THREE RECEIPTS FOR DOMESTIC COOKERY (from http://www.nonsenselit.org) TO MAKE AN AMBLONGUS PIE Take 4 pounds (say 4 1/2 pounds) of fresh Amblongusses, and put them in a small pipkin. Cover them with water and boil them for 8 hours incessantly, after which add 2 pints of new milk, and proceed to boil for 4 hours more. When you … Continue reading →