Chitterlings, gar- Chines and peas. Hams.
nished with mus- Hog's haslets. Brawn heads.
tard. Scotch collops. Powdered venison,
Sausages. Puddings. with turnips.
Neats' tongues. Cervelats. Pickled olives.
Hung beef. Bologna sausages.
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François Rabelais · Renacimiento
inglés
Chitterlings, gar- Chines and peas. Hams.
nished with mus- Hog's haslets. Brawn heads.
tard. Scotch collops. Powdered venison,
Sausages. Puddings. with turnips.
Neats' tongues. Cervelats. Pickled olives.
Hung beef. Bologna sausages.
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ws-en-the-fourth-book-chapter-lix-of-the-ridiculous-st--francois-rabelais-c3a3c5Las obras de dominio público se reproducen íntegras, con atribución y en la ortografía de su impreso. ¿Ves una errata o conoces una fuente mejor? Escríbenos desde Sobre la casa.