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Subject:
Cookery, or Cheek Stuffed With Tongue
From:
Anne Lane <[log in to unmask]>
Reply To:
Museum discussion list <[log in to unmask]>
Date:
Fri, 24 Jan 1997 09:14:56 -0500
Content-Type:
text/plain
Parts/Attachments:
text/plain (16 lines) 
George Wurtak writes:
>It is a very nice social gathering  where wine, appetizers, fruit etc. is
served along with pianists or harpists, speeches from the President of
the Board and Executive Director . . .

I'd particularly like the recipe for Executive Director speech - in my
experience it's hard to get them tender.  What's the key to a tasty pianist?
And do harp strings have to be removed before cooking?  Or will they come
out in a long easy glissando after boiling?
Anne Lane
Curatorial Assistant
Museum of York County
4621 Mt. Gallant Road
Rock Hill, SC  29732-9905
803-329-2121 ext 122  *  [log in to unmask]

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