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You may broil them, roast them, boil them, or souse them; when you broil them, put in Butter, Anchovy and Capers; when boil'd, Butter, Lemon and Anchovy; when roasted, Butter, Anchovy, Claret and Juice of Lemon; and when cold, Oil and Vinegar.
---The Compleat City and Country Cook. C. Carter, 1732.

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Chart showing the number of references in each month of the diary’s entries.