch-beef:— Take the lean part of a buttock of beef raw; rub it well with brown sugar all over, and let it lie in a pan or tray two or three hours, turning it three or four times; then salt it well with common salt and salt-petre, and let it lie a fortnight, turning it every day; then roll it very strait in a coarse cloth, and put it in a cheese-press a day and a night, and hang it to dry in a chimney. When you boil it, you must put it in a cloth: when ’tis cold, it will cut out into shivers as Dutch-beef.
To dry Mutton to cut out in Shivers as Dutch-Beef:— Take a middling leg of mutton, then take half a pound of brown sugar, and rub it hard all over your mutton, and let it lie twenty-four hours; then take an ounce and half of saltpetre, and mix it with a pound of common salt, and rub that all over the mutton every other day, till ’tis all on, and let it lie nine days longer; keep the place free from brine, then hang it up to dry three days, then smoke it in a chimney where wood is burnt; the fire must not be too hot; a fortnight will dry it. Boil it like other hams, and when ’tis cold, cut it out in shivers like Dutch-beef.
To stuff a Shoulder or Leg of Mutton with Oysters
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complexion
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n.肤色;情况,局面;气质,性格 | |
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specimens
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n.样品( specimen的名词复数 );范例;(化验的)抽样;某种类型的人 | |
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poultry
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n.家禽,禽肉 | |
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oysters
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牡蛎( oyster的名词复数 ) | |
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yolk
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n.蛋黄,卵黄 | |
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anchovies
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n. 鯷鱼,凤尾鱼 | |
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shred
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v.撕成碎片,变成碎片;n.碎布条,细片,些少 | |
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stew
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n.炖汤,焖,烦恼;v.炖汤,焖,忧虑 | |
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hack
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n.劈,砍,出租马车;v.劈,砍,干咳 | |
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cloves
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n.丁香(热带树木的干花,形似小钉子,用作调味品,尤用作甜食的香料)( clove的名词复数 );蒜瓣(a garlic ~|a ~of garlic) | |
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clove
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n.丁香味 | |
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mace
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n.狼牙棒,豆蔻干皮 | |
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strew
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vt.撒;使散落;撒在…上,散布于 | |
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seasoning
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n.调味;调味料;增添趣味之物 | |
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colander
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n.滤器,漏勺 | |
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pint
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n.品脱 | |
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gravy
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n.肉汁;轻易得来的钱,外快 | |
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garnish
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n.装饰,添饰,配菜 | |
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broth
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n.原(汁)汤(鱼汤、肉汤、菜汤等) | |
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dice
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n.骰子;vt.把(食物)切成小方块,冒险 | |
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veal
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n.小牛肉 | |
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slit
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n.狭长的切口;裂缝;vt.切开,撕裂 | |
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marrow
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n.骨髓;精华;活力 | |
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mince
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n.切碎物;v.切碎,矫揉做作地说 | |
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minced
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v.切碎( mince的过去式和过去分词 );剁碎;绞碎;用绞肉机绞(食物,尤指肉) | |
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hogs
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n.(尤指喂肥供食用的)猪( hog的名词复数 );(供食用的)阉公猪;彻底地做某事;自私的或贪婪的人 | |
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calves
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n.(calf的复数)笨拙的男子,腓;腿肚子( calf的名词复数 );牛犊;腓;小腿肚v.生小牛( calve的第三人称单数 );(冰川)崩解;生(小牛等),产(犊);使(冰川)崩解 | |
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asunder
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adj.分离的,化为碎片 | |
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sage
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n.圣人,哲人;adj.贤明的,明智的 | |
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tripe
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n.废话,肚子, 内脏 | |
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capers
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n.开玩笑( caper的名词复数 );刺山柑v.跳跃,雀跃( caper的第三人称单数 ) | |
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mortar
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n.灰浆,灰泥;迫击炮;v.把…用灰浆涂接合 | |
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strings
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n.弦 | |
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dough
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n.生面团;钱,现款 | |
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fowl
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n.家禽,鸡,禽肉 | |
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pulp
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n.果肉,纸浆;v.化成纸浆,除去...果肉,制成纸浆 | |
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cork
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n.软木,软木塞 | |
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strewing
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v.撒在…上( strew的现在分词 );散落于;点缀;撒满 | |
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drawn
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v.拖,拉,拔出;adj.憔悴的,紧张的 | |
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anchovy
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n.凤尾鱼 | |
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lumber
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n.木材,木料;v.以破旧东西堆满;伐木;笨重移动 | |
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coffin
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n.棺材,灵柩 | |
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gut
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n.[pl.]胆量;内脏;adj.本能的;vt.取出内脏 | |
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guts
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v.狼吞虎咽,贪婪地吃,飞碟游戏(比赛双方每组5人,相距15码,互相掷接飞碟);毁坏(建筑物等)的内部( gut的第三人称单数 );取出…的内脏n.勇气( gut的名词复数 );内脏;消化道的下段;肠 | |
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plumb
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adv.精确地,完全地;v.了解意义,测水深 | |
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raisins
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n.葡萄干( raisin的名词复数 ) | |
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prunes
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n.西梅脯,西梅干( prune的名词复数 )v.修剪(树木等)( prune的第三人称单数 );精简某事物,除去某事物多余的部分 | |
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swell
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vi.膨胀,肿胀;增长,增强 | |
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pints
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n.品脱( pint的名词复数 );一品脱啤酒 | |
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chestnut
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n.栗树,栗子 | |
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chestnuts
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n.栗子( chestnut的名词复数 );栗色;栗树;栗色马 | |
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blanch
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v.漂白;使变白;使(植物)不见日光而变白 | |
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curd
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n.凝乳;凝乳状物 | |
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bruise
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n.青肿,挫伤;伤痕;vt.打青;挫伤 | |
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sift
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v.筛撒,纷落,详察 | |
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tarts
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n.果馅饼( tart的名词复数 );轻佻的女人;妓女;小妞 | |
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ginger
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n.姜,精力,淡赤黄色;adj.淡赤黄色的;vt.使活泼,使有生气 | |
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blanched
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v.使变白( blanch的过去式 );使(植物)不见阳光而变白;酸洗(金属)使有光泽;用沸水烫(杏仁等)以便去皮 | |
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lettuce
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n.莴苣;生菜 | |
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wigs
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n.假发,法官帽( wig的名词复数 ) | |
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yeast
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n.酵母;酵母片;泡沫;v.发酵;起泡沫 | |
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mash
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n.麦芽浆,糊状物,土豆泥;v.把…捣成糊状,挑逗,调情 | |
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crumb
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n.饼屑,面包屑,小量 | |
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sieve
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n.筛,滤器,漏勺 | |
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sifted
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v.筛( sift的过去式和过去分词 );筛滤;细查;详审 | |
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mingle
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vt.使混合,使相混;vi.混合起来;相交往 | |
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nettles
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n.荨麻( nettle的名词复数 ) | |
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fume
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n.(usu pl.)(浓烈或难闻的)烟,气,汽 | |
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prick
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v.刺伤,刺痛,刺孔;n.刺伤,刺痛 | |
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specks
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n.眼镜;斑点,微粒,污点( speck的名词复数 ) | |
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batter
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v.接连重击;磨损;n.牛奶面糊;击球员 | |
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blister
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n.水疱;(油漆等的)气泡;v.(使)起泡 | |
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bruised
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[医]青肿的,瘀紫的 | |
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treacle
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n.糖蜜 | |
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pricked
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刺,扎,戳( prick的过去式和过去分词 ); 刺伤; 刺痛; 使剧痛 | |
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conserve
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vt.保存,保护,节约,节省,守恒,不灭 | |
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conserves
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n.(含有大块或整块水果的)果酱,蜜饯( conserve的名词复数 )v.保护,保藏,保存( conserve的第三人称单数 ) | |
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syrup
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n.糖浆,糖水 | |
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plumbs
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v.经历( plumb的第三人称单数 );探究;用铅垂线校正;用铅锤测量 | |
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thoroughly
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adv.完全地,彻底地,十足地 | |
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scoop
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n.铲子,舀取,独家新闻;v.汲取,舀取,抢先登出 | |
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hips
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abbr.high impact polystyrene 高冲击强度聚苯乙烯,耐冲性聚苯乙烯n.臀部( hip的名词复数 );[建筑学]屋脊;臀围(尺寸);臀部…的 | |
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flannel
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n.法兰绒;法兰绒衣服 | |
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pickle
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n.腌汁,泡菜;v.腌,泡 | |
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pickles
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n.腌菜( pickle的名词复数 );处于困境;遇到麻烦;菜酱 | |
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leisurely
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adj.悠闲的;从容的,慢慢的 | |
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vessel
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n.船舶;容器,器皿;管,导管,血管 | |
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champagne
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n.香槟酒;微黄色 | |
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rue
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n.懊悔,芸香,后悔;v.后悔,悲伤,懊悔 | |
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hissing
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n. 发嘶嘶声, 蔑视 动词hiss的现在分词形式 | |
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faucet
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n.水龙头 | |
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wholesome
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adj.适合;卫生的;有益健康的;显示身心健康的 | |
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obstructions
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n.障碍物( obstruction的名词复数 );阻碍物;阻碍;阻挠 | |
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scurvy
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adj.下流的,卑鄙的,无礼的;n.坏血病 | |
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abate
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vi.(风势,疼痛等)减弱,减轻,减退 | |
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hops
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跳上[下]( hop的第三人称单数 ); 单足蹦跳; 齐足(或双足)跳行; 摘葎草花 | |
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flea
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n.跳蚤 | |
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ripen
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vt.使成熟;vi.成熟 | |
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brewing
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n. 酿造, 一次酿造的量 动词brew的现在分词形式 | |
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